lamb casserole

jo1972

That sounds amazing, I shall give it a go at the weekend!

The best lamb stew I've ever cooked is one that Georgio Locatelli did on one of his programmes, loads of faffing and washing up but ABSOLUTELY AMAZING!

http://uktv.co.uk/food/recipe/aid/512899

*possibly not MSE though *...ah well, we all need a treat sometimes!

I always use neck fillet for this recipe (which is definately not MSE but beautiful when cooked slowly)

GreenNinja

curlywurlygirly wrote: »

This sounds lovely.....do you think it would work just as well with beef or chicken (I Love lamb, but it doesn't like me)

mmm... not sure, one of the things that really comes out in this casserole is the combination of the lamb and rosemary. Maybe you could use beef and maybe fresh thyme instead of the rosemary? or use chicken and tarragon as the herb??

LOOYATES

Well im going to try it in my slow cooker, sounds great got some cheap boned shoulder today so will be great, i like lamb i do!!!!! thanks very much gn:beer:

GreenNinja

Hope ya like it Loo XX

LOOYATES

Well i did it and my god that was seriously good, you couldn't mess with that could you, thank you for a superb receipe, i just used boned shoulder lovely.......thats what this whole thing is about innit? you are a star cheers gn:A

GreenNinja

Sooo glad you liked it Loo.... I have been fiddling about with different ingredients for ages to get it just right. Am mightily chuffed with myself.

:j

LOOYATES

Well my hubby and every1 in our house is chuffed with you too, keep up the good work, looking forward to the next one;)

GreenNinja

LOL, I had a feeling you might say that!

The pressure is on now.........

:think:

LJM

it sounds delicious am hungry just thinking about it

computerwoman

sounds delices...but got this one out of the tesco food club...so am looking forward to doing this...

LAMB & PUMPKIN CURRY
serves 6/skill moderate
preparation 30 mins/cook 1 hour...

I have never had pumpkin before so this is going to be new for me

2 tbsp olive oil
2 red onions, sliced
2 garlic cloves, crushed
21/2cm(1in) piece fresh root ginger, grated
1 red chilli, de-seeded and finely chopped
350g fresh diced lamb
5 tbsp balti curry paste (such as pataks original balti curry paste)
900 ml (11/2pts) hot vegetable stock (made up from 1 tbsp bouillon, or 1 stock cube)
400ml can light coconut milk
1kg (2lb) pumpkin, peeled, seeds removed and cut into cube)
1 medium aubergine, cut into 21/2cm (1in) cubes
225g (8oz) yellow split peas (soaked according to the pack instructions)
3 tbsp fresh coriander leaves.

Heat the oven 180c/160c fan/gas 4
Heat the oil in a large, heavy-based flameproof casserole dish.
Add the onions and cook for 3 minutes to soften, then add the garlic, ginger and chilli and cook for a further 2 minutes.
Add the lamb and fry over a heat for 5 minutes, until lightly browned, then add the curry paste and cook for 5 minutes more, stirring occasionally.
Pour the stock into the casserole dish.
Stir everything together, scraping the base of the pan to stop the paste burning.
Pour in the coconut milk, then stir in the pumpkin, aubergine and the split peas.
Cover the curry and bring to the boil.
Put the covered casserole dish into the oven and cook for 1 hour until lamb and vegetables are tender and the liquid is thickened.
Sprinkle with the fresh coriander

serve with Basmati rice...

enjoy

this sounds quite nice...:D