Tandoori Lamb Joint

This is a perfect way to cooking up a small leg of lamb or shoulder. Don't worry about overcooking the lamb as the crispy edges are gorgeous.

Ingredients and method

Liberally rub in tandoori spices, garam masala and chili powder into the lamb and then drizzle over the juice of one lemon.

Leave for at least 12 hours before cooking for two hours at 200 degrees. Turn over the piece of meat half way through.

Use the resulting meat fresh out of the oven, or cold.

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Hot vindaloo-style lamb curry with cooling option

The curry recipe below is not in any way a replica of a vindaloo, famous in England for being one the spiciest curries, but it generates a similar level of intensity and fiery flavour. So, if you can handle the spice you might enjoy giving this a try, although using a cooler such as coconut yoghurt means you can lighten the heat if required.

Ingredients

400g small pieces lamb (ideally cut from a nice leg of lamb)
1 tbsp tandoori spice mix
1 tsp chili powder
1 tsp garam masala
1 onion
1 small garlic (puree together with the onion)
4 cardamon pods
3 cloves
1 tsp coriander seeds
1/2 tsp black pepper corns
1 inch of chopped ginger
2 red and 2 green chilies
1 tbsp of tomato puree
1 tbsp of chili powder
400ml lamb stock (or water)
1 tsp salt

Method

The night before cooking this curry rub in to tandoori spice mix, chili powder and garam masala.
Using a pestle and mortar lightly grind the cardamon, cloves, coriander seeds and black peppercorns.
Heat some oil in a saucepan and when hot add the mixture that has been grinded.
After 30 seconds add the chillies and ginger.
Stir well and after a minute add the pureed onion and garlic.
After three minutes add the lamb and cook over a medium heat for 5 minutes.
Add the tomato puree, table spoon of chili powder, salt and lamb stock and simmer for 30 minutes.

Mix in some coconut yoghurt to cool if necessary.

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Keema Lamb with Coconut Cream Recipe

I love the flavours that go into a traditional Keema Lamb recipe, but have found that using coconut cream creates an entirely unique dish that is served perfectly with plain rice.

Serves: 4
Difficulty level: Easy
Spice: Medium/Hot

Ingredients:

400g minced lamb (ask your butcher to do this to ensure good quality meat)
1 large onion
2 green finger chilies
2 cloves of garlic
1 piece of cassia bark (pictured below)
1 piece of cinnamon
4 cloves
1 tsp of cinnamon powder
1 tsp of coriander powder
1 tsp of cumin powder
1 tsp of tumeric
2 tsp of garam masala
50g of frozen peas
1 can of coconut cream (400ml)

*If you do not have all of the above spices it is not going to harm the dish if one or two are absent.

Method

1. Start by browning the minced lamb and put it to one side once it is browned.
   
2. Heat a little olive oil and then fry the chopped onion, garlic and chili - stirring regularly for 5 to ten minutes.
   
3. Add the browned mince and mix together with the chopped onion mixtures.
   
4. Add the spices and mix thoroughly and cook for five further minutes.
   
5. Add the coconut cream and stir well into the minced lamb.
   
6. Add the frozen peas.
   
7. Add salt to taste.
   
8. Leave to simmer for 20 minutes.
   
9. Discard the cassia bark (pictured), stick of cinnamon and cloves.
   

Serve with rice.

The taste of this dish may not appeal to all, as the cream can be off putting to certain palettes, but I believe the flavours would also work with a tin of chopped tomatoes, although I have not tried this myself.

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