Quick Lamb Curry
Sometimes I want to spend hours and hours making a meal, but mostly I’d rather get something together quickly, but without compromising on taste.
That’s particularly true on a Friday evening after a long week. So a quick curry was just what the doctor ordered.
Ingredients
- Lamb steaks, cubed
- Onion, finely chopped
- Chilli, finely chopped
- 3 cardamom pods
- 1/2 tsp coriander seeds
- 1/2 tsp cumin
- 1/2 tsp turmeric
- Fresh coriander
Method
Fry the meat in a little oil until the cubes are browned. Add the onion and chilli to the pan and continue to cook for about 5 minutes.
Add the spices and stir occasionally for 10-15 minutes.
Serve with freshly chopped coriander, either over rice or couscous.
quick-lamb-curry [pdf]
Aubergine and Red Lentil Curry
Ingredients
- 1 aubergine
- 1 green pepper
- Chilli power
- ½ onion
- ½ tsp black mustard seeds
- 2 tsp curry powder
- 75g red lentils
- 225 ml vegetable stock
- Olive oil
- Fresh coriander
Method
Pre-heat your oven to 190C. Cube the aubergine, slice the pepper and place on a shallow roasting tin, then drizzle with olive oil and cover with chilli powder. Mix thoroughly and place in the oven for 25-30 minutes.
Meanwhile fry the onion for 5 minutes. Then add the mustard seeds and cook for a further minute. Add the curry powder, lentils and stock and simmer for 20 minutes.
Add the aubergine and pepper and stir in a handful of chopped coriander.
Serve.
Sausage and Sage Pasta
My partner is away on business at the moment so I’m looking for things I can cook quickly without compromising on taste, and this fits the bill.
Ingedients
- 3 pork sausages
- handful of cherry tomatoes
- fresh sage
- penne pasta
- Parmesan & black pepper
Method
Pre-heat your oven to 200C. Take the skin off the sausages and break the meat into rough balls. Put them, the cherry tomatoes and fresh sage in a roasting tray along with a drizzle of olive oil, and cook for 20 minutes.
Meanwhile cook the pasta.
Once cooked mix together and serve.
sausage-and-sage-pasta [pdf]
Lamb on Flatbread with Pomegranate
Shared with Flock – The Social Web Browser
http://flock.com
Top family meal from the Casa Moro cookbook.
Pork with Cider and Apple
Shared with Flock – The Social Web Browser
http://flock.com
As I’m having a month without drinking alcohol I’m not sure if I’m cheating by using it in cooking.
Anyway this was a simple dish to prepare after an exhausting week.
You start by searing the pork in a little olive oil for a couple of minutes each side, then remove the steaks. Then fry an apple (cored and sliced into thin wedges) and half an onion (thinly sliced) for 4 – 6 minutes; when they are golden brown take them out and keep with the pork.
Now pour in 200ml of cider and boil until reduced by half. Add about the same amount of double cream and return everything else you’ve cooked to the pan. Cook for 5 minutes turning the steaks half way through.
Remove the pork again and then add as much spinach as you feel like eating to the sauce and allow it to wilt.
As you can see I served with mash potatoes, which allowed me to add the remaining cream to the mash, which was another small indulgence.
Easy Leg of Lamb
This was very easy to prepare and cook; you just have to remember to start early enough!
Ingredients
- 2 tbsp olive oil
- Leg of lamb
- 250 ml red wine
- 4 shallots, halved
- 1 jar of red currant jelly
Method
Pre-heat the oven at 110C.
Heat the oil in a large oven-proof pan and brown the lamb on each side. This should take about 10 minutes.
Pour in the wine and add the shallots.
Spoon the jelly over the lamb and then cover and put in the oven for 5-6 hours.
Serve with mash and steamed green vegetables.
Everything but Beetroot 