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
Category: lamb and goat
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
lamb racks with almond and za’atar crust + cauliflower tarator
These lamb racks are moist and tender with a delicious Middle Eastern flavour. Rub the lamb racks with some Greek style yoghurt and allow to marinate for at least one hour. Before cooking preheat the oven to 200C (400F). Mix ½ a cup of almond meal with 2 tablespoons of za’atar (store bought or home made)…… Continue reading lamb racks with almond and za’atar crust + cauliflower tarator
jamaican goat curry
Although sweeter than lamb, goat is perhaps not as tender and therefore lends itself to long slow cooking. I’ve made this recipe more than once. Put 1.35 kg (3 lbs) of bone-in goat pieces in a bowl and add 1½ tablespoons of curry powder, 1 teaspoon each of salt, black pepper, ginger and pimento, and…… Continue reading jamaican goat curry
roast lamb with puy lentils
This is a French family recipe passed on to me by a friend. Prepare lamb in the normal way seasoned with garlic, thyme, rosemary and rock salt and roast in the oven. While the lamb is cooking, gently fry 1 chopped onion, 1 diced carrot and 2 cloves of minced garlic in olive oil until the onions are translucent…… Continue reading roast lamb with puy lentils
michelle picker cooks 