850 g
lamb shoulder, cut into 3cm cubes, 2 tbsp tomato paste, 1 onion, chopped, 2 large cloves of garlic, chopped, 1 green pepper, deseeded and sliced, 1/2 tsp red chilli flakes, 1 tin of chopped tomatoes, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp ground black pepper, chopped flat leaf parsley to garnish
1 tbsp
red pepper paste: 2 red long, pointed peppers, 50g tomato paste, 1/2tsp salt, 1 tsp cayenne pepper,
I’ve pimped this one up a little as I prefer my dishes quite spicy but this is pretty sublime. Add the meat back in with the stock, spices, salt, pepperand the chilli flakes
Season the lambwith some black pepperand fry the lamb until browned. Add the browned lamb to the onion puree along with the canned tomatoes, potatoes and water
To serve place the cous cous andstew into a bowl, top with toasted flaked almonds. The cinnamon and saffron are beautiful together especially when punctuated with the sweetness of the raisins
When all nicely charred and softened, the veggies and herbs get blitzed in a blender with some hot stock, red wine vinegar, Tabasco sauce and Worcestershire sauce
Season with black pepper, then add the sweet potato. Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink
I took the cooking instructions for the lamb from this recipe from House to Home and took the vegetable and herb influences, along with the dried lime cooking advice, from this Ottolenghi recipe
Apart from seeing the Halloween costumes, themed foods, dancing skeletons and other terrible tat crammed in with the Christmas stuff at all my local shops, you would hardly know it existed, especially in my area
As I was using leftover lamb, I whizzed up a sauce from a roasted red pepper, garlic, half an onion, plenty of chilli and a drizzle of honey, spiced up with cumin and a little cinnamon
Serve with good old-fashioned mashed potato and season to taste. Ireland isn’t known for its spicy food but is known for Guinness and meat stews so I’ve created my own spicy take on things
Crumble in a lamb stock cube and add the courgette (again I use the Easy Pull to prep this), cinnamon, lemon zest and juice, olive pieces and black pepper
As the recipe contains both oregano andcoriander, I am entering it for the Lavender and Lovage, Herbs on Saturday which is being hosted this month by Vanesther at Bangers andMash
Comments
Log in or Register to write a comment.