All posts filed under: lamb

Irish Lamb Stew for St Patrick’s Day

This is an old family favourite stew made extra delicious by the addition of crispy fried bacon and the use of white pepper. I love lots of fresh thyme in it as well. Perfect way to celebrate St Patrick’s Day no matter where you are in the world🍀🍀🍀 Ingredients 5-6 lamb neck chops,with some of the meat cut into smaller chunks off the bone 1 tspn salt 1 tspn black pepper 1 tspn white pepper ½ cup flour ½ cup water Vegetable oil and butter 4 cloves of garlic crushed 2 onions sliced into thickish rings Chicken stock 2 carrots chopped into medium size chunks 2 desiree potatoes chopped into quarters Half a bunch of thyme leaves stripped from stalks 2 bay leaves 1 cup white wine Method 1. Place bacon in frying pan and cook until crisp and fat has rendered into pan 2. Put lamb, salt, black pepper and flour into mixing bowl and coat lamb evenly 3. Brown lamb in batches on high heat in frying pan – might need to add …

Rate this:

St Patrick’s Day at The Roger and Molly’s Bar NYC

Arrived in New York after 26 hours of travelling from Sydney at 4.30pm on St Patrick’s Day. We were staying at The Roger, a boutique hotel on the Corner of Madison and East 31st, in the area still known as Nomad(north of Madison park). I remember staying in mid-town years back when I visited New York and it is certainly changing with many more trendy bars and restaurants and a much more vibrant and a far less grungy atmosphere. The rooms are very spacious by New York standards and ours even had a seperate walk in wardrobe. Anyway, impressed as we were with our digs, we wanted a true New York Irish experience to celebrate St Patrick’s Day. After some quick online research, Adrian suggested Molly’s Bar about 15 minutes walk down in Gramercy, on 287 3rd Avenue just down from East 23rd st.   The tiny bar,established in 1960 and known to be New York’s most authentic Irish bar in New York, with sawdust on the floor and a log fire, was packed to the …

Rate this:

Lamb and spinach curry with lime

This is my version of lamb and spinach curry which is fresh and zesty through the addition of mint, coriander and lime to the traditional lamb and spinach combination. It goes really well served with rice or naan/flatbreads, and a side salad of tomato and cucumber. Prep time: 10 minutes Cooking time: 50 minutes Ingredients: 750g diced lamb 1 bunch fresh English spinach, cleaned, washed and chopped finely 250g packet of frozen spinach defrosted 1/2 bunch mint – leaves only 1/2 bunch coriander – chopped 2 tablespoons ginger and garlic crushed paste 1/2 lime cut into thirds, other half reserved 2-3 red chillies, left whole 1 onion finely diced 1.5 tomato chopped 1 tspn salt 1 tspn cummin powder 1/2 tspn chilli powder 1/2 tspn turmeric 2 pieces cinnamon 4 cardamom pods 1 tspn cummin seeds Handful curry leaves 3 tbspns vegetable oil Method Heat oil in large heavy based casserole pot Add cinnamon, cummin seeds, curry leaves and cardamom pods and cook until fragrant, taking care not to burn the spices Add onions and …

Rate this:

Durban-style Lamb and potato curry

The smell of curry leaves frying in oil with spices and onions is one that always transports me to the kitchen of my Aunt Vimala. Even though it was a regular occurrence in our own home, there was something very special about staying over at Uncle Pat and Aunty Vim’s with all the cousins. She was a wonderful cook and inspired my love of cooking. This traditional lamb and potato curry is a staple in many South African Indian homes and now in the homes of my family and many friends in Australia. Prep time: 15 minutes Cooking time:1.5 hours Ingredients 800g diced lamb, preferably lamb chump chops with fat removed and diced so that there are some small bones but plain diced lamb can be used too 3 teaspoons ginger and garlic ground together into a paste 1 large brown onion diced finely 1 tomato chopped 1/2 bunch coriander including stalks 2 pieces cinnamon bark 5 cardamom pods Handful of curry leaves removed from stalks 1.5 teaspoons cummin seeds 1 teaspoon turmeric 1.5-2 teaspoons …

Rate this: