Tag Archives: lamb

North African Meat Casserole

North African Meat Casserole 002aFirstly, sorry for not posting for a couple of days – had a bit of a problem with our internet connection, hopefully all is now resolved.

This easy North African inspired meat casserole uses the spice paste from that region, harissa, to give the casserole a great spicy flavour with a hit of heat.

Local Hawke’s Bay growers of chillies and capsicums Orcona make a wonderfully fresh and fragrant harissa which I have used in this dish.

Juniper berries with their clean, refreshing hints of pine, resin and gin add an interesting flavour to the casserole.  They are often used in game dishes with their main use as the essential flavouring for gin which dates back to at least the 17th century.

Here in Hawke’s Bay I can usually find juniper berries at the Bin Inn or Indian food stores. Look for them where more unusual and bulk spices are sold.

I was given some lovely diced wild venison and used it for this casserole but any slow cooking meat cut would be suitable – beef or lamb would make an equally tasty dish. If using lamb the cooking will not be as long.

North African Meat Stew

This is another of my one dish meals – simply serve as is or accompany with a salad of mixed leaves or a steamed green vegetable.

Serves 4-6

500g venison stew meat or beef or lamb
salt and freshly ground black pepper
2 tbsp olive oil
1 large (about 200g) onion, chopped
3 sticks celery, chopped
5 cloves garlic, roughly chopped
2 tsp Orcona Harissa paste
1 tsp crushed juniper berries
2 cups beef stock
2 tbsp tomato paste
4 bay leaves
2 green capsicums, coarsely chopped
500g small potatoes, halved or quartered, depending on size
coriander leaves, to garnish (optional)

1              Preheat oven to 150°C. Season meat with salt.

2              Heat oil in an ovenproof dish over a high heat. Brown meat in batches – once brown remove and set aside.

3              Reduce heat to medium add onion, celery and garlic to pan and cook, stirring, for 4-5 minutes or until onion starts to soften. Stir in harissa and juniper berries and cook, stirring, for 1-2 minutes. Stir in stock, tomato paste and bay leaves and bring to simmering.

4              Return meat to the pan. Transfer to oven and cook, stirring occasionally, for 2 hours.

5              Add potatoes and capsicums, return to oven and cook for 1 hour longer or until meat is very tender and potatoes are cooked.

Happy cooking and eating.

Recipe by Rachel Blackmore

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

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Lamb Braised with Mushrooms & Red Capsicums

Lamb with Mushrooms 001bLovely lamb shoulder chops on special again, so of course I had to buy them!

Red capsicums are still available at the markets at a good price, so I had a bag of those in the fridge and I had stopped by Te Mata
Mushrooms
the other day and had some of their lovely medium sized Portabellos. So as these three ingredients sat on the bench in front me I thought “yum, an easy lamb braise that will showcase those ingredients nicely”.

As there are lots of great flavours just in the ingredients themselves I decided not to add any spices, just some stock, wine and a little
tomato paste and let everything else speak for itself and we weren’t disappointed.

Lamb Braised with Mushrooms & Red Capsicums

Serves 4

1-2 lamb shoulder chops per serve
salt and freshly ground black pepper
2 tbsp olive oil
2 medium (about 150g each) red capsicums, sliced
1 large (about 200g) onion, sliced
200g sliced mushrooms
4 cloves garlic, thinly sliced
1 cup chicken stock
¼ cup white wine
2 tsp tomato paste
parsley leaves, to garnish (optional)

1              Season lamb with salt. Heat oil in a 28 cm skillet which has deep sides and a lid over a high heat, add oil, then lamb and cook to brown – do this in batches if necessary. Remove lamb and set aside.
2              Add capsicums and onions to pan, cover and cook, over
medium heat for 8-10 minutes or until vegetables start to soften. Add mushrooms and garlic and cook for 5 minutes longer.
3              Stir in stock, wine and tomato paste and bring to simmering. Return lamb to pan, cover and simmer for 45 minutes or until lamb is tender.
4              Remove lamb, set aside and keep warm. Bring vegetable
mixture in the pan to the boil and boil to reduce to make a syrupy sauce. Season to taste with salt and freshly ground black pepper.
Return lamb to the pan, cover and cook for 5 minutes longer to heat through. Scatter with parsley leaves, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[subscribe2]

Other recipes using lamb shoulder chops you might like to try:

Braised Lamb & Chickpeas with Preserved Lemon

Braised Lamb & Chickpeas with Preserved Lemon

Braised Lamb with Eggplant & Tomatoes

Braised Lamb with Eggplant & Tomatoes

 

Roast Lamb with Herb & Caper Sauce

Roast Lamb 005aA new take on an old favourite – lamb and mint sauce – here I have used lamb rumps for quick cooking and added coriander, capers and preserved lemon to the mint sauce for a modern flavour
combination.

Lamb rumps give you all the flavour of roast lamb without the long cooking time – one rump usually weighs 200-250g and will feed 1-2 people.

Preserved lemons are available from speciality food stores which sell Moroccan and Middle Eastern foods. They are lemons that have been pickled in salt and their own juices. Only the skin is used,
however both the flesh and skin are preserved. To use, rinse under cold water, remove the flesh and discard, then chop or thinly shred the rind and use as directed.

Roast Lamb with Herb & Caper Sauce

You could use a leg of lamb instead of rumps if feeding a crowd – there is enough marinade to marinate a leg and this quantity of sauce is enough for six if served on the side only.

Serves 4

lemon wedges, for garnish (optional)
fresh mint sprigs, for garnish (optional)
2-4 lamb rumps, each weighing about 250g
salt and freshly ground pepper
LEMON & MINT MARINADE
4 garlic cloves, crushed
½ cup roughly chopped fresh mint
2 tsp grated lemon zest
¼ cup lemon juice
½ cup olive oil
HERB & CAPER SAUCE
1 small (about 100g) red onion, chopped
1 cup mint leaves
1 cup fresh coriander leaves
½ cup capers, drained and rinsed
2 tsp finely chopped preserved lemon
¼ cup lemon juice
½ cup olive oil

1              For the marinade, place garlic, mint, lemon zest and juice,
olive oil and salt and pepper to taste in a bowl and whisk to combine. Place lamb rumps in a non-reactive dish, pour over marinade, turn to coat, cover and marinate in the refrigerator overnight, turning
several times.
2              Remove lamb from refrigerator 1 hour before ready to cook. Let stand at room temperature.
3              Preheat oven to 200°C. Drain lamb and discard marinade – if any pieces of garlic or mint are adhering to the lamb brush off – pat lamb dry with paper towels.
4              Heat a heavy-based frying pan over a high heat, add lamb and cook for 4-5 minutes each side to brown.
5              Transfer lamb to a baking dish and roast in oven for 15-20 minutes or until cooked to your desired doneness. Remove from oven, cover with aluminium foil and allow rest for at least 10 minutes before carving.
6              Meanwhile, make the sauce, place onion, mint, coriander,
capers, preserved lemon, lemon juice and olive oil in a food
processor and pulse to roughly chop. Season to taste with salt and pepper.
7              To serve, slice lamb, drizzle with about one-third of the sauce, garnish with lemon wedges and mint sprigs, if desired and serve remaining sauce on the side.

Happy cooking and eating.

Recipe by Rachel Blackmore

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

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Other lamb recipes you might like to try:

Baked Lamb Chops with Mushrooms & Potatoes

Baked Lamb Chops with Mushrooms & Potatoes

Braised Lamb & Chickpeas with Preserved Lemon

Braised Lamb & Chickpeas with Preserved Lemon

Easy Lamb Biryani

Easy Lamb Biryani

 

Easy Lamb Biryani

Lamb Biryani 006aI love the Indian dish biryani but a properly made biryani takes hours and is a wonderful dish to eat.

I have been making this quick version for quite some time and while it obviously doesn’t have the depth of flavour of a traditionally
biryani it has a great spice combination and is a good way to use diced lamb shoulder – as mentioned previously lamb shoulder is a tasty but less expensive cut than some others. In this instant lamb shoulder chops were on a great special so I bought those then cut the meat from the bone.

I also like to use brown basmati rice instead of the traditional white basmati and while it increases the cooking time I like the flavour and health benefits brown rice offers and once it is cooking it pretty much looks after itself.

Easy Lamb Biryani

The biryani is fabulous served as is, but is also delicious accompanied by a salad of mixed leaves or a steamed green vegetable of your choice.

Serves 4

2 cloves garlic, minced
½ tsp ground cumin
pinch cayenne
salt and freshly ground black pepper
½ cup plain yogurt
500g diced lamb
3 tbsp vegetable oil
1 large (about 200g) onion, thinly sliced
¼ tsp cardamom seeds
¼ tsp turmeric
5 cloves
1 cinnamon stick, broken in half
1½ cups brown basmati rice
¼ cup sultanas
3½ cups chicken stock or water
¼ cup flaked almonds
coriander leaves, to garnish

1              Place garlic, cumin, cayenne, ½ tsp salt and black pepper to taste in a bowl, add yogurt and mix to combine. Add lamb and mix to coat with yogurt mixture. Set aside.

2              Place oil and onion in a large saucepan over a medium heat. Cook, stirring frequently, for 5 minutes or until onion starts to
soften. Add cardamom seeds, turmeric, cloves, cinnamon and rice. Cook, stirring, for 2-3 minutes to coat rice with oil and spices.

3              Stir lamb mixture and sultanas into rice, then pour over stock or water and stir in 1 tsp salt. Cover and simmer for 45-60 minutes or until liquid is absorbed and rice and lamb are tender.
Remove pan from heat and stand covered for 5 minutes. Serve
scattered with almonds and coriander leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Baked Lamb Chops with Mushrooms & Potatoes

Dinner S&J 009aThis delicious one-dish meal can easily be scaled up to serve a crowd and can be prepared to the end of step 5 several hours in advance, just bring it back to simmering on the stove top when you are ready to bake, then tranfer to the oven to finish the cooking.

If cooking for a crowd, cook the chops and vegetables in batches on the stove top, place everything in a baking dish, cover with foil and bake for longer in the oven.

Baked Lamb Chops with Mushrooms & Potatoes
Serve with a green vegetable or salad of your choice. I like to serve this with the Parsley, Chickpea & Feta Salad from yesterday’s post.

Serves 4

4-5 medium (500g) potatoes
1 tbsp olive oil
8 lamb chops
1 tbsp butter
1 (150g) onion, sliced
2 cloves garlic, finely chopped
500g Portobello mushrooms, sliced
¼ cup chopped flat-leaf parsley
1 tbsp finely chopped fresh rosemary
½ cup white wine

1              Heat oven to 180°C.

2              Place potatoes in a saucepan and cover with cold water.  Cover pan, bring to the boil over a medium heat, remove lid, season to taste with salt and simmer for 20 minutes or until barely cooked. Drain and set aside.

3              Season chops on both sides with salt. Heat a large shallow ovenproof pan, with a lid, over a high heat. Add oil and sear chops for 2-3 minutes on each side to brown. Remove chops from pan and set aside.

4              Add butter, onion and garlic to pan, cover and cook, stirring frequently, for 5 minutes or until onions start to soften. Add
mushrooms, cover and cook, stirring frequently, for 10 minutes longer or until mushrooms start to soften and release their juices.

5              Stir parsley, rosemary and wine into mushroom mixture and bring to boil. Cut potatoes in 2.5cm cubes, add to pan with
mushrooms, cover and bring back to simmering. Add lamb chops to pan, pushing chops in vegetable mixture, cover and bring back to simmering.

6              Transfer pan to oven and bake for 30 minutes or until lamb is tender. Stand for at least 10 minutes before serving.

Happy cooking and eating.

Recipe by Rachel Blackmore

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

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Another lamb recipe you might like to try:

Braised Lamb & Chickpeas with Preserved Lemon

Braised Lamb & Chickpeas with Preserved Lemon