Lamb with Onion, Ginger and Coriander Relish

image

I’ve had to renew Tessa Kiros’ ‘Falling Cloudberries’ from the library because there are still a few recipes I want to try.

January’s The Cookbook Guru book is one I’ll have to buy I think. Problem is I have no more room left for any more books. Well, that’s something I’m going to have to deal with…

This particular dish looked too good to pass up.

It calls for a 1.3kg leg of lamb but with only my husband and myself to cook for, it was way too much so I de-boned a leg of lamb and cut off a 700g piece (the rest got cut up and put in the freezer for next time). This was enough for dinner and sandwiches the next day.

My sister is actually waiting for this post so she can make it. Better get on with it then.

To a bowl add 250g plain yoghurt, 4 cloves grated or crushed garlic, 1 tsp each allspice, sweet paprika, ground cumin and ground coriander, 1/2 tsp each ground cardamom, salt and ground black pepper. Give this a really good mix.

Put your lamb in a container where it will fit compactly and smoother it all over with the yoghurt marinade.

This amount of marinade will probably be enough for a whole leg of lamb.

Cover and leave to marinade overnight, or as long as possible, in the fridge. (I managed to leave it for 4 hours)

Take the lamb our of the fridge about 30 minutes before cooking it it let it come to room temperature.

Lift the lamb from the marinade but don’t scrape any of the yoghurt off.

The recipe says to lay the lamb on a wire rack and bake for 1 hour at 200oc but I lay the lamb on some chunks of potato that I’d coated in garlic, oil, salt and lemon juice and baked at 160oc for nearly 2 hours, turning the meat over after 1 hour.

image

While the meat was absolutely delicious, I really loved the relish that’s served with it. So fresh and tangy.

Finely dice 1/2 a brown onion and gently saute in 2 Tblsp olive oil until starting to go brown on the edges. Add 3 Tblsp of water and continue to cook for a few more minutes until the water has reduced and the onions are soft. Take off the heat and add 2-3 tsp finely grated ginger and leave this to cool. Transfer to a serving bowl and add the juice of 1 lime, a big handful of chopped fresh coriander leaves and a dash or two of some chilli oil or a bit of sambal oelek. Give it a really good stir.

Leave the lamb to stand for at least 10 minutes before slicing up and serving with a spoonfull of the relish.

image

The meat came out so tender and juicy. I’ll be making this again and again and again….

Enjoy…

Smell’s Like Christmas….Gingerbread Biscuits.

image

December comes around so quickly. Hard to believe it’s been a year since I last had my gingerbread biscuit cutters out.

The kitchen smells of ginger and cinnamon and fruit mince pies.

I’ve yet to make my gingerbread house though. I’ll have to get a move on.

There are two gingerbread recipes I use but this one is my favourite.

Its actually a ginger nut biscuit recipe from Margaret Fulton’s Book of Home Baking. One of the most used recipe books in my collection. I have adapted the recipe a little to make it more Christmasy, but I do use the original recipe many times throughout the year.

My young nephew could easily down a half dozen of these biscuits without drawing breath. Luckily he’s considerate enough to share whatever is left.

So here is the recipe:

In a small saucepan melt together 60g butter, 2 Tblsp treacle, 2 Tblsp golden syrup and 70g dark brown sugar over low heat until the butter and sugar have melted. Leave this to cool down for a few minutes then add 225g self-raising flour, 2 tsp ground ginger (or a little less if you don’t like it too spicy) and 1 tsp ground cinnamon and mix until you get a smooth thick paste. I then wrap it up and let it cool down for about a half hour to make it easier to handle.image

Now roll it out between to pieces of baking paper or plastic wrap to about 8mm thick and cut with your favourite biscuit cutters. Arrange on baking trays lined with baking paper and sprinkle with a little raw sugar and bake at 170c for 12 – 15 minutes depending on whether you want them really crunchy or a little chewy in the middle.image

Leave them on the baking trays for a couple of minutes to cool down slightly before transferring onto cake racks to cool down completely.

Simply replace the wheat flour with gluten free flour for a gluten free batch of gingerbread happiness.

image

Hope you enjoy…