LAMB AND CHICKPEA CURRY
Steps:
- Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
- Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
- Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.
LAMB TAGINE WITH CHICKPEAS AND RAISINS, BASMATI RICE AND HARISSA
Steps:
- For the tagine: Mix together the garlic, honey, olive oil, cilantro, saffron, paprika, cumin and tomato paste in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking. Preheat oven to 400 degrees F. Put the meat and the marinade into a tagine or Dutch oven and sprinkle with salt and pepper. Add the potatoes, carrots, onions, stock and cinnamon and stir together. Place the tagine lid on or Dutch oven lid and bake for 1 hour. Stir the chickpeas and raisins into the tagine and cook for 30 minutes. Remove the lid or foil and cook an additional 30 minutes to brown the vegetables. Garnish with cilantro springs.
- For the harissa: Combine all ingredients in a food processor and process until smooth.
- For the rice: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Ad the cumin seeds, cinnamon stick, cardamom seeds and bay leaves and cook for 2 to 3 minutes. Add the rice and toss to coat with the mixture. Add the water and lemon juice and season with salt and pepper. Bring to a boil, cover and reduce heat to medium low, cook for 15 minutes, or until rice is tender and water has been absorbed. Remove from the heat and leave covered for 5 minutes. Fluff with a fork.
FRUITY LAMB TAGINE
This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
- If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.
Nutrition Facts : Calories 497 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 32 grams sugar, Fiber 12 grams fiber, Protein 40 grams protein, Sodium 1.37 milligram of sodium
TURKISH LAMB PILAU
Serve up a basmati rice one pot flavoured with cinnamon, mint and apricot, studded with tender lamb
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
- Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.
Nutrition Facts : Calories 584 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.4 milligram of sodium
LAMB CHOPS & MIDDLE EASTERN RICE
What can I say, other than this is an EASY and wonderful tasting way to make lamb chops. The Middle Eastern Rice goes very well with the lamb chops, and can also be used to compliment other dishes as well.
Provided by Alan Leonetti
Categories Lamb/Sheep
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 23
Steps:
- FOR THE LAMB CHOPS: Season chops with all of the above and place in broiler.
- When the tops are browned, turn the chops, season the other side, and broil that side until browned.
- Transfer to a serving dish and serve.
- FOR THE MIDDLE EASTERN RICE: Prepare the rice as directed on the box.
- Add the 2 tablespoons of butter, the cumin, the raisins, the aniseed, the sugar, the salt and pepper to taste, lime juice and the cooked rice.
- Stir in the eggs and continue stirring until the eggs are mixed into the rice and the eggs are solidified.
- Remove from heat and add the crushed toasted sunflower seeds or pine nuts.
- Fluff with a fork, transfer to a serving dish, and serve.
LAMB TAGINE WITH SPICY BASMATI RICE
Steps:
- Mix together the garlic, honey, olive oil, cilantro, saffron, paprika, cumin and tomato paste in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking. Preheat oven to 400 degrees F. Put the meat and the marinade into a tagine or Dutch oven and sprinkle with salt and pepper. Add the potatoes, carrots, onions, stock and cinnamon and stir together. Place the tagine lid on or Dutch oven lid and bake for 1 hour. Stir the chickpeas and raisins into the tagine and cook for 30 minutes. Remove the lid or foil and cook an additional 30 minutes to brown the vegetables. Garnish with cilantro springs.
PERSIAN LAMB TAGINE
This warming stew is spiced with cinnamon and cumin, and sweetened with apricots and dates - perfect with fluffy couscous
Provided by Justine Pattison
Categories Dinner, Main course
Time 2h15m
Number Of Ingredients 18
Steps:
- Heat oven to 180C/160C fan/gas 4. Trim the lamb of any hard fat, cut into chunks and season all over. Heat 1 tbsp of the oil in a large flameproof casserole dish and brown the lamb in 3-4 batches over a high heat for 1-2 mins until lightly coloured. Add 1 tbsp more oil between each batch and transfer to a bowl each time a batch is browned.
- Heat the remaining oil in the same dish over a medium heat and fry the onions for 5 mins or until softened and lightly coloured. Stir in the garlic, cumin, coriander, chilli powder, turmeric, 1 tsp ground black pepper and 1 tsp flaked sea salt. Cook for 1 min, stirring. Return the lamb to the dish and add 1.5 litres of water, the saffron, cinnamon and lemons. Bring to a simmer, stirring a few times. Cover with a lid and transfer to the oven. Cook for 1 hr.
- Carefully remove the dish from the oven and stir in the apricots, dates and half the pistachios, then cover once more and return to the oven. Cook for a further 30 mins or until the lamb is very tender.
- Transfer the dish to the hob and adjust the seasoning to taste. Mix the cornflour with the rosewater and 3 tbsp cold water, then stir into the tagine. Cook over a medium heat for 1-2 mins or until the sauce thickens. (Thickening the sauce with cornflour isn't traditional but helps the tagine to freeze more successfully.) When ready to serve, roughly chop the remaining nuts and sprinkle over the top. Garnish with coriander and serve with couscous or rice.
Nutrition Facts : Calories 667 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 31 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium
LAMB STEAKS WITH MOROCCAN SPICED RICE
Try these lamb steaks with a Moroccan flavour
Provided by Mary Cadogan
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.
- Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.
- Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.
Nutrition Facts : Calories 635 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.3 milligram of sodium
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- Pat lamb dry with paper towels, then season on all sides with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 (longer is better; overnight works great).
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, cook lamb, turning occasionally, until browned on all sides, 12–14 minutes total. Using a slotted spoon, transfer lamb to a plate. Add yellow onion and 2 Tbsp. water to pot and cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is slightly softened, 8–10 minutes. Add ginger, garlic, bay leaves, raisins, and ⅓ cup almonds. Cook, stirring occasionally, until garlic is softened, about 3 minutes.
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- Meanwhile, toast remaining 2 Tbsp. almonds in a small dry skillet over medium heat, tossing often, until golden brown, 4–6 minutes. Transfer to a cutting board and let cool before coarsely chopping.
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