Lahore Lamb

Ingredients
450g Cubed Lamb
4 Tablespoons Vegetable Oil
2 Cloves
1 Bay Leaf
4 Black Pepper Corns
1 Onions (thinly sliced)
1/4 Teaspoon Turmeric
1 1/2 Teaspoons Chilli powder
1 Teaspoon Coriander Seeds (crushed)
1 Teaspoon Cinnamon
1 Glove Garlic (crushed)
1 1/2 Teaspoons Salt
1 1/2 Liters Water
50g Split Peas (yellow ones are best)
2 tomatoes (quartered)
2 Green Chillies (finely sliced)
Fresh Coriander to Garnish (chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
1 Garlic Press
1 Spatula

The Good Bit

1. Heat the oil in your wok first until it smokes then lower the heat and drop in the onion, bay leave, cloves and pepper corns, fry for about 5 minutes until the onion is golden brown, then add the lamb, turmeric, chilli powder, coriander seeds, cinnamon, garlic and salt and stir fry for 5 minutes over a medium heat.
2. Pour in 900ml of water, cover and simmer for 35-40 minutes, in the mean time, put the split peas in to your other pan with the remaining water and simmer for 15 minutes until all the water is gone, if the peas are not soft enough to be mashed add a little more water.
3. Take the lid off the lamb and stir fry for a few minutes until il start to show at the side of your pan then add the split peas, tomatoes, sliced green chillies and the fresh coriander and serve.

Serves 4

Special Occasion Lamb and Pasta

Ingredients
2 Lamb Fillets
2 Red Onions (quartered)
4 Cloves Garlic (chopped as thin as possible)
A Few Rosemary Sprigs
1 Tablespoon Chopped Rosemary
Olive Oil
Salt and Pepper
Freshly Cooked Pasta to Serve
Parmesan and Parsley to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle or Non Stick Frying Pan
1 Large Pan (2/3 rds full with boiling salted water for the pasta)
Pestle and Mortar (or bowl and spoon)

The Good Bit

1. Make small cuts all over the lamb fillets, and then push the thin garlic slices and rosemary sprigs into them, you want to put the fillets onto an all ready hot griddle pan and cook turning occasionally until sealed and charred all over (20 minutes for rare, 30 for medium and 40 for well done) for the last 10 minutes of cooking add the quartered onions.
2. Put the chopped rosemary in your pestle and add a good splash of oil (4 tablespoons roughly) work well and season.
3. Give the lamb 5 minutes before you cut it to rest, cut into strips and drizzle over the seasoned oil, add the onions and serve with pasta, for that special touch garnish with parmesan and chopped fresh parsley.
   

Serves 4

My Favourite Lamb Shanks

Ingredients
4 Lamb Shanks
4 Small Aubergines (halved lengthways and sliced thickly)
4 Large Onions (Sliced)
8 Cloves Garlic (crushed)
2x400g Cans Chopped Tomatoes
2 Cinnamon Sticks
4 Tablespoons Tomato Purée
A Splash of Tabasco Sauce
Olive Oil
Salt and Pepper

Equipment
1 Garlic Press
1 SHARP Knife
1 Chopping Board
1 Large Pan/Casserole Dish
1 Slotted Spoon

The Good Bit

1. In your large pan, add a dash of oil, drop in the lamb shanks and brown evenly all over, the remove with the slotted spoon, next drop in your aubergine slices in batches and brown them too, add more oil if you need to (which you probably will straight after the lamb, just keep an eye on the pan getting dry)
2. Once all the aubergine is done and removed it's time to lower the heat and do the onion and garlic, again until brown, then add both cans of tomatoes, the purée, the cinnamon sticks and a splash of tabasco, now drop the lamb and aubergine back in and bring to a simmer, add water (or chicken stock) if needed to make sure the shanks are almost covered, cover the pan and simmer for 1hour and 45 minutes.
3. Lift the lamb onto serving plates then scoop off as much fat as you can from the top of your pan, then heat the pan rapidly to reduce to a thick sauce, season and drizzle around the outside of your lamb.
   

Serves 4

Lamb Skewers

Ingredients
500g Lamb (cubed)
8 Dried Apricots
8 Baby Onions (or button)
1 Tablespoon Fresh Mint (chopped)
300ml Natural Yoghurt
2 Tablespoons Fresh Ginger (finely chopped)
1 Clove Garlic (crushed)
1 Tablespoon Lemon Juice
1/2 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
Pinch of Cayenne Pepper
Salt and Pepper
Lemon Wedges to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Bowl
1 Small Bowl
1 Spoon
8 Wooden Skewers (pre soaked for 20 minutes in water)
1 Small Pan
1 Garlic Press

The Good Bit

1. Make the marinade first, add all the ingredients from the natural yoghurt downwards (apart from the lemon wedges) to the bowl season with the salt and pepper then drop in the lamb and stir well to make sure it is all well coated, cover and set aside for 6 hours to marinate, stir occasionally if the lamb cubes aren't completely submerged in the marinade.
2. You'll also want to soak the apricots in the other bowl, so put the apricots in your other bowl and cover with boiling water.
3. When your ready to cook, pre heat your grill to a medium high heat, lift the lamb cubes from the marinade and thread onto the skewers alternately with the baby onion and the drained apricots, then cook for 12-15 minutes turning frequently.
   
4. Pour your marinade into the small pan and add the mint, stir well and just heat through, serve the skewers with a drizzle of the marinade on top.
   

Serves 4

Lamb in Tomato and Fennel

Ingredients
1Kg Lamb (cubed)
400g Can Chopped Tomatoes
1 Onion (finely chopped)
750g Fennel Heads (chopped)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan with Cover/ Casserole Dish
1 Pan

The Good Bit

1. Heat a splash of oil in the pan/casserole and fry the meat until it's browned all over, then add the onion and fry for another 5 minutes, now add in the tomatoes and season with salt and pepper.
2. Lower the heat and simmer for 40 minutes (you may need to add a little water if the pot gets dry) meanwhile cook the fennel in boiling salted water for 20 minutes, then strain off the liquid (keeping 200ml to one side)
3. Now add the fennel to the meat and pour in the reserved juices, cook for a further 20 minutes then serve immediately.
   

Serves 4

Lamb with Celery and Onion

Ingredients
1kg Lamb (cut into chunks)
375g Baby Onions
2 Sticks Celery
450ml Chicken Stock
2 Bay Leaves
2-3 Sprigs Rosemary (chopped into pieces)
Olive Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan with Lid/Casserole Dish

The Good Bit

1. Heat a splash of oil in the pan/casserole dish and fry the onion and celery over a low heat for 5 minutes until soft, now add the meat, rosemary and half the rosemary, season with salt and pepper and fry until the meat is browned all over.
2. Add the stock, and if needed a little water just to make sure all the meat is covered, cover and simmer for 1 hour, when ready, remove the herbs and then garnish with the remaining rosemary.
   

Serves 4

Lamb Stew

Ingredients
1kg Lamb (cubed, neck is a good cut to use)
2 Large Onions (sliced)
1Kg Potatoes (sliced)
2 Large Carrots (diced)
400ml Chicken Stock (lamb or vegetable are ok as well)
Handful Fresh Parsley (chopped)
Butter
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan or preferably Casserole Dish
Greaseproof paper
Tin Foil

The Good Bit

1. If you have a casserole dish, pre heat your oven too 160c 335f gas 3, if not we'll use the hob. Start by layering your vegetables and lamb into the pan, make the top layer one of potato slices, you want to sprinkle salt, pepper and a bit of chopped parsley on each layer, but leave the last layer (your potatoes) alone, then pour on the stock.
   
2. Grease your greaseproof paper with a bit of butter then cover your dish or pan tightly with it, now add a tight layer of tin foil and finally a lid, if your are using the oven put the casserole dish in now and leave for 1 1/2 to 2 hours, on the hob you want to bring the pan to the boil first then reduce the heat and leave to simmer for about the same length of time.
3. Serving suggestion, if you have too much liquid, take a few of the potato slices and mash them then add them back to the stew and heat. Finally add a garnish of parsley, season to taste and serve.
   

Serves 4

Rosemary and Lemon Lamb cutlets

Ingredients
8 Lamb Cutlets
1 Sprig Rosemary (chopped finely)
1 Lemon (zested and juiced)
A Splash of Olive Oil
Salt and Pepper
Salad/Chips whatever you wish to serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Grill Pan
1 Zester/Juicer
1 Metal Spoon

The Good Bit

1. Mix the lemon juice,zest, rosemary and a little splash of oil in the bowl, season with salt and pepper and then drop in the lamb, make sure it's all coated and set aside for 10 minutes.
2. Pre heat your grill to high, then place the lamb on your grill pan, spoon over any remaining marinade and cook for 5 minutes on each side.
   

Serves 4

Rogan Josh

Ingredients
900g Lamb Fillet (cubed)
250ml Natural Yoghurt
400g Chopped Tomatoes
150ml Water
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Inch Fresh Ginger (grated)
1 Teaspoon Salt
3 Tablespoons Lemon Juice
2 Tablespoons Tomato Purée
1/2 Teaspoon Cumin Seeds
2 Bay Leaves
4 Cardamom Pods
2 Teaspoons Each Ground Coriander, Ground Cumin
1 Teaspoon Chilli Powder
A Splash of Oil
Rice to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Metal Spoon
1 Wok/Large Frying Pan
1 Large Pan (for the rice, see home page for instructions on how to cook perfect rice every time)
1 Garlic Press

The Good Bit

1. Mix together the lemon juice, yoghurt, salt, half the crushed garlic and ginger then add the lamb and leave to marinate over night.
2. Heat a splash of oil in your wok and fry the cumin seeds for 2 minutes, then add the bay leaves and cardamom pods and fry for another 2, next add the onion and the remainder of the garlic and fry for a further 5 minutes.
3. Now add the coriander, ground cumin, and chilli and fry for 2 minutes before adding the lamb and marinade, cook this for 5 minutes, stirring all the time to prevent it burning to the bottom of the pan.
4. Add in the tomatoes, water and tomato purée, bring to a gentle simmer, cover and cook for 1 hour 15 minutes. Serve with rice (start preparing the rice after the meat has been simmering for an hour)
   

Serves 4

Lamb and Apricot

Ingredients
600g Lamb (stewing lamb cubed if you can)
1 Inch Cinnamon Stick
1 Onion (finely chopped)
2 Teaspoons Curry Paste
1 Teaspoon Cumin
1 Teaspoon Coriander
A Pinch of Salt
120g Dried Apricots (ready to eat)
240ml Lamb Stock
A Splash of Oil
Fresh Coriander (chopped to garnish)
Rice and Mango Chutney to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok

The Good Bit

1. Heat the oil in the wok and add in the cinnamon stick and cardamoms, heat gently for 2 minutes before adding the onion, now heat for a further 5 minutes until the onion is soft but not coloured.
2. Add in the curry paste and cook for 2 minutes before adding the cumin, ground coriander and salt, cook this mixture for 3 minutes, finally add the meat, stock and apricots, bring to a gentle simmer, cover and cook for 1 hour 15 minutes.
3. Serve on a bed of rice (yellow rice looks good for this, add a teaspoon of cumin and 1 of turmeric to the rice pan whilst cooking to achieve this, or if your posh do it with saffron instead of cumin and turmeric). Add a spoonful of mango chutney at the side or in a separate bowl.
   

Serves 4

Lamb and Mint with an Indian Twist

Ingredients
225g Lamb (cut into strips)
150ml Water
120ml Natural Yoghurt
50ml Coconut Milk
2 Onions (thinly chopped)
1 Tablespoon Each Ground Almonds, Fresh Mint (chopped)
1 Teaspoon Each Fresh Ginger (grated) Garam Masala, Salt, Garlic (crushed)
Pinch of Each Ground Cardamom, Ground Cinnamon
4 Black Peppercorns
2 Chillies (finely sliced)
1 Bay Leaf
Oil
Fresh Mint (roughly torn to garnish)

Equipment
1 Mixing Bowl
1 SHARP Knife
1 Chopping Board
1 Spoon
1 Wok/Large Frying Pan
1 Balloon Whisk

The Good Bit

1. Whisk the yoghurt with the coconut milk, adding one at a time the following, chillies, almonds, salt, garlic, cinnamon, mint, ginger, garam masala and cardamom, then set aside.
2. Heat a splash of oil in your wok and fry the onion along with the bay leaf and peppercorns slowly for 5 minutes until the onion is soft and golden, then add the lamb and stir fry for 2 minutes before adding in your sauce.
3. Add in the water, bring to a gentle simmer and cover, leave to cook for 15 minutes stirring only once or twice, then take the lid off, turn up the heat a little, and stir fry for a further 2 minutes, keeping it moving at all times.
4. Serve garnished with chopped mint leaves.
   

Serves 4

Spicey Roast Lamb

Ingredients
1.5Kg Leg of Lamb
1 Teaspoon Each Chilli Powder, Garlic (crushed), Coriander, Cumin, Salt
1 Tablespoon Breadcrumbs
2 Tablespoons Lemon Juice
2 Tablespoons Sultanas
3 Tablespoons Natural Yoghurt
Oil
Salad Leaves, Cherry Tomatoes, Lemon Wedges, Chopped Fresh Coriander and Grated Carrot to serve

Equipment
1 Mixing Bowl
1 Blender
Tin Foil
1 SHARP Knife

The Good Bit

1. Pre heat your oven too 180c 350f gas mark 4, trim any fat that you can from the leg of lamb, rinse it, then pat dry and set on a sheet of tin foil that will be large enough to cover it.
2. Mix all the teaspoons of spices together in the mixing bowl, the rest of the ingredients (breadcrumbs, yoghurt, lemon juice, sultanas and a splash of oil) should be blended until you have a smooth paste, combine this then with the spice mixture and mix well.
3. Pour your spice mixture over your lamb and rub it in well then cover with the tin foil, cook in the oven for 1 hour 30 minutes, remove and with the juices in the tin foil baste the leg again, you may need to use a spoon here, this time whack the lamb in the oven uncovered to brown off for 45 minutes.
4. Serve on a bed of salad leaves, chopped cherry tomatoes and fresh coriander and maybe some grated carrot and lemon wedges.
   

Serves 6

Lamb in Yoghurt and Masala Sauce

Ingredients
225g Lamb (boneless, cut into strips)
1 Tablespoon Tomato Purée
175ml Natural Yoghurt
1 Teaspoon Each Garam Masala, Salt, Fresh Ginger (grated), Garlic (crushed),Chilli Powder
1/4 Teaspoon Cumin Seeds
2 Medium Onions (thinly chopped)
25g Butter (unsalted is best)
1 Inch Cinnamon Stick
2 Cardamom Pods
5 Dried Apricots (quartered)
Oil
Parsley/Coriander Leaves to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender/Pestle and Mortar
1 Wok/Large Frying Pan
1 Spatula
1 Mixing Bowl
1 Metal Spoon
1 Slotted Spoon

The Good Bit

1. Mix the yoghurt and all the spices (apart from the cinnamon stick and cardamom pods) and salt in your bowl, add in the lamb, stir well, cover and set aside for at least an hour.
2. Fry the onion of gently in a little oil until it becomes golden and crispy, then remove with the slotted spoon and either blend or crush with pestle and mortar.
3. Add a splash more oil to the wok and drop the onions back in, now add the lamb and its sauce and stir fry for 2 minutes, then cover and cook for 15 minutes (you may need to add a little water if thing start to look dry, 150ml should do)
   
4. Empty the lamb into a serving dish with the sauce, add a splash of oil to the wok and then melt the butter in it, drop in the cinnamon stick and cardamom pods, then add the apricots and stir fry for 2 minutes over a low heat, pour over the lamb and garnish with parsley or coriander leaves.
   

Serves 4

Lamb Balti withPeas and Potatoes

Ingredients
225g Lamb (boneless, cut into strips)
120ml Natural Yoghurt
1 Cinnamon Stick
2 Cardamom Pods
3 Peppercorns
1 Teaspoon Each Garlic (crushed), Ginger (grated), Chilli Powder, Garam Masala, Salt
2 Onions (sliced)
2 Tablespoons Fresh Mint (roughly chopped)
300ml Water
1 Large Potato (diced)
115g Frozen Peas
1 Tomato (peeled and de seeded, then diced)
Rice to Serve (optional, check the tips section on the home page)

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Mixing Bowl
1 Wooden Spoon
1 Pan (2/3rds full with boiling salted water for the potato)

The Good Bit

1. Mix the yoghurt, cinnamon, cardamom, peppercorns, chilli powder, ginger, garlic, garam masala and salt together, add in half the mint stir well then drop in the lamb, stir well again making sure the lamb is well coated then set aside for 2 hours.
2. Heat a splash of oil in your wok then cook the onion slowly until it is soft and brown, then pour in the lamb mixture and cook for 3 minutes, add the water and bring to the boil and lower the temperature, simmer for 15 minutes.
3. Meanwhile cook the potato, should only take about 10 minutes, you want it cooked but not ready to turn to mash. Add the peas to the wok, drain the potato and then add that too, stir gently to get a good mix then stir in the tomato and remaining mint.
4. Cook for 5 more minutes before serving, you may want rice with this, check my tips section on the home page on how to do perfect rice every time.
   

Serves 4

Stir Fired Lamb with Ginger

Ingredients
500g Lamb Fillet (cut into 1/2cm thick slices)
250g Mushrooms (shiitake if you can) (sliced)
175g Mangetout (topped and tailed)
6 Spring Onions (sliced diagonally into inch long chunks)
1 Inch Fresh Ginger (thinly sliced)
2 Cloves Garlic (finely chopped)
2 Tablespoons Sherry
1 Teaspoon Cornflour
1 Teaspoon Sesame Oil
1 Tablespoon Soy Sauce
Sesame Seeds to Garnish
Egg Noodles to Serve
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Glass and 1 Teaspoon

The Good Bit

1. Heat a splash of oil in the wok then stir fry the lamb for 2 minutes, chuck in the vegetables and ginger and give it another 2 minutes, stirring all the time.
2. Mix the cornflour in the glass along with the sherry then pour it into the wok, add in the soy sauce and sesame oil, stir well.
3. Serve on a bed of egg noodles (cooked to packet instructions, usually about 3-5 minutes in a pan of boiling salted water) then sprinkle over a few sesame seeds to make it look pretty!
   

Serves 4

5 Spice Lamb

Ingredients
625g Lamb (boneless cut into thin strips)
1 Red Pepper (de seeded and sliced thinly)
1 Green Pepper (de seeded and sliced thinly)
1 Yellow Pepper (de seeded and sliced thinly)
4 Spring Onions (cut diagonally into inch long strips)
175g Green Beans (cut diagonally into inch long strips)
4 Tablespoons Sherry
2 Tablespoons Soy Sauce
3 Tablespoons Sunflower Oil
2 Teaspoons Chinese 5 Spice Powder
Salt and Pepper
Rice Noodles to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Mixing Bowl
1 Metal Spoon
1 Slotted Spoon

The Good Bit

1. Place the lamb in a mixing bowl, and sprinkle over a pinch of salt, add in the 5 spice powder, stir well and leave covered over night.
2. Heat half the oil in the wok until it is very hot, add in the lamb and cook for 3-4 minutes, keep it moving all the time until it is almost cooked, remove with the slotted spoon and set aside.
   
3. Now add the rest of the oil to the pan and drop in the peppers and spring onion, keep these moving for 3 minutes before you add in the green beans, only cook these for 1 minute before adding in the soy sauce and sherry, get this hot then add the lamb back in, stir fry for another minute before seasoning then serving on rice noodles.
   

Serves 4

Basted Lamb and Ginger Rice

Ingredients
4x100g Lamb Steaks (boneless)
200g Long Grain Rice
100g Button Mushrooms (sliced)
450ml Vegetable Stock (hot)
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Clove Garlic (crushed)
1 Teaspoon Each Lemon Juice, Lemon Zest, Ground Cumin, Dried Rosemary
1/2 Teaspoon Ground Turmeric
1 Tablespoon Soy Sauce
2 Tablespoons Fresh Coriander (chopped)
1 Inch Fresh Ginger (finely chopped)
Olive Oil
Salt and Pepper
1/2 Cucumber (cut into strips to garnish)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan
1 Pastry Brush
1 Spatula
1 Mixing Bowl
1 Wooden Spoon
1 Zester/Juicer

The Good Bit

1. In the mixing bowl, mix together the cumin, crushed garlic, lemon zest and juice, soy sauce and 2 tablespoons of oil then set aside.
   
2. Now add a splash of oil to the frying pan and cook the onion, chopped garlic and ginger for about 5 minutes until soft and golden, then add in the rice and cook for 1 minute, stirring all the time, next you want to add the mushrooms, stock and turmeric, stir well, bring to the boil, cover and simmer for 15 minutes.
3. Whilst that is cooking, heat your grill to high, brush the lamb with the soy sauce mix and cook for 4 minutes, turn over and brush again cooking for another 4 minutes. When the rice is done, stir in the coriander and season to taste.
4. Serve strips of lamb on a bed of rice and sprinkle over the strips of cucumber.
   

Serves 4

Lamb Pitta Pockets

Ingredients
350g Lamb Fillets
4 Pita Bread
1 Tablespoon Sweet Chilli Sauce
2 Tablespoons Fresh Mint (chopped)
1 Lemon (juiced)
1/2 Teaspoon Salt
50g Salad Leaves (rocket is good)
4 Tablespoons Greek Yoghurt (or Mint Sauce)

Equipment
1 Mixing Bowl
1 Juicer
1 Griddle Pan (frying pan will do)
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Mix the chilli sauce, lemon juice, salt and mint together, then drop in the fillets, turning over to coat well, leave to marinate for 10 minutes. Griddle (or dry fry, no oil in the frying pan) the fillets over a high heat for 8-12 minutes turning once until they are charred but still a little pink inside, then set aside for 5 minutes.
2. Enough time to do the rest! Warm the pita bread in the same pan, then cut open and fill with salad leaves, slice the lamb into strips and place on top then a good spoonful of Greek yoghurt or mint sauce on top of that, you can also give lemon wedges to squeeze over for extra flavour!
   

Serves 4

Lamb Hot Pot

Ingredients
4 Lamb Steaks (100g each or just over the palm of your hand in size)
1 Onion (finely chopped)
1 400g Can Chopped Tomatoes
120ml Mixed Stock (1 chicken and 1 veg cube)
100g Green beans (sliced in half, not length ways!!)
Tabasco Sauce
500g Potatoes
A Splash of Oil
A Knob of Butter
1/2 Teaspoon Dried Mixed Herbs (you should always have this in your stock cupboard)

Equipment
2 SHARP Knifes
1 Chopping Board
1 Large Pan (2/3rds full boiling salted water)
1 Large Frying Pan/Wok (with a lid)

The Good Bit

1. Put The potatoes whole (or Halved if they are very large) in the pan of boiling water and cook for 10mins. Meanwhile cut each of the lamb steaks into 4 strips then place in the frying pan with the onion and a splash of oil and cover and cook for 4 minutes until well browned.
2. Pour in the tomatoes, the stock, the green beans and sprinkle over the herbs, add a dash of tabasco (only if you like a little bite to the meal) and bring to the boil then turn down the heat to a low simmer whilst you do the next bit.
3. Drain the potatoes and slice as thin as possible (you may want to run them under a little cold water to allow you to handle them, then arrange the slices in overlapping layers on top of the lamb, cover the frying pan turn up the heat a little and simmer for 15 minutes.
4. The icing on the cake if you can do it, is to dot butter on to the potatoes at this stage and whack under a high grill for a couple of minutes to crispen those tatties off.

Serves 4

Lamb Biryani

Ingredients
250g Lamb (cubed straight from the supermarket)
Oil
Butter
1 Onion (finely chopped)
250g Long Grain Rice
600ml Veg or Chicken Stock
350g Cauliflower
100g Frozen Peas
1 Teaspoon Each Turmeric and Cumin
1/2 teaspoon Each Coriander and Chilli
Salt and Pepper to Taste.
Toasted Almond flakes (optional) to serve

Equipment
1 Sharp Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Mixing Bowl
1 Spatula
1 Plastic Spoon

The Good Bit

1. Mix together a splash of oil in your bowl with the turmeric, cumin, coriander and chilli, then whack in your lamb and give it a good stir.
2. Heat a splash of oil in the frying pan along with a good knob of butter (slightly more than you would butter a slice of toast with) and cook the onion until it begins to soften (4-5mins), then chuck in the lamb and its juices and cook for 3 minutes.
3. Pour in the stock and add the rice then bring to the boil and cook for 10 minutes before adding the cauliflower, then stir in the frozen peas and cook until all the stock has gone (about 4 minutes) Season and serve! (you could top with a sprinkle of toasted almond flakes if you wanted to be fancy)

Serves 4