Lamb Keema

Such a simple but deliciously easy dish to prepare using a well stocked store cupboard’s ingredients is my lamb keema recipe.  When I worked for an accountancy practice, one of the clients I used to go out and visit would often feed me some of this for lunch that his wife had made. Bear in mind that they had two young girls who ate this – it would have me almost in tears with the heat – I’m such a wimp!  Be assured that mine is nowhere near as hot as that, but it can be if you want it to!

  • 2 medium onions
  • 15ml Rapeseed oil
  • ½tsp Cumin seeds
  • 2 Bay leaves
  • 1-2 chillies (according on taste)
  • 200g tinned tomatoes
  • 2tsp Garlic & Ginger paste (or 1tsp of each)
  • 1tsp Turmeric
  • ½-1tsp Chilli powder (according to taste)
  • 1tsp Garam masala
  • 500g Lamb mince
  • Salt
  • 50g frozen Peas
  • Cup water
  • Fresh Mint
  • Fresh Coriander
  • 4tbs natural yoghurt
  • 2tsp Mint sauce concentrate
  1. Finely chop the onions.
  2. Heat the oil in a large pan.
  3. Add the cumin seeds and bay leaves and fry off for 30 seconds.
  4. Add the onion and cook until starting to brown.  This should take 3-4 mins.
  5. Add the chopped chillies and the tomatoes.
  6. Stir through thoroughly and cook for 1 minute.
  7. Add the ginger and garlic paste, the turmeric, chilli powder, garam masala and mince.
  8. Stir, breaking the mince down to separate it.
  9. Add ¼ tsp salt and the cup of water, along with the frozen peas and stir thoroughly.
  10. Simmer for 20 minutes until cooked and the liquid has reduced by two thirds.
  11. Chop the mint and coriander finely.
  12. Add the herbs to the keema, mix together and cook for 1 minute.

  1. Remove and discard the bay leaves.
  2. Mix the natural yoghurt with the mint sauce concentrate.

  1. Serve the keema with a spoonful of the minted natural yoghurt, along with a naan bread.

Jersey Royals with Minted Lamb Leg Steaks

image

My other recipe using Jersey Royal potatoes is more of a traditional one.  For this one, they’re gently boiled and then roasted to perfection, served with Chantenay carrots and deliciously lean New Zealand lamb leg steaks, slowly cooked in a rich Barolo red wine and mint sauce.

Jersey Royals with Asda

  • 1 lemon, zest & juice
  • 1 lamb leg steak per person
  • 10ml Rapeseed oil
  • 2 Red onions, chopped finely
  • 10ml Plain flour
  • 15ml Mint sauce concentrate
  • 250ml Barolo red wine
  • 100ml Vegetable stock
  • Bay leaf
  • Salt & pepper to taste
  • Rapeseed oil sufficient to roast the potatoes
  • Jersey Royal potatoes
  • Chantenay carrots
  • Broccoli
  1. Zest the lemon and squeeze the lemon juice over the lamb steaks. Toss to coat, cover and refrigerate for a couple of hours to start to tenderise the meat.
  2. Heat the oven to 180℃/160℃ fan.
  3. In a large ovenproof pan (with a lid), heat the oil and fry the onions gently until transparent.
  4. Turn up the heat and fry the lamb leg steaks until browned on both sides. Remove the lamb to a plate to keep warm.
  5. Evenly sprinkle the flour over the onions and oil and mix thoroughly to a paste (no floury lumps).
  6. Slowly add the red wine and vegetable stock, stirring constantly, to prevent lumps forming.
  7. Add the mint sauce concentrate and stir through, then add the bay leaf.
  8. Bring to the boil and reduce to a simmer for 5 minutes until slightly reduced.  Season to taste.
  9. Return the lamb steaks to the pan, stir to coat and then cover with the lid. Place in the oven to cook.
  10. Add the Jersey Royals to a large pan of salted water, bring to the boil, then reduce to a simmer and cook for 10 minutes.
  11. Increase the oven temperature to 200℃, and place a roasting dish with oil in to heat up.
  12. Drain the potatoes and gently add these to the hot oil, toss to coat evenly and return to the oven for 30-40 minutes.
  13. Scrub the carrots, then slice them vertically from top to bottom.
  14. Steam the carrots over a pan of boiling water, adding the prepared broccoli florets for the last 10 minutes until both vegetables are cooked to taste.
  15. Serve the roasted Jersey Royals with the vegetables and a lamb leg steak each.

Jersey Royals with Asda

This recipe is cooked in collaboration with Asda and Jersey Royals to highlight the versatility and great flavour of Jersey Royal potatoes.

 

Lamb steaks with Friars Farm Middle Eastern Marmalade and Potatoes

4b804-img_3450
Being based in Northamptonshire, Friars Farm, one of the local producers of jams, chutneys and sauces approached me and asked if I’d like to sample some of their products.  Of course being a foodie, and wanting to support local producers, I said yes and I’m thoroughly glad I did too!  They have a fab range of products; the first of which, their Middle Eastern Marmalade, I’m reviewing here. I also used this in a batch of flapjacks that I made, but for that recipe you’ll have to wait a short while…!
1 Red onion
4 Lamb leg steaks
4 tsp Friars Farm Middle Eastern Marmalade
Freshly ground black pepper
1 Sweet potato, peeled
2 Large potatoes, washed but not peeled
1 Knorr chicken stock pot, dissolved in:
280ml Boiling water
145ml Orange juice
2 tsp Mint sauce concentrate
1 Knorr rich beef gravy pot
100ml Double Cream
1. Heat the oven to 150℃.
2. Lay the lamb leg steaks in a single layer on the bottom of a rectangular dish.
3. Spread 1 teaspoon of the Friars Farm Middle Eastern Marmalade over each of the lamb steaks.
4. Season with ground black pepper.
5. Slice the sweet potatoes on setting 3 of a Oxo Hand Held Mandoline and layer on top of the lamb steaks.
6. Slice the potatoes on setting 3 of the mandoline then layer these over the sweet potato and lamb.
7. Mix the chicken stock, orange juice and mint sauce concentrate together.
8. Gently pour this over the lamb and potatoes.
9. Cover the dish with foil.  I run my finger gently around the inside of the dish after covering it which creates a low point, thereby enabling the evaporated juices to drip back down into the dish and retaining the moisture.

10. Place in the centre of the oven and cook for 3 hours.

11.  When cooked, remove from the oven and gently drain the juices into a saucepan.
12. Re-cover and keep warm whilst you make the gravy.

13. Add the beef gravy pot to the saucepan and quickly bring to the boil, whisking to distribute the gravy pot.
14. Add the double cream and gently heat through.
15. Serve a lamb steak with the potato topping on a bed of peas with the gravy poured on top.

I was given a range of products from Friars Farm to try.  I was under no obligation to develop or publish a recipe using their products.