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Posts Tagged ‘lamb’

For Easter I decided to do two lamb shanks recipes this one and a second that I will publish later in the week. There are other versions of Rogan Josh Lamb Shanks but this is my version.

To get the best from this recipe you need to slash the lamb shanks a few times to allow the spices to penetrate.

Like all lamb shanks meals this one needs a long cooking time to tenderise the meat.

INGREDIENTS:

  • 2″ piece of ginger, chopped
  • 6 garlic cloves
  • 4 tbsp water
  • vegetable oil
  • 12 cardamom pods
  • 2 bay leaves
  • 6 cloves
  • ½tsp of peppercorns
  • 2 onions, chopped
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 4 tsp paprika
  • 1 tsp cayenne pepper
  • 1½ tsp salt
  • 250 g plain yogurt
  • 400g tin chopped tomatoes
  • 2 to 4 lamb shanks, depending on how many you are cooking for

METHOD:

  1. Blend together the ginger, garlic and the 4 tablespoons of water.
  2. Put the inner pot on a medium heat and add 4 tablespoons of vegetable oil.
  3. Add the lamb shanks and brown all over 2 at a time. Then put them to one side while you prepare the sauce to cook them in.
  4. Put the cardamom, bay leaves, cloves, peppercorn and cinnamon in the inner pot and stir for 30 seconds.
  5. Add the chopped onions and cook for 5 minutes.
  6. Add the ginger and garlic mixture and stir for 30 seconds.
  7. Stir in 1 tablespoon of the yogurt and mix well.
  8. Slowly add the rest of the yogurt and the tin of tomatoes  stirring as it is added. Cook for 3 minutes.
  9. Place the shanks into the sauce making sure that they are cover. If the sauce does not cover them add a little water.
  10. Bring to the boil before turning down to a simmer.
  11. Put on the lid and simmer for 10 minutes before placing the inner pot into the insulated outer container.
  12. Shut the lid and thermal cook without power until the shanks are tender. This will be 5 to 6 hours.
  13. Serve with rice and nan bread.
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Our guest writers today are Allan & Lindy Rush from Thermal Cookware. They sell the Thermos Shuttle Chef  which is very popular in Australia and are confirmed Thermal Cooker addicts.

This recipe is one that is always a favourite with everyone. You can vary the recipe to suit your tastes by adding some mixed Herbs, either dried or fresh. With the beef you can substitute one cup of water for a cup of Red Wine. You may add two table spoons of  Thai Red Curry Paste or a tin of  tomatoes however you will need to adjust the water amount to compensate.

Simmering time on the stove: 12 to 15 minutes.
Thermal cooking time: A minimum of 3 to 4 hours.

Ingredients:

  • 1 kg of lamb or beef, cubed into large pieces
  • 2 tbsp plain flour
  • 1 tbsp olive oil
  • 2 large onions, cut into quarters
  • 2 cloves of garlic, crushed
  • 1 stalk of celery, sliced into medium pieces
  • 1 parsnip, cubed into small pieces
  • 1 carrot, cubed into small pieces
  • 2 potatoes, cut into quarters
  • 1 packet of frozen green peas
  • 1 vegetable stock cube
  • 2 tbsp of light soy sauce
  • ½ cup barley
  •  3 cups water
  • salt and pepper to taste

Method:

  1. Heat the oil in the inner pot and cook the onions and garlic over a medium heat until they are transparent.
  2. Remove the inner pot from the heat.
  3. Toss the cubed meat in seasoned flour.
  4. Add the vegetables, soy sauce and water to the inner pot with the cooked onions and garlic.
  5. Put back on the heat and bring boil.
  6. Add the meat, barley, stock and peas.
  7. Reduce the heat to a slow simmer for 12 to 15 minutes with the lid on, stirring occasionally.
  8. Turn off the heat and transfer the inner pot into the vacuum insulated outer container and shut the lid.
  9. Leave to thermal cook without power for a minimum of 3 to 4 hours.
  10. Before serving check the seasoning an adjust if necessary.
  11. Serve with crusty bread.

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Tomorrow, the 17th of March, Irish people all over the world will be celebrating the most recognised of the patron saints of Ireland Saint Patrick (AD 385-461).  There will be parades, “wearing of the green,” music and songs, Irish food and drink.
The Irish have celebrated St. Patrick’s Day as a religious holiday for over 1,000 years. Irish families traditionally attend church in the morning and celebrate in the afternoon.
On this day which falls during the period of Lent  Catholics prohibition of eating meat is waived and many enjoy the traditional meal of Irish Stew.
I have adapted this easy recipe (which is great  to eat at any time of the year) for a thermal cooker. This allows everyone one to enjoy the day and eat when they are ready.

INGREDIENTS

  • 4 tbsp oil
  • 2 onions, thinly sliced
  • 1 kg lamb neck pieces or shoulder chopped into 3 to 4 cm cubes
  • 3 carrots, scraped and thinly sliced
  • 500g potatoes, peeled and thinly sliced
  • 750ml chicken stock
  • 1 sprig fresh rosemary, or 1 tbsp dried
  • salt and pepper to taste
  • crusty bread

METHOD

  1. In the inner pot, heat 2 tablespoons of oil until shimmering.
  2. Add the onions, cooking until translucent, about 5 minutes.
  3. Remove and keep to one side.
  4. Add 2 more tablespoons of oil and add the lamb. Brown the meat all over.
  5. Once brown add the carrots and potatoes to the lamb in the pot.
  6. Add the cooked onions, the chicken stock, the rosemary and salt and pepper.
  7. Bring to the boil then turn down to a simmer for 5 minutes with the lid on.
  8. Turn off the heat and put the inner pot into the insulated outer container.
  9. Shut the lid and thermal cook without power for 3 to 4 hours.
  10. Before serving check the seasoning and adjust if necessary.
  11. Serve with crusty bread.

To celebrate this day here is what I consider the best Guinness commercial every made.

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Yesterdays recipe for Madras Lamb Curry.

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This recipe is really easy and the ideal meal make when you are on the road. It comes from a very old book that I have, produced by Bisto and uses bisto gravy powder. I have used granules as they are easier and were all I had in the cupboard.

INGREDIENTS

  • 3 tbsp of vegetable oil
  • 1 large onion, chopped
  • 1 green pepper, deseeded and chopped
  • 2 chillies, deseeded and finely chopped. Use less if you don’t want it too hot
  • 2 garlic cloves, crushed
  • 2 tbsp of Madras curry powder
  • 500g of lamb shoulder, cut into cubes
  • 3 tsp of Bisto or other gravy powder
  • 500ml of water
  • 2 tbsp tomato puree
  • juice of 1 lemon

METHOD

  1. Put the inner pot on a medium heat and add the oil.
  2. When the oil is up to temperature (not too hot) add the onion, green pepper, chillies and garlic. Cook for about 4 minutes until the onion just starts to soften.
  3. Add the curry powder and cook for 2-3 minutes stirring all the time to stop it sticking to the base of the pot.
  4. Add the meat and keep moving it around until it starts to brown.
  5. Mix the Bisto with a little water to make a smooth cream. You won’t have to do this if you are using granules.
  6. Add the rest of the water, tomato puree and lemon juice  to the inner pot and stir well.
  7. Stir in the Bisto and bring to the boil.
  8. Simmer for 5 minutes with the lid on.
  9. Put the inner pot into the insulated outer container.
  10. Leave to thermal cook for at least 2 hours. Longer will be better.
  11. Check seasoning and adjust before serving with rice and Nan bread.

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The Lancashire Hotpot has its origins in Lancashire. Some people say that female mill workers would prepare the dinner in the morning and place it in the range so that it was ready when the family returned home in the evening. Others say that mine workers would take it to the mines for lunch wrapped in blankets to keep it hot. Whatever the truth is though, it certainly is a great meal to cook in a thermal cooker.

THE INGREDIENTS:

  • 1 kg of Lamb or mutton neck chops cut into 4 cm cubes.
  • Seasoned flour for dusting.
  • Groundnut oil.
  • 50g of unsalted butter.
  • 3 medium onions sliced.
  • 1 ltr of lamb stock (if using stock cubes use two in 1 litre of boiling water).
  • 2 sprigs of thyme.
  • 1 tsp of Worcestershire sauce.
  • 900g of potatoes cut into 1.5cm slices.

THE METHOD:

  1. Dry the lamb on kitchen towel before dusting it with the seasoned flour.
  2. Add 2 tablespoons of oil to a hot frying pan and fry the lamb in batches until it is browned all over. Remove each batch as it is browned.
  3. Add 2 more tablespoons of oil to the frying pan.
  4. Add the onions and thyme. Cook until the onions start to colour.
  5. Add the butter and cook for a few more minutes until the onions have softened.
  6. Sprinkle on one tablespoon of the seasoned flour and mix with the onions.
  7. Slowly add the stock stirring all the time to avoid any lumps.
  8. Add the Worcestershire sauce.
  9. Bring to the boil and check the seasoning. Adjust by adding salt and pepper if necessary.
  10. Simmer for 5 minutes.
  11. Now start to assemble the hotpot by placing a layer of potatoes overlapping in the bottom of the Thermal Cooker inner pot.
  12. Next put a layer of lamb followed by a layer of onions and the sauce they were cooked in.
  13. Now put another layer of potatoes and continue layering potatoes, lamb and onions until everything is used up. End on a layer of potatoes.
  14. Put the thermal cooker inner pot on the stove and bring the contents to the boil.
  15. Put the lid on and turn down to a simmer for 5 minutes.
  16. Put the inner pot into the insulated outer pot and shut the lid.
  17. Cook for a minimum of 3 hours before serving.

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We have always looked upon lamb biriani cooked in a thermal cooker as being our signature dish. It was the first thing I cooked in a thermal cooker and since then have made it many times for parties, evening diners and Sunday lunches. It is always popular with everyone who tries it.
Last June we made a video on how to cook this dish and posted it on You Tube along with a number of others and it has turned out to be the most popular recipe video on Mr D’s Kitchen You Tube Channel. The nearest to it is another great dish Mussaman Duck Curry .
If you are not one of the 1,534 people who have viewed in on You Tube and would like to see it here it is.

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