#Lamb Curry #Filo Pie with #Kersik #Coconut crumbs

We are trying to cut down on carbs again so trying to come up with ways to have curry flavours without eating rice or breads.

This recipe is inspired by Morrocan B’stilla, replacing the filling with Indian flavours and replacing the almond cinnamon icing sugar sprinkle traditionally used in the Morrocan version with Kersik, a Keralan coconut crumb mixed with cinnamon and cardamom powder.

Basically, you first make a dry curry with desiccated coconut and then bake it in a light filo pastry crust. The result was a delicious crispy package with spicy slow cooked lamb filling.

Defrost Pastry: 2 hours Prep time: 20 minutes cooking time: 2 hours

Ingredients:

  • 7 sheets filo pastry
  • 4 lamb chump chops, bone in, cut into bite size pieces (reserve bones to use in curry)
  • 1 large onion thinly sliced into half moons
  • 3 cloves garlic, equal ginger and 2 red chillies pounded into paste (about 3 teaspoons)
  • 2 tablespoons vegetable oil
  • 1 cinnamon stick or piece of cinnamon bark
  • 1 teaspoon cummin seeds
  • 2 teaspoons black mustard seeds
  • 4 cardamom pods
  • 3 dried chillies
  • 1 star anise
  • Handful curry leaves (oprtional)
  • 1 teaspoon turmeric
  • 1/2 teaspoon chilli powder
  • 1 teaspoon cummin powder
  • 1/4 cup chopped fresh coriander
  • 1/4 cup chopped fresh mint
  • Salt
  • 1/2 cup desiccated coconut
  • 1/2 teaspoon cinammon powder
  • 1/2 teaspoon cardamom powder(optional)
  • 1/4 cup melted butter slightly cooled

Method:

1. Remove filo pastry from fridge to bring to room temperature allowing 2 hours.

2. Prepare onions, ginger garlic chilli paste and cut up lamb.

3. Heat oil in heavy based casserole dish, add cummin seeds, cinnamon stick, mustard seeds, cardamom pods and curry leaves and cook over medium heat until crackling stops. Take care not to burn spices.

4. Add onions and cook slowly until golden and just starting to caramelise.

5. Add ginger,garlic, chilli paste and mix through onions cooking until fragrant, about 1 minute.

6. Add turmeric, chilli and cummin powders and mix through to distribute evenly and just heat through.

7. Add lamb, 1/2 teaspoon salt, dried chillies and 2 tablespoons water to stop sticking and coat lamb in onion spice mixture. Slow lamb to seal, stirring from time to time for 2-3 minutes.

8. Add 1.5 cups of hot water or chicken stock to just cover lamb. Simmer with lid on over low heat for 30 minutes, checking regularly to ensure it isn’t sticking.

9. While lamb is simmering, toast the coconut until golden brown in a dry pan, taking great care as it will burn quickly if not constantly shifted and stirred. Allow coconut to cool slightly.

10. Add 1/2 the toasted coconut to the lamb and mix through, add more water or stock and cook for another 15-20 minutes until lamb is very tender and liquid is reduced.

11. Taste to see if additional salt required, this is unlikely especially if you are using chicken stock with salt in it.

12. Clean, chop coriander and mint. Melt butter and allow to cool slightly.

14. Remove lid and reduce mixture until liquid almost totally reduced, leaving only a moist coating on the lamb. Then mix through coriander and mint.

14. Transfer lamb to a plate to cool, remove dried chillies, cinnamon stick and cardamom pods(if you want and can find them). I just leave them in! PRE-HEAT oven to 180 degrees Celsius. Line a baking sheet with baking paper.

15. Whilst lamb is cooling, mix cinnamon powder and cardamom powder with remaining toasted coconut, pound together in a mortar and pestle, making a fragrant mixture to layer between the pastry sheets.

16. Take one sheet of filo pastry, lay horizontally, brush with butter and lay another sheet on top and repeat with another sheet. After 3 sheets, brush the next one with utter and add a sprinkling of the Kersik coconut mixture. (4 filo sheets in total horizontally)

17. Layer a sheet of filo vertically across the middle of the horizontal stack, brush with butter, sprinkle with coconut mixture and repeat with 2 more sheets. (3 filo sheets vertically in total)

18. Add the lamb mixture in a neat even pile in the middle section where the base is made up of 7 sheets of filo.

19. Fold the horizontal section over from right to left, taking some of the vertical section over to create a straight edge, brush with butter, sprinkle with more coconut if you have any left, fold the left side in and repeat with remaining sections of pastry to create a neat rectangular parcel.

10. Place the parcel face down on a baking sheet lined with baking paper. Brush with remaining melted butter.

11. Place in oven for 20-25 minutes until pastry is golden brown.

12. Remove, sprinkle with remaining Kersik, allow to cool for 5 minutes and cut into wedges to serve with salad, and raita.

Simple Roman #Lamb

Simple delicious Italian dish that transports me back to trattorias in the back streets of Rome. Fresh, honest food, cooked with love!

We’ve been enjoying the Spring weather and trips to our local markets here in Sydney …the vegetables at the markets are so much fresher and much more interesting than supermarkets.

We are lucky despite lockdown to have Paddington markets and EQ markets nearby, within our 5km lockdown zone. A long way from Rome but inspiration to recreate some of the memories of times gone by.

These photos are from dinners reviewed here Divine food in the eternal city at Da Enzo and La Pentolaccia

So my humble Roman Lamb recipe truly pays back by transporting us to wonderful times of international travel and many visits to Rome.

Prep time: 15 minutes Cooking time:1 hour

  • Ingredients
  • 6 lamb chump chops on the bone, fat removed and cut into chunks or 750g lamb shoulder, fat removed and cut into chunks
  • 3 tablespoons of olive oil
  • 4 cloves garlic
  • 1 tablespoon flour
  • 4/5 sprigs of fresh thyme(optional)
  • 1 cup white wine
  • 1 tablespoon coarse chopped rosemary
  • Chopped parsley to garnish
  • 4 anchovy fillets coarsely chopped
  • 3 tablespoons white or red wine vinegar
  • Salt and ground black pepper

Method:

1. Preheat oven to 180 degrees Celsius

2. Chop meat, heat oil to almost smoking, then brown in batches, adding 2 chopped cloves of garlic along the way. I use a non-stick frying pan and then transfer to a small casserole dish. ( beware this will turn your smoke alarms on if you don’t use fans/open windows!)

3. Place lamb and garlic in a casserole dish with a lid. Sprinkle with salt, lots of black pepper, thyme and flour.

4. Meanwhile deglaze the pan in which you browned the meat with 1 cup of white wine, then pour the wine and pan juices mixture over the lamb.

5. Put casserole dish in oven with lid on for 30 minutes.

6. While lamb is roasting, put rest of garlic, rosemary and anchovies into a mortar and pestle and pound into a smooth a paste as you can. Add the wine vinegar and mix vigorously to creates an emulsion.

7. After 30 minutes, remove lamb from oven, pour over the rosemary emulsion and mix through well.

8. Put lamb back in oven with lid off for another 30 minutes until fully cooked through and browned on top.

9. Remove from oven, allow to rest for 5 minutes and serve with sides such as #Cipollini Onions #agrodolce or Roman #Cauliflower? #Broccoli? Or a simple rocket and parmesan salad.

#Mustard #parmesan and #rosemary encrusted rack of #lamb

This was a delicious quick dinner tonight. This like a crumbed roast with no carbs. The addition of a bit of beaten egg to the coating mixture makes sure the lamb has a lovely parmesan, mustard and rosemary “crust.” Quick and easy dinner any night of the week or looks impressive for dinner part.Great with a nice salad or add roast potato or chips if you like.

Prep time: 10 minutes cooking time: 30 minutes

Ingredients:

  • 1 rack of lamb (5-6 cutlets)
  • 3 tablespoons Dijon or mild English mustard
  • Handful of fresh Rosemary leaves stripped from stem
  • 1 egg beaten
  • 1/4 cup grated Parmesan
  • 1 garlic clove crushed or minced
  • Salt and black pepper

Method:

1. Heat oven to 200 degrees celcius

2. Heat non-stick saucepan on stovetop, sprinkle rack of lamb with salt and crushed black pepper and drizzle with olive oil

3. Brown lamb on all sides in pan, until nice brown colour achieved

4. Line baking pan with baking paper.

5. Place lamb rack on baking pan.

6. Mix mustard, rosemary leaves and 4 tablespoons of the beaten egg.

7. Smear mustard mixture thickly on all exposed part of the lamb rack.

8 sprinkle with half the parmesan.

9. Cook in oven for 20 minutes.

10.remove from oven, a sprinkle with the rest of the parmesan, then return to the oven for another 5-8 minutes.

11. Check that meat is done to your liking with a meat thermometer 71 degrees for medium rare is how we like it.

12. Remove lamb from oven, allow to rest for at least 5 minutes.

13. Serve with salad and roast potatoes or chips.

#Amazing #Lamb

The family has dubbed this dish Amazing Lamb as it follows similar principles to Amazing Maryland Chicken but with Indian spices. You can add potatoes or skip them and adjust chilli to suit your taste. The goodness is in the rendering of the fat and juices and slow cooking of the lamb!

It’s another one pan dish that benefits from long cooking and bread or rice to sop up the divine juices.

Preparation time: 30 mins Cooking time: 70 minutes

Ingredients

  • 8 lamb chump or forequarter chops – fat trimmed if desired
  • 4 cloves garlic and equal amount ginger
  • 1.5 teaspoons Sea salt
  • 3/4 teaspoon chilli powder (or to your taste)
  • 1/2 teaspoon turmeric
  • 1 teaspoon cummin powder
  • 1/2 tablespoon vegetable or olive oil
  • 3 red chillies slit open but not cut (optional)
  • 2 potatoes cut into medium size cubes (optional)
  • 2 tomatoes cut into quarters
  • 1 large onion sliced (not too thick, not too thin)
  • Chopped coriander to garnish
  • 1/2 cup of water

Method:

1. Pre-heat oven to 180 degrees Celsius

2. Pound ginger and garlic together with 1/2 teaspoon of salt. Prepare onions, potatoes and tomatoes.

3. Put lamb into a large bowl, add ginger garlic paste, all spices except red chillies, oil ….mix well and let marinate for at least 25 minutes or overnight.

4. Place lamb flat in a flat roasting tin lined with baking paper, add water and cook in oven for 20 minutes.

5. Remove from oven, turn lamb chops over, add onions and potatoes if using, rest of the salt and mix so coated in salt and juices. Put back in oven for 20 minutes

6. Remove from oven, turn lamb chops over, add tomatoes and red chillies if using and mix through.

7. Turn oven up to 220 degrees Celsius. Put lamb mixture back in oven for another 15- 20 minutes. Check to see potatoes are done, if so remove, garnish with coriander.

8. Serve with bread or rice and a crisp lettuce salad.

Lamb and spinach curry with lime #lambspinach #curry

This is an oldie but a goodie! The lime really makes for a tangy, zesty curry and helps tenderise the lamb. And all the greens in it must be good for you…

Lamb and spinach curry with lime

Here’s the link to my original post.

Lamb and spinach curry with lime

Shepherd’s Pie with an Indian Twist #spicysheperdspie #indianpie

This is a spiced up version of an Irish lamb mince Shepherd’s Pie that will warm you up and tingle your tatstebuds.

The addition of spiced fried onions to the mash and curry leaves and spices to the mince mixture adds a touch of India that is a great twist to a winter comfort food staple.

I also added a layer of raw baby spinach that kept its texture and is a great way to make sure your green quotient box is ticked, especially with a nice green salad on the side as well. In fact, with leek, carrots, ginger and garlic, onions, potato, spinach and tomato the nutrition value of this dish cannot be denied!!

This quantity serves 2 so use a small-medium size casserole dish

Ingredients

  • 500g lamb mince
  • 1 onion diced
  • 1 carrot diced
  • 1/2 cup diced leek
  • 3 cloves garlic and equal amount ginger and 1 red chilli ground to paste
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon chilli powder (optional)
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons olive oil
  • 1/2 cup of tomato passata
  • 1 cup chicken stock
  • 2 Handfuls of curry leaves
  • 2 cups of baby spinach leaves
  • 1 onion sliced
  • 1 teaspoon mustard seeds
  • 1 small piece of cinnamon bark or quill
  • 1 tablespoon olive oil
  • 2 potatoes
  • 1 egg beaten for brushing top of mash
  • 1 tablespoon of butter
  • 1 tablespoon milk
  • 1/2 teaspoon turmeric
  • Extra curry leaves and coriander for garnish
  • Salt

Method:

1. Prepare vegetables for mince mixture. Chop leeks, onions and carrots. Make ginger, garlic and chilli paste.

2. Heat 2 tablespoons olive oil in heavy based pot, add cumin seeds to flavour the oil, then add leek, onions and carrot and sweat gently until softened. Add ginger, chilli and garlic paste and mix through.

Soften vegetables the add spices and mince.

3. Add turmeric, cummin and chilli powders to mixture and mix through, then add mince, and stir to break up mince and brown it before adding tomato passata, 1 handful of curry leaves and stock. Bring to a boil then simmer for 20 minutes or so until mince is cooked and sauce is reduced.

4. While mince is cooking, peel and cut up potatoes into pieces. Place in a pot of boiling water with salt and 1/2 teaspoon turmeric. Boil potatoes until tender, strain and then mash them with a dollop of butter and 1 tablespoon of milk, taste to see if additional salt required and set aside.

5. Pre-heat oven to 180 degrees Celsius.

6. Slice (not dice) additional onion. Heat 1 tablespoon olive oil in small pan, add cinammon stick, 1/2 teaspoon mustard seeds, other handful of curry leaves, then add onions and fry gently until onions are brown and starting to caramelise.

7. Add half the browned onion mixture the mash and mix through, reserve the other half.

8. Place the mince mixture in a casserole dish, top with spinach leaves, mash.

9. Using a fork, score the top of the mash, then brush with the egg. I add a red chilli to the top for decoration.

10. place in hot oven for 20 minutes until top starts crisping, then sprinkle rest of onions on top and put back into the oven for a further 10 minutes.

11. Garnish with curry leaves and coriander. Serve with a crisp green salad.