Baked Potato with Ground Lamb

The baked potato was begun first, with a little butter, in a roasting tray in an oven heated to 190 deg C. It took one hour and fifteen minutes to cook (not wrapped in tin-foil). Check every fifteen minutes, particularly if you don't have an oven thermometer.

From the fridge I took the Fresh ground minced lamb I cooked a couple of days ago, which had been browned and then simmered under glass for two hours. Then I added diced mushrooms, lamb stock, oregano, and two bay leaves. Then simmered again under glass for another 45 minutes, with some onion gravy granules.

I added diced spinach leaves and spring onion, plus half of a chopped yellow pepper. Serve hot.

Ground Lamb and Mushrooms, with Brocolli Spears

Fresh ground minced lamb, browned and then simmered under glass for two hours. Then I added diced mushrooms, lamb stock, oregano, and two bay leaves.

 Simmered again under glass for another 45 minutes, with some onion gravy granules. Served with Brocolli spears, cooked in salted water for ten minutes under glass.
 

Ground Lamb, Sweetcorn and Ginger

Ground lamb cooked with onion or leek, peas and ginger. Plus diced garlic, and half a small tin of sweetcorn.

The lamb was browned for twenty minutes before the other ingredients were added.

 The ginger was diced, along with a clove of garlic. Added to the pot with the sweetcorn and peas, along with the diced onion. Cooked for another twenty minutes under glass. After that the tomato puree was added, along with some water.

Served with boiled rice, Chinese style (sticky enough to be picked up with chopsticks).

Lamb Chilli with Red Peppers and Garlic

A lamb chilli, based on one already prepared. The additions are: one red bell pepper, extra garlic, plus a drizzle of lime juice on the rice. 

The chilli was made with six green finger chillies, diced green beans, diced potato and carrot, some garlic, and diced leek.

The lamb was browned for twenty minutes at a medium heat, in its own fat. Then I added the leek, and cooked the mince and the leek together for about twenty minutes, keeping the ingredients on the move.

I added boiling water, the vegetables, and some lamb stock. Simmered under glass for thirty five minutes or so, until the dish thickens. Add herbs according to choice (I used herbs de Provence).

The chilli was decanted into a pyrex bowl, and allowed to cool overnight in the fridge. The fat which appeared and solidified on the surface was spooned off and disposed of. The chilli was then reheated before serving.

Cooked with diced red pepper on the second day, and served with a small bistro salad and long grain rice, drizzled with the freshly squeezed lime juice. .

Lamb Chilli

Lamb chilli, with six green finger chillies, diced green beans, diced potato and carrot, some garlic, and diced leek.

The lamb was browned for twenty minutes at a medium heat, in its own fat. Then I added the leek, and cooked the mince and the leek together for about twenty minutes, keeping the ingredients on the move.

I added boiling water, the vegetables, and some lamb stock. Simmered under glass for thirty five minutes or so, until the dish thickens. Add herbs according to choice (I used herbs de Provence).

The chilli was decanted into a pyrex bowl, and allowed to cool overnight in the fridge. The fat which appeared and solidified on the surface was spooned off and disposed of. The chilli was then reheated before serving. 

Served with American long grain rice, and some Sharwood lime pickle (one of the strongest, so use with caution!).

Lamb and Leek Chilli

Excellent aroma and flavour on the first day, and a wonderfully subtle dish on the second day. The ingredients are: 400g of ground lamb (minced lamb), mushrooms, chantenay carrots (halved), one whole finely chopped leek, podded peas (about twenty pods), a dozen halved cherry tomatoes, chopped green beans (about fifteen of them), a quarter of a red pepper, paprika, lamb stock, and six red and green chillies preserved in vinegar. 

Brown the minced lamb slowly in a saute pan along with the chopped leek. After ten to fifteen minutes or so, with regular stirring,  add some boiling water. Allow the mince and leeks to simmer under glass for half an hour. 

During this half hour there is plenty of time to prepare the vegetables, which can be added to the contents of the pan at the same time. Stir them in thoroughly. Add the chillies, half chopped, the other half of them whole, except for the stem. Add the lamb stock, and the paprika. Simmer at a low heat for another forty five minutes. 

Prepare the basmati rice during the last fifteen minutes before serving. Measure a third of a cup of basmati rice for each person, and drop the portions into water already boiling vigorously. Turn the heat down. Add some sunflower oil to stop the grains from sticking to each other. Half lidding the pot allows you to cook the rice quite slowly at a much lower heat than usual. After twelve to fifteen minutes at the lowest heat, rinse the rice in boiling water, drain, and serve. 

Lamb and Leek Chilli

Spiced Lamb with Rice

Ingredients are: minced lamb, onion, chilli, garlic, ginger, cinnamon, tamarind paste, cumin, red pepper, chickory, cardamom, potato, carrot and lamb stock.

Lamb mince was browned in a glass-lidded pot for about half-an hour. Water and lamb stock was added to the pot, then diced potato and carrot, half a head of chopped chickory, a sliced white onion, and a whole red pepper cut into small strips. Followed by the garlic, ginger and chopped finger chillies. The cinnamon, tamarind paste, cumin and the cardamoms were added after a further hour of simmering under glass. 

Served with basmati rice, or a steamed vegetable, such as stringless beans. 

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Spiced Lamb with Rice

Spiced Lamb with Stringless Beans

Almond Lamb, with Ginger, Dates, and Cinammon

Lamb mince browned for half an hour in its own fat. Sliced Spanish onion was added and stirred in to the mince for ten minutes. Boiling water was added, and then about 200g of tomato passata. Other ingredients were then added - freshly ground almonds (two handfuls), sliced ginger, garlic, three finger chillies, half a dozen stoned and chopped dates, sliced sugar snap peas, a whole sliced yellow pepper, ground black pepper, lamb and vegetable stock, a pinch of oregano, and a cinammon stick.

The temperature was reduced, and the dish was left to simmer under glass for another ninety minutes. Served with basmati rice. Don't forget to remove the cinammon stick before serving!

 Almond Lamb, with Ginger, Dates, and Cinammon