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Category Archives: Lamb

Raan / North Indian Roast Leg of Lamb

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I did say my hubby is a better cook than me!! Presenting his awesome Raan … an North Indian take on a Sunday Roast … seen here, served up with Onion Bhaji and crispy roasted potatoes … ❤️❤️❤️ it!!


A boneless leg of lamb was used here although a bone-in leg of lamb would normally be used … seen here with spice all rubbed allover lamb, pressing firmly into the cuts and cover, refrigerate overnight


pour water combined with curry leaves into large baking tray … place lamb on a rack in the tray …cover lamb with foil, bake in moderate oven for 1 hour ..remove foil and bake for further 30 mins or until lamb is browned and tender


For the onion bhaji … mix 2 Tbsp plain flour and 2 Tbsp hot curry powder ….


thickly sliced onion then soak in milk for 5 minutes … coat onion in flour mixture and deep fried until golden brown 😉


Ta da! what a perfect looking roast leg of lamb …awesome … the masala potatoes & onion bhaji were perfect accompaniments!! Kudos to me precious hubby 👏💞


Ingredients :

2 tsp cumin seeds

2 tsp coriander seeds

2 tsp black mustard seeds

6 cardamom pods, bruised

½ tsp ground dinnamon

½ tsp cracked black pepper

¼ tsp ground clove

4 cloves garlic, crushed

 1 Tbsp finely grated fresh ginger

¼ cup (60ml) white vinegar

2 Tbsp tomato paste

1 tsp sambal olek

2kg leg of lamb

½ cup (125ml) boiling water

4 curry leaves, torn

5 medium (1kg) potatoes, cut into wedges

2 Tbsp ghee

2 tsp balck mustard seeds, extra

2 tsp ground cumin

2 tsp ground coriander

Methods :

  • Preheat oven to 180°C
  • Combine seeds, pods, cinnamon, pepper and cloves in heated large dry pan …stir fry until fragrant
  • Blend or process cooled spice mixture until crushed and combine in a small bowl with garlic, ginger, vinegar, tomato paste and samba oleo …mix well
  • Trim lamb, if necessary, and rub spice mixture all ver lamb, pressing firmly into cuts and place lamb in large bowl, cover with cling film and leave to marinate overnight in the fridge
  • Pour combined water and curry leaves into large backing dish and place lamb on rack over the baking tray …cover lamb with foil and bake in preheated oven for 1 our … remove foil and bake for further 30 minutes or until lamb is browned and tender
  • While lamb is baking, prepare the potatoes by boinging potato wedges until just tender, drain …heat ghee in a large flameproof baking dish …cook remaining spices, stirring for 1 minute …add potatoes, cook stirring until brown all over …stick potatoes in dish to bake, uncovered, for about 15 minutes or until very crisp and well-browned
  • If desired, make the onion bhaji by slicing one or 2 onion into thick slices and soak in milk for 5 mins … mix 2 Tbsp plain flour with 2 Tbsp hot curry powder … drain onion slices and coat in flour mixture then deep fried until golden brown
  • Place roast onto a platter, surround it with the masala potato wedges and onion bhaji and scatter a few curry leaves as garnish and bon appetite!

Mutton/Chicken Biryani

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Biryani, biriani, biriyani, buriyani, beryani or beriani is a rice-based dish made with spices, rice and chicken, mutton, fish, eggs or vegetables. The name is derived from the Persian word beryā which means “fried” or “roasted”


The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace,pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic …the premium varieties include saffron


The ground spices I used for marinating the mutton/chicken  … the whole spices in the saucer in the middle is whole garam masala … for the rice as well as the curry


For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, mutton, lamb, fish or shrimps …. here, I’m using boneless mutton


Marinating the mutton/chicken overnight with yogurt, garam masala, garlic & ginger paste, turmeric powder and chilly powder …mixed the meat thoroughly with the yogurt and spices, cover and let it marinate for 2 hours


First thing is boil your rice with the whole garam masala till about ¾ cooked


the ¾ cooked rice, left aside to cool


Deep-fry the sliced onions until golden brown


Golden-fried onion … I spread some of this in every layer but if you don’t fancy so much onions then just spread it atop the last layer of rice


Brush base of your pot with ghee and line it with a few bay leaves


Layering process … put a layer of rice first then sprinkle rice with the milk/saffron mix, rose water, lime juice, chopped green chillies and spread some golden-fried onion (if using) then top with a layer of the mutton/chicken curry and keep repeating this layering process with final layer being rice …seen here is pix of my biryani with boneless chicken


The layering complete and ready to be cooked in the oven or steamed


Biryani is ready and being served up 🙂


Mutton Biryani is eady to be tucked in!


Chicken Biryani served up with a fresh salad of lettuce, radish & cherry tomatoes


Ingredients :

500 g Basmati rice

1kg boneless mutton/lamb/chicken, cut into chunky pieces

1 large onion, sliced

¾ cup golden fried sliced onion

6 garlic cloves, crushed

½ cup yogurt, beaten

1 can chopped tomatoes

½ cup cashew nuts (optional)

3 Tbsp Red chilli powder or 6 red fresh chillies

2 fresh green chillies, chopped

1 Tbsp coriander powder

4 Tbsp garam masala powder

1 tsp ground nutmeg

1 tsp ground mace

1 Tbsp turmeric powder

1 Tbsp saffron, dissolved in ½ cup hot milk

2 Tbsp rose water

juice of 1 lemon


½ cup oil

50g ghee

a handful of fresh coriander or mint, chopped

Whole spices :

4 bay leaves

10 green whole cardamom

6 black whole cardamom

2 Tbsp black cumin seeds

10 cloves

2 x 2″ cinnamon sticks

Method :

  • Mix well salt, ½ of the red chilli powder, ½ of chopped ginger and chopped garlic, 1 tsp garam masala powder, ½ of turmeric powder and all the yogurt and marinate meat pieces for 2 hours
  • Wash and soak rice in water for about 30 minutes … heat 1 Tsp oil and crackle half of the whole spices in the heated oil … add rice and fry for a minute then add enough water and salt to taste and cook rice until ¾ done… set aside to cool … discard whole garam masala
  • Make a fine paste with remainder of red chilli and the cashew nuts
  • Heat oil in a thick bottom pan … add remaining whole garam masala and let it crackle then add sliced onions and sauté until light golden brown and then red chilli & cashew paste for 5 minutes … add in remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, garam masala powder fry for 1 minutes … add canned chopped tomatoes and cook for about 5 minutes then add in the marinated meat, bring to a boil and reduce heat and simmer until meat is tender
  • Dissolve saffron in warm milk and set aside 
  • Take a heat proof pot and brush base of pot with ghee and lay the rest of the bay leaves … spread alternate layers of rice and meat … sprinkling saffron dissolved in milk, golden fried onions, chopped green chillies, lemon juice and  dot with ghee in between layers and finish with a rice layer on top, sprinkled with saffron milk, golden fried onions, rose water and dot with ghee
  • Cover and cook in a pre-heated oven for 20 minutes and garnish with chopped coriander/mint … you may also garnish with sliced hard-boiled eggs and some cashew nuts … serve hot with some of the meat curry/gravy on the side 

Slow-Cooked Fiery Lamb

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Anything that says “fiery” definitely must have these hot stuff as one of the main ingredients … I’ve added a lot of these as we love it to be truly fiery … if you don’t like it spicy hot, then just use like 2 red & 2 green chillies


For the marinade, you will need, seeded & sliced red/green chillies (use amount that you are comfortable with), 2 tsp paprika, 2 cinnamon sticks (snapped in halves), 2 tsp dried oregano, 3 garlic cloves (peeled & roughly chopped), 1 tsp cumin seeds, 1 Tbsp olive oil and salt & freshly ground pepper


4 lamb shanks (one shank per person) … I’m, however, using boneless shin here 😉 …mix all the marinade ingredients together and pour over the meat


Rub the marinade mixture into the lamb so that it is well flavoured … you may cook the lamb straight away but if you have the time, leave it to marinate for at least an hour or better still, overnight


2 carrots … peeled & sliced … I sliced it chunky but you may sliced it into rounds if you prefer


1 onion … thickly sliced


2 bay leaves


You will need 1 x 750ml bottle of read wine + 500ml chicken stock


Pre-heat oven to 16ºC …. heat up a casserole dish/dutch oven on the hob and add a couple tablespoon of olive oil , brown the lamb in it for about 6 minutes until coloured on all sides … lift lamb out onto plate and set aside


Add into the pot the chillies and cinnamon sticks from the marinade and then add in the carrots, onion and bay leaves and brown for a minute or two


Pour in the wine to deglaze the pot, scraping up any bits from the bottom then bring to the boil and cook for 7 – 8 minutes to reduce the liquid by half


Return the lamb (and any retained juice) to the casserole, sitting it atop the carrots/onion mixture and pour in the chicken stock and bring to the boil and transfer, uncovered, to the preheated oven …. cook for 3 hours until the meat is tender and sauce reduced (if you find the top of the lamb looks like it is drying out, just baste and occasionally turn them)


Serve up the cooked lamb with some of the cooking juice spooned over it … garnish with some torn mint leaves, if you so desire (I personally actually had forgotten all about the garnish although I did have the torn mint leaves stand-by!!) … it is hard to take attractive pictures of meat braised in red wine as the dish become so dark . ..this picture certainly don’t do this lip-smacking dish justice … it is truly heavenly delish 😉 … some mashed potatoes or crusty loaf to soak up the juices would be ideal but we had it with some garlic fried rice since I had some cooked rice leftover from night before  🙂

Rich Lamb Shanks with Redcurrant & Rosemary Gravy


A wonderfully hearty and out of this world treat and yet very easy to prepare … the meat simply falls away from the bone! Hubby couldn’t help soaking up the gravy with slices after slices of crusty bread 😉


mise-en-place …from top clockwise … sliced leeks, redcurrant jelly, lamb stock, red wine, shallots (I used the Asian ones) and the lamb shanks + fresh rosemary


Brown the lamb shanks allover


Cook shallots, leeks and rosemary … tossing in the hot oil until slightly golden


Pour in the stock and red wine, return lamb shanks to the pot .. bring to the boil, cover and transfer into oven for 2 hours


Add redcurrant jelly to the sauce, after removing lamb shanks, then simmer for 20 – 30 minutes until the sauce is syrupy


Whilst sauce is being reduced, prepare your green vegetables … I served up the lamb shanks with mangetouts & cherry tomatoes lightly sautéd in some butter


Ingredients :

2 lamb shanks (1 shank per person)

1 Tbsp olive oil

6 shallots, peeled and halved

1 leeks, sliced

2 sprigs fresh rosemary

½ Tbsp plain flour

200ml (7 fl oz) lamb stock

200ml (7 fl oz) red wine

1 Tbsp redcurrant jelly

Methods :

  • Preheat the oven to 150ºC (300ºF, gas mark 2)  
  • Heat the oil in a heavy-based casserole dish over a medium-to-high heat and brown the lamb shanks allover (for about 8 minutes) .. do it in batches if you are cooking more than 2 shanks and your pan isn’t big enough
  • Lift lamb shanks out of pan and add the shallots, leeks and rosemary and cook for 5 minutes … tossing in the hot oil until lightly golden
  • Stir in the flour and cook for 1 minute
  • Pour in the stock and red wine and return the shanks into the pot .. bring to the boil, cover with a lid or foil and transfer to the pre-heated oven for 2 hours
  • Remove the dish from the oven and check the meat – it should fall away from the bone easily
  • Transfer the shanks to individual serving plates and keep warm
  • Place the pot of sauce back on the hob and add the redcurrant jelly, then simmer for 20 – 30 minutes until the sauce is syrupy
  • Serve up the lamb shanks with some gravy drizzled over the shank and prepared green vegetables and/or mashed potatoes or crusty bread to soak up the fabulous gravy!
  • Pour remaining gravy into a gravy boat to serve together with the meal

Grilled/BBQ Whole Rack of Lamb Loin Chops

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Tender rack of lamb on the grill makes a perfect Sunday Roast Dinner …Hubby grilled this New Zealand whole rack of lamb loin chops atop the BBQ grill and he did such a great job with it … I couldn’t have done any better!!

Succulent & tender … puurrrrfect doneness!!!