lamm_marinade_jamie_oliver

Super Simple Lamb Marinade

Recipe by Crabzilla

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Super Simple Lamb Marinade

YIELD:

Ingredients Nutrition

• 1 ziploc bag (gallon size)
• 3 ⁄₄ cup teriyaki sauce (I use Kikkoman)
• 1 ⁄₄ cup low sodium soy sauce
• 6 cloves minced garlic
• 1 ⁄₂ teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 ⁄₄ teaspoon dried thyme
• 3 tablespoons Dijon mustard
• 2 tablespoons honey

Directions

1. Add all ingredients to the zip-lock bag, seal, and smoosh around to blend everything together.
2. Dump your lamb chops or racks in and marinate in fridge for at least 4 hours or up to 24 hours.
3. Take out and bring to room temperature before cooking.
4. Heat up your oven or grill and cook away, using the remaining marinade for an occassional basting!

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Nutrition Info

Serving Size: 1 (388 g)

Servings Per Recipe: 1

Amt. Per Serving % Daily Value Calories 418.2 Calories from Fat 19 5% Total Fat 2.2 g 3% Saturated Fat 0.2 g 1% Cholesterol 0 mg 0% Sodium 10920.5 mg 455% Total Carbohydrate 83.7 g 27% Dietary Fiber 3.6 g 14% Sugars 66.6 g 266% Protein 19.6 g 39%

Mothership Sunday Roast Lamb

Roast shoulder of lamb gives you the most tender, sweet, delicious meat that just falls off the bone – it’s definitely my favourite cut of lamb for roasting. Cooked in this way, you can get everything you want for a good price, feed six people, and have loads of leftovers. Keep the bones and any spare mint sauce for later recipes too.

Total calories: 664.

Ingredients

1 bunch (30 g) fresh rosemary

1 (2.5 kg) shoulder of lamb, bone in

1 bunch (30 g) fresh mint

1 tsp golden caster sugar

3 Tbsp white wine vinegar

4 rashers smoked streaky bacon

1 large Savoy cabbage

1 Tbsp plain flour

500 g frozen peas

Directions

1. Preheat the oven to 170ºC/325ºC/gas 3. In a pestle and mortar, bash 4 peeled garlic cloves, half the rosemary leaves and a pinch of salt and pepper into a paste, then muddle in a good lug of oil. Stab the lamb ten times, then stick your finger in each hole and massage the marinade in and all over. Peel and quarter the onions and place in a snug-fitting roasting tray (this is important), with the lamb on top. Add 50ml of water, cover tightly with tin foil and cook for 3 hours. Remove the foil, pour away all the fat (save as dripping – see page 158) and add another 200ml of water to the tray. Cook for 1 hour more, or until the meat falls away from the bone, adding another good splash of water, if it starts to dry out.

2. Meanwhile, peel the potatoes, halving any larger ones, and parboil in a large pan of boiling salted water for 12 minutes. Drain and shake to fluff up, then tip into a roasting tray. Strip in the rest of the rosemary leaves, drizzle with oil, bash and add the remaining unpeeled garlic cloves, and toss with salt and pepper. Place in the oven under the lamb tray for the final 1 ½ hours. With 20 minutes to go, pick and very finely chop the mint leaves, scrape into a small jug and mix with the sugar, vinegar and 1 tablespoon of boiling water. Chop the bacon and cook in a large frying pan on a medium heat until golden. Trim, roughly slice and throw in the cabbage with a splash of water, cook for 10 to 15 minutes, or until softened, then season to perfection.

3. Remove the lamb from the oven, transfer to a platter and cover. Put the tray on a medium heat on the hob and stir in the flour, then pour in 600ml boiling water and any lamb resting juices. Stir well and simmer until you’re happy with the consistency. Pour the gravy into a jug, or if you prefer it smooth, pour and push it through a sieve first. Quickly blanch the peas in a pan of boiling water for a couple of minutes, then drain. Serve everything in the middle of the table, with all the usual trimmings.

4. Tip: If you’re not going to use all the leftover lamb within 2 or 3 days, simply portion it up and freeze for making meals in future weeks. Defrost in the fridge for 24 hours before cooking.

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Not Your Mother's Cookbooks

Julia Child’s Mustard Marinade for Lamb

One of the best marinades for lamb ever concocted. You won’t need another one–ever. From Julia Child’s most wonderful tome, The Way to Cook, which is the go-to gift for any cookbook lover you need a gift for. Julia considered this her best book. My Aunt Joan in North Carolina has won 3 cooking contests with this marinade on her grilled appetizer rib lamb chops. It’s a winner. Good for chops, leg of lamb, kabobs; grilling or roasting. Recipe can be multiplied as needed.

Makes about 1/2 cup, enough for 1 pound meat

Ingredients

• 2 cloves garlic

• 1 teaspoon fresh thyme leaves

• 2 tablespoons Dijon mustard

• 2 tablespoons lemon juice

• 1 tablespoons low-sodium soy sauce

• 1/4 cup olive oil

Instructions

In a small food processor, toss in the garlic and thyme and finely chop. Add the Dijon, lemon juice, soy sauce, and olive oil; process until emulsified and the garlic is pureed. Alternately you can press the garlic and whisk the ingredients together in a small bowl. Place the lamb in an appropriate size bowl or plastic container with lid, or in gallon freezer bags. Cover and seal or use the lid. Marinate the lamb a few hours to overnight. Lift the meat out of the marinade and cook as desired. Discard any excess marinade. You can also set some marinade aside to paint on the lamb while cooking.

Marinating Time: 2 hours to overnight

Cooking Time/Doneness Temperature: 5-6 minutes per side; 145°F for medium

Recipe and text copyright Beth Hensperger 2014

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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Your Comments

This is my favorite lamb marinade, my cookbook is at my other house so I looked it up. Yeh, you have it! Thanks, Cathy The Way To Cook

Roast Leg of Lamb With Moroccan Marinade

Florence Fabricant

• Yield 4 to 6 servings

Ingredients

• 1 leg of lamb , five to six pounds
• 5 cloves garlic , peeled and cut in slivers
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons freshly ground black pepper
• 1 ½ teaspoons ground coriander
• ½ teaspoon cayenne pepper
• 6 tablespoons extra-virgin olive oil
• ¼ cup fresh lemon juice
• 2 tablespoons finely minced garlic
• ½ cup chopped fresh coriander
• 1 cup boiling water , optional

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Preparation

1. Trim excess fat from leg of lamb. Make shallow incisions into the leg and insert a garlic sliver in each.
2. Combine the spices with oil, lemon juice, minced garlic and fresh coriander to make a paste. Rub the paste over the lamb, place it in a roasting pan, cover and let stand 3 to 4 hours in a cool place or overnight in the refrigerator.
3. Preheat oven 350 degrees. Roast leg of lamb to the desired degree of doneness, basting once or twice during roasting. After about one hour and 10 minutes, internal temperature should be 120 to 125 degrees, medium rare. Allow to rest 10 minutes before carving. Juices can be used to make a gravy if desired. To do so pour fat from roasting pan, add the boiling water and, scraping the pan, cook over medium-high heat 2 to 3 minutes. Strain into a sauceboat.

Adapted from "The Mediterranean Kitchen" by Joyce Goldstein; Morrow, 1989

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Lamm marinade jamie oliver

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lamb lollipops, curry sauce, rice & peas

Jamie Oliver 15 minutes

1 mug (300g) of 10-minute wholegrain or basmati rice

40g dried red split lentils

300g podded raw or garden peas

8 large lamb cutlets on the bone, trimmed of fat

1 tbsp garam masala

4 spring onions

1 fresh red chilli

1 thumb-sized piece of ginger

4 jarred red peppers

1 heaped tsp runny honey

3 sprigs of fresh coriander

2 tbsp Patak's korma paste

1 x 400g tin of light coconut milk

2 uncooked poppadoms

fat-free natural yoghurt

Nice to find the recipe on tumblr. It's been adapted a bit now that it's not on Jamie Oliver's website. Goes like:

Start off on the rice. 1 cup rice to 2 cups of boiling water. Add in about 8-12 cloves for seasoning.

Next we season the lamb. Generously cover both sides of the lamb with garam masala, and a little salt and pepper. Once seasoned pound the chops down with your fist to tenderize it. Add some oil to a large frying pan on medium/high heat and place the lamb in the pan. Recipe calls for it to be cooked all the way through, no pink in the middle.

Back to the rice for a second. Time to add in the red lentils, a small handful will do.

On to the curry. Add the korma paste into a sauce pan with the coconut milk. Add the juice of half a lemon and heat it up.

Slice up a thumb size piece of ginger, 2 red chilli’s, some spring onions, and roasted red peppers. Add all of this to the frying pan with the lamb once it’s almost cooked through. Mix everything around and let it cook for about 3 minutes. Add in about a teaspoon of balsamic and just a little bit of honey.

Add in the peas to the rice.

Grab about 4 or 5 pupadumms, tear them up and place in the microwave for about 45 seconds. Take them out and crumple them up into little crumb size bits.

That’s it! Time to plate. Dunk the lamb into the curry sauce and then on to the plate of pupadumm crumbs.

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Lamb Tikka Masala

March 4, 2011 by Faith 32 Comments

Richly spiced and creamy with tender meat, this Lamb Tikka Masala will have you making Indian food at home on the regular!

The first time I had Indian food wasn’t that long ago; I was in college and one of my best friends was Indian.

She had a real thing for chicken finger subs, so on the rare occasion when we ventured off campus for a meal, she insisted on going to a local sub shop every time. One night when we were going out to dinner I just couldn’t look at another sub; it was then that she suggested Indian food and I happily agreed.

We were there with a few other people and my friend ended up ordering for the table since none of the rest of us had any idea what anything was. One of the dishes she ordered was Chicken Tikka Masala, which instantly stole my heart. After that my friend taught me (after a bit of pleading on my part) how to make a basic Tikka Masala, along with a few other Indian dishes.

You can use any kind of meat you like in this dish; chicken is my favorite, but lamb is Mike’s so that’s what I usually end up making. I’ve also made it with beef and bison, and they’re also delicious.

People ask me a lot about what meals I keep stocked in my freezer – this one is a staple! I freeze individual servings and then when we need a quick meal I can defrost however many servings we need. Then come dinnertime, I just whip up a quick pot of rice and dinner is on the table. But here’s a little secret: while most people enjoy this dish eaten over rice, I actually prefer it eaten on its own, like stew, with a dollop of yogurt on top. Either way you can’t go wrong.

• 1½ lbs (680 g) lamb (I like loin or sirloin meat for this), trimmed of fat and cut into 1-inch cubes (see Note below)
• ½ cup (115 g) plain, unsweetened yogurt
• 3 large cloves garlic, crushed
• 2 teaspoons garam masala spice mix
• ½ teaspoon salt

• 2 tablespoons clarified butter (ghee)
• 1 large onion, peeled, quartered, and thinly sliced
• 2 medium-large green bell peppers, de-seeded and thinly sliced
• ¾ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 to 2 jalapenos, seeded and minced (more or less to taste)
• 4 large cloves garlic, grated
• 2 tablespoons grated fresh ginger
• 1 bay leaf
• 3 teaspoons garam masala spice mix, divided
• 1½ teaspoons ground coriander
• ¾ teaspoon ground cumin
• ½ teaspoon crushed red pepper flakes (more or less to taste)
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon each ground cardamom, ground cloves, ground nutmeg, and ground fenugreek
• 1 cup (235 ml) low-sodium beef broth
• 1 (28 oz can) tomato sauce
• 2 tablespoons tomato paste
• 2 teaspoons brown sugar or coconut palm sugar (more or less to taste)
• 1 tablespoon lemon juice
• ¾ cup (180 ml) heavy cream
• ¼ cup fresh chopped parsley (or cilantro), plus more for garnish if desired

• Prepared basmati rice

1. For the lamb and marinade, combine all ingredients in a medium bowl and refrigerate 2 hours or overnight. While the gravy simmers, skewer meat and fully cook on a grill or in a hot oven.
2. For the gravy, heat the ghee over medium heat in a large, deep-sided pan with a lid; once hot, add the onion, bell pepper, salt, and black pepper, and sauté (uncovered) until starting to soften but not brown (about 6 to 7 minutes), stirring occasionally.
3. Add the jalapeno, garlic, and ginger, and sauté 1 minute, stirring constantly.
4. Add the bay leaf, 2½ teaspoons garam masala, coriander, cumin, and crushed red pepper flakes, cinnamon, cardamom, cloves, nutmeg, and fenugreek, and sauté until fragrant, about 30 seconds, stirring constantly.
5. Stir in the broth, tomato sauce, tomato paste, sugar, and lemon juice.
6. Bring up to a boil, put the lid on the pan but leave it slightly ajar, turn the heat down to low, and simmer until the vegetables are tender and the sauce is thickened, about 20 to 30 minutes, stirring occasionally.
7. Turn the heat off and stir in remaining ½ teaspoon garam masala, cream, parsley, and cooked lamb. Taste and adjust seasonings as desired.
8. Serve the lamb tikka masala topped with a sprinkle of fresh chopped parsley or cilantro if desired, alongside prepared basmati rice.

Update (April 13, 2014): I made this dish again and perfected the recipe and snapped a few pictures, so I decided to update both the recipe and the photos in this post. As a point of comparison to show how much my photography has evolved, I kept one of my original photos (below).

I like chicken tikka masala n paneer tikka masala and this looks so yum..love the pic and I must be coming after a long to your space Faith dear …love the new look ..looks awesome ..and hope you are enjoying your holiday …hav fun

Have a fantastic time, Faith! I can’t wait to see your pictures and hear all about the trip. Bon voyage! :-)

I love indian food! I haven’t made anything like this, but I really should—it looks awesome!

i cant eat lammy poo but i’m sure as hell making that gravy to douse my chickpeas with! <3 deeelish girl!

I made chickpea tikka masala last night and can't get enough! <3

have a great weekend!

Sounds delicious. Love the freshly grated ginger in there.

That dish looks really good! Delicious flavors.

I haven’t experimented much with Indian food, but this looks like a good recipe to get me going.

I LOVE Indian food! My roommate freshman year was Indian too, and her parents owned a restaurant in NYC so when they came to visit they brought tupperwares of food for us – yummm! I will definitely try this recipe, I’ve been meaning to stock up on Indian spices.

Thanks for sharing!

I’ve never really had Indian food, maybe once, years ago. I should change that, your dish looks delicious and so flavorful!

This dish is haunting me. I want to make it only with this and that I haven’t got the chance yet. it looks delicious Faith!

I think I’ve told you this before, but I had a bad experience with Indian food and have been afraid to try it since! This looks totally interesting and do-able though! Hope your trip is going well :)

Tikka Masala is one of my favorite curries. Never tried it with lamb, but sounds really good.

Looks delicious. I love curries.

i love indian food … but i need to take a class in indian food terminology! i just can’t remember what means what. cheers!

This looks even better than what I order at my favorite Indian restaurant here in Austin. I need to make this as soon as I can! Thanks for sharing with me tonight. Enjoy your weekend…take time to rest, laugh and eat some great food!

This looks marvelous! I love this creamy and flavourful sauce a lot.

I don’t eat lamb, but hubby does and he loves lamb tikka masala. I really need to learn to make this for him. Yours looks so wonderful and authentic. Someone I know would be drooling over this. Hope you guys are having a great vacation.

Faith, I hope your trip is wonderful. In the mean time I look forward to reading your posts. This lamb looks perfect!

Oh man, Indian food is the best. The flavors are just absolutely insane…now I’m craving it like whoa!

I have never tried this dish. It sounds wonderful with all of those spices and flavors. Thanks for sharing it:)

Loves tasty.What a twist to tikka masala.Love the color of gravy

Yum! I love tikka masala! Since a lovey friend sent me some delicious spices I can give this a try at home…yum!

I love Indian food but the ease of buying it stops me making it often, which is bad! Your delicious tikka masala looks like just the inspiration to get back to the kitchen :)

chicken finger subs? no no no! this is the way to go, for sure. :)

I can’t believe you only just tried Indian food? I’m impressed you stuck with the chicken finger subs for as long as you did, Indian food is wonderful, bet you were kicking yourself after that? :) Im not a big lamb fan, but it is better in Indian food as you can mask the taste of the meat more easily. LOL. I know… Weird right?!

I love this!! And I hope you have a great time in the Middle East, darling! :)

This has a lot more going on than the recipe I’ve been using. I think I need to try it!

I love Indian food…esp tikka masala! I’d use chicken, too.

This looks so appetizing and flavorful! Need lots of basmati rice to go with this…yumm!

I imagine how muc fun u guys must have had.

We love tikka masala too and this recipe is sure absolutely fantastic.

AM sure ur having a wonderful trip and lods of fun.

Look delicious. Never seen tikka masala with lamb before.

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Seared Lamb with Balsamic Sauce

Get a healthy taste of the Mediterranean when you serve these hearty sweet-savory chops over rice pilaf.

Ingredients

• 2 teaspoons olive oil
• 8 (4-ounce) lamb loin chops, trimmed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup finely chopped red onion
• 2 garlic cloves, chopped
• 1/4 cup dry red wine
• 1/3 cup fat-free, lower-sodium beef broth
• 2 tablespoons balsamic vinegar

Nutritional Information

• Calories 253
• Fat 11.6g
• Satfat 3.7g
• Monofat 5.7g
• Polyfat 0.9g
• Protein 29.4g
• Carbohydrate 5.9g
• Fiber 0.8g
• Cholesterol 90mg
• Iron 2.2mg
• Sodium 357mg
• Calcium 34mg

How to Make It

Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle lamb loin chops with salt and pepper. Add lamb to pan, and cook 3 minutes or until browned. Turn lamb over, and cook 4 minutes or until desired degree of doneness. Remove lamb from pan; keep warm. Add chopped onion and garlic to pan; cook 3 minutes or until onion is tender. Add wine; bring to a boil. Cook 3 minutes or until liquid evaporates. Stir in broth and balsamic vinegar; bring to a boil. Cook 2 minutes or until reduced to about 2/3 cup. Serve sauce with lamb.

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Roasted Shoulder of Lamb - by Jamie Oliver

by Nathan | Nov 7, 2015

Bones left in our meat, as they slowly cook, allows all the nutrition of the bone to come out. It not only flavours the meat, but also allows the body a rush of nutrition that heals the gut and nourishes the body. Lamb shanks, oxtail soup, chicken broth soup and osso bucco are treasures in our household.

Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife.

Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with ghee, butter or olive oil and season with seaweed salt and pepper.

Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb.

Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F and cook for 4 hours – it's done if you can pull the meat apart easily with two forks.

When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the swede easily.

Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some water. Spoon into a bowl, cover with tinfoil and keep warm over a pan of simmering water.

Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil, then a tea towel, and leave it to rest.

Put a large pan of salted water on to boil for your greens.

Discard any bits of rosemary stalk, but keep all of the juice from the meat and fat in the tray. Put the tray on the stove and mix in the einkorn flour until there are no lumps.

Add the stock, stirring and scraping all the sticky goodness off the bottom of the tray. You won't need gallons of gravy, just a couple of flavoursome spoonfuls each. Add the capers, turn the heat down and simmer for a few minutes until it begins to thicken.

Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a serving jug.

Add your greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them.

Drain and toss with a knob of butter and a pinch of salt and pepper.

Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!

The other day I was swimming with my exercise buddy and she told me that she had tried a beautiful recipe of Roast Slow Cooked Shoulder of Lamb by Jamie Oliver. I had forgotten that my Mum made this dish regularly and have not done a dish like this in a long time. So the next day, I was off to my local organic meat provider to buy my shoulder of lamb. Here is Jamie’s famous Roast Shoulder Lamb recipe with a few changes to the ingredients and using the Changing Habits ingredients.

Ingredients

Directions

Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife.

Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with ghee, butter or olive oil and season with seaweed salt and pepper.

Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb.

Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F and cook for 4 hours – it's done if you can pull the meat apart easily with two forks.

When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the swede easily.

Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some water. Spoon into a bowl, cover with tinfoil and keep warm over a pan of simmering water.

Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil, then a tea towel, and leave it to rest.

Put a large pan of salted water on to boil for your greens.

Discard any bits of rosemary stalk, but keep all of the juice from the meat and fat in the tray. Put the tray on the stove and mix in the einkorn flour until there are no lumps.

Add the stock, stirring and scraping all the sticky goodness off the bottom of the tray. You won't need gallons of gravy, just a couple of flavoursome spoonfuls each. Add the capers, turn the heat down and simmer for a few minutes until it begins to thicken.

Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a serving jug.

Add your greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them.

Drain and toss with a knob of butter and a pinch of salt and pepper.

Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!

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Raw Bounty Bar by Jordan Pie | Oct 11, 2016 Love bounty bars, but want a super easy and healthier al.

Luscious Tandoori Lamb Chops

Suvir Saran thinks these sizzling, marinated chops, inspired by a recipe from the 90-year-old restaurant Karim in the Grand Mosque (Jama Masjid) area of Delhi, epitomize the very best of northwestern India's opulent Moghul cuisine. To give the marinade the richness of Indian yogurt, which is made from whole milk, Saran adds heavy cream. At Karim (and at Dévi and Véda), these chops are cooked in a searingly hot tandoor (clay oven), so grilling is a good alternative. More Lamb Recipes

Ingredients

• 8 lamb rib chops (2 1/2 pounds)
• 3/4 cup Greek yogurt
• 1/4 cup heavy cream
• 3 tablespoons fresh lemon juice
• One 3-inch piece of fresh ginger, peeled and minced
• 4 large garlic cloves, minced
• 1 tablespoon malt vinegar
• 1 tablespoon garam masala
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground mace (optional)
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt
• 2 tablespoons vegetable oil
• 3 tablespoons unsalted butter, melted

How to Make It

Using a paring knife, cut a few 1/4-inch-deep slashes in each lamb chop. In a large bowl, whisk the yogurt with the heavy cream, lemon juice, ginger, garlic, malt vinegar, garam masala, cumin, paprika, cayenne, mace, nutmeg and 1 teaspoon of salt. Transfer the lamb chops to the marinade and turn to coat, then cover and refrigerate overnight.

Add the oil to the marinade and toss with the lamb chops. Remove the chops from the marinade and let stand at room temperature for 30 minutes.

Light a grill. Season the chops with salt and grill over moderately high heat for 8 minutes, turning once, until well browned. Brush both sides of the chops with the melted butter and grill for another 2 minutes per side for medium-rare.

Toasted Special

irish food. sorta…

Jamie Oliver – Peter’s Lamb Curry

I take my hat off to Jamie Oliver. I’ve never tried a recipe of his where I wasn’t pleased with the outcome. His first book, The Naked Chef, has to be one of the most useful cookery books available. It’s worth the price of admission for the bread and pasta recipes alone. The curry recipes in Jamie’s latest books do tend to use ready-made curry pastes for speed and convenience. Nothing wrong with that, of course, I just prefer to make a ruby from scratch.

This recipe is extremely good, worthy of Camelia Panjabi herself. It’s adapted from his second book, “Return of the Naked Chef”. I thought it looked interesting and was tempted enough to try it last weekend. It’s quite similar to the base lamb curry I normally use, so I thought I’d adapt my own recipe to include Jamie’s “fragrant spice mix”. I’ve upped the amount of green cardamom in the recipe, as I love the flavour so much. The whole spices are toasted in a dry frying pan before being finely ground and added to the curry. I also cook the entire dish in the oven rather than cooking the lamb on the hob. It requires less babysitting, as I can just throw the casserole in the oven and forget about it.

Serve with some pilau rice and naan bread. Jamie recommends adding paneer to the curry, a type of Indian cottage cheese. Of course, it wouldn’t be a Jamie Oliver recipe without a final flourish of “fresh ‘erbs”, would it?

• 2 tbsp fennel seeds
• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• ½ tbsp fenugreek seeds
• ½ tbsp black peppercorns
• 1 clove
• small piece of cinnamon stick
• 10 green cardamoms

• thumb-sized piece of ginger, peeled
• 2 large red onions, peeled
• 10 cloves garlic, peeled
• 2 red chillies

• fresh coriander & fresh mint
• 2 tablespoons butter/oil
• 2 x 400g tins of chopped tomatoes
• 300ml stock
• 1.5kg lamb, diced
• fresh mint, handful
• fresh coriander, handful
• 300ml natural yoghurt
• salt and freshly ground black pepper
• lime juice
• salt and black pepper

1. Toast the whole spices for a minute or two in a dry frying pan until they release their aroma. Transfer to a spice grinder (or mortar) and leave to cool. Grind to a fine powder and set aside.
2. Put the curry paste ingredients in a blender and process until you get a smooth paste. Add a little water if you wish.
3. Heat a large casserole and add the oil/butter. Gently fry the curry paste and ground spices, stirring regularly. Add the tomatoes and the stock and bring to the boil. Cover the casserole with a lid and place in the oven for one and a half hours to intensify the flavour.
4. Fry the lamb pieces in the oil until coloured before adding to the curry sauce. Return the casserole to the oven and cook for around 2 hours or until the lamb is tender.
5. Stir in the chopped fresh coriander and mint, then stir in the yoghurt. Season to taste with some freshly ground black pepper and some lime juice.

• If you’d like take try some different curry recipes, I’d recommend my South Indian Lamb Curry as a good starting point. After that, try your hand at these! 🙂

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Recipe looks great – might try it this weekend.

At what point do you add the spices?

Along with, or just after the onion curry paste. Just fixed the post.

Thanks for that. Thought it must be at that stage in order to fry the spices.

Just a quick question, how come you initially cook the sauce without the lamb in it? Why not fry the lamb in the base/spices and cook it all together?

Dreaming of which currys I’m going to smell the house out with this weekend. Also tempted to try this one out:

Have you seen Rick Stein’s Far Eastern Odyssey book: