For 4 to 6 people
1 large onion finely chopped
2 garlic cloves
400g tin chopped tomatoes
1 x 300g aubergine cut into 1/2 ” dices
5 0z red lentils
10 oz diced lamb leg steak
1 teaspoonful turmeric
2 teaspoonfuls mild chilli power
2 teaspoonfuls ground cumin
1 teaspoonful ground coriander
1 teaspoonful light brown sugar
1 tablespoon lemon juice
Small bunch of mint, roughly chopped
5 fl oz natural yoghurt
Put onion and garlic into a large pan with 100mls of water, simmer for 5 minutes, then add tomato, aubergine, lentils, lamb, spices, sugar, lemon juice and 300mls of water. Bring to the boil, cover and simmer for 1 hour until tender. Season with salt and pepper and stir in the mint and yoghurt. Remove from heat and serve with basmati rice.
- For Two to Three
- 1 tbsp olive oil
- 1 lb lamb cubes(I like boneless neck fillet)
- 12oz onions peeled and cut into quarters
- 3 cloves garlic peeled and chopped
- 1 400gm tin butterbeans drained and rinsed
- 2 bay leaf
- large sprig of fresh thyme or dried if you must
- 8fl oz chicken stock
- salt pepper
- chopped fresh parsley to garnish
Heat the oil in a large oven proof pan and fry the meat and onions until srarting to colour then add the garlic to soften a little.
Add the beans ,bayleaf,thyme and stock.
Season with salt and pepper.
Bring to a simmer and cook in a preheated oven at 160 for 1-1 1/2 hours. Check seasoning add parsley and serve.
I like this with a mixture of mashed potato and cooked finely chopped cabbage.
- For four
- 300gm lamb-cubed
- 1 onion chopped
- 1/2 jar Belazu Rose Harissa
- 1 400gm tin chopped tomatoes
- 100gm dried apricots or sultanas or a combination
- 1 tin chickpeas drained
- handful baby spinach
Put the lamb and a little oil in a pan and saute for five minutes. Add the onion and continue for two minutes. Add the harissa, tomatoes, chickpeas and dried fruit. Put in oven at 150 for 1 hour.Check if getting too dry and if so add a little water.
Remove and stir in spinach until wilted.
Serve with rice or couscous
- For four
- 400gm lamb neck fillet or other lamb if not possible
- 1 large onion-chopped
- 2 cloves garlic-chopped
- olive oil
- 2/3 jar belazu rose harissa
- 1 tin chopped tomatoes
- 1 tin red kidney beans drained
- 1 tin butter beans drained
- 1 lamb stock cube
- small handful fresh mint chopped
Put 2 tbsp oil in a lidded pan and saute meat garlic and onion until onion is softened. Stir in harissa and add tomatoes 1/2 can of water and crumbled stock cube. Add beans and mint. Simmer very gently for 2 hours(for neck) or less for other. I serve with couscous mixed with sauteed mushrooms and toasted pinenuts but rice would also work.
- For eight portions
- 4 tbsp tasteless oil- I used rapeseed
- 6 garlic cloves thinly sliced
- 1 thumbsized piece of fresh ginger peeled and sliced into fine matchsticks
- 2 red onions halved and sliced
- 1 red chilli deseeded and sliced fine
- 1.5kg lamb neck fillets in bite size pieces or ox cheek beef.
- 2 tbsp plain flour
- 2 teasp chinese five spice powder
- 2 teasp sugar
- 3 tbsp chinese cooking wine or dry sherry
- 3 tbsp dark soy
- 500ml beef stock
Heat half the oil in a large casserole dish. Fry the onions garlic ginger and chilli for a minute or two until softened.Tip onto a plate.
Toss the lamb in the flour and fry in batches until browned using the rest of the oil.Put aside on a plate.
Add five spice and ginger mix to pan and stir then add sugar, lamb and wine ,scraping up any meaty bits.
Pour in soy and stock, bring to a simmer. cover tightly and place in fan oven at 130 for three hours stirring halfway.
Serve with boiled rice and steamed greens. Tenderstem broccoli is real nice with this dish