Harissa (Thermomix)

Ingredients

1.75kg lamb meat
1” Ginger
5 Shallots
400g Quaker oats
800g water
½ tin evaporated milk
½ tsp White pepper
3 Tbsp AP flour
450g ghee
1 small packet saffron
¾ tsp turmeric powder

1½ tsp rose water

Salt to taste

Tied spices
2 Tbsp coriander
½ tsp jintan manis
¼ tsp jintan putih
5 cloves
5 Star anise
1-2 biji nutmeg
10 cardamoms
½ inch cinnamon

Mixed spices (Wash, dry, lightly fry & grind till fine)
3 Tbsp coriander
½ Tbsp jintan putih
¾ Tbsp jintan manis
14 cloves
¾ ” cinnamon
3 biji bunga lawang
3 biji buah pala
¾ tsp turmeric
30 cardamom

Method

1. Cut lamb meat in cubes & wash with ginger slices.
2. Wash & tie in bundle “tied spices” & boil with lamb pieces together with shallots & sliced ginger until tender, then shred fine. (30 min, 100°C/Reverse/Speed Spoon)
3. Add oats to water to soak, then warm over medium heat, stirring all the time (8 min, 70°C/Reverse/Speed Spoon). Add the milk & keep stirring till warm (3 min, 70°C/Reverse/Speed Spoon).
4. Add in the lamb, white pepper & cook, stirring until incorporated over medium low flame (20 min, 80°C/Reverse/Speed Spoon). Do not berkerak.
5. Sprinkle mixed spices slowly, making sure it’s evenly distributed, stirring continuously (5 min, 80°C/Reverse/Speed Spoon).
6. If the kambing is not hancur add some water. Keep stirring until the mix likat sedikit.
7. Add in the flour that has been mixed with some water to thicken (3 min, 80°C/Reverse/Speed Spoon).
8. Slowly add in the ghee, the saffron which has been soaked in warm water and strained & sprinkle in the turmeric stirring all the time (5 min, 80°C/Reverse/Speed Spoon).
9. When it’s thick, add in the rose water.
10. When the harissa pecah minyak and leaves the side of the pot, it is ready.

Lamb Kuzi

Ingredients:

1kg of lamb (shoulder)
100g of red onion, blended
20g of garlic, blended
100g of chilli, blended
80g of tomato puree
50g of tomato sauce
2 tomatoes, sliced
20g of aniseed (jintan manis) powder
10g of white cumin (jintan putih) powder
20g of coriander
20g of coriander leaves
a few pieces of mint leaves
150ml of evaporated milk
a dollop of ghee
some cashew nuts and raisins

Method:

1. Put the onions, chilli and all the blended spices in a hot frying pan with the ghee.
2. Add all the leaves and tomatoes and stir well.
3. When the aroma starts tickling your nose, put in the tomato puree and the tomato sauce.
4. You can now add the lamb and lower the flame. This is vital to ensure the lamb is cooked inside out. 
5. When the lamb is almost cooked, put in the evaporated milk, raisins and the cashew nuts.
6. Stir for a while and it is ready to be served.

Note: Be careful with usage of ghee as the lamb's fats will ooze oil too.

Lamb Shank

Ingredients

4-6 tablespoons olive oil
1.6kg or 4 lamb shanks, trimmed
5 tablespoons flour
1 leek, halved and cut into 1/2" pieces
2 stalks celery, roughly chopped
2 carrots, roughly chopped
2 medium onions, chopped
12 garlic cloves, unpeeled
1 bay leaf
1 sprig of thyme
1 sprig of rosemary
1 tsp whole black peppercorns
350ml (12 fl oz) red wine
600ml (1 pint) chicken stock
Sea salt

Method

1. Pre-heat oven to 150 degrees C (gas mark 2).
2. Heat the olive oil in a heavy, metal roasting pan on the cooker over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
3. Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes.
4. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer.
5. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
6. Cover the roasting pan tightly with heavy foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

Serves: 4 

Prep:15min 

Cook:2hr30min 

Ready in:2hr45min 

Lamb Shakshuka

Ingredients:

1 Tbsp ras el hanout OR:
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
pinch of cayenne pepper
pinch of sugar (to taste)

3 Tbsp olive oil
1 onion, finely diced
1 clove garlic, finely minced
1 knob ginger, finely minced
500g lamb mince
1 x 400g can of crushed tomatoes
3 jalapeños, stemmed, seeded, and finely chopped

4 free-range eggs
Kosher salt, to taste
1/2 cup feta cheese, crumbled
4 sprigs coriander

Method:

1. Pre heat the oven to 180C.
2. Heat oil in a large oven-safe pot. Add onion, garlic, ginger & jalapeños & sweat off until soft and translucent. 
3. Now add the ras el hanout and cook for a few minutes until fragrant. Now add the mince and cook until browned. Add the tomatoes and bring to the boil. Turn the heat down and simmer for 20 minutes.
4. Once thick and fragrant make four indents into the meat sauce and crack the eggs. Place in the oven and cook 10 minutes or until the eggs are set.
5. Remove from the oven and garnish with coriander & crumbled feta cheese. Serve with fresh Lebanese bread.

Time: 45 minutes
Serves: 4

Slow Provençal Lamb

Ingredients:
1 lamb shoulder, about 4-1/2 pounds/2 kg, cut into large chunks
Salt and pepper
3 tablespoons olive oil
3 onions, peeled and sliced
6 plum tomatoes
About 1-1/2 cups/375 ml red or white wine
1 cup/250 ml veal stock
1 head garlic, broken into peeled cloves
3 bay leaves
2 rosemary branches
1 bouquet fresh thyme
1 pound/450 g red peppers, seeded and cut into strips
1 pound/450 g eggplant, cut into chunks
1 pound/450 zucchini, cut into chunks

Method:

1. Heat the oven to 300°F or 150°C. 
2. Season the lamb generously with salt and pepper. Heat a spoonful or two of the oil in a cocotte and brown the meat well on both sides, about 15 minutes per side. Remove the meat. 
3. Add another spoonful of oil and cook the onions until soft, 5 to 7 minutes. 
4. While the onions are browning, peel, quarter, and seed the tomatoes over a sieve set over a bowl to catch the juices. Reserve the tomatoes for later. 
5. Pour the juice into a 2 cup/500 ml measuring cup and add enough wine to fill. Deglaze the onions with the veal stock, stirring up the good bits from the bottom. 
6. Add the wine and tomato juice mixture. Add the garlic, bay leaves, rosemary, and thyme. Wet a piece of parchment paper and lay it over the meat, set on a lid, and bake 1-/2 hours. 
7. While the lamb cooks, salt the eggplant and set in a colander to drain, about 30 minutes. Rinse and pat dry. 
8. Roast the red peppers. 
9. Once the lamb has cooked 1-1/2 hours, add the eggplant, tomatoes and peppers, cover and cook for another hour. 
10. Increase the heat to 400°F/200°C. 
11. Remove the lid and the parchment, add the zucchini, and cook a further 45 minutes uncovered. 
12. Serve straight from the pot. 
13. Remove from the oven. Remove the herbs. 
14. Spoon the lamb onto plates, with the sauce spooned over. 

Show: French Food at Home2
Chef: Laura Calder
Category: Main Course

Ease of Cooking: Moderate
Yields: 6 Servings

Irish Lamb Stew

Ingredients:
1/2 cup all-purpose flour
Coarse salt and ground pepper
3 lb boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes
3 Tbsp canola oil
1 large onion, chopped
3/4 tsp dried thyme
1 1/2 cups dark beer
1 1/2 lb medium new potatoes, peeled and quartered
1 lb carrots, peeled and cut 1/2 inch thick diagonally
3 Tbsp chopped fresh parsley

Method:

1. In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess.
2. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
3. Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion & cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
4. Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper.
5. Let cool completely before storing. Stir in parsley just before serving.

Irish Lamb Stew

Ingredients:
2½ pounds lamb shoulder or shoulder blade chops, bone-in
2 lb potatoes, peeled, quartered
2 large onions, quartered
2 large carrots, peeled and cut into 2-inch segments
1 turnip, peeled and roughly chopped
2 Tbsp pearl barley (omit for gluten-free version)
1 tsp dried thyme OR 1 Tbsp chopped fresh thyme
Salt & freshly ground black pepper
1 qt water or lamb stock, warmed

Method:

1. Heat a large (6 qt) thick bottomed Dutch oven on medium heat.  On medium high heat, heat 2 Tbsp oil & working in batches, brown the lamb pieces on all sides.
2. Layer the meat and vegetables in the pan. Start with a layer of meat, add a layer of potatoes, turnips, onions & carrots, add another layer of meat and top with another layer of vegetables. 
3. Add barley, thyme, black pepper, and a teaspoon more of salt. Add water or stock to the pot. 
4. Bring to a boil. Reduce to a bare simmer. Let simmer, covered, but with the lid slightly ajar, for 1½ to 2 hours, until the meat is falling off the bones.
5. Skim any excess fat from the stew. Use tongs to pick out and remove bones. Adjust seasonings, adding salt and pepper to taste.

Serves 6.

Lancashire Hotpot (Nigel Haworth)

Ingredients:
1 kg under shoulder, neck and shin of lamb (Cut into 3-4cm thick pieces)
700g thinly sliced onions
1kg peeled King Edward potatoes, sliced
25g plain flour
40g salted butter, melted
150ml chicken stock
3 tsp sea salt
White pepper

Method:

1. Preheat oven to 180°C.
2. Season the lamb with 1 tsp of salt and a good pinch of pepper, dust with the flour. Put the lamb into the base of the casserole dish.
3. Sweat off the onions in 15g of butter with one tsp of salt for 4-5mins. Spread the onions evenly on top of the lamb in the Hotpot dish.
4. Place potato slices in a medium size bowl, add the remaining 25g melted butter, season with 1 tsp salt and a pinch of white pepper, mix well.
5. Put the sliced potatoes evenly on top of the onions, reserving the best-shaped rounds for the final layer and add the chicken stock.
6. Place the casserole dish, covered in oven for 30 minutes then for approximately 2½ hours on 130°C.
7. Remove from the oven, take off the lid or cover, return to the oven on 180-200°C for 30-40 minutes or until golden brown.
8. Serve with pickled red cabbage and glazed baby carrots.

Nigel Haworth is the chef-proprietor at the Michelin-starred, 3 AA Rosette Northcote.

Preparation time: 40 mins
Cooking time: 3½ hours

Lamb Shank Stew

Ingredients:
6 Tbsp groundnut or vegetable oil
8 lamb shanks
2 onions, chopped
4 cloves of garlic, chopped
1 Tbsp turmeric
1 tsp ground ginger
¼ tsp dried chilli flakes
2 tsp cinnamon
¼ tsp freshly grated nutmeg
salt & black pepper
3 Tbsp honey
1 Tbsp soy sauce
3 Tbsp Marsala
6 Tbsp red lentils
3 Tbsp chopped pistachios, chopped blanched almonds or a mixture of both

Method:

1. Put 3 Tbsp of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then remove.
2. Add the remaining oil to the pan, and fry onion & garlic until soft, sprinkling salt over to stop it catching.
3. Stir in turmeric, ground ginger, chilli, cinnamon and nutmeg, and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Marsala.
4. Put the shanks back in the pan, add cold water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer for 1–1½ hours or until the meat is tender.
5. Add the red lentils and cook for about 20 minutes longer without the lid, until the lentils have softened into the sauce, and the juices have reduced and thickened slightly.
6. Check for seasoning.
7. Toast the nuts by heating them for a few minutes in a dry frying pan, and sprinkle onto the lamb as you serve it.

Serving Size : Serves 6

Moussaka

Ingredients:
2 aubergines, thinly sliced
450g (1 lb) lamb or beef mince
2 onions, thinly sliced
1 tsp finely chopped garlic
400g (14 oz) canned tomatoes
2 Tbsp chopped fresh parsley
2 eggs
300 ml (10 fl oz) low fat natural yogurt
1 Tbsp freshly grated parmesan cheese
salt & pepper

Method:

1. Preheat oven to 180°C. 
2. Dry-fry the aubergine slices in a non-stick pan until brown on both sides. Remove. 
3. Fry mince for 5 mins, then add garlic & onions, again frying for 5 mins. 
4. Add tomatoes, parsley, salt & pepper, bringing to a boil, then simmer for 20 mins. 
5. Arrange half the aubergines in a layer in a ovenproof dish. Add the meat mixture then top with another layer of aubergine slices. 
6. Beat the eggs, then add yogurt, salt & pepper. 
7. Pour the egg mixture over the aubergines & sprinkle the parmesan cheese on top. 
8. Bake for 45 mins, then grill to brown. 
9. Serve immediately.