Lamb With Kumara Mash Food

LAMB KORMA

Steps:

• Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.
• Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.
• Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.
• Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.
• Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.

SPICE RUBBED LAMB WITH KUMERA AND FETA MASH

Steps:

• Start with the mash. Peel and chop the potato and kumera and cook in boiling water till tender. Drain and add the milk, salt and pepper and mash well. Set aside and keep warm while the lamb is cooking.
• Spray the fillets on each side with olive oil spray. Combine the spices in a shallow bowl or plate and roll the lamb in the spices. Rub the spices into the fillets to coat them well.
• Heat a grill pan, fry pan or barbecue until medium hot. Cook the fillets for about 5 - 7 minutes on each side for medium rare lamb. Remove from the heat and leave to rest.
• In the pan you cooked the lamb in pour in the stock and red wine and deglaze pan. Reduce the liquid till it is slightly syrupy and turn off heat.
• Slice meat and serve with the mash and a green vegetable. Spoon sauce over the top and serve.

LAMB SHAWARMA

Steps:

• Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
• Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.

LAMB WITH KUMARA MASH

Steps:

• Place kumara in a covered microwave safe dish and cook on high (100%) for 10 minutes or until tender.
• Drain and add spread and then mash and then add the milk and season with salt and pepper, mash again and then add extra milk if needed.
• Heat half the oil in a frying pan over medium heat and add onion, zucchini and squash and cook stirring for 7 minutes.
• Add tomato, increase the heat to high and cook for 3 minutes or until tomato starts to collapse.
• Preheat a chargrill over medium high heat and brush lamb steaks with the remaining oil and season with pepper.
• Cook for 3 minutes each side for medium or until cooked to your liking.
• Stand for 5 minutes and serve with kumara mash and onion mixture.