Easy to follow lamb recipes

with eatwelshlamb.com

SLOW COOKED CURRIED SHOULDER OF WELSH LAMB

These recipes come courtesy of eatwelshlamb.com who want to debunk the myth that the lamb season is in spring when in fact it starts from August into the autumn months. Cooking a shoulder of lamb slowly, makes the meat soft and meltingly tender, perfect for when the weather starts to get a bit chillier. This recipe is perfect for a Sunday lunch with friends; pop it in the oven and forget about it while you go for a walk.

lamb-1Serves 4 – 6

INGREDIENTS

  • 1 approx 2.5kg shoulder Welsh lamb
  • 15ml (1tbsp) oil
  • 1 onion, roughly chopped
  • 2 cloves garlic, chopped
  • 1” (2½cm) piece root ginger, peeled and chopped
  • 30ml (2tbsp) garam masala or medium
  • curry powder
  • 5ml (1tsp) chilli powder
  • 400g (approx) can chopped tomatoes
  • 400g (approx) can chick peas
  • 300ml (½pt) lamb stock
  • 2 large potatoes, washed and cut into large cubes
  • 2 large handfuls spinach

METHOD

Preheat oven to Gas 4, 180ºC, 350ºF.

Heat a large roasting pan on the hob and add oil, onion, garlic and ginger. Add the shoulder of lamb and brown well.

Add the spices and coat the meat in them well. Add the tomatoes, chick peas, stock and potatoes. Bring to the boil, cover with foil and place in preheated oven. Cook for about 2 hours until the meat falls off the bone. Add the spinach in the last 10 minutes of cooking and allow to just wilt slightly.

Serve in chunks with Indian breads or steamed rice.

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WELSH LAMB AND PUMPKIN PIE

lamb-2INGREDIENTS

  • 450g (1lb) cubed Welsh lamb shoulder
  • 1 onion, roughly chopped
  • 5ml (1tsp) ground cumin
  • ½ small pumpkin or butternut squash, peeled and cubed (about 450g/1lb prepared weight)
  • 300ml (½pt) lamb stock
  • 25g (1oz) sultanas
  • 25g (1oz) pine nuts
  • Seasoning
  • 2 sprigs fresh rosemary
  • 500g premade all butter puff pastry
  • 1 egg and splash milk mixed together for glazing

METHOD

Heat oil in a large pan, add onion and brown slightly. Add the cubed lamb and brown well. Add the cumin and stir well. Then add the pumpkin or squash, stock, sultanas, pine nuts and season well. Add one sprig of rosemary, put lid on pan and allow to gently simmer for about 30 minutes.

Remove from heat and ladle into a ‘family’ sized pie dish or four individual pie dishes. Reserve a little juice if quite a lot and save this for additional gravy.

Remove the packaging from the pastry and press into it (with your clean fingers!) small pieces from a sprig of rosemary.

Take a rolling pin and roll out the pastry to fit the pie dish (pressing in the rosemary if it falls out). Place pastry into dish, brush with egg and milk glaze, and place in preheated oven at Gas 6, 200ºC, 400ºF oven for about 25 minutes until the pastry is risen and golden brown.

Serve with a heap of seasonal green vegetables.

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