Archive for the Lamb Category

Lamb curry with extra goodness!

Posted in Lamb, My top tips, Recipes with tags , , , , , , , , , , , , , , , , , , on June 5, 2012 by ninasnosh

By adding eggplant/aubergine to the lamb curry recipe you can make a healthier dish and vary the taste slightly. The eggplant/aubergine makes the consistency of the sauce thicker – you simmer it for as long as you cook the lamb so it actually disappears into the sauce.

If you would like to try  ‘Lamb curry with extra goodness’ then follow my recipe for ‘lamb curry’ but also add the following steps.

  1. I used 3/4 of the above eggplant/aubergine and chopped it up into small pieces
  2. Once the tomato sauce is ready add the chopped eggplant/aubergine
  3. Cover the saucepan with a lid and simmer for 5 minutes
  4. Then add the meat and follow my original lamb curry recipe
  5. As always taste the dish before serving – we have added an extra ingredient you may need a touch more of the spices

adding the eggplant/aubergine

as you can see the eggplant has disappeared into the sauce resulting in a lovely tasty and filling sauce

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Recipe: Rich Tomato Sauce

Posted in Chicken, Lamb, Recipes, The Pantry with tags , , , , , , , , , , , , on April 14, 2012 by ninasnosh

This is the sauce I used for my lamb curry. It’s a wonderfully rich tomato sauce that provides a wonderful base for chicken or lamb. I make a few variations of this sauce but if you can master this your chicken/lamb curry will taste amazing.

The great thing about this sauce is you can make it in larger quantities and freeze some to use at a later date.  I would probably add it to one of my pantry/freezer must have’s.

Ingredients

Makes enough to cook a whole shoulder of lamb plus potatoes

  • 2-3 tbsp of sunflower/canola oil
  • 2cm cube of ginger  peeled and sliced
  • Half a cinnamon stick
  • 10 cloves
  • 3 small or 2 medium size onions finely chopped in the chopper
  • 1-2 bay leaves
  • 2 x 400g tins of plum tomatoes – pureed
  • 3 tsp of fresh masala
  • 4 heaped tsp of ground cumin and coriander (1 part cumin to 2 parts coriander)
  • 3 heaped tsp of garam masala
  • 2 tsp of salt
  • 1 tsp of chilli powder (optional)
  • 1 tsp of turmeric

Method

1. Chop the onions in a chopper

2. In a large heavy based saucepan heat the oil – add the onions, cinnamon stick, cloves and ginger

3. Cook on a low heat for about 10-15 until the onions take on a reddish tinge – don’t allow it to catch or go too brown

4. Now add all the spices, salt and bay leaves – stir and cook through

5. Add the pureed tomatoes, stir and simmer on a low heat with the lid on for about 15-20 mins (remember to stir it at intervals)

The sauce should take on a deep and darker colour – the onions will have dissolved into the sauce

7. Taste the sauce and add further spices and salt if required – remember the meat and potatoes will absorb a lot of the flavour so if you feel it needs more of a kick add some extra spices

8. Cook through for a little longer if you add more spices

9. The sauce is now ready for you to add the lamb

You could also refrigerate the sauce to use the next day or freeze it to use much later. If I am having guests I try and make the sauce the day before to save time.