Lahore Lamb

Ingredients
450g Cubed Lamb
4 Tablespoons Vegetable Oil
2 Cloves
1 Bay Leaf
4 Black Pepper Corns
1 Onions (thinly sliced)
1/4 Teaspoon Turmeric
1 1/2 Teaspoons Chilli powder
1 Teaspoon Coriander Seeds (crushed)
1 Teaspoon Cinnamon
1 Glove Garlic (crushed)
1 1/2 Teaspoons Salt
1 1/2 Liters Water
50g Split Peas (yellow ones are best)
2 tomatoes (quartered)
2 Green Chillies (finely sliced)
Fresh Coriander to Garnish (chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
1 Garlic Press
1 Spatula

The Good Bit

1. Heat the oil in your wok first until it smokes then lower the heat and drop in the onion, bay leave, cloves and pepper corns, fry for about 5 minutes until the onion is golden brown, then add the lamb, turmeric, chilli powder, coriander seeds, cinnamon, garlic and salt and stir fry for 5 minutes over a medium heat.
2. Pour in 900ml of water, cover and simmer for 35-40 minutes, in the mean time, put the split peas in to your other pan with the remaining water and simmer for 15 minutes until all the water is gone, if the peas are not soft enough to be mashed add a little more water.
3. Take the lid off the lamb and stir fry for a few minutes until il start to show at the side of your pan then add the split peas, tomatoes, sliced green chillies and the fresh coriander and serve.

Serves 4

Lamb with Celery and Onion

Ingredients
1kg Lamb (cut into chunks)
375g Baby Onions
2 Sticks Celery
450ml Chicken Stock
2 Bay Leaves
2-3 Sprigs Rosemary (chopped into pieces)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan with Lid/Casserole Dish

The Good Bit

1. Heat a splash of oil in the pan/casserole dish and fry the onion and celery over a low heat for 5 minutes until soft, now add the meat, rosemary and half the rosemary, season with salt and pepper and fry until the meat is browned all over.
2. Add the stock, and if needed a little water just to make sure all the meat is covered, cover and simmer for 1 hour, when ready, remove the herbs and then garnish with the remaining rosemary.
   

Serves 4

Rogan Josh

Ingredients
900g Lamb Fillet (cubed)
250ml Natural Yoghurt
400g Chopped Tomatoes
150ml Water
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Inch Fresh Ginger (grated)
1 Teaspoon Salt
3 Tablespoons Lemon Juice
2 Tablespoons Tomato Purée
1/2 Teaspoon Cumin Seeds
2 Bay Leaves
4 Cardamom Pods
2 Teaspoons Each Ground Coriander, Ground Cumin
1 Teaspoon Chilli Powder
A Splash of Oil
Rice to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Metal Spoon
1 Wok/Large Frying Pan
1 Large Pan (for the rice, see home page for instructions on how to cook perfect rice every time)
1 Garlic Press

The Good Bit

1. Mix together the lemon juice, yoghurt, salt, half the crushed garlic and ginger then add the lamb and leave to marinate over night.
2. Heat a splash of oil in your wok and fry the cumin seeds for 2 minutes, then add the bay leaves and cardamom pods and fry for another 2, next add the onion and the remainder of the garlic and fry for a further 5 minutes.
3. Now add the coriander, ground cumin, and chilli and fry for 2 minutes before adding the lamb and marinade, cook this for 5 minutes, stirring all the time to prevent it burning to the bottom of the pan.
4. Add in the tomatoes, water and tomato purée, bring to a gentle simmer, cover and cook for 1 hour 15 minutes. Serve with rice (start preparing the rice after the meat has been simmering for an hour)
   

Serves 4

Lamb and Mint with an Indian Twist

Ingredients
225g Lamb (cut into strips)
150ml Water
120ml Natural Yoghurt
50ml Coconut Milk
2 Onions (thinly chopped)
1 Tablespoon Each Ground Almonds, Fresh Mint (chopped)
1 Teaspoon Each Fresh Ginger (grated) Garam Masala, Salt, Garlic (crushed)
Pinch of Each Ground Cardamom, Ground Cinnamon
4 Black Peppercorns
2 Chillies (finely sliced)
1 Bay Leaf
Oil
Fresh Mint (roughly torn to garnish)

Equipment
1 Mixing Bowl
1 SHARP Knife
1 Chopping Board
1 Spoon
1 Wok/Large Frying Pan
1 Balloon Whisk

The Good Bit

1. Whisk the yoghurt with the coconut milk, adding one at a time the following, chillies, almonds, salt, garlic, cinnamon, mint, ginger, garam masala and cardamom, then set aside.
2. Heat a splash of oil in your wok and fry the onion along with the bay leaf and peppercorns slowly for 5 minutes until the onion is soft and golden, then add the lamb and stir fry for 2 minutes before adding in your sauce.
3. Add in the water, bring to a gentle simmer and cover, leave to cook for 15 minutes stirring only once or twice, then take the lid off, turn up the heat a little, and stir fry for a further 2 minutes, keeping it moving at all times.
4. Serve garnished with chopped mint leaves.
   

Serves 4