Tag Archives: lamb

Spicy Yogurt Marinated Lamb

Spicy Yogurt Marinated Lamb

Spring lamb, sheep milk yogurt, asparagus and new potatoes – a meal that shouts spring is here!

As I have mentioned before I work for a boutique dairy company and while we produce cow milk products year round during the sheep milk season (mid-September to late January) we also produce a range of sheep milk products including sheep milk yogurt and a range of cheeses.

We have millions of sheep in New Zealand, but the sheep milk
industry is still fairly young and while there is a lot of work being done by Massey University and Land Corp sheep milk is still a very seasonal product and one that is currently produced by only a few farmers and only used by a very few boutique cheese makers.

Spicy Yogurt Marinated Lamb

On this occasion I used a ready-trimmed rack of lamb, but I have also used this marinade on lamb rump.

While I used sheep milk yogurt here, cow milk yogurt also works.

Serves 4

½ cup natural sheep milk yogurt
1 tbsp harissa paste
2 lamb racks, each with 6-8 chops/cutlets, trimmed
olive oil
3 large onions, thickly sliced
a handful of fresh coriander, chopped

1              Place yogurt and harissa paste in a bowl and mix to combine. Place lamb in a shallow dish, pour over yogurt and turn to coat.
Cover and marinate in the refrigerator for 2-3 hours or overnight.

2              One hour before cooking, remove lamb from refrigerator. Preheat oven to 220°C. Line a baking dish with foil and brush lightly with oil.

3              Scatter onions over base of prepared dish. Remove lamb from marinade and allow any excess to drain off, then place lamb on top of onions and roast for 15 minutes, then reduce heat to 200°C and cook for 10 minutes per 500g or until cooked to desired
doneness. Remove from oven, cover loosely with foil and let stand for 10 minutes before carving.

4              To serve, cut lamb into cutlets, place onion on serving plates, top with lamb cutlets and scatter with fresh coriander.

Serving suggestion: Accompany with roast new potatoes and a steamed green vegetable of your choice.

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onions, coriander: Krismaw
Gardens – Hastings; Yoghurt: Origin Earth – Havelock North;
Harissa: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Lamb Korma

Lamb KormaSo many recipes I see for korma and other curries use purchased pastes and while this may seem like a quick and easy option, if you have the spices in your pantry it is just as easy to make them from scratch and you are rewarded with a far superior taste.

Lamb Korma 

I have used lamb shoulder chops, which regular readers know are
favourite of mine, but you could use diced lamb if you prefer.

Serves 4

750g lamb shoulder chops
sea salt
vegetable oil
2 onions, thinly sliced
2 cloves garlic, crushed
1 tbsp grated ginger
1 tbsp ground garam masala
1 tsp ground coriander
¼-½ tsp chilli powder
1 cup natural yogurt
400g can diced tomatoes
2 large potatoes, scrubbed and cubed
1 bunch coriander, leaves chopped

1              Season chops with salt. Heat a large frying pan or saucepan over a medium heat, add a good splash of oil and brown chops, in batches if necessary. Remove chops and set aside.

2              Reduce heat, add onions to pan, cover and cook, stirring
occasionally, for 8-10 minutes or until onions are soft and
translucent. Add garlic, ginger, garam masala, ground coriander and chilli powder and cook, stirring, for 30 seconds or until fragrant.

3              Stir in yogurt and mix well to combine, then add tomatoes and bring to simmering. Add potatoes and return lamb chops to pan, bring back to simmering, cover and simmer, stirring occasionally, for 45-60 minutes or until lamb is tender.

So tell me, do you make curries from scratch or do  your prefer to use purchased pastes?

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onions, garlic: Krismaw Gardens – Hastings; Potatoes: JJ’s Organics – Napier; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Yoghurt: Origin Earth
Havelock North; Coriander: The Chef’s Garden @ Epicurean
Hastings; Store Cupboard Ingredients: vegetable oil, salt, ginger, garam masala, ground coriander, tomatoes.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other Indian lamb recipes you might like to try:

Lamb Saag

Lamb Saag

Easy Lamb Biryani

Easy Lamb Biryani

Indian Spiced Lambs’ Fry

Indian Spiced Lambs’ Fry

 

Lamb, Parsnip & Tomato Stew

Lamb, Parsnip & Tomato Stew

A month or so ago JR bought what appeared to be a bargain – some frozen lamb chops – unfortunately they were not the bargain they appeared to be. I cooked some of the chops and they had a very unpleasant strong smell and flavour, in fact, I couldn’t eat them. So the remaining ones (and there were quite a few) have sat in the freezer while I tried to figure how to use them.

As a lot of flavour is carried in fat and these chops had a good layer of fat, so I figured, get rid of as much of the fat as possible then hit the remaining meat with plenty of flavour – so that is exactly what I did and the previously inedible chops were transformed to a
delicious fragrant stew.

Lamb, Parsnip & Tomato Stew

After removing and discarding the fat, I then removed the meat from the bones and cut it into large pieces.

Serves 4

1 tsp ground cumin
1 tsp ground coriander
¼-½ tsp chilli powder, or to taste
sea salt
500g diced lamb
olive oil
1 large onion, sliced
2 medium parsnips, diced
2 medium carrots, diced
2 garlic cloves, finely chopped
400g can diced tomatoes
chopped fresh parsley

1              Place cumin, coriander, chilli powder and a grind of salt in a bowl and mix to combine. Add lamb and toss to coat with spice
mixture.

2              Heat a large saucepan over a medium-high heat, add a splash of oil, then add lamb and cook for 3-4 minutes then turn and cook for 3-4 minutes longer. Remove lamb from pan and set aside.

3              Add onion, parsnips, carrots and garlic to pan, reduce heat, cover and cook, stirring occasionally, for 10 minutes or until
vegetables start to soften. Add tomatoes, bring to simmering and simmer for 10-15 minutes or until liquid reduces and starts to
thicken.

4              Add lamb, cover and simmer, stirring occasionally, for 45-60 minutes or until lamb is tender. Serve scattered with parsley.

So tell me, how would you treat meat that at first appears to be
unusable?

Where did the ingredients for this dish come from:
Lamb: I have not named the supplier because usually the meat I get from this supplier is very good and I do not think it is fair to name and shame on one experience. I will say, however (and as I have
reminded JR), that sometimes you need to look carefully at what
appears to be a bargain, as they say if it appears to be too good to be true, it just might be! Onion, parsnips, carrots, garlic: Krismaw
Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n
Peppers
– Hastings; Parsley: The Chef’s Garden @ Epicurean
Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
salt, cumin, coriander.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Hap py cooking and eating.

Recipe by Rachel Blackmore

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Other lamb recipes using winter vegetables you might like to try:

Middle Eastern Spiced Lamb & Spinach Stew

Middle Eastern Spiced Lamb & Spinach Stew

Lamb, Parsnip & Bacon Stew

Lamb, Parsnip & Bacon Stew

Braised Lamb with Celery & Celeriac

Braised Lamb with Celery & Celeriac

 

Middle Eastern Spiced Lamb & Spinach Stew

Middle Eastern Spiced Lamb & Spinach Stew

Even though many Middle Eastern, Mediterranean and Indian dishes use the same spices they taste quite different. Middle Eastern dishes such as this stew play on the warmth of spices such as coriander, cumin and paprika and add just a hint of chilli for heat, whereas many Indian dishes go for heat.

Middle Eastern Spiced Lamb & Spinach Stew

Serve with smashed potatoes, couscous or rice and top with fresh
coriander leaves.

Chard, silverbeet or kale can be used instead of spinach, if you prefer.

Serves 4

1 onion, sliced
olive oil
1 clove garlic, finely chopped
500g diced lamb
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika
¼ tsp cayenne pepper or chilli powder, or to taste
sea salt and black pepper
440g can diced tomatoes
1 bunch spinach, leaves chopped

1              Place onion and a splash of oil in a large saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add garlic and cook, stirring, for 30 seconds.

2              Combine cumin, coriander, paprika and cayenne pepper with a grind each of salt and black pepper. Add lamb and toss to coat. Add to pan and cook, tossing occasionally, for 5 minutes to brown.

3              Add tomatoes, rinse can out with water and add to pan.
Cover, bring to simmering and simmer for 45-60 minutes or until lamb is tender. Remove lid and simmer for 10-15 minutes longer to evaporate excess liquid.

So tell me, do you prefer the warmly spiced food of the Middle East or the hotly spiced of India, or does it depend on your mood?

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion, garlic, spinach: Krismaw Gardens – Hastings; Smoked paprika, chilli powder – Spitfire:
Orcona Chillis ‘n’ Peppers – Hastings; Store Cupboard Ingredients: canned tomatoes, cumin, coriander, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Lamb, Mushroom & Rosemary Parcels

Lamb, Mushroom & Rosemary ParcelsThis is my take on a recipe I saw over on The Kitchn – it is an easy and fun way to find one person or a crowd. The aroma of the
rosemary as this meal is cooking captivates the senses and has you looking forward to it long before it is ready.

The recipe at The Kitchn just calls for lamb chops, so here I have used that economic cut that as regular readers know is a favourite of mine – shoulder chops.

Lamb, Mushroom & Rosemary Parcels

I love cooking food in foil or paper parcels – the food cooks quickly and
retains its juices and any flavours you add (such as the rosemary in this recipe) infuse through the food.

For each serving:

olive oil
sea salt and black pepper
1-2 lamb shoulder chops
1 medium potato, sliced
4 button mushrooms, sliced
1 clove garlic, sliced
2 tbsp white wine
1 sprig rosemary

1              Preheat oven to 180°C. For each parcel, tear off a piece of
aluminium foil large enough to completely enclose the chops and vegetables. Brush foil with oil.

2              Heat a frying pan over a medium heat. Season chops with salt. Add a splash of oil to the pan, then add chops and cook for 2-3 minutes each side or until browned. Remove from pan and set aside.

3              Add a little more oil to the pan, if necessary, then add
mushrooms and cook for 4-5 minutes. Add garlic and cook, stirring, for 1 minute longer. Remove mushrooms from pan, add wine, bring to the boil and cook to reduce slightly. Return mushroom mixture to pan and mix to combine.

4              To assemble parcels, place potato slices in middle of each piece of foil and season with a grind of salt and black pepper. Top
potatoes with chops then spoon over mushroom mixture and finally top with rosemary sprig. Bring foil up around lamb and roll edges to seal. Place parcels on a baking tray and bake for 45-60 minutes or until lamb is tender. Allow to stand for 5 minutes before serving.

So tell me, do you cook food in foil or paper?

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Potatoes, garlic: Krismaw Gardens – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Rosemary: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: white wine, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Lamb, Parsnip & Bacon Stew

Lamb, Parsnip & Bacon StewAs I have said before lamb shoulder chops won’t win any beauty
contest, but they are an economic cut which allow you to enjoy the flavour of lamb at a fraction of the cost of the more glamourous cuts.

Here I have teamed lamb shoulder chops with bacon, parsnips and fennel to make a light and warming winter stew – I have used no thickening, but if you prefer you could thicken with cornflour at the end of cooking.

Lamb, Parsnip & Bacon Stew

Serves 4

2 rashers bacon, rind removed, meat cut into strips
olive oil
4 (750g-1kg) lamb shoulder chops
1 onion, cut into wedges
1 fennel bulb, trimmed, halved lengthwise and cut into wedges
2 cloves garlic, roughly chopped
2-4 parsnips, peeled and cut into 1cm pieces
1 bay leaf
1 cup red or white wine
1 cup chicken stock
handful chopped parsley

1              Place bacon and a splash of oil in a large, deep-sided frying pan with a lid over a medium heat and cook, stirring occasionally,
until bacon renders its fat. Remove bacon from pan, leaving behind as much fat as possible.

2              Season lamb with a good grind of salt. Increase heat, add lamb chops to pan and cook for 4-5 minutes each to brown. Remove lamb from pan and set aside.

3              Reduce heat, add onion and fennel to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onions start to soften and fennel caramelise. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add parsnips and mix to combine. Stir in bay leaf, wine and stock, cover and bring to simmering.

4              Return bacon and lamb to pan, cover and simmer, stirring occasionally, for 1 hour or until lamb is tender and falling off the bone. Stir in parsley, reserving a little for scattering.

So tell me, do you use lamb shoulder chops and if you do, what is your favourite way of preparing them?

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion, garlic, parsnips: Krismaw Gardens – Hastings; Fennel, parsley: The Chef’s Garden @
Epicurean – Hastings; Store Cupboard Ingredients: bay leaf, stock, wine, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using lamb chops you might like to try:

Braised Lamb with Celery & Celeriac

Braised Lamb with Celery & Celeriac

Braised Middle Eastern Lamb & Vegetables

Braised Middle Eastern Lamb & Vegetables

Braised Lamb Chops & Root Vegetables

Braised Lamb Chops & Root Vegetables

 

Lamb Saag

Lamb SaagNow I know, this isn’t the prettiest dish you have ever seen, but it is mighty tasty and easy. You are forgiven for thinking that I just picked it up at the local Indian takeaway! But I can assure that I did cook it and have done on numerous occasions – but obviously I need to work on a better way to serve it for photography.

Saag, sometimes called saagwala, is a leaf-based South Asian dish and one of my favourites. It can be made with spinach as I have here, mustard or collard greens or just about any green you can think of.

As with all classic recipes there are many variations – some leave the leaves whole or just chop them, but I prefer the variation of puréeing the greens – one of the reasons it is not as attractive as it could be.

Lamb Saag

Any meat can be used for this dish and another popular saag dish is saag aloo or spinach with potato.

Serves 4

1 onion, sliced
vegetable oil
1 bunch spinach, leaves chopped
2 garlic cloves, chopped
1 tbsp grated ginger
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
pinch dried chilli flakes
500g boneless lamb, cubed
1 cup chicken stock
¼ cup natural yogurt
1 tbsp chopped fresh coriander
sea salt and freshly ground black pepper

1              Place onion and a splash of oil in a saucepan over a medium heat, cover and cook, stirring occasionally, for 15 minutes or until onion softens and starts to brown.

2              Meanwhile, steam or microwave spinach until tender, then purée.

2              Add garlic, ginger, turmeric, cumin, coriander and chilli and cook, stirring for 30-60 seconds or until fragrant. Add stock and spinach puree, bring to simmering and simmer, stirring occasionally, for 45 minutes or until lamb is tender.

3              Stir in yogurt and coriander and season with a good grind of salt and black pepper.

So tell me, do you cook a dish even if you know it isn’t going to win any prizes in the beauty stalks or is taste more important?

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion, garlic, spinach: Krismaw Gardens – Hastings; Coriander: The Chef’s Garden @ Epicurean – Hastings; Yoghurt: Origin Earth – Havelock North; Store Cupboard Ingredients: oil, stock, ginger, turmeric, cumin, coriander, chilli flakes, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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Braised Lamb with Celery & Celeriac

Braised Lamb with Celery & Celeriac

If you are meeting celeriac for the first time you might feel a little
intimated and not know quite where to start with preparing this vegetable. But, once you get to know this wonderful winter
vegetable it will be one of the pleasures of the season.

Celeriac (pronounced sell-air-e-ak) has a delicate celery taste, but is a rather unattractive root vegetable, however, it is a delicious
addition to winter meals. Also known as celery root it is a variety of celery which is cultivated for its root.

Braised Lamb with Celery & Celeriac

As regularly readers know, I love lamb shoulder chops – they give you the wonder flavour of lamb at a fraction of the cost of some other cuts and even better, they are often on special! Slow cooking ensures that the meat is soft and unctuous and the celeriac and celery adds a wonderful flavour.

Serves 4

4 (about 750g) lamb shoulder chops
sea salt and freshly pepper
olive oil
1 onion, sliced
2 medium or 1 large celeriac, chopped
2 sticks celery, cut into 5mm thick pieces
2 garlic cloves, sliced
2 cups chicken or vegetable stock
1 tbsp Dijon mustard
chopped fresh parsley

1              Preheat oven to 180°C. Season lamb with salt. Heat a large ovenproof casserole dish over a medium heat, add a good splash of oil and brown lamb for 4-5 minutes each side. Remove chops and set aside.

2              Add onion to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add celeriac,
celery and garlic and toss to combine. Add stock, mix to combine and bring to simmering. Place chops on top of vegetables, cover and bake for 1¼-1½ hours or until lamb is tender.

3              Remove lamb from pan, set aside and keep warm. Place pan over a medium heat, stir in mustard and season to taste with a good grind of salt and black pepper. Return lamb to pan and cook, for 4-5 minutes longer to heat through. Serve scattered with parsley.

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion, celery, garlic: Krismaw
Gardens – Hastings; Celeriac, parsley: The Chef’s Garden @
Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Store
Cupboard Ingredients:
stock, mustard, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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Get to know celeriac:

Celeriac – Don’t be Put Off by Its Appearance

Celeriac – Don’t be Put Off by Its Appearance

Another recipe using celeriac you might like to try:

Celeriac, Cavolo Nero & Bacon Mash

Celeriac, Cavolo Nero & Bacon Mash

 

Lamb & Kale Stew

Lamb & Kale StewAs the cooler weather starts to set in and the summer vegetables disappear from the markets, meals become more robust and take
advantage of the more sturdy winter vegetables such as kale.

Another main stay of my winter dishes is canned tomatoes – in soups, stews, casseroles and bakes, with vegetables, beans, meat, chicken and fish, or as a sauce base for pasta and any number of
other dishes, I find them invaluable. Here, they help form the sauce for this vegetable-packed lamb stew.

Lamb & Kale Stew

A chopped onion could be used instead of the leek, if you prefer.

If you need to bulk the stew out, simply add some additional potatoes, carrots and kale. You might also need some extra stock.

Serves 4

olive oil
500g diced lamb
sea salt and freshly ground black pepper
1 medium leek, chopped
500 potatoes, scrubbed and cut into chunks
2 small carrots, sliced
2 cloves garlic, minced
1 tsp ground cumin
1 bunch kale, stems removed and leaves chopped
400g can diced tomatoes
2 cups chicken stock

1              Heat a splash of oil in a saucepan over a medium-high heat. Season lamb with a good grind of salt. Add lamb to saucepan and cook, tossing, for 5-7 minutes or until browned. Remove and set aside.

2              Reduce heat to low, add leek, cover and cook, stirring
occasionally, for 8-10 minutes until soft and translucent. Return lamb to pan, add potatoes, carrots, garlic and cumin and toss to
combine.

3              Add kale, tomatoes and stock, mix to combine, cover, bring to simmering and simmer, stirring occasionally, for 45 minutes or until vegetables are cooked and lamb is tender. Season with a good grind of salt and black pepper.

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion, garlic, carrot, potatoes: Krismaw Gardens – Hastings; Leeks, kale: The Chef’s Garden @
Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: cumin, canned tomatoes, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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Braised Middle Eastern Lamb & Vegetables

Braised Middle Eastern Lamb & VegetablesThis easy autumn braise is packed with late summer vegetables and is light and vibrant while adding warmth to the chiller evenings that we are experiencing in the wake of Cyclone Pam.

As regular readers know I love lamb shoulder chops and while they are not the prettiest cut on the block, they are versatile and can
often be found on special – as these were.

This is the sort of dish I love, everything goes into the dish, then is left to pretty much look after itself and at the end there is a glorious combination of fragrant seasonal vegetables with melting tender meat.

Middle Eastern Braised Lamb & Vegetables

This is the sort of the recipe which can easily be adjusted to feed a crowd – use a large roasting dish and cover with aluminium foil.

Accompany with crusty bread for mopping up the delicious juice,
alternatively serve over steamed rice, couscous or pasta.

Serves 4

2 large capsicums, cut into strips
2 large tomatoes, chopped
1 large zucchini, sliced
1 large onion, sliced
1 medium eggplant, diced
4 lamb shoulder chops
½ cup chicken stock
a good handful fresh coriander, chopped
a good handful fresh parsley, chopped
finely grated zest of 1 lemon
SPICE PASTE
2 tsp ground cumin
2 tsp ground coriander
2 tsp fennel seeds
½ tsp ground cinnamon
pinch chilli powder, or to taste
sea salt and freshly ground black pepper
2 tbsp olive oil
2 tsp tomato paste

1              Preheat oven to 160°C.

2              For the spice paste, place cumin, ground coriander, fennel seeds, cinnamon, chilli powder, a good grind of salt and black pepper, oil and tomato paste in a small saucepan and mix to combine. Place over a medium heat and cook, stirring occasionally, for 4-5 minutes or until fragrant.

3              Place capsicums, tomatoes, zucchini, onion and eggplant in a large casserole dish and toss to combine. Place lamb chops on top of the vegetables and pour over spice mixture and stock. Cover, place in the oven and cook, turning occasionally, for 1½-2 hours or until lamb is tender.

4              Add most of the fresh coriander and parsley and mix to
combine. Serve in shallow bowls, scattered with remaining
coriander and parsley and lemon zest.

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion: Krismaw Gardens
Hastings; Eggplant, capsicums, zucchini, parsley, fresh coriander: Epicurean Supplies – Hastings; Olive oil: The Village Press
Hastings; Store Cupboard Ingredients: ground coriander, ground cumin, ground cinnamon, chilli powder, sea salt, black pepper,
tomato paste, stock.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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