Marinated Spiced Lamb Stew

Spice-coated lamb cubes, cooked until tender.

Serves: 4

Ingredients:

750-800 g lamb, trimmed of all fat and cut into 1 1/2 inch cubes
3 garlic cloves, crushed
2 teaspoons finely grated fresh root ginger
2 tablespoons white wine vinegar
5 tablespoons dried or fresh mint leaves, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chilli powder
6-7 cloves
1 cinnamon stick
1 bay leaf
1 black cardamom pod
1 onion, halved and sliced
200 ml natural yogurt
salt
2-3 tbsp oil

Method:

1. Place the lamb cubes in a bowl.

2. Put the garlic, ginger, vinegar, cumin, coriander, chilli powder and yogurt in a food processor and blend until smooth. Season, then pour this mixture over the lamb to coat it evenly.

3. Cover and chill in the refrigerator for 4-6 hours or over night if time permits.

4. Heat 2-3 tbsp oil in a casserole. Add the cloves, bay leaf, cardamom pod, cinnamon stick and the sliced onion. Stir-fry for 2-5 minutes, until the onion is lightly golden.

5. Add the lamb. Bring to the boil, then reduce the heat to a simmer and partially cover the pan.

6. Simmer, stirring occasionally for 50 minutes - 1½ hour or until the meat is tender.

 

7. Serve with Spiced Lemon Rice

 

 

 

Mixed vegetable and coconut stew

Serves: 4

Ingredients:

2 carrots, cut into thin batons
1 courgette, cut into thin batons
200 g green beans, trimmed and cut in half
1-2 medium potatoes, cut into thin batons
1 tablespoon sunflower oil
1 large onion, halved and thinly sliced
½ teaspoon black mustard seeds
10 curry leaves
1 green chilli, thinly sliced
1 teaspoon onion seeds
200 ml coconut milk or poppy seeds
juice of half a lemon
150 ml water
salt

Method:

1. Place the vegetables in a bowl of cold water.

2. Heat the oil in a large, nonstick wok or frying pan and when it is hot add the onion.

3. Cook over a medium heat for 5 minutes.

4. Add the mustard seeds, curry leaves and green chilli and stir-fry for 3 minutes.

5. Drain the vegetables and add them to the pan with the onion seeds or poppy seeds, coconut milk, lemon juice and the measured water.

6. Season and bring to the boil. Reduce the heat, cover and cook gently for 6-7 minutes or until the vegetables are just tender and serve.