Mary Berry Spicy Lamb Food

MARY BERRY'S SLOW ROAST LEG OF LAMB WITH RATATOUILLE

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7.
• Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together. Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper. Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes.
• Reduce the oven temperature to 160C/140C Fan/Gas 3.
• Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir. Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone.
• Lift the lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce. Carve the meat into slices and serve with the vegetables.

HARISSA SPICED LAMB WITH CANNELLINI BEANS

Steps:

• Preheat the oven to 160°C/140°C fan/Gas 3. Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned. Remove with a slotted spoon and set aside. Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft. Pour in the wine and boil for 2-3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits. Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil. Cover with a lid and transfer to the oven to cook for 1¼ hours. Stir in the beans and return to the oven to cook for 15 minutes or until the lamb is tender. TIPS There's no need to peel the ginger root if you just trim the ends and then grate it. The skin usually gets left behind, attached to the root, and the pulpy ginger appears on the other side of the grater. If you need to spin the lamb out for extra-hungry people, add another can of beans to make the casserole go a little further.

LAMB & APRICOT STEW

Steps:

• In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.

SPICED LAMB PILAF

Steps:

• Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
• Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
• Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.