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Curried Chickpea Doubles

For the dough: Combine 1/3 cup warm water (40°C) with the honey and yeast in a small bowl. Let sit until foamy, about 5 minutes. Meanwhile, in another bowl, mix together the flour, cumin, curry powder, salt and turmeric. Make a small well in the

Lamb curry empanadas

1) Make the curry oil by combining all the ingredients and bringing the entire mixture to a simmer for two minutes. Strain and allow to cool. 2) Add the raisins to the rum; set aside to marinate for 10 minutes. Add half the raisins and 1 tbsp of the

'Night 'Night Curry: Roasted Lamb Curry with Garam Masala, Caraway and Apricots

For the marinade: Pull out your pestle and mortar and add the caraway seeds. Grind to a powder, then pour into a large non-reactive bowl (stainless steel is best because turmeric can stain ceramics). Add the garlic and the ginger to the mortar. Sprin

Easy Chickpea Curry with Rice

Cook the basmati rice according to the package instructions.Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the cur

Southern Indian lamb curry

1) Begin by placing a large, heavy-based pan over medium heat. 2) Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder. 3) Add the oil to the hot pan and pour in the spices. Add cinnamon sticks, bay leaves, curry leaves, and c

Lamb Curry

1) Mix the flour and ground coriander together in a large bowl. Trim the lamb of excess fat and cut into 5cm cubes; add to the flour and toss well to coat. 2) Heat the oil in a large, heavy bottomed pan and begin to brown the lamb pieces on all sid

Curry crusted leg of lamb with pomegranate raita

1) For the raita: Combine the yoghurt, pomegranate treacle, cucumber, cumin and black pepper in a bowl. Season with salt, then cover and refrigerate for at least 30 mins. Add the chopped mint just before serving, if desired. Refrigerate until ready

Indian curry lamb skewers with mint-grilled nectarine chutney with pita

For the nectarine-mint chutney:1) Preheat the griddle to high.2) Brush the nectarines with oil and season with salt and pepper. Griddle, cut side down until lightly golden brown, about three minutes. Turn the nectarines over and griddle until just co

Easy Lamb Curry

Heat the oil in a large, deep frying pan and add the onion. Stir in the garam masala, turmeric and cinnamon, and cook over a low heat for 5-10 minutes. Add the garlic and chilli, and cook for 1 minute. Add the tomatoes and coconut milk and stir to

Curry Chickpeas

1. Fry the onion in the oil until golden. Add the tomatoes, and cook for 5 minutes. 2. Add the salt, turmeric and chilli powder, cloves and ginger. Cook for 10-15 minutes over a medium to low heat. 3. Add the prepared chickpeas to the pan, an

Lamb Curry

1) Trim the meat and cut into cubes. Heat the oil in a large saucepan. Add the pounded spice paste and fry until fragrant. Add the cardamom seeds, cloves, cinnamon, galangal, lemongrass and salam leaves. 2) After 2 minutes, add the meat and stir unti

Indian curry lamb skewers with mint-grilled nectarine chutney with pita

1) For the chutney: Heat the barbecue to high. Brush the nectarines with a little oil and season with salt and pepper. Grill, cut side down until lightly golden brown, about 3 minutes. Turn the nectarines over and grill until just cooked through, ab

Rajasthani Lamb Curry

First combine together all the ingredients for the yoghurt mixture and set aside. Using a large heavy-bottomed pan, heat three tablespoons of the ghee/oil over a medium-high heat until hot. Add the cloves, green and black cardamom pods, bay leaves a

Anjum Anand's Spicy Lamb, Tomato and Coconut Curry

1. Using a spice grinder or a good mortar and pestle, pound the whole spices to a fine powder. 2. Place the lamb, two of the chopped onions, tomatoes, ginger, garlic, chillies, spices and salt in a large saucepan. Add 500ml water, bring to a boil,

Medora lamb with ouzu lamb jus

For the ouzu jus: 1) In heavy sauce pot over high heat, reduce ouzu to 250ml. **Note this will flame!2) Once reduced, add the 3.75 litres of lamb stock, soy sauce, sea salt and white pepper. Bring mixture to a boil.3) Meanwhile, in a small mixing bo

Medora lamb pops with ouzu lamb jus

1) Marinate the lamb racks in 6 tablespoons of the olive oil, lemon juice, oregano, onions, garlic, salt and white pepper for a minimum of 2 hours or overnight, refrigerated. 2) To cook the lamb, heat 2 tablespoons of oil in heavy bottom saute pan u

Lamb osso bucco with rustic lamb demi-glace

For the roast lamb (lamb stock recipe below): 1) Preheat oven to 140°C / Gas mark 1. 2) Season lamb osso bucco liberally with salt and pepper and set aside on a plate. In a heavy-bottomed roasting pan over medium-high heat, heat olive oil on

Tom Kerridge's Indian Spiced Lamb with Coconut Beans

1. Score the lamb shoulder all over and set aside. 2. Mix together the curry powder, chilli flakes, garlic, ginger, salt, distilled vinegar and yoghurt to make a paste in a bowl. 3. Then rub the paste all over the shoulder of lamb, making sure you

Lamb Rogan Josh

1. Empty the contents of the Fried Onion Curry Base Jar into a saucepan and heat gently. 2. Add the spring lamb and mix well. 3. Cook on medium heat for 10 minutes with the lid on, stirring occasionally. 4. Add the Nishaan Minced Ginger/Garl

Warm Salad of Tenderstem Broccoli and Chickpeas

Heat oil in a non-stick wok, sauté cumin seeds and garlic to translucent, and add red chilli and broccoli and sauté for 1 minute. Add chickpeas, onion and red pepper. Sauté for 30 seconds and remove from heat and add lime juice and correct the sea

Vegan Dumplings in Creamy Tomato Curry

Spoon 120ml of the thick cream off the top of the can of coconut into a medium bowl and set aside. Heat the olive oil in a large skillet over medium heat. Add half the onion and cook, stirring, until soft and trans

Slow-Roasted Lamb Shoulder with Feta Salsa

Take half of the olive oil and add 1 tsp of cumin, 2 cloves of crushed garlic, zest of 1 lemon and pinch of salt and pepper. Mix together then rub all over the lamb, cover in a bowl and leave to marinade overnight. For the salsa, in a small saucepan

Lamb Shoulder Kebab with Garlic, Lemon & Feta Salsa

Take 200ml of the olive oil and add one teaspoon of cumin, two cloves of crushed garlic, zest of one lemon and pinch of salt & pepper. Mix the rub all over lamb, cover in a bowl and leave to marinade overnight. For the salsa, add the remaining oliv

Lemony chickpea puree

1) Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 5cm. Add salt and pepper, to taste, smashed garlic cloves and the bay leaves and bring to a boil. 2) Reduce heat and simmer beans until tender, about 45 minutes t

Spiced Lamb Pasties

1. Heat the oil in a large pan and cook the onion and carrot for 4–5 minutes until softened. Stir in the lamb, curry paste and stock and simmer for 15 minutes until the liquid evaporates. 2. Tip the lamb mixture into a large bowl and stir in the f

Lamb and pumpkin bobotie

1) Preheat the oven to 180C/Gas 4. 2) Pour the milk into a bowl and soak the bread in the milk for 10 minutes. Put the lamb in a separate, very large bowl. Squeeze the bread (reserve the milk) and then add the soaked bread to the lamb, along with th

Winter vegetable curry

1) Puree the garlic and ginger in a small food processor (mini-chopper). Set aside. 2) Heat the butter in a soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon, bay leaf, garlic-

Lamb and Peanut Butter Stew (Nkatsenkwan)

1. Place the diced lamb shoulder or leg into a heavy based pot with a lid and add the finely diced onion, salt, pepper, ginger, garlic, curry powder and extra hot chilli powder and sauté until the lamb begins to brown in colour. 2. In a blender, w

Lamb kebabs

1) Cut the lamb in 3cm cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and one teaspoon of salt in a medium bowl. Add the lamb cubes, cover with clingfilm, and refrigerate overnight or for up

Lamb kebabs

1) Cut the lamb into 4cm cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar and salt in a medium bowl. Add the lamb cubes, cover with cling film and refrigerate overnight or for up to two days, tu

Mediterranean Lamb

Preheat the oven to 160°C. Place the onions and garlic on the base of a large roasting pan, arrange the thyme, bay leaves and rosemary on top and drizzle with olive oil. Make five small slits into the skin of the lamb to create some pockets,

Egg curry

For the egg curry: 1) Gently place the eggs in a saucepan and add enough water to cover. Bring to the boil over a medium-high heat and cook until the eggs are hard boiled, about 5 minutes. Remove from the heat and allow the eggs to cool. Remove the

Lamb Kebabs

Place the lamb into a glass bowl and add all the ingredients, except the salt, pepper and honey, toss the lamb well so that the chunks are well coated with the spices. Marinate for 30 minutes. Thread the lamb onto metal or wooden skewers and season w

Vegetable curry

1) In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside. 2) Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cloves, cardamom, allspice, cinnamon stick, and bay leaf and c

Lamb Tagine

1. Place diced lamb in a bowl, toss with 2 tbsp of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne pepper, cinnamon, cloves, cardamom, salt, ginger, saffron and coriander; mix well. 2. A

Lamb stew

1) Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/2cm deep. Spread the flour out on a plate or piece of greaseproof paper. Season half of the lamb with one teaspoon of the salt and s

Penang Curry

For the curry paste: 1. First make the red curry paste by putting the white peppercorns, coriander seeds, cumin seeds and the sea salt into a small frying pan and dry fry them for 2-3 minutes over a medium heat. 2. Put the toasted spices eithe

Minted lamb

Preheat oven to 190°C / gas mark 5. 1) Place the lamb in a resealable plastic bag. Combine the marinade ingredients in a glass bowl or measuring cup. Pour the marinade over the lamb, seal the bag, and refrigerate for at least one hour or ove

Desert Lamb

Heat the olive oil in a saucepan, add the onion and all the ingredients except the couscous and parsley, season with salt and pepper and cook stirring for 5 minutes, adding a little water if it starts to stick. Remove from the heat and stir in the co

Lamb Tagine

1. Season the lamb with salt and pepper. 2. Heat the olive oil in a large heavy based saucepan and gently brown the lamb in batches, set aside. 3. In the same saucepan add the butter and onions and cook the onions until they are translucent. 4.

Baby Turnip and Spring Onion Curry

Mix together the ingredients for the chickpea flour masala until it resembles fine breadcrumbs and the oil is evenly incorporated. This is where most of the flavour is going to be so season it well. Heat 60ml oil in a large non-stick pan and add t

Slow-cooked Curried Chicken with Cauliflower

1) Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the

Skordalla with chickpeas

1) In a bowl, soak the bread in the milk for 30 minutes. Squeeze out the excess milk from the bread (save the milk) and put the bread in a blender with the garlic, lemon juice and zest, almonds, olive oil, and salt. Puree until smooth, adding enough

Lamb Koftas

1. Heat olive oil up in a large non stick pan up, add onion and raisins. Cook for 3-4min, then add cumin to pan to toast. 2. Add braising liquid to moisten lamb and mix through. 3. Add cooked onion and raisin mix to lamb and mix through. 4. Roll i

Barley and lamb stew

1) In a medium mixing bowl, toss the lamb with the salt, pepper and flour. 2) Heat 1/2 tablespoon olive oil in a 4 to 5-liter Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8

Lamb Massaman

For the Massaman paste: 1. Using a frying pan, dry fry the coriander seeds, cumin, cardamom, cinnamon, cloves, peppercorns, chillies and salt until the chillies become brown in colour. 2. Remove from the heat, and transfer into either a coffee

Classic Roast Lamb

Preheat the oven to 220°C, fan 200°C, gas 7. Weigh the lamb leg and calculate the cooking time. Allow 18 minutes per 500g, plus 15 minutes for medium lamb, or 20-22 minutes per 500g plus 15 minutes for well-done lamb. Rub the olive oil all over the l

Herb-roasted lamb

1) Preheat the oven to 230°C. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven. 2) Peel six of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Ad

Braised lamb stew

1) For the lamb: In a mixing bowl add two tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to th

Lamb tandoori hoagies

For the lamb tandoori:1) Mix all of the ingredients together, except the lamb and baguette. Place the lamb cubes in the yoghurt marinade and marinate for 24 to 48 hours in a refrigerator. 2) Once the lamb has marinated, thread the pieces onto a skewe

Grilled Lamb Sandwiches

Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour i

Slow Roast Lamb

1. Preheat the oven to 140°C. 2. Put the lamb in a roasting or baking dish and make incisions on the top of the lamb leg (small cuts) all over the meat with a sharp knife. 3. Stuff the sliced garlic with some of the thyme and rosemary sprigs into

Grilled leg of lamb

1) Combine the yoghurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to three days. 2) Br

Chickpea Pan Bagnat

Drain the chickpeas, reserving the liquid (aquafaba) and chickpeas separately. Make aquafaba mayo by placing 60ml of the aquafaba (liquid from the can of chickpeas), the 2 grated cloves garlic, vinegar,

Best end of lamb

1) Preheat the oven to 180°C / gas 4. 2) Take a sharp knife and trim and pull off the top layer of fat, most of which will pull away. Disregard the fat. With a small sharp knife, peel off the sinew. 3) Place the oil in the pan and when hot,

Marinated lamb kebabs

1) Combine the yoghurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with cling film and refrigerate overnight or for up to two days. 2) P

Lamb stew with orange

1) Heat the oil in a large pot over high heat until hot but not smoking. Season the meat lightly with salt and pepper and sear in the oil until browned on all sides, about five minutes. 2) Add the onions and garlic and cook for an additional five mi

Spring Lamb Shanks

1. Place the lamb shanks in a large, heavy-based casserole dish. Add Knorr Chicken Stock Pot, 1.5 litres of water, tomato paste, soy sauce and olive oil. 2. Slowly bring the lamb shanks to the boil, then simmer very gently, uncovered, for 2 hours

Herb-Crusted Lamb

Preheat the oven to 220°C / gas mark 8. Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and breadcrumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at

Barbecued leg of lamb

1) To make the vinaigrette: To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. 2) Pat the lamb dry and put it on a shallow platter. Se

Grilled leg of lamb

1) To a blender, add the oil, vinegar, garlic, oregano, thyme, lemon juice, and dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. 2) Pat the lamb dry and put it on a shallow platter. Season all over with salt an

Roasted leg of lamb

1) Pat the lamb dry and score the fat by making shallow cuts all over it with the tip of a small, sharp knife. 2) Place the garlic, parsley, mint, lemon zest and juice, salt, pepper and oil in a food processor and process until smooth. Rub the past

Lamb with Chimichurri Crust

Combine all of the ingredients for the crust, except the breadcrumbs, in a food processor and blitz until smooth. Set aside 4 tablespoons of the sauce then add the breadcrumbs to the remainder. Drizzle the lamb with olive oil and season with salt and

Spicy Lamb Lollipops

The Springhill Cricket Club assembled these mouth-watering cricket tea delights in the 2014 Yorkshire Tea Great Cricket Tea Challenge in just 20 minutes! 1. In a large bowl add all ingredients and mix well together. 2. Place the mixed ingredien

Spinach and Paneer Curry

This SimplyCook recipe takes just 20 minutes to cook, saving you precious time in the kitchen. SimplyCook have sourced quality ingredients to make this money-saving meal the perfect alternative to costly recipe book equivalents. 1. Heat enough oil

Royal Leg of Lamb

Trim off the parchment-like skin and surface fat from the lamb, or get your butcher to do it. Slash it all over and place in an oiled roasting tray. For the first marinade, in a frying pan, toast the poppy seeds until they exude a nutty aroma and bec

Roasted Lamb with Date Salsa

For lamb, toast cumin and coriander in a sauté pan, tossing until toasted (the fragrance becomes rich), about 2 minutes. In a pestle & mortar or in a small food processor, grind spices with remaining ingredients to create a paste. Preheat oven

Curried cashews

1) Preheat the oven to 180C/Gas 4.2) Melt the butter in a small frying pan. Add the curry powder, salt, and cayenne and cook, stirring constantly, for about 30 seconds until aromatic.3) Toss the cashews with the curry butter on a baking sheet, spread

Thai Green Chicken Curry

Based on coconut milk, green chillies and coriander, which give the dish the green colour of its name, this curry is a favourite in many parts of the world, not just in Thailand. Meat or seafood is first fried in the paste and then simmered with adde

Curry dip

1) Drain the yoghurt in a coffee filter or cheese cloth-lined sieve, place over a bowl and leave for about 2 hrs, until the yoghurt has thickened to about 240g.2) Heat the oil in a small frying pan over medium heat. Add the garlic and fry, stirring c

Rack of lamb

1) In the bowl of a food processor fitted with a steel blade, process the salt, rosemary and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for one minute. 2) Place the lamb in a roasting pan wit

Rack of Lamb with Mint-Basil Pesto

Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth

Lamb Pasanda

1.Place the lamb between sheets of cling film and beat flat with a meat hammer or rolling pin. 2. Grind the marinade ingredients to a fine paste either in a blender or food processor. Rub into the lamb, making sure the meat is well coated and leav

Chicken curry

1) In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.2) Heat the oil in a stew pot or Dutch Oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring con

Crispy rack of lamb with honey and mascarpone

For the lamb:1) Place an oven rack in the centre of the oven. Preheat the oven to 220°C / gas mark 7. Place a griddle pan over medium-high heat or preheat a gas or charcoal griddle.2) Drizzle the olive oil on both sides of the lamb. Season with

Lamb Rump with Fennel Purée

1. Place lamb rumps in large tray and add hot stock, then cover with foil. 2. Cook at 90 degrees for 90 min. 3. When cooked, remove from oven then take lamb rumps out of tray and set aside. 4. For the lamb sauce, reduce braising liquid by half o

Rich Lamb Casserole with Baby Vegetables

Pour half the vegetable oil into a frying pan, season the lamb pieces and fry for five minutes until caramelised all over. While the lamb is cooking, in a separate oven-proof casserole, add the remaining oil and fry the onions and carrots for 3-4 mi

Chilli crusted rack of lamb

1) For the crust: in a heavy large frying-pan over medium-high heat, add the butter. When the butter is melted, add the shallots and thyme and saute until soft, about 2 minutes. Add the chilli powder and stir. Add the breadcrumbs and saute until gold

Lamb stew with cipolline onions and potatoes

1) Heat the oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in two batches, add the lamb to the pot and cook until brown, about ten minutes. 2) Usin

Spiced Lamb Cutlets

Place the lamb cutlets in a mixing bowl and add all the ingredients for the first marinade:. Combine thoroughly. Set aside to marinate for half an hour. Add all the ingredients for the second marinade and combine thoroughly, massaging well into the

Leg of Spring Lamb

Put rosemary sprigs and garlic slivers into small incisions in the lamb. Mix together coating ingredients and brush over the lamb. Place joint on a baking sheet. Bake in preheated oven 180 °C, 160° C fan, Gas 4 for 25 minutes per lb plus 25 minutes

Rack of lamb persillade

1) Preheat the oven to 230°C / gas mark 8. Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for ten minutes. 2) Meanwhile, place the parsley and garlic in the bow

Lamb and Potato Korma

Place the Almonds, coriander seeds, sesame seeds, poppy seeds and cumin a dry roasting pan. Toast over a medium heat, until golden and aromatic. Remove and grind in a spice grinder until fine. Mix this spice paste with the yoghurt and reserve. Mari

Prosciutto Lamb Burgers

1) In a large bowl combine the breadcrumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt and pepper, Stir to combine. Add the lamb and stir until incorporated. 2) Divide the mixture into six (2.5cm) thick burgers. Place the slices of prosci

Mauritian Mutton Curry

Mutton is a wonderfully rich meat that can handle lots of chilli really well. This is the winning dish that I cooked in the final of MasterChef - I never thought that our family's classic curries would be enough to secure me the title! This tastes b

Curried chicken salad

To poach the chicken: 1) Put the parsley, thyme, onion, carrot, celery, and chicken breasts into a medium saucepan. Cover with the chicken stock, and bring just to a boil. Reduce the heat to very low, cover the pan and poach the chicken for 20 minut

Turkish Lamb Flatbreads

1. Preheat the oven to 180°C/350°F/Gas Mark 4. 2. Put the carved lamb in some tin foil and wrap into a parcel. 3. Warm in the oven while you make the flatbreads. 4. Mix the flour, salt, paprika, cumin and parsley together, then season with f

Spicy lamb and soba noodle salad

1) Whisk together 60ml of the oil, the five-spice powder and the garlic in a medium baking dish, add the lamb and turn to coat in the mixture. Cover and refrigerate for at least one hour and up to four hours. 2) Whisk together the vinegar, soy sa

Korean Lamb Chops

This SimplyCook recipe takes just 20 minutes to cook, saving you precious time in the kitchen. SimplyCook have sourced quality ingredients to make this money-saving meal the perfect alternative to costly recipe book equivalents. 1. Cook the Thai

Moroccan spiced chickpea soup

1) Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. 2) Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and

Crown Roast of Lamb

1) Preheat the oven to 190C/Gas 5. 2) To french the racks of lamb: Make a cut on the fat side of the ribs, perpendicular to them, about 6cm down from the rib ends. Cut through the fat down to the rib bones. 3) Turn the rack on end, with the bon

Spiced, Slow-Cooked Shoulder of Lamb

1. Pre-heat the oven to 160°C. Heat a large lidded casserole (big enough to hold the shoulder). 2. If you do not have one, a thick, deep roasting tin will work and add the oil then the shoulder of lamb. 3. Fry on each side over a medium-hi

Spiced Leg of Lamb

Pre-heat the oven to 200°C Dry roast all the spices in a non-stick pan until lightly browned, cool down and grind to a fine powder. Put all the finely grated ingredients into a wide bowl, with yoghurt and salt to taste; mix the ingredients w

Borlotti Bean and Chickpea Casserole

Soak the beans and chickpeas separately overnight, in 6 cups of cold water. Rinse and discard water. Place the beans and chickpeas in separate pots with three cups of fresh cold water. Bring to the boil and then simmer until beans are tender. Do no

Test Kitchen Lamb

Cauliflower Pickle:Combine the Hanepoot, vinegar, water and sugar in a pan and heat up over a low flame. In the meantime, prepare the cauliflower by peeling the cauliflower head it into a bowl creating grains of cauliflower.Turn the heat off the

Latin-spiced lamb burgers

1) For the burgers, toast the pepper, coriander and cumin together in a dry pan until they crackle and pop (shake the pan constantly). Their colour should be light brown, and the spices should smell like toasty and smoky. 2) Pour the toasted seeds

Roast lamb with rosemary and garlic

Preheat the oven to 150°C / gas mark 2. Unwrap the lamb and place it in a roasting pan. Spoon over one tablespoon of the oil, sprinkle with the rosemary and season with salt and pepper. Roast for three hours. Place the garlic bulbs around the m

Chickpea chips with chipotle mayonnaise

1) Oil a 20 by 30cm baking pan and place a sheet of wax paper or parchment paper on the bottom. 2) Put the water, salt, pepper and olive oil in a saucepan, and bring to a simmer over medium heat. Gradually pour in the chickpea flour while whisking,

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