Category Archives: Lamb

Lamb and Lentil Chilli

For 4 to 6 people


1 large onion finely chopped

2 garlic cloves

400g tin chopped tomatoes

1 x 300g aubergine cut into 1/2 ” dices

5 0z red lentils

10 oz diced lamb leg steak

1 teaspoonful turmeric

2 teaspoonfuls mild chilli power

2 teaspoonfuls ground cumin

1 teaspoonful ground coriander

1 teaspoonful light brown sugar

1 tablespoon lemon juice

Small bunch of mint, roughly chopped

5 fl oz natural yoghurt


Put onion and garlic into a large pan with 100mls of water, simmer for 5 minutes, then add tomato, aubergine, lentils, lamb, spices, sugar, lemon juice and 300mls of water. Bring to the boil, cover and simmer for 1 hour until tender. Season with salt and pepper and stir in the mint and yoghurt. Remove from heat and serve with basmati rice.


Lamb and Butterbean stew

  • For Two to Three
  • 1 tbsp olive oil
  • 1 lb lamb cubes(I like boneless neck fillet)
  • 12oz onions peeled and cut into quarters
  • 3 cloves garlic peeled and chopped
  • 1 400gm tin butterbeans drained and rinsed
  • 2 bay leaf
  • large sprig of fresh thyme or dried if you must
  • 8fl oz chicken stock
  • salt pepper
  • chopped fresh parsley to garnish

Heat the oil in a large oven proof pan and fry the meat and onions until srarting to colour then add the garlic to soften a little.
Add the beans ,bayleaf,thyme and stock.
Season with salt and pepper.
Bring to a simmer and cook in a preheated oven at 160 for 1-1 1/2 hours. Check seasoning add parsley and serve.
I like this with a mixture of mashed potato and cooked finely chopped cabbage.

Lamb and Chickpea tagine

  • For four
  • 300gm lamb-cubed
  • 1 onion chopped
  • 1/2 jar Belazu Rose Harissa
  • 1 400gm tin chopped tomatoes
  • 100gm dried apricots or sultanas or a combination
  • 1 tin chickpeas drained
  • handful baby spinach

Put the lamb and a little oil in a pan and saute for five minutes. Add the onion and continue for two minutes. Add the harissa, tomatoes, chickpeas and dried fruit. Put in oven at 150 for 1 hour.Check if getting too dry and if so add a little water.
Remove and stir in spinach until wilted.
Serve with rice or couscous

Lamb with Harissa and Beans

  • For four
  • 400gm lamb neck fillet or other lamb if not possible
  • 1 large onion-chopped
  • 2 cloves garlic-chopped
  • olive oil
  • 2/3 jar belazu rose harissa
  • 1 tin chopped tomatoes
  • 1 tin red kidney beans drained
  • 1 tin butter beans drained
  • 1 lamb stock cube
  • small handful fresh mint chopped

Put 2 tbsp oil in a lidded pan and saute meat garlic and onion until onion is softened. Stir in harissa and add tomatoes 1/2 can of water and crumbled stock cube. Add beans and mint. Simmer very gently for 2 hours(for neck) or less for other. I serve with couscous mixed with sauteed mushrooms and toasted pinenuts but rice would also work.

Chinese braised lamb or beef

  • For eight portions
  • 4 tbsp tasteless oil- I used rapeseed
  • 6 garlic cloves thinly sliced
  • 1 thumbsized piece of fresh ginger peeled and sliced into fine matchsticks
  • 2 red onions halved and sliced
  • 1 red chilli deseeded and sliced fine
  • 1.5kg lamb neck fillets in bite size pieces or ox cheek beef.
  • 2 tbsp plain flour
  • 2 teasp chinese five spice powder
  • 2 teasp sugar
  • 3 tbsp chinese cooking wine or dry sherry
  • 3 tbsp dark soy
  • 500ml beef stock

Heat half the oil in a large casserole dish. Fry the onions garlic ginger and chilli for a minute or two until softened.Tip onto a plate.
Toss the lamb in the flour and fry in batches until browned using the rest of the oil.Put aside on a plate.
Add five spice and ginger mix to pan and stir then add sugar, lamb and wine ,scraping up any meaty bits.
Pour in soy and stock, bring to a simmer. cover tightly and place in fan oven at 130 for three hours stirring halfway.

Serve with boiled rice and steamed greens. Tenderstem broccoli is real nice with this dish