Here’s a hearty meal with North African and Middle Eastern influences. To make the meatballs combine lamb mince with finely chopped parsley, ground cumin and ground cinnamon to taste and season well with salt and pepper. Form into small meatballs and set aside in the fridge. Dice a large eggplant (aubergine) and fry gently in some…… Continue reading lamb meatballs with eggplant and tomato + couscous with cauliflower
Category: lamb and goat
nepalese goat curry
Deliciously sweet goat meat cooked in sumptuous spices and falling off the bone. Enjoy this with roti or rice. Marinate 1.2 kg (2¾ lbs) of diced goat meat (preferably bone-in) in a little vegetable oil, ½ a cup of full-cream yoghurt, 1 teaspoon each of cumin, coriander, dry mango powder (amchur) and chilli powder and ½ a teaspoon each of ground…… Continue reading nepalese goat curry
koftas with tahini sauce
Thanks to Yotam Ottolenghi again for these delicious morsels! In a bowl mix 400g (14 oz) each of freshly minced lamb and beef, 1 small finely diced onion, 2 large minced cloves of garlic, 50g (1¾ oz) of roughly chopped toasted pine nuts (save some whole ones for later), 30g (1 oz) of finely chopped…… Continue reading koftas with tahini sauce
lamb tagine with dates + carrot salad
Lamb and dates – what a heavenly combination. This recipes comes from THE FOOD OF MOROCCO a journey for food lovers by Tess Mallos. Melt butter in a heavy casserole or tagine and gently cook 1 finely chopped onion until it is translucent. Add 1 teaspoon of ground ginger, 1 teaspoon of ground cumin and ½ a…… Continue reading lamb tagine with dates + carrot salad
meatballs with broad beans
This recipe comes from Yotam Ottolenghi’s wonderful cookbook Jerusalem. In a large bowl mix 300g (10½ oz) of beef mince, 150g (5¼ oz) of lamb mince, a finely chopped onion, 120g (4¼ oz) of breadcrumbs, 2 tablespoons each of finely chopped parsley, mint, dill and coriander (chop some extra for garnish), 2 crushed cloves of garlic, I tablespoon…… Continue reading meatballs with broad beans
lamb with pumpkin and apricots
I found this recipe in a wonderful cookbook MEDINA KITCHEN home cooking from north africa by Fiona Dunlop. Soak 100g (3½ oz) each of dried pitted prunes and dried apricots in some water. In a large casserole dish heat some vegetable oil. Lightly fry 2 large finely chopped onions sprinkled with a little salt until golden then…… Continue reading lamb with pumpkin and apricots
koftas + harissa + fragrant couscous
These beef and lamb koftas are simple to make and taste great cooked on a BBQ. Combine lamb mince with double the amount of beef mince. Add crushed garlic, cumin powder, mild paprika, parsley, a handful of breadcrumbs and salt and pepper to taste. Shape into long meatballs and cook over medium heat until just cooked…… Continue reading koftas + harissa + fragrant couscous
goat curry in a lentil sauce
The lentils in this curry break down to make a delicious gravy which complements the sweet goat meat. In a heavy saucepan place 1½ kilos (3lbs) of goat meat cut into pieces, ½ a cup of yellow split peas, ¼ of a cup of red lentils, a cinnamon stick, 3 whole star anise and 6 cloves. Add…… Continue reading goat curry in a lentil sauce
lamb shanks with baharat
Baharat is a wonderful combination of spices from Iraq. You may find baharat at your local Middle Eastern store but check for salt before seasoning your dish. To make your own spice mix grind 2 tablespoons of black peppercorns, 1½ tablespoons of cumin seeds, ½ a teaspoon of cardamom seeds and 1 tablespoon each of coriander seeds, cassia bark and…… Continue reading lamb shanks with baharat
braised shoulder of goat
Goat needs long slow cooking to be tender but the resulting taste is mild and sweeter than lamb. This recipe uses a complex mix of spices to complement the flavour. Season the goat liberally with salt, and set aside. For the marinade use a spice grinder or mortar and pestle and grind together 1½ tablespoons of fennel seeds and…… Continue reading braised shoulder of goat
michelle picker cooks 