lamb mince recipes!

zippychick

ive merged this with our lamb mince thread, do read back and see if there are any other inspirational recipes

Zip

ladymarmalade

I love these two recipes!A great way of using a whole pack over two dys for me and other half>

http://www.asdamagazine.com/home/food/recipes/view?rid=105
http://www.asdamagazine.com/home/food/recipes/view?rid=586

Hope that helps someone

LadyM

FlowerBob

I don't know how authentic this is, but it's tasty :-)

You can knock it out quickly but I like to slow cook because it means I can do the prep the night before and it takes literally 5 minutes when we get in from work. If you want to do it all in one go, you can get away with frying the meat for 5 minutes and simmering it all for 5 minutes, then adding the couscous, but longer simmering does tenderise everything and blend the flavours. (You could also do that bit in the oven if it suited you.)

It's also very flexible. You can change the veg according to what you have, leave out the tomatoes if you don't have them (or don't like them - though I'd add a tablespoon of tomato puree if it were me) and generally muck about with it. Mushrooms work well as they soak up the other flavours. If you like peas, microwave a mug full and throw them in with the couscous.

Quantities depend on how much meat you have and how many people you're trying to serve with it. I use a 400g pack of meat, 1 pepper, 1 onion, 1 carrot, 1 tin of tomatoes, and get 4 main meals from it.

If you don't have curry paste, you can start by dry-frying mixed spices (coriander, cumin, tumeric would be my choices) and just continue in the same pan. Or you could just use a jar of an appropriate curry sauce I expect - I'm too mean to buy them so I've not experimented.

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Take your lamb mince, stick it in a decent sized pan (I use the pot from my slow cooker as that goes on the hob) and brown it over the heat. I don't use any oil, there's enough in the mince. Give it a good stir so it's all brown.
Add a finely chopped onion and some garlic, a chopped pepper or two, and a carrot. (I cut the carrot into quite small chunks.) Include a very finely chopped chilli or a few dried chilli flakes if you like your food spicy. Fry for a minute or two.
Add 1 couple of tablespoons of curry paste, fry for another couple of minutes and stir well.
Chop (quarters is about right) about 20 dried apricots. If you don't have any, a handful of raisins also works well.
Add a tin of tomatoes, a squirt of lemon juice and/or some veg stock/water to make sure it's all covered. Don't worry about having too much liquid, you need lots for the couscous.
Add to slow cooker and put on the lid. Cook for about 4 hours on high or 6-8 hours on low.
[I get this far the night before we want to eat it, and switch it on the next morning before I go to work.]

After a nice long cooking time (or 10 minutes if you're hungry), switch the machine off and take out the pot. Boil the kettle.
Give it a stir and taste it. Weigh out enough couscous for the number of people and tip it in. You'll probably need to add some water from the kettle. Put the lid back on and wait 5-10 minutes for the couscous to cook. Stir well before serving.