Slow cooker lamb curry

INGREDIENTS

1 lb bone-in lamb shoulder

1 small onion, about 1 cup, roughly chopped

3 garlic cloves, about 1 tbsp minced

2 slices fresh ginger (about 1/4 inch thick each)

1 can coconut milk (13 oz)

1/8 cup rice vinegar

1 tsp salt

1/4 tsp pepper

1 tsp curry powder

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp whole mustard seeds

1/4 tsp ground turmeric

1/4 tsp ground black pepper

1/8 tsp ground cloves

1/8 tsp ground cinnamon

1/8 tsp cayenne pepper

fresh cilantro for garnish

Break lamb into smaller pieces

Place other ingredients in slow cooker

Add lamb

Cook for 6 hours

Lamb Curry experiment

Ingredients

• 1 lb ground lamb
• 1 large handful fresh mint
• ¾ cup Coconut Milk
• 1 white onion
• 5 cloves garlic, minced 
• 2 inch ginger, minced
• 1 serrano pepper, minced
• 1 can Organic Diced Tomatoes
• ½ tsp salt
• ½ tsp Paprika
• ½ tsp Fennel Powder
• ½ tsp Coriander Powder
• ¼ tsp pepper

Instructions

1. Melt oil in a saucepan on medium heat, and add onions and a pinch of salt.
2. Once the onions begin to brown, add ginger, garlic, and serrano pepper and stir-fry for a minute.
3. Add spices and let them bloom for a minute, then add tomatoes and cover the pan for 5 mins.
4. While that's cooking - combine the coconut milk and mint in a blender - and blend. Set the sauce aside for now.
5. Add the ground lamb to the pan and once it’s mostly browned, add the mint sauce you just made.
6. Cook for another 5 or so minutes, garnish with more mint and serve.

Lamb, for a change....

12 lamb cutlets;

1 big celeriac;

3 tbsp. lemon juice;

½ cup extra-virgin olive oil;

1 bunch fresh thyme;

2 oz. pitted black olives;

2 tbsp. fresh parsley, chopped;

Sea salt and freshly ground black pepper to taste;

Place half of the thyme into a container and lay the lamb cutlets on top. Cover with the remaining thyme, the lemon juice, and half of the olive oil. Make sure all the cutlets are well coated and cover. Let the lamb cutlets marinate for an hour or two in the refrigerator (or better yet, overnight).

1. Cut the celeriac into medium size chunks, place them in a saucepan with cold water and bring to a boil on a high heat. Once the water has reached the boiling point, cover and remove from the heat. Let sit about 20 minutes, until the celeriac is soft.
2. Drain the celeriac and return it to the pan. Add the pitted black olives and parsley, and season to taste. Then add the remaining olive oil and stir, making sure the celeriac chunks are all well coated.
3. Take the lamb cutlets out of the marinade and barbecue or grill for 2 to 3 minutes on each side. (Keep them on the grill more if you like them well done.)
4. Serve the cutlets on top of the warm celeriac mixture.

Moroccan meatballs

Ingredients:
Meatballs:
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds ground lamb

Sauce:1 tablespoon coconut oil
2 medium onions, diced (about 2 cups)
2 garlic cloves, crushed (about 2 teaspoons)
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
2 medium tomatoes, diced (about 2 cups)
1 1/2 cups water
2/3 cup tomato paste
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)

Garnish:1/4 cup roasted pistachios, chopped

Directions:1. In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper with a fork. With your hands, crumble the lamb into the bowl and knead until all of the ingredients are incorporated.
2. Moisten your hands with water and shake to remove excess. Measure a level tablespoon of lamb and roll into a ball between your palms. Line up the meatballs on a baking sheet until it’s time to put them in the sauce.
3. Heat the oil in a large, deep skillet or pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds. Add the chopped tomatoes to the pan and stir about 1 minute. Add the water, tomato paste, and parsley, mixing to dissolve the tomato paste.
4. Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer. Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened. Sprinkle each serving with a few teaspoons of chopped pistachios.

Lamb Korma

Ingredients:

• 2 inch piece of ginger, peeled and sliced
• 6 large cloves of garlic, peeled and smashed
• 1/4 tsp salt
• 5 cloves
• 8 cardamom pods
• 1 TB coriander seeds
• 2 tsp cumin seeds
• 2 pounds boneless lamb shoulder or leg, cut into 1 inch cubes
• 2 TB coconut oil or ghee, divided
• salt and freshly ground black pepper
• 1 yellow onion, finely chopped (makes about 2 cups chopped onion)
• 1 cinnamon stick or 1/2 tsp ground cinnamon
• 1/2 cup cashews, ground to a powder using blender, food processor, mortar & pestle, or spice grinder
• 1 cup coconut milk
• 1 cup beef or lamb stock
• pinch of saffron (1/4 tsp)
• 1/4 tsp turmeric powder
• 1/4 tsp salt
• 1/4 cup fresh cilantro, chopped

Directions:

1. Prepare the ginger-garlic paste. Place the ginger, garlic, and 1/4 tsp salt in a mortar and pestle, food processor, or blender. Blend to a paste. It should result in approximately 2 TB of paste. Set aside until ready to use.
2. Prepare the spice mix, or masala. Heat a pan over medium-high heat. Add the large spices first to the dry pan: the cardamom pods and the cloves. Heat for 30 seconds, until fragrant but not burning. Shake the pan around and add the coriander seeds. Heat for 15 seconds. Add the smallest spice; the cumin seeds. Heat for 15 more seconds, or until all spices are nicely fragrant. Remove the masala to a plate to cool. When cooled, grind it to a powder using a spice grinder, mortar and pestle, or blender. Set the masala aside until ready to use.
3. Put the saffron in a small bowl and cover with 2 TB of boiling water. Let soak for at least 10 minutes and set aside.
4. Heat 1 TB of the oil in a large pot over medium heat. Rinse the lamb and pat dry with a paper or cloth towel. Season the lamb liberally with salt and pepper. When the oil is hot but not smoking, add the lamb to the pot and brown for 5 minutes or so, a minute or two per side. So as not to crowd the pan, we do this in two or three separate batches. Once the lamb is browned on all sides, remove the lamb to a plate.
5. Add the additional 1 TB of oil to the pot, reduce the heat to medium-low, and add in the onions. Cook the onions, stirring occasionally, for 5 minutes.
6. Stir in the ginger-garlic paste and cook for one more minute.
7. Add the spice masala, stir well. Return the lamb to the pot with any juices that have accumulated on the plate. Stir well to coat the lamb with all the spices.
8. Add the beef stock, the coconut milk, the ground cashews, the cinnamon stick, and the saffron with its soaking water. Stir in the turmeric powder and the 1/4 tsp salt. Bring the stew to a low simmer. Give it a good stir, cover and cook on low heat for 1 1/2 to 2 hours. Stir every once in a while during the cooking.
9. Uncover the stew, stir and cook down to thicken, if necessary, for a few minutes. Season with additional salt and pepper to taste.
10. Remove the cinnamon stick prior to serving. Serve the stew garnished with chopped fresh cilantro.