WAYS WITH... LAMB

Petunjuk

SPICY BAKED POTATOES

Preheat the oven to 2200C/2000C fan/

gas mark 7. Scrub four large baking

potatoes, then bake for 40 minutes or

until tender. Place a large pan over a

medium heat and cook 350g of Iamb

mince (without oil) for 6-6 minutes until

browned. stirring to break it up. Add

one chopped onion, two crushed garlic

cloves, one chopped green pepper, two

teaspoons each of cumin, coriander

and smoked paprika, one teaspoon of

chilli flakes and three grated carrots.

Cook for 2-3 minutes. Add one 400g

tin of tomatoes, one tablespoon of

tomato purée and some seasoning.

Bring to a boil, then cover and simmer

for 10 minutes. Stir well, then simmer,

uncovered, for 5-6 minutes. Split the

potatoes and spoon the spiced mince

over them. Serve topped with sour

cream and chopped coriander.

LAMB EMPINADAS

Heat one tablespoon of oil in a large

pan over a medium-high heat. Cook

one chopped onion, stirring, for 3-4

minutes. Add 450g of Iamb mince and

cook for 5-6 minutes, stirring to break it

up. Add half a teaspoon each of cumin,

cinnamon and paprika and stir for one

minute. Season and set aside. Line two

baking trays with parchment paper. Roll

out a sheet of puff pastry on a lightly

floured surface and use a 12cm pastry

cutter to cut 16 discs. Place a heaped

tablespoon of the mince in the centre

of each disc. Brush the edges of the

pastry with water. Fold to enclose the

filling, press together and crimp the

edges with a fork. Place on the lined

trays and refrigerate for 30 m' nutes.

Preheat the oven to 2000C/1800C fan/

gas mark 4. Brush the empanadas

with melted butter and bake for 25

minutes until golden.

SEEKH KEBABS

Heat a splash of oil in a pan over a

medium heat and cook one sliced

onion with two teaspoons of harissa

paste for 5-6 minutes, until soft. Set

aside. In a bowl, combine 450g of

Iamb mince, one teaspoon of cumin,

two teaspoons of coriander, three

crushed garlic cloves, half a grated

onion, one egg and one tablespoon of

chopped mint. Season well and mix

until well blended. Divide into eight

balls, then roll each ball on a board to

make a sausage shape. Thread these

onto metal skewers and brush w th

oil. Cook on a grill for 3-4 minutes on

each side until cooked throughout.

Serve with pittas, the harissa onions,

some crunchy lettuce, plain yoghurt

and chopped mint.

THAI RED CURRY WITH MEATBALLS

In a bowl, combine 500g of lamb

mince, a handful of breadcrumbs, a

tablespoon of Thai red curry paste,

the zest Of half a lime and some

seasoning. Take tablespoons of the

mixture and roll into small balls. Heat a

splash of oil in a large pan or wok over

a medium heat and cook the meatballs

until browned all over. Set aside. Add a

splash of oil to the same pan and cook

four chopped shallots for 3-4 minutes.

Add a tablespoon of Thai red curry

paste and cook for 2-3 minutes over a

low heat. Add 200mI of coconut milk.

When the sauce begins to bubble, add

two teaspoons of fish sauce, one of

brown sugar and the juice of half a lime.

Add the meatballs and cook for 3-4

minutes. Stir in a handful of chopped

green beans and cook for one minute.

Scatter the curry with sliced chillies and

serve with rice.

GINGER LAMB LETTUCE CUPS

Heat two tablespoons of peanut oil in

a wok or large pan over a high heat.

Cook one sliced red onion, two sliced

garlic cloves and a 4cm piece of peeled

ginger cut into matchsticks for 3-4

minutes. Add 500g of amb mince

and cook, stirring occasionally, for 5-6

minutes or until browned. Stir in 160ml

of chicken stock, four tablespoons of

oyster sauce and one tablespoon of

brown sugar. Cook for 5-6 minutes.

Add a small bunch Of chopped tnder

stem broccoli and cook for five minutes

or until just tender. Season with black

pepper, then stir in some torn basil

leaves. Spoon the mixture among baby

gem lettuce cups to serve, rolling them

up tightly to eat