Roast lamb leg

Roast lamb leg

roast lamb

Roast Lamb

Roasting a leg of lamb on the bone is really a very simple and a real crowd pleaser. I did this recipe for 8 people and the total time preparing it was about 45 minutes, a real walk in the park. Be sure to go to a good butcher who will select a nice piece of meat for you. I got this one from the butcher in Benmore Gardens, they have been around for more than 20 years and are great guys with all sorts of advice. (8 people)

What you need

2.6 – 2.8kg leg of lamb on the bone
6 large cloves garlic halved
large handful of chopped fresh herbs (rosemary, basil, origanum, parsley)
Salt and pepper
Olive oil

The process

Heat your oven to 190 Celsius

In the morning take the leg of lamb out of the fridge and leave it in a cool place until you get home. You don’t want very cold meat to go into the oven.

Slice your garlic cloves lengthways in half and prepare your pile of fresh herbs.

Cut 12 thin slits all over the leg and stuff a piece of garlic into each one, then stuff the hole with fresh herbs.

take a little olive oil on your hands and rub the leg to give it a thin coating of oil, then give a good grind of salt on pepper over the surface.

Slosh a bit of oil into the roasting pan and place the leg with the fatty side facing up, jam it in the oven, pour a glass of wine and leave it for 1 hour. After 1 hour check on it, spoon over a little of the juices that have collected and roast for another 1 hour.

Thats it, done.

Cooking times for roast lamb are 50 minutes per kilo plus an extra 20 minutes. This will give you medium lamb, if you like it a little more rare reduce the time by 10 minutes per kilo and always let it rest to 15 minutes or so before carving.

Serve with roast potatoes, and gravy.

Mutton curry “Kalia”

Mutton curry “Kalia”

mutton-curry-recipeOK folks, this is the real deal that is as good as any lamb or mutton curry you will find in the finest Indian restaurants (or in some of Durbans fine home kitchens). It takes a while to make but is not complicated and lets face it, with the weather as it is right now a little time in the kitchen to make something that is truly memorable is well worth it. It’s called Mutton Kalia or Lamb Kalia if you decide to use lamb. (6 people)

What you need

1/2 cup plain yoghurt
1 teaspoon cumin
2 teaspoons white vinegar
2 tablespoons grated fresh ginger
3 teaspoons chili powder
1 teaspoon turmeric
1kg mutton chunks (approx 3cm cubes) You can use lamb as well but this curry is tradionally made with mutton.

Oil
2 large potatoes in chunks similar in size to the mutton
1/2 teaspoon cinnamon
pinch of cardamom
2 teaspoons crushed garlic
1 teaspoon sugar
3 medium onions halved and sliced
2 bay leaves
2 tablespoons tomato paste
1 cup water

The process

In a bowl combine mix together youghurt, cumin, vinegar, ginger, chili powder, and turmeric, mix well and then add your meat, cover and marinade in the fridge for 3 to 4 hours for mutton and 2 hours for lamb.

Add about 1cm of oil to a heavy base pot or stainless steel casserole dish on a medium to high heat and cook the potatoes until borwned. Remove and drain on paper towel.

Remove some of the oil, reduce the heat to medium low and add the onions, cinnamon, cardamom, garlic and sugar and cook to soften the onions. Add the potatoes now and the meat to the pan and cook for about 5 minutes stirring occasionally.

Add the water, bay leaves and tomato paste, bring to a boil, reduce the heat to low, cover and simmer for 1 hour, check that there is enough water and add about another 100ml if necessary, stir and simmer for another 1/2 hour.

Now check that the sauce is thick and quite gluey and if not, simmer for another few minutes with the lid off.

It’s quite a process but OH so worth it.

Another of my favorite meals is this Chunky Lamb cottage pie.

Mild lamb curry

Mild lamb curry

curry-recipe

Aloo Gosht Mild Lamb curry

This is a really fabulous north Indian dish called Aloo Gosht that has all of the subtle spice flavours with only a hint of heat. The gravy is thick and tasty and the potatoes are soft and delicious. It is essential to use the seeds so if you haven’t been to Atlas trading in Cape Town or the Oriental Plaza for your spices yet, now is the time. (for 6 people)

What you need

1.5kg leg of lamb including the bone
400g potatoes peeled and cut into large chunks
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
2 tablespoons sunflower oil
1 large onion finely chopped
2 bay leaves
pinch of turmeric powder
2 tablespoons garam masala
1 400g tin chopped peeled tomatoes
3 green chilis chopped
2 teaspoons crushed garlic
4 cm piece of ginger finely grated
1 cup water
2 tablespoons tomato paste

The process

Cut the meat from the bone and then into 3 or 4cm chunks. Keep the bone one side, we want to use the flavour from the marrow in the sauce which also helps to thicken the sauce.

In a pan over a low heat add the coriander seeds and the cumin seeds.Cook, tossing them around for a few minutes until the aroma reaches you. Romove from the pan and gring in a pestle and mortar(also available at spice shops)

Now place a cast iron casserole or large heavy base pot on the heat, add the oil, the onions and bay leaves and fry until the onions have browned.

Add the ground cumin and coriander seeds, turmeric and half the garam masala. Stir it and then add the tomatoes, chili, ginger and garlic and fry for about 5 minutes. You will notice the oil separating to the sides of the dish.

Add the tomato paste and water, stir. Add the lamb as well as the bone, mix to combine. Cover and simmer for 1 hour.

Taste and season with salt.

Add the potatoes, the rest of the garam masala, give it a good stir, recover and simmer for a further 1 hour. Check on it every 15 minutes and give the pot a shake, if the meat is beginning to stick to the sides and there is not much liquid, add another 1/2 cup of boiling water.

Remove the bone and enjoy this thick and tasty lamb curry. Serve it with Yellow rice.

If you need a good North Indian chicken curry recipe try the Kerala country chicken.

Lamb cottage pie

Lamb cottage pie

sheperds-pieCottage pie is comfort food personified and this recipe uses chunks of lamb as opposed to mince which makes it more like a great chunky lamb stew with a baked mash crust. It’s really tasty and a complete meal. (6 people easily)

What you need

2kg lamb leg meat cut into smallish chucnks
4 sticks celery roughly chopped
4 carrots roughly chopped
1 onion chopped
1 teaspoon crushed garlic
40g flour
3 cups beef stock
100g tomato paste (2 sachets)
2 tablespoons Worcestershire sauce
2 bay leaves
4 large potatoes chopped into cubes
1/3 cup milk
Parmesan cheese for topping
Olive oil
Salt and pepper

The process

Heat your oven to 180 Celsius.

Heat a little oil in a hot pan and seal the lamb chunks in small batches to brown the outside of each piece. Remove and set aside. You want the pan hot and the meat to brown quickly but not cook through. Don’t be tempted to add too much at a time, it will cool down the pan and the meat will stew.

Wipe the pan clean and heat a little more oil on medium, add the garlic, carrots, celery chunks and onions and cook until the onions are traslucent and beginning to soften nicely.

Now add the flour and cook for about a minute, stirring constantly.

Add back the lamb with all of the juices, the stock and tomato paste. stir it, increase the heat and bring it to the boil. Toss in the bay leaves and worcestershire sauce and simmer for about a minute. Taste and season with salt and pepper.

Pour the entire contents into a baking dish, cover and bake for 1 hour.

Make your mash while the meat is in the oven and when ready, remove from the oven and a spoon over the mash, covering the top with about 5cm layer of mash. Then add the parmesan over the top and bake for 20 to 30 minutes uncovered until the mash has a golden brown crust.

Need another great winter recipe, try this Lamb casserole

Recession proof lamb casserole

Recession proof lamb casserole

lamb-neck-casserole

Lamb casserole

This s a very simple and delicious lamb neck casserole that is surprisingly tasty. You can use neck or braai chops. Both are fairly fatty cuts of meat so trim them slghtly or if you are like me, just use them as is… I’m a sucker for the flavour from fatty meats.( for 4 to 5 people)

What you need

6 lamb neck or braai chops
2 tablespoons brown sugar
1 teaspoon ginger powder
1 teaspoon mild curry powder
1 beef stock cube
4 tablespoons tomato sauce
1 1/2 cups water
2 tablespoons maizena

The process

In a pot on a medium to high heat, add a little oil and brown the chops.

While they are browning, mix together all of the rest of the ingredients except the maizena and pour into the pot with the browned chops.

bring to the boil, then reduce the heat to medium low and allow to simmer with a lid on for 1 1/2 hours.

Now mix the maizena with a little water and mix into the liquid and alow to simmer for a few minutes more until the sauce thickens.

Done….

Serve with yellow rice, your favorite veggies steamed and tossed in butter.

Lamb stew

Lamb stew

lamb_stew

Lamb Stew

It really doesn’t get much easier than this one and I like it just as it is without any vegetables in the meat, it becomes so easy to make it into a curry or add any other herbs or spices that grab me on the day (which sometimes includes adding veggies if I am feeleing a bit lazy). It should come out really thick, a little sticky in fact and I don’t know what the sugar really does, but man oh man, it makes a huge difference.

What you need

125g diced streaky bacon (1/2 packet)
1.5kg lamb cubed (ideally, leg of lamb)
1 onion finely chopped
1 teaspoon crushed garlic
2 tablespoons flour
2 teaspoons sugar
250ml beef stock
50ml tomato paste
Robertsons salt and freshly ground black pepper
Oil

The process

Heat the oven to 180 Celsius and have your casserole dish standing by.

Take the flour and place in a bowl, season with a little salt and pepper.

In a pan on a medium heat with a little oil cook the diced bacon and onion, place in your casserole dish once cooked.

Now add a little more oil to the pan, place small amounts of the lamb cubes into the flour, cost them and place into the pan to brown. As they are ready, place them into the casserole with the bacon.

Add the beef stock, sugar and tomato paste to the pan and stir to combine and remove any bits from the base of the pan.

Pour over the meat in the casserole dish and place in the oven for 1 hour.

Done and delicious, serve with boiled baby potatoes/ mash or rice and peas.

Chickpea lamb

Chickpea lamb

chicpea-lambChickpeas are so good for you and in the winter we need every last natural vitamin and mineral we can get to keep colds and flu away and here is a great recipe. It’s go a nice bite to it and smacks of North Africa. It needs some marinate time so prepare the night before or in the morning. It doesn’t take long to cook. (enough for 4)

What you need

6-700g lamb fillet thinly sliced
2 teaspoons crushed garlic
1 tablespoon cumin powder
1 tablespoon coriander powder
2 teaspoons chili powder
60ml oil
Grated rind of 2 large lemons
Juice of 2 large lemons
1 medium onion finely chopped
1 red pepper thinly sliced
1 can chickpeas (420g)

The process

In a large bowl make a marinade by adding the garlic, cumin, coriander, chili, lemon rind and 1 tablespoon of oil. Add the sliced lamb and mix to coat well. Cover with clingfilm and refrigerate for at least 3 hours or overnight.

Drain the liquid from the chickpeas, rinse under cold water and set aside.

Heat the rest of the oil in a pan on a hot heat and stir fry small amounts of lamb and onions to brown well, remove and set aside.

Now stir fry the red peppers for a few minutes until they begin to soften. Add the lamb and onions along with the chickpeas and lemon juice, toss around until evenly distributed.

That’s it.

Serve with couscous and stir fried spinach.

Tomato bredie

Tomato bredie

tomato_bredie

Tomato Bredie

This is Farm food at it’s best I tell you and will even have vegetarians questioning their choices! It’s a rich meaty stew with a slight sweetness that makes it impossible to stop eating until it is finished. I remember tomato Bredie from my childhood and this tomato bredie recipe hit the mark! (enough for ,6 or 4 hungry people)

What you need

2 large onions halved and thinly sliced
1 kg lamb or mutton knuckles
2 tins peeled chopped tomatoes with juice
2 teaspoons crushed garlic
1 teaspoon salt
1 large dry red chili crushed(optional)
50ml tomato paste
4 medium potatoes quartered
2 tablespoons sugar
Oil

The process

Heat about 2 tablespoons of oil on a medium heat in a large pot and cook the onions until they start to brown on the edges.

Add the knuckles, stir them around for a while and then place the lid on and cook for 40 minutes stirring every 5 minutes or so. The meat should be browned and pretty much cooked.

Add the tomatoes and crush any large pieces (you can also crush up the tomatoes or even puree them slightly before adding). Add chili, tomato paste, garlic and salt, stir and let it simmer on low for 30 minutes.

Add the potatoes and simmer for a further 20 minutes until they are tender.

Lastly add the sugar, stir and simmer for another 5 minutes.

Thats it, you have the most delicious bredie you have ever tasted.

Serve with rice or Mash (my favorite)

It does not freeze well becuase of the potatoes so eat as much as you can or finish off the next day. You might want to give the sticky beef casserole which uses coke in the recipe if you like this type of food.

Denningvleis

Denningvleis

denning-vleis

Denningvleis

I was lucky enough to be given Lannice Snymans latest cookbook and decided to have a few good friends over to try out some of the recipes. Well I gotta tell you this recipe was a real treat, very simple and a flavour so unlike what I would have expected and all my friends just loved it. It has all of the Asian flavours without the heat and is really delicious. Another recipe that will be made over and over again. This made enough for 4 hungry people.

What you need

1.5-2.0kg lamb knuckles including bones
2 large onions (or 4 regular size onions)
4-6 cloves garlic crushed
1 teaspoon grated nutmeg (1/2 teaspoon powder)
1/2 teaspoon allspice
6 whole cloves
2 bay leaves
Salt and pepper
375ml water
2 teaspoons lemon juice

The process

Trim the fat from the knuckles, remove the bones and cut the meat into large chunks.

Roughly chop the onions.

Heat a little oil in a heavy based pot or cast iron baking dish and brown the meat a few pieces at a time to colour the outside, remove and set aside.

Add a little more oil, reduce the heat to medium and fry the onions until they become glassy and start to go transparent. Add the garlic and cook for a few more minutes, stirring every 30 seconds or so.

Return the meat to the pot, add all off the spices(not the lemon juice) with a good pinch of salt and pepper and mix to combine all of the flavours.

Add the water, bring to the boil, reduce the heat and simmer gently for about 1 1/2 hours, stirring every 30 minutes or so.

taste and add salt if necessary.

I left mine on a slow simmer for a further 2 hours, also stirring every 30 minutes or so.

10 minutes before serving, add the lemon juice and stir.

Serve with yellow rice.

Cashew nut lamb

Cashew nut lamb

lamb-cashew-nut

Lamb with Cashew nuts

We are big fans of Chinese food and often use cashew nuts. There is a great chicken cashew nut recipe but with lamb and a spicy chili sauce adds a little something extra. (easily serves 4)

What you need

750g rump or sirloin steak
1 cup unsalted cashew nuts
1 large onion cut into wedges and separated
200g snow peas
1 tin sliced bamboo shoots
1 large red chili finely sliced
Pinch dried chili or 1 dried chili chopped
2 tablespoons sweet chili sauce
Splash of soy sauce
Oil for frying

The process

Slice the steak into thin slices (always remember to slice across the grain) and place into a bowl. Add the chili powder and a dash of say sauce and leave to marinate for about 20 minutes.

In a hot pan, heat some oil and quick fry the steak strips in bathes until lightly browned, remove and set aside.

Wipe the pan or wok clean with paper towel, add a little more oil, add the cashew nuts. Toss them around until they are showing signs of browning. Remove and set aside with the steak.

Wipe clean again, add a little more oil and fry the onion pieces and snow peas. Toss them around for about 2 minutes then add the bamboo shoots and the steak and cashew nuts and toss to combine. Add the chili sauce and soy sauce and stir fry for about another 2-3 minutes.

Serve straight away with rice or noodles.