New Zealand Ragout

Ingredients

1 oz (28g) of Butter
1 medium onion, peeled and chopped
700g of lean lamb cubed
50g plain flour
1/4 tsp ground ginger
1 can of condensed tomato soup
1/2 can of water
1 tsp worcester sauce
1 bayleaf
Pinch of mixed spice
2 level tbsp honey
4oz (small can) of black currants (drained)

Instructions

Turn the oven on to 180C (350F).

Fry the onion and remove from the pan and place in a casserole dish.

Fry Onion

Flour the meat with ground pepper (to suit taste) and fry. When browned, place in casserole dish along with the onion.

Fry Lamb

Add all the remaining ingredients to the casserole dish.

All Ingredients Added

Place the casserole dish in the oven and cook for 1 and a 1/2 hours. Check every 30 minutes and add extra water if it gets too thick.

Serve with mash and other vegetables

Chicken Cacciatore

Ingredients

6 pieces of chicken
50g of butter
3 table spoons of olive oil
1 onion
2 cloves of garlic
125g of mushrooms
150ml dry white wine
4 tablespoons chicken stock
1 tin of tomatoes
4 tablespoons tomato puree
2 bay leaves

 

Instructions

Melt the butter and oil in an electric frying pan and add the chicken pieces, remove when brown. Add the onion, garlic and mushrooms and fry until softened. Stir in the wine, stock, tomatoes, puree, bay leaves and bring to the boil. Add the chicken pieces and simmer for 30 minutes until the chicken is cooked through. Season to taste.

Serve with pasta shells and vegetables.

African Curried Lamb

Tonight’s recipe comes from “The Sainsbury book of Party Cooking” by Norma MacMillan

This is a recipe we quite frequently cook for dinner parties or when my sister is not in the house (she doesn’t like spices).

The recipe is as follows (makes enough for 3). It has been modified by us to our tastes so adjust as you need:

Ingredients

25g butter
2 tablespoons of olive oil
500g fillet lamb but in to small pieces up to 3cm cubed
1 large onion, finely chopped
2 cloves of garlic, finely chopped
4 table spoons of mild or 2 level table spoons of medium or ¾ table spoon of hot curry powder
3 table spoons of white wine vinegar
½ tea spoon of paprika
¼ teaspoon of cayenne pepper
3 bay leaves
1 x 400g can of chopped tomatoes
3 large tablespoons of apricot jam – or in our case, mango chutney

African curried lamb 1

(For those of you with sharp eyes, there are two and a half small onions and the mango chutney is missing from the image.. my mistake)

Basmati rice – enough for 4 – in our case 4 x 70g (280g) is more than sufficient

Instruction

Melt the butter with the oil in a frying pan (or we use an electric frying pan). Add the lamb and cook till slightly browned.

African curried lamb 2

Add the onion and garlic to the pan and fry until softened. Add the curry powder, cayenne and white wine vinegar. Cook for 1 minute, but keep an eye on it and continually stir.

African curried lamb 3

Add the remaining ingredients (I usually add water equal to a third of the can of chopped tomatoes as it can dry out too fast otherwise). Stir and then cover with lid. Simmer for around 30-40 minutes. Stir every 8-10 minutes to make sure it hasn’t gotten too dry.

African curried lamb 4

(The bay leaves are inside of the tea sphere so they can be easily removed later)

African curried lamb 5

African curried lamb 6

(What it should look like after cooking for 30-40 minutes)

Serve with basmati rice, naan, onion bhajis, raisins, tomato wedges, and banana slices (all optional).

African curried lamb 7

(Homemade lemonade can be seen in the jug)

African curried lamb 8

Enjoy!