Lamb shank curry soup

Tags

comfort food, curry, Lamb, lamb shanks, puff pastry, Soup, stew

This is a very hearty and tasty soup which is made extra special as it is hidden under a blanket of crispy, fluffy and buttery puff pastry with just the shank bone peeking out. The smell of the spices when you break the crust is simply amazing. This is a recipe that lends itself very well to you playing around with the quantities to suit your taste, more curry, less curry, more liquid or more stewlike.

Serves 4

Ingredients:
2 tablespoons butter
4 lamb shanks
1 heaped tablespoon curry powder (depends on your preference-I use 2)
1 tablespoon canola oil
1 medium onion, finely chopped
2 leeks, white parts only, finely chopped
4 garlic cloves, crushed
3 cm / 1 inch piece of fresh ginger, peeled and finely grated
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
1 tablespoon cumin
1 tablespoon coriander seeds
1 tablespoon fresh ground black pepper
1 tablespoon salt
1¼ L / 5 cups good beef stock (homemade is best)
1 lemon cut in half
1 large apple, peeled and sliced (granny smith works well)
700g / 1½ lbs baby potatoes, quartered
2 rolls of ready puff pastry
Fresh cilantro/coriander roughly chopped
1 beaten egg

Method:
Preheat the oven to 150C/300F
Melt the butter over medium high heat in a large ovenproof dish with a lid
Add the lamb and brown the shanks on all sides
Place the lamb on a plate
Reduce the heat to medium low
Add curry powder and cook while stirring for 1 to 2 minutes
Add oil, onion, leeks, garlic and ginger and cook for 3 minutes
Add the thyme, rosemary, cumin, coriander, salt, pepper, beef stock, lemon and apple and stir well
Return the lamb to the dish and bring to a boil
Cover with a lid and place the dish in the oven for 2 hours
Add the potatoes and check if enough liquid – you can add a bit of hot stock if needed
Cover and return to the oven for another 45 to 60 minutes
Remove dish from oven and increase the temperature to 200C/400F
Portion the soup into 4 ovenproof large soup bowls discarding the lemon and place 1 shank in each with the bone sticking up
Sprinkle on some fresh cilantro
Unroll your puff pastry and cut out 4 circles a bit larger than the tops of your bowls
Brush some beaten egg on the rim of your bowls and place the pastry over the bowl allowing the bone to poke through the top
Press with your fingers on the edge of the pastry to help the pastry stick to the bowl and seal the edges
Brush the tops with the remaining egg
Cook for about 20 to 25 minutes until golden
Serve immediately
Bon appétit !

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Slow cooked mutton curry with garam masala

Tags

curry, garam masala, indian, Lamb, mutton

Friends of ours recently returned from a trip to India and brought me back some spices, including garam masala for mutton. I decided to use the spices immediately and invite them over for a meal to taste. This is such a quick and easy recipe. Not too hot but incredibly flavourful. I served it with rice and chutney. If you cannot find mutton, no problem, simply use lamb instead.

Serves 4

Ingredients:

• 1 kg / 2lbs leg of mutton cut to bite-sized pieces
• 5 garlic cloves, crushed
• 2 1/2 cm / 1″ piece ginger, roughly chopped
• 4 tablespoons vegetable oil
• 4 large tomatoes, thinly sliced
• 1 large onion, thinly sliced
• 1 heaped tsp kashmiri chilli powder (or mild paprika)
• Salt and freshly ground black pepper
• 4 tablespoons Greek yogurt
• 2 teaspoons coriander powder
• Pinch turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoons garam masala powder
• 2 green chillies, slit lengthwise (optional)
• 1 tablespoon fresh chopped coriander leaves
• 1 tablespoon fresh chopped mint leaves

Preparation:

Mix the garlic and ginger to a coarse paste and add to the lamb
Stir well and set aside for an hour or overnight if you have time
In a large heavy-bottomed saucepan heat the oil on a medium heat
Add the marinated lamb chunks and fry for 5-6 minutes stirring well to seal
Add the sliced tomatoes and cook for a further 8 minutes
The tomatoes will begin to break down and soften
Add the onions and chilli powder and stir well cooking for a further 3 minutes
Season to taste
Lower the heat and simmer with the lid on for 30 minutes stirring occasionally
In a bowl mix together the Greek yogurt with the ground spices: coriander, turmeric, cumin
Add this to the lamb and stir well
Continue simmering on a low heat and with the lid half over the pan for 45-50 minutes, stirring occasionally
Turn the heat off and while it’s still warm add the garam masala, chillies if using, coriander and mint
Enjoy!

Risotto with wild mushrooms and lamb

Tags

Italian, Lamb, rice, risotto

Serves 4

Ingredients:

2 tablespoons olive oil
2 shallots, finely chopped
2 cups mixed mushrooms (chanterelles, button, porcini, cremini, morilles), cleaned and chopped
150 g / 3/4 cup arborio rice
150 ml / 2/3 cup dry white wine
750 ml /3 cups hot chicken stock (may not use all)
25 g / 1 tablespoon butter
2 tablespoons fresh chopped Italian parsley
Salt and freshly ground black pepper
2 tablespoons freshly grated parmesan
1 cup shredded leftover lamb roast (optional)

Preparation:

Heat the oil in a large, heavy based saucepan and add the shallots
Sauté over a gentle heat for 2-3 minutes, until soft and translucent
Add the mushrooms, stirring occasionally for a further 2-3 minutes, until browned
Stir in the rice and coat in the oil
Pour in the wine and simmer, stirring, until the liquid has been absorbed
Add a ladleful of the stock and simmer, stirring again, until all the liquid has been absorbed
Continue simmering and adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender and creamy
Remove from the heat, add the butter, parsley and season to taste
Add the lamb if using
Serve immediately with freshly grated Parmesan
Enjoy!