Serves 4-6

Ingredients:
750g diced lamb
¼ tsp salt
¼ tsp pepper
2 large onions, chopped
3 tbsp oil
2 stems lemon grass (white part only), sliced
6 cloves garlic
3cm piece fresh galangal, roughly chopped
10cm piece fresh ginger, roughly chopped
2½ tsp ground turmeric
2 red chillies, roughly chopped
1 tsp shrimp paste
2 tbsp oil, extra
2 cinnamon sticks
1/8 tsp ground cloves
3 cup (750ml) coconut milk

Method:

• Combine the lamb, salt, pepper, onion and oil. Heat a wok or heavy-based pan until very hot, add the lamb and onion mixture in several batches and brown very well. Using tongs or a slotted spoon, remove all the meat from the wok, leaving any oil.
• Combine the lemon grass, garlic, galangal, ginger, turmeric, chilli and shrimp paste in a food processor and process, adding the extra oil, until a smooth paste is formed.
• Reheat the wok; add the spice paste and cook it over medium heat for 3 minutes, stirring constantly (take care the paste does not burn). Add the lamb and onion mixture, cinnamon, cloves and coconut milk.
• Simmer, uncovered, for 1½ hours, stirring occasionally until the lamb is very tender. Serve with steamed white rice.

Nutrition per serve (6): Protein 30g
Fat 50g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 85mg
2520 kj (600 cal)

Makes 8 satays

Method:

Trim any fat or silver sinew from 500g lamb fillets. Slice the meat across the grain into very thin strips (if you have time, leave the meat in the freezer for 30 minutes as this will make it easier to thinly slice). In a food processor, combine 1 roughly chopped onion, 2 crushed cloves garlic, 2cm lemon grass (white part only), 2 slices fresh galangal, 1 teaspoon chopped fresh ginger, 1 teaspoon ground cumin, ½ teaspoon ground fennel, 1 tablespoon ground coriander, 1 teaspoon turmeric, 1 tablespoon soft brown sugar and 1 tablespoon lemon juice and process until a smooth paste is formed. Transfer the paste to a shallow non-metallic dish and add the lamb, stirring to coat well. Cover and refrigerate overnight. Thread the meat onto skewers and cook under a preheated grill for 3-4 minutes on each side, or until cooked. Brush regularly with the remaining marinade while cooking.


Nutrition per satay:
Protein 15g
Fat 2g
Carbohydrate 3g
Dietary Fibre 0g
Cholesterol 40mg
380 kj (90 cal)

Serves 4


Ingredients:

1kg lamb fillets
2 cloves garlic, crushed
1 tbsp grated fresh ginger
1 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp sesame seeds
2 tbsp peanut oil
4 onions, cut into wedges
3 tsp cornflour
3 tbsp soy sauce
¼ cup (60ml) sherry


Method:

• Trim the meat of any excess fat and sinew and slice it across the grain into thin slices. Combine the garlic, ginger, hoisin sauce and sesame oil in a bowl, add the meat and stir to coat. Cover and refrigerate for 1 hour.


• Toast the sesame seeds in a dry pan over medium heat for 3-4 minutes, shaking the pan gently, until the seeds are golden brown; remove from the pan immediately to prevent burning.


• Heat the peanut oil in a wok or heavy-based frying pan; add the onion and stir-fry over medium heat for 10 minutes or until soft and golden brown. Remove the onion from the wok and keep warm.


• Reheat the wok and cook the meat in batches over high heat until browned but not cooked through. Return all the meat to the wok.


• Mix together the cornflour, soy sauce and sherry until smooth. Add to the wok and stir-fry over high heat until the meat is cooked and the sauce has thickened.


• Serve the meat on a bed of the onions and sprinkle with the toasted sesame seeds.

Nutrition per serve:
Protein 60g
Fat 25g
Carbohydrate 10g
Dietary Fibre 3g
Cholesterol 165mg
2190 kj (520 cal)

Serves 6-8


Ingredients:

1 (2kg) boned shoulder of lamb
2 cloves garlic, slivered
4 tsp dry mustard
2 tsp salt
3-4 tarragon sprigs
black pepper to taste
3 tsp olive oil
30g butter
1 onion, finely sliced
¾ cup (200ml) white wine
3 tsp chopped tarragon


Method:

• Preheat oven to 180°C. Make several slits in lamb and insert garlic. Mix together mustard and salt and smear half on inside of the lamb. Lay tarragon sprigs on meat and grind some black pepper over. Roll up and secure with string. Rub joint with remaining mustard and salt.
• In a flameproof dish, heat oil and butter, add lamb and brown. Add onion and soften, then pour in wine; stir and scrape up all juices and sediment. Cover and cook in the oven for 2½-3 hours, to taste. Allow lamb to stand for 10 minutes before serving. Pour fat off cooking juices, then simmer for several minutes, stirring. Remove string from meat and carve; add chopped tarragon to sauce.

Ingredients:

230g minced lamb
3-4 sprigs big coriander leaves, chop fine
1 tsp pepper
1 tsp chilli powder
1 tsp coriander powder
¼ tsp turmeric powder
1 slice toast, crush into fine crumbs
2 egg yolks
2 green chillies, chop into small pieces
1 chopped onion (optional)
5 hard boiled eggs
oil for deep frying


Method:

• Combine all ingredients except hard boiled eggs in a bowl and mix well.
• Divide mixture into five portions. Wrap one portion around each egg, then deep fry till golden brown. Cut eggs in half, serve on a bed of lettuce with raw onion rings, and mint or chilli sauce.

Ingredients for Curried Lamb:

450g lamb, cut into small squares
2 tbsp meat curry powder
2 tsp tomato paste
1 tsp peppercorns, grind coarsely
1 large onion, cut into small squares
2 tomatoes, cut into small squares
1 tbsp plain yoghurt
salt to taste
grind to a fine paste:
- 1 slice (1cm) ginger
- 2 cloves garlic
- 1 red chilli
- 1 green chilli
Combine lamb with all the above ingredients and marinate for a while.

2 tbsp ghee
½ onion, slice thinly
2 cups water
4 potatoes, peel and cut into 6 pieces lengthwise

For garnishing:
20-30 cashew nuts, fry in oil till golden brown
1 small bunch big coriander leaves
1 small bunch mint leaves

Method:

Heat ghee in pot and fry sliced onion till golden brown; add marinated meat and stir-fry for 1-2 minutes until fragrant. Add water, bring to the boil then add potatoes. Cover pot and simmer till meat is tender and the gravy fairly thick.


Ingredients for Rice:

600g Basmati rice, wash and drain
6½ cups (1.6L) water
1 tsp salt
1 tbsp ghee

For garnishing:
4 tbsp raisins, fry in ghee
sliced almonds, fry in ghee

Method:

Bring water to the boil, add salt and rice and boil for 10-15 minutes checking often to see if rice is cooked. When rice is cooked, drain, then rinse rice in the strainer by pouring more boiling water over it to remove any excess starch. Mix ghee with rice. Make a ring with rice in an ovenproof dish. Put curried lamb in hollow of ring and bake in a moderate oven for 10 minutes. Garnish rice with raisins and almonds, and curry with cashew nuts, coriander and mint leaves.

Serves 4


Ingredients:

400g lean boneless lamb
1 tsp finely chopped garlic
2 tsp grated ginger
1 tbsp dark soy sauce
1 tbsp dry sherry
1 tbsp sesame oil
2 tsp cornflour
1 large onion
2 tbsp vegetable oil
2 tsp sesame seeds, optional


Method:

1. Cut the lamb into paper thin slices and then into short strips. Place in a dish and add the garlic, ginger, soy sauce, sherry, sesame oil and cornflour. Mix well and leave to marinate for 2 hours.
2. Cut the onion into curved slices by cutting from top to base. Separate the pieces.
3. Heat oil in a wok. Stir-fry onions briefly. Remove. Stir-fry meat for about 1-2 minutes or until just cooked. Return onions to wok.
4. Serve, sprinkled with sesame seeds. If preferred, serve meat spooned over onions.

Serves 4-6


Ingredients:

800g lamb, cut into cubes
1 tbsp grated fresh ginger
2 cloves garlic, crushed
4 tbsp ghee or unsalted butter
½ tsp chilli powder
2 tsp garam masala
2 cardamon pods, peeled and crushed
1 cinnamon stick
½ cup (125ml) plain yoghurt
500g frozen spinach, thawed
½ tsp nutmeg
¼ cup (60ml) cream


Method:

1. Combine the lamb, ginger and garlic and refrigerate for about 20 minutes. Cover with water and simmer for 30 minutes.
2. Drain the meat, reserving ¾ cup (185ml) of the stock. Heat the ghee in a pan and cook the lamb until brown. Add the spices and yoghurt and cook for 8 minutes, or until the yoghurt has been absorbed.
3. Add the spinach, nutmeg and stock and simmer for 8 minutes, covered. Remove the cinnamon stick, add the cream and heat through.

Nutrition per serve:
Protein 30g;
Fat 20g;
Carbohydrate 2g;
Dietary Fibre 2g;
Cholesterol 140mg;
1380 kj (330 cal)

Serves 4


Ingredients:

1kg lamb, cut into cubes
5 tbsp balti paste
2 tbsp ghee or oil
3 cloves garlic, crushed
1 tbsp garam masala
1 large onion, finely sliced
2 tbsp chopped fresh coriander leaves


Method:

1. Preheat the oven to moderately hot 190°C (375°F).
2. Place the lamb, 1 tablespoon of the paste and 1½ cup (375ml) of boiling water in a large, lidded casserole dish. Cover and cook for 30-40 minutes, or until slightly undercooked. Drain the meat, reserve the stock, and set aside.
3. Heat the ghee or oil in a balti pan or wok and fry the garlic and garam masala for 30 seconds. Add the onion and cook over medium heat until soft and golden brown. Increase the heat, add the remaining balti paste and the lamb. Stir-fry for about 5 minutes, or until the meat is browned.
4. Slowly add 1 cup (250ml) of reserved stock (you may need to make up the quantity with some water), and simmer, stirring, for 10 minutes.
5. Add half the coriander leaves and simmer for 15 minutes, or until the meat is tender and the sauce has thickened slightly. Season to taste with salt and black pepper.
6. Garnish with the remaining coriander leaves and serve.

Nutrition per serve:
Protein 55g;
Fat 25g;
Carbohydrate 2g;
Dietary Fibre 1g;
Cholesterol 190mg;
1855 kj (440 cal)

(Lamb Curry)

Serves 4-6


Ingredients:

1kg boned shoulder of lamb, cut into 2.5cm cubes
125g ghee
1 star anise
1 dsp fennel
1 tsp poppy seeds
5cm cinnamon
20 shallots, finely sliced
8 cloves garlic, crushed
2 tbsp curry powder mixed with a little water to a paste
5 green chillies, ground
5 red chillies, ground
2.5cm piece turmeric, ground
salt, to taste
500ml thick coconut milk


Method:

1. Heat ghee in a heavy pan and add whole dry spices. Fry till aromatic, then add shallots and garlic. Reduce heat and cook till soft.
2. Add curry powder paste and mix well. When fragrant, add ground green chillies and the turmeric paste. Raise heat and cook for 5 minutes.
3. Add meat cubes and salt to taste. Fry till well-coated. Mix in coconut milk and stir to the boil.
4. Reduce heat and simmer till meat is done. Adjust seasoning and remove from heat.

10-12 servings


Ingredients:

1 leg lamb, boned
1 large bunch mint, roughly chopped
1 large bunch cilantro, roughly chopped
2 cloves garlic, peeled
500g natural yoghurt
400g can chickpeas, drained and mashed
Sea salt and freshly ground black pepper
1 lemon, juiced

Tray Roasted Vegetables:
Baby carrots
Quartered fennel, with its own leafy tops
Quartered red onions
Whole baby turnips
Butternut squash, cut into chunks
Jerusalem artichokes, scrubbed and halved
400g can chick peas, drained
Ground cumin
Coriander seeds
Nutmeg
Olive oil
Salt and freshly ground black pepper


Method:

• Lamb: Pre-heat the oven to 220°C (425°F).
• Bash up the coriander and mint and mix with the yoghurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
• Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
• Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.
• To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.


• Vegetables: Pre-heat the oven to 220°C (425°F). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
• Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20-30 minutes until the vegetables are tender and golden.

Serves 4


Ingredients:

4 lamb chops
2 tablespoon butter or margarine
1 teaspoon dried tarragon leaves
1/3 teaspoon freshly ground black pepper
1 teaspoon salt

Sauce:
1/2 cup beef or chicken broth
1 tablespoon lemon juice
1 teaspoon dried tarragon leaves


Method:

• Wipe the lamb chops with damp paper toweling.
• Heat the butter in a frying pan. Quickly brown the chops on both sides over medium-high heat. Reduce heat. Sprinkle chops with tarragon and black pepper.
• Cover and cook over low heat 10 to 15 minutes or until chops are tender. Length of time depends on thickenss and quality of chops. Remove chops to platter and keep warm. Salt to taste.
• To make the sauce, pour the broth, lemon juice and tarragon into the skillet with the pan drippings. Simmer, stirring, for 3 to 4 minutes until blended and heated through. Pour over chops and serve.