Category Archives: lamb

paper-thin lamb

300 grs lamb, shoulder or leg
4 tbsp groundnut oil
3 cloves of garlic, peeled and finely sliced
bunch of spring onions, sliced into long slivers
sesame oil

for the marinade:
2 tbsp thin soy sauce
2 tbsp dry sherry

for the sauce:
1/2 tsp sugar
1/4 tsp salt
2 tsp thick soya sauce
2 tsp sherry
1 tsp sesame oil

Chill the lamb in the freezer for 1-2 hours. Cut into ultra-thin slices, about 1.5 cm wide, about 7 cm long. Combine the ingredients for the marinade and leave the meat to marinate for at least 15-30 minutes. Prepare the sauce. Heat wok until very hot, add oil. Let the garlic take on a bit of colour, put in the lamb, toss and turn for 30 seconds, pour in the sauce, stir. Add the spring onion. Stir fry until the meat is cooked and the sauce has been absorbed. Sprinkle with a little bit of sesame oil and serve immediately.

Broad beans or mangetout can be added as well.

from Yan-Kit’s Classic Chinese Cook Book

lamb curry with fresh coriander

2 cups coriander leaves
1/2 cup mint leaves
1/2 cup grated coconut
20 cashew nuts or blanched almonds
6 green chillies

1/2 teaspoon mustard ?omit
4 tb oil or ghee
1.5 cm piece cinammon, crumbled
4 green cardamon pods
3 cloves

200 g onion, finely chopped
4 cloves garlic, chopped
2.5 x 1.5 cm ginger, peeled and chopped
1 kg stewing lamb, cut into 1″ cubes

1/2 tsp tumeric
1 1/2 tsp coriander ground coriander seeds
3/4 tsp ground cumin

100 ml full-fat yoghurt, whipped
1 tsp salt
1 tb lime juice
1 tsp ground black pepper
1/2 tsp garam masala

Put first 5 ingredients in a food processor with a little water and whizz to a fine puree.

In a good pot cook the cinnamon, cardamon and cloves for a minute, add onions and saute for 15 mins until onions are golden, then add ginger, garlic and lamb. Turn heat to medium-high and saute for 5 mins. Add the next spices and stir well to coat the lamb.

Turn heat very low and slowly add the yoghurt. Add the herb puree, 400 ml water and salt, cover and simmer gently for 45 mins. Add the lime juice and adjust seasoning and consistency.

Just before serving sprinkle with pepper, garam masala and garnish with fresh coriander leaves.

Source: ’50 great curries of India’

This takes a bit of time, but well worth it. Only mildly hot. Vegetables can be added after the lamb, according to cooking time they need.

lamb pilav with cabbage and carraway (serves 4)

2 tb olive oil
400g stewing lamb, cut in 1cm pieces
1 large tb tomato puree
1/2 medium onion, grated
1/2 cinnamon stick
75g butter
2 tsp caraway seeds
175g basmati rice, washed and soaked in salted water for 3 hrs
500g white cabbage, shredded
small bunch parsley, roughly choppped
salt and pepper
200g greek yoghurt
lemon wedges

Heat olive oil in a saucepan, add lamb, puree, onion, cinnamon and cover with water. Bring to a gentle simmer for 30 mins, until lamb is tender. Remove and season.

In another saucepan fry the caraway in the butter to release the flavour, then add rice and cook briefly, then add lamb, cabbage and half the parsley. Add water to just cover, cover with greaseproof paper and a lid and steam for 8 mins. NB easy to add too much water.

Remove lid and paper and stand for a few minutes. Garnish with remaining parsely and serve with yoghurt and lemon wedges.

A favourite of Lukas.

Source: Moro Cookbook

Marco’s slow-roasted leg of lamb

Make the following marinade:

7 cloves garlic, chopped
2 tsp oregano
2 tsp paprika
a little dried chilli
2 tb extra virgin olive oil
400 ml water
3 tsp salt

Heat all except water and salt together with a little extra water. Remove from heat and add water and salt.

Pour over a good leg of lamb and marinate, reserving marinade when done. Cook in a slow oven 120’C, basting regularly with reserved marinade. It will take about 2 1/2 hours.

Source: Marco