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Posts Tagged ‘Lamb neck’

Slow-cooked Lamb with Butterbeans

Posted in Food, Lamb, tagged , , , , , , , , , , , , , on 18 March 2025| Leave a Comment »

A delicious prep-ahead dish that only improves if made in advance. Serve with salad and crusty bread.

Slow-cooked lamb with butterbeans – serves 4

  • 2 tsp coriander seeds, toasted and lightly crushed
  • 2 ½ tsp cumin seeds, toasted and lightly crushed
  • ¼ tsp sea salt flakes
  • 800g lamb neck, cut into bite-size cubes
  • 4 tbsp olive oil
  • 2 onions, quartered
  • 2 bay leaves
  • 1 lemon, finely shave the skin into strips, then cut into wedges to serve
  • 6 cloves of garlic, peeled and lightly smashed
  • 4 anchovies, finely chopped
  • 1 tbsp thyme leaves
  • 1 tbsp rosemary leaves, finely chopped
  • 250g cherry tomatoes
  • 75ml white wine
  • 500ml chicken stock
  • 1 x 700g jar good quality butter beans, drained and rinsed
  • 150g thick Greek-style yoghurt
  • 10g parsley, roughly chopped

Mix the coriander seeds and 2 tsp of the cumin seeds together in a small bowl.

Mix the remaining ½ tsp of cumin seeds with the sea salt flakes and set aside.

Season the lamb with salt and pepper.

Heat 2 tbsp of the olive oil in a large shallow ovenproof casserole over a medium-high heat. Add the lamb in batches and cook until nicely browned. You can add another tbsp of oil if needed. Scoop out with a slotted spoon onto a plate and set aside.

Add 2 tbsp of the oil to the pan and reduce the heat to medium. Add the onions, bay leaves, lemon strips and garlic and cook for about 6 minutes, stirring now and then. Add the anchovies, the coriander-cumin mix, thyme, rosemary and half the tomatoes. Cook for a minute, then return the lamb to the pan. Cook for a minute, then add the wine. Let it bubble for 30 seconds, then add the stock and season well with salt and pepper. Increase the heat and bring to a simmer, then cover and transfer to the oven for 1½ hours, until the lamb is very soft and the liquid well-reduced.

Add the butter beans and the rest of the tomatoes. Stir, cover again and return to the oven for another 20 minutes. Remove from the oven and allow to rest for 15 minutes.

Serve sprinkled with the salt and cumin seed mix and the chopped parsley.

Salad and crusty bread is all you need on the side.

(Original recipe from Ottolenghi Comfort by Yotam Ottolenghi, Helen Goh, Verena Lochmuller and Tara Wigley, Ebury Press, 2024.)

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Lamb Rogan Josh with Fragrant Steamed Rice

Posted in Food, Gluten-free, Indian, Lamb, tagged , , , , , , , on 9 November 2024| Leave a Comment »

This has lovely flavours and best cooked a couple of days in advance. Make sure to cook the lamb until it is really soft and tender.

Wine Suggestion: this dish works great with Aussie Shiraz, like Kilikanoon’s excellent Killerman’s Run which has the obligatory pluminess over a very refined and fresh backbone with gentle pepper spices.

Lamb Rogan Josh – serves 4

  • 4 tbsp rapeseed oil
  • 700g lamb neck, cut into bite-sized pieces
  • 6 whole cloves
  • 1 small cinnamon stick
  • 2 bay leaves
  • 2 large onions, thinly sliced
  • 4 cloves of garlic, crushed
  • 1 red chilli, deseeded and finely chopped
  • 5cm piece of ginger, peeled and finely grated
  • 1 tbsp of ground coriander
  • 2 tsp ground cumin
  • 2 tsp paprika
  • ¼ tsp ground cardamom
  • 15g bunch of fresh coriander, finely chopped
  • 200ml thick Greek yoghurt, plus extra to serve
  • 1 x 400g tin of chopped tomatoes
  • 100g red lentils
  • 300ml chicken stock
  • steamed rice, to serve
  • mango chutney, to serve
  • extra fresh coriander, to serve

Heat 2 tbsp of the oil in a large pan. Add the lamb in batches and fry until well browned, then set aside.

Add another 2 tbsp of olive oil to the pan, then fry the cloves, cinnamon stick and bay leaves for a few seconds. Add the onions and stir-fry for 6-7 minutes, until browned. Add the garlic, chilli and ginger and fry for 2 minutes, then add the ground spices with the fresh coriander and fry for another minute, stirring.

Add the yoghurt, 1 tbsp at a time, frying for about 30 seconds between each addition and stirring constantly.

Tip the lamb back into the pan and stir in the tomatoes with the lentils and stock. Season to taste, then cover and simmer gently for 2 hours or until very soft and tender. The sauce should have reduced and thickened.

Serve the lamb with steamed rice, mango chutney and some fresh coriander.

(Original recipe from Neven Maguire’s Comple Family Cookbook, Gill Books, 2016.)

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Lamb Pilaf with Orzo

Posted in Food, Lamb, Pasta, tagged , , , , , , , , on 13 December 2023| Leave a Comment »

This dish takes a while but it’s a waiting game for the most part and you will be richly rewarded. A good value dish for lamb lovers!

Wine Suggestion: a succulent red with gentle spices and if you can push the boat out something like Ridge’s superlative Lytton Springs. All blackberry, raspberry, coffee and warm spices, but with fine, layered tannins and a chalky undercurrent.

Lamb pilaf with orzo – serves 4

  • 800-900g lamb neck fillet
  • 2-3 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic, crushed
  • ½  tsp ground cinnamon
  • ½  tsp ground allspice
  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 300ml dry white wine
  • 2 tbsp lemon juice
  • 2 tsp sugar
  • 1 chicken stock cube
  • 1 tbsp chopped fresh thyme
  • 250g orzo

TO SERVE:

  • 85g feta
  • 1 tbsp chopped thyme
  • 1 tbsp chopped mint
  • finely grated rind of 1 lemon

Heat the oven to 160C/Fan 140C/Gas 3.

Cut the lamb neck fillets in half lengthways and don’t trim off any fat. Cut each half fillet crossways into bite-size pieces.

Heat a good glug of olive oil in a large non-stick frying pan until hot, then sear the lamb in batches over a medium-high heat until well browned on all sides. Remove with a slotted spoon to a large casserole.

Turn the heat down and add the chopped onion. Fry for a few minutes until golden brown, then add the garlic, cinnamon and allspice and fry for another minute or two. Scrape the onion mixture into the casserole with the meat.

Pour the tin of tomatoes over the meat, then fill the can twice with water and add this too. Give it all a stir, then add the tomato purée, wine, lemon juice, and sugar. Crumble in the stock cube and add the thyme, ½ tsp salt and plenty of black pepper. Bring to the boil, stirring, then cover and transfer to the oven. Cook for 2 hours, stirring halfway through.

Stir in the orzo then cover and return to the oven for 20 minutes or until the orzo is cooked, stirring halfway through. Crumble the feta over and sprinkle with the herbs and lemon zest to serve.

A green salad is all you need on the side.

(Original recipe from Mary Berry Cooks the Perfect, Penguin Random House Group, 2014.)

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Lamb and Chickpea Tagine

Posted in Food, Lamb, tagged , , , , , , , , on 6 May 2023| Leave a Comment »

This is delicious and you can prep it all in advance. If you like you can cook for the initial 1 hour and 15 minutes earlier in the day, then bring back to a simmer before adding the chickpeas and dates and putting back into the oven for the final 40 minutes.

Wine Suggestion: We think juicy, but elegant Shiraz from the Clare Valley is hard to beat with lamb and warm spices so we opened Killikanoon’s Killerman’s Run Shiraz and enjoyed the delightful plum and sloe flavours with the elegant spicy tannins adding their own to the dish.

Lamb and chickpea tagine – serves 6

  • 1 tbsp olive oil
  • 750g lamb neck, cut into chunks and seasoned well
  • 4 carrots, peeled and cut into chunky pieces
  • 1 red onion, cut into wedges
  • 400ml chicken stock, plus extra to make the couscous
  • 400g tin cherry tomatoes
  • 1 cinnamon stick
  • 8 medjool dates, pitted and halved
  • 660g jar chickpeas, drained and rinsed
  • 300g couscous
  • 50g butter, diced
  • a large bunch of coriander, leaves picked and stems reserved for the spice paste

FOR THE SPICE PASTE:

  • 1 small red onion, roughly chopped
  • 3 cloves of garlic, roughly chopped
  • a walnut-sized piece of ginger, roughly chopped
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 4 cloves, ground
  • 4 allspice berries, ground
  • 2 tsp mild chilli powder
  • 1 lemon, zested and juiced
  • 2 tbsp olive oil
  • a large bunch of coriander stalks, reserve the leaves to add at the end

Heat the oven to 190C/fan 170C/gas 5.

Put all of ingredients for the spice paste into a small food processor and whizz to a paste.

Heat the olive oil in a large, heavy casserole and brown the lamb in batches until well browned all over. Remove with a slotted spoon and set aside.

Add the spice paste to the casserole and cook for a few minutes, until fragrant. Add the carrots, red onion, chicken stock, tinned tomatoes and cinnamon stick. Then stir in the browned lamb. Bring to a simmer, then cover with a lid and cook in the oven for 1 hour 15 minutes.

Stir in the dates and chickpeas and return to the oven for a further 40 minutes.

To make the couscous, put the couscous into a heatproof bowl and add the diced butter and some seasoning. Add enough just-boiled stock to cover, then cover the bowl with a plate or cling film and leave to steam for about 10 minutes. Fork through to separate the grains then stir some chopped coriander leaves. Scatter the rest of the chopped coriander leaves over the lamb and chickpeas before serving.

(Original recipe by Janine Ratcliffe, in Olive Magazine, January 2020.)

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Cinnamon Lamb Curry

Posted in Asian, Food, Gluten-free, Indian, Lamb, tagged , , , , , , , , , on 29 October 2016| 3 Comments »

Howrah Express

Brown food is just not photogenic but this really is a delicious lamb curry. Lamb neck is one of our favourite cuts; cheap and meltingly tender when cooked slowly.

Wine Suggestion: We’ve yet to find a wine that we think works with the intense flavours in this dish. Try an Indian beer such as Singah.

Cinnamon Lamb Curry – serves 8

  • 4 tbsp rapeseed oil
  • 2 large onions, finely chopped
  • 8 cloves of garlic, finely chopped
  • 1 x 400g tin of plum tomatoes
  • 1½ tsp garam masala
  • 1¼ tsp chilli powder
  • 2 tsp ground cumin
  • 1½ tbsp ground cinnamon
  • 1½ tsp salt
  • 1.2kg lamb neck fillet, chopped into chunks
  • 150ml full-fat yoghurt, whisked

Heat the oil in a large, heavy casserole dish over a medium heat. Add the onions when the oil is hot and fry until golden, about 8-10 minutes, then add the garlic and stir-fry for another couple of minutes.

Pour the tinned tomatoes into a bowl and crush a little with your hands before adding to the casserole. Cook for about 6 minutes or until the sauce has thickened.

Add the garam masala, chilli powder, cumin, cinnamon and salt, and mix. Add the lamb and cook until sealed all over. Add the yoghurt one spoon at a time while slowly stirring (to prevent splitting) and then add 200ml of warm water – you want it to just cover the lamb.

Bring the mixture to the boil, then cover and turn the heat to low. Simmer for 1½ hours or until the lamb is soft and falling apart. Take the lid off the pan and reduce the sauce to a consistency you like, then remove from the heat. Season to taste and serve with naan breads or steamed rice.

(Original recipe from Made in India by Meera Sodha, Penguin, 2014.)

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