Khoresht Bamieh – Persian Braised Lamb & Okra Stew

Okra, or ladies fingers as they’re sometimes called, is a vegetable that’s not often seen outside of the Middle East/India and, strangely enough, in the Southern United States where it’s used in such dishes as gumbo. Some people find the texture a little off-putting, referring to them as “slimy” but I prefer to think of … Continue reading

Jamie Oliver’s Lamb Shoulder Tikka Masala

If you’re a regular reader of this blog you’ll know that I have a thing for slow cooked lamb such as this soy and garlic braised lamb shoulder or this slow cooked lamb pasta but this recipe by Jamie Oliver is the daddy of them all. Talk about a lot of bang for your buck! First you have … Continue reading

Khoresht Karafs – Persian Lamb & Celery Stew

I don’t cook nearly as much Persian food as I’d like to. Unfortunately it’s not food that can be whipped up quickly and needs the better part of an afternoon to prepare and cook – it’s slow cooking at it’s best. The saving grace to all those hours is that khoresht freeze and reheat beautifully … Continue reading

Tandoori Lamb Cutlets with Bombay Potatoes

   Next time you feel like firing up the barbecue and want a break from the same old steak dinner I can highly recommend these tandoori lamb cutlets. I needed to provide a barbecue meat and salad dish to take along to a family gathering and I was trying to think of something a little … Continue reading

Shredded Lamb Shoulder Moussaka

Moussaka is sometimes referred to as the Greek version of lasagne, with fried eggplant slices replacing the pasta.  It’s similar to lasagne in that there’s a ragu of minced meat which is topped with a béchamel sauce before being baked but it has a very different flavour profile due to the ragu being made with … Continue reading

Slow Braised Green Beans & Tomatoes with Roast Lamb

The star of this dish is really the stewed green beans; the patient and slow cooking of onions, garlic and tomatoes giving them wonderful flavour.  Green beans are a great vegetable for long slow braising for whilst they break down a little and loose their “squeakiness”, they don’t completely wilt.  I could happily consume just … Continue reading