Dinner tonight

[AtW]

Actually I didn't.

In which case ... sorry, confused you with Clippy!

[Cliphead]

Wait till it grows up and shag it?

Why wait?

[minestrone]

Chump chops are my choice of the lamb (they are probably called something else in England). very slowly fried, none of your flash fry nonsense the TV chefs tell you to do. Onions and mushrooms and slowed cooked. I will go as far as saying the average lamb has more flavour and texture than the highest quality beef.

[minestrone]

Just my belief after being a butcher for 5 years though.

[hyperD]

If you can find it, try some Salt Marsh lamb - very nice.

I like lamb shanks slow cooked in proper stock, red wine, rosemary, thyme, garlic cloves, bay leaves, lots of veg, slow oven roasted for about half a day - the torture is in smelling the lovely aromas from the oven all day! Mmmmmmmm....

[suityou01]

Simple recipe...

Bought a leg of Scotch lamb (not keen on New Zealand, I find it a bit too fatty).

Trim it and leave some on the bone, marinade in a bowl with a full bottle of red wine, I find a decent aussie merlot works well, some crushed cloves of garlic and a touch of paprika.

Brown an onion add the lamb & wine, couple of your favourite stock cubes and a bouquet garni or two. Let it cook for a couple of hours or until tender, simples.

Probably have it later with some crusty bread and maybe some spuds.

GF is making an orange sponge cake to some other Portuguese recipe.

What else to do with lamb (other than a curry which is great)? I was never a fan before but this is a simple and very tasty way to do it.

I have a recipe. Involves half a pound of freshly chopped green chillis

[Cliphead]

I have a recipe. Involves half a pound of freshly chopped green chillis

Ooh chillies, please share

[suityou01]

Ooh chillies, please share

started tonight like this

get out big favourite wok

fry one large onion chopped

two peppers (one green and one red) stripped

five tomatoes (quartered)

half a pound of green chillies chopped

serious amount of root ginger finely chopped

all in the wok

add beef (or lamb)

fry for a bit

then generous helping of cardommoms
ground coriander
ground cinnamon
cloves (4 or 5)
salt and pepper
curry leaves
garam massala
turmeric

pint of a half of water then simmer down

just had some with my first chapati

pretty hot

turned out a bit like a challenging jalfrezi crossed with a hot vindaloo, although does not have the same colour as a vindaloo, more yellow.

I call it, the Beef B*stard.

[norrahe]

Lamb and Chorizo stew (serves 4)

450g lamb (neck fillet, stewing lamb or shoulder)
250g chorizo
2 tins tomato
1 red pepper (roughly chopped)
2 onions (roughly chopped)
2 tsp smoked paprika
1 tblsp olive oil
Salt and pepper to season
250mls red wine
1 tin chick peas drained

To serve: steamed couscous with chopped coriander.
To drink: a rich cabernet sauvignon or shiraz.

Sauté the onions in the olive oil till soft, chop the chorizo into small pieces and sauté with the onions for a few minutes until the chorizo releases some of its oils and starts to colour the onions.
Add the lamb and paprika, fry off gently for 1 minute.
Add the tinned tomatoes and the red wine, stir gently.
Finally add the chopped peppers.
Simmer over a low heat for 2- 2.5hrs or in a low oven (150)
After 1 hour, add the drained chick peas.

[norrahe]

started tonight like this

get out big favourite wok

fry one large onion chopped

two peppers (one green and one red) stripped

five tomatoes (quartered)

half a pound of green chillies chopped

serious amount of root ginger finely chopped

all in the wok

add beef (or lamb)

fry for a bit

then generous helping of cardommoms
ground coriander
ground cinnamon
cloves (4 or 5)
salt and pepper
curry leaves
garam massala
turmeric

pint of a half of water then simmer down

just had some with my first chapati

pretty hot

turned out a bit like a challenging jalfrezi crossed with a hot vindaloo, although does not have the same colour as a vindaloo, more yellow.

I call it, the Beef B*stard.

Little concerned you added the spices so late, also too much cardamom will overpower everything, 3-5 pods roasted and crushed will suffice.

You need to roast the spices first (gently) then add to softened onions and cook off, that way you will get the flavour and not the raw/harshness of the spices.