Category Archives: Lamb

Lamb Dopiaza

500g (1lb) stewing lamb

500ml (1pt) yoghurt

Fresh ginger root

1 tablespoon tomato puree

1 teaspoon ground cumin

1/2 teaspoon turmeric

1 kg sliced onions

2tablespoons ghee or oil

1 teaspoon garlic powder or 2 crushed cloves of garlic

1 tablespoon coriander

1/2 teaspoon cayenne pepper


Combine meat yoghurt, tomato puree, cumin, ginger, turmeric, garlic, coriander, cayenne and salt and fry gently in oil till all oil is absorbed. Add 140ml (1/4pt) water and simmer in open pan till that too is absorbed.

Now add a further 100ml (under 1/4 pt) water and lay sliced onion on top.

Pressure cook 10 minutes. Watch and listed carefully towards the end of cooking time. If valve stops hissing you have run out of cooking liquid.

Before serving squeeze lemon juice and sprinkle garam masala.

Works equally well with beef and chicken.



Scotch Lamb with Apricots

This recipe i quite different from anything I have ever tasted before. It is intriguingly flavoured with canned apricots, and is just right for a cold winter night.

Serves 4 to 5

2 1/2 lb (1kg) lamb shoulder

1oz  (25g) butter or margarine

1 tablespoon flour

8 oz  (225g) can drained apricots, blended to puree

1/2 pint (275ml) milk

1 teaspoon paprika

3oz (75g) green pepper, chopped

salt and pepper

1 1/2 lb (675g) potatoes, very thinly sliced.


Bone lamb, trim away surplus fat and cut meat into small cubes. Heat butter or margarine in pan. Add lamb, fry until well sealed and brown, turning . Remove to plate.

Stir flour into pan. Gradually blend in apricot puree and milk. Cook, stirring, until mixture comes to boil and thickens.

Add paprika and green pepper then season to taste with salt and pepper. Stir in lamp cubes and arrange half the mixture over base of well – greased, medium – sized casserole.

Cover with half the potatoes, then top with rest of lamb mixture and finished with layer of potatoes

Cover with lid or greased foil and bake for two hours in a moderate oven set to 180 C /  350 F / gas for. Uncover and continue to cook for a further 30 Minutes until potatoes are brown.

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Posted by on October 18, 2011 in Lamb


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Lamb Braise with Cabbage

A delicious idea from New Zealand  which is popular with those who dislike onion in cooking. it is also fast to prepare.

Serves 4

1 tablespoon salad oil

4 newzeland lamb leg bone stakes

8 oz (225g) white cabbage ,finely shredded

1/2 pint (275ml) chicken stock

2 level teaspoons prepared English mustard

1/2 to 1 level teaspoon salt

1 level teaspoon paprika

12oz (350g) potatoes, halved or quartered, depending on size

5 oz (142ml) carton soured cream


4 oz (125g) mushrooms, sliced and fried


Heat oil in pan. Add lamb steaks. Fry until golden brown on both sides, turning twice.

Add cabbage, stock,mustard, salt, paprika, and potatoes. Bring to boil, stirring. Lower heat. Cover.

Simmer for 40 minutes then stir in soured cream. Turn into worm dish and sprinkle with mushrooms.

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Posted by on October 17, 2011 in Lamb


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