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I had a couple of packs of the 3 for £10 beef from ASDA and wanted to make something nice. This is what I did:
1 tbls olive oil
2 onions very finely diced
1 tlbs cumin seed
600 to 700 gm stew beef
1 tbls garlic puree
1 tbls ginger puree
1 tbls lemon grass puree
1 tsp ground cardamom
1 tsp ground coriander
1 tbls ground cumin
1 tsp chili powder
1 400 ml can coconut milk
Saute the onions for about 10 minutes then add the cumin seed and saute for a minute or two more.
Add the beef and saute till it is browned. You can remove the onion and add a bit more oil and do this in two batches if you like.
Add all the spices and saute for a minute or two. Salt and pepper. Add the coconut milk and bring to the boil.
Put it all in an oven-safe casserole and put it into a low oven (about 120c) for 2 hours, checking it every so often to make sure there is enough liquid.
Add in a bag of washed and stems-removed baby spinach for the last 30 minutes so it wilts down.
DH thought it needed more heat. I served it with a cauliflower mash, basically this recipe but with the florets steamed till soft then blended with the oil and turmeric, and the onion seeds added last thing. DS and I liked the mash, DH prefered is as florets. Two to one – he loses! I’d make it again with even more cumin and garlic, I think.
Doesn’t look very appealing in the photo but it was very tasty. I added a little sprinkle of ground almond on the top.
A rare no-bean meal!
This was one we really enjoyed – and I made the cauliflower to go with it, as the spices worked well together, and managed a photo for the recipe here.
For the leg of lamb:
1.5 kg leg of lamb, bone in (you can use a de-boned rolled roast as well but the cooking time might be less)
For the Marinade:
2 tbls olive oil
6 tbls lemon juice
an inch of fresh ginger, peeled and grated (or tbls of pre-grated ginger)
2 tbls garlic chopped or use garlic puree
1 tbls each of Gram Masala, ground cumin and ground coriander
feel free to add come chilis chopped – I don’t because I don’t like it hot
Score the surface of the lamb in a cross-hatch pattern. Put it in a zip lock bag and pur in the marinade. Pop it in the fridge – 8 hours if you can, overnight is better. Turn the bag around occasionally, massaging the marinade into the meat while you do.
Pre- heat the oven to 200C/400F and put the lamb on to a rack above a roasting pan. Pour over any remaining marinade. Roast for 15 minutes at 20oC/400F then baste it with any of the juices in the bottom of the pan and turn it right down to 180C/350F. Baste again about 1/2 way thru the cooking time. It will depend on your oven, and how you like your lamb, as to how long you roast it. Mine, in a fan-assisted oven, took about 90 minutes. Cover with foil and let it rest for 10-15 minutes then carve into slices. If you have any juice in the bottom of the pan you can de-fat it, add a bit of water to loosen the yumminess at the bottom of the pan, whisk it up until it boils, then serve with a spoon of the juice over the meat.
Serve with bean mash and Indian cauliflower.
I missed taking a photo of the center slices, which were a bit more on the pink side, These ar the slices closest to the ends so more well-done – but still yummy.
Well, I forgot to take a photo of this, and DH and DS scarfed theirs down so quickly by the time I realized I couldn’t even snap one of theirs. DH declared it was the best cauliflower he had ever eaten. And so simple too.
Pre-heat the oven to 180C/350F
one head of cauliflower, broken up into small florets, had stems removed.
4 tbls olive oil
1 tbls turmeric
1 tsp cumin
1 tsp ground coriander
1 tbls black onion seeds
Combine all the spices and the oil. Toss the cauliflower in the oil and spice mix till all the florets are well coated. Spread the florets on a baking sheet (I usually line mine with foil, which makes clean up a snap!) and roast for 30-40 minutes.
We had it with lamb on a bed of thinly sliced carrots and rosemary. It was delish.
