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.

Freycob’s Fish Pie

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I subscribe to a monthly fish box from Coast and Glen in Inverness.  It’s delivered on a next day service, perfectly filleted, packed and chilled and contains all my favourite fishy goodness with which to create amazing, healthy and delicious, family meals. You simply subscribe to their service and select your preferences of the fish you do (or do not) want to receive.  It’s as simple as that!

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This month’s box arrived yesterday (Friday), so on tonight’s menu was a simple fish pie using a fillet of Shetland Ling and the smoked haddock, salmon and white fish trimmings pack that were in  my box.  Fish pie is an incredibly simple dish to make. Perfect to put in the centre of the table to share with family and friends; why not give it a try yourself?

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3 large potatoes

15ml Rapeseed Oil

1 Medium onion, very thinly sliced

1 Medium carrot, very thinly sliced

50g Frozen peas

10ml Dried parsley

400g Fish, cubed

25g Butter

100ml Milk

15ml Cornflour

15ml Cold water

50g Cheddar cheese, grated

Large handful of fresh spinach, roughly chopped

Salt and Pepper

Tomato, thinly sliced

Method

1. Heat the oven to 180℃.

2. Peel the potatoes, cut into small pieces and put them on to boil.

3. Heat the oil in a large frying pan, then add the onion and carrot.

4. Cook until the onion becomes transparent, but not coloured, and the carrot has softened.

5. Add the frozen peas and the dried parsley and cook gently until the peas have thawed.

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6. Add the cubed fish and cook gently for a few minutes until the fish has become opaque.

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7. Add the butter and the milk and bring to a gentle boil, stirring frequently.

8. Mix the cornflour and the milk, then add this to the fish and vegetables in the frying pan, stirring continuously until the sauce starts to thicken.

9. Reduce the heat and stir in the cheese and spinach.

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10. Season to taste.

11. Transfer the fish to an ovenproof dish.

12. Drain and mash the potatoes with butter (if liked) until smooth.

13. Spoon the potato on top of the fish and top with thinly sliced tomato.

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14. Cook for 20-30 minutes until the top of the potato has started to brown.

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15. Serve.

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This recipe is not endorsed or sponsored by Coast and Glen. I personally subscribe to their monthly fish box.