Meat

 

This lamb shank madras recipe takes quite a while to cook, but is definitely worth the wait.It is a hearty and wholesome one-pot dish that stays well for a few days, with its rich and tangy flavour enhancing the longer it’s kept.

 

Prep Time: 40 Mins

Cook Time: 4-6 hours, depending on taste

Level: Easy

Serves: 4

 

Ingredients: 

2 tbsp Sunflower Oil

4 Lamb Shanks

4 tbsp Natural Yogurt

1 tbsp Turmeric

1 tbsp ground Cumin

4 tbsp Madras Curry Powder

4 Onions, sliced

8 Garlic Cloves, grated

Ginger, small piece, grated

220g Tin Chopped Tomatoes

3 Dried Red Chillies

5 Curry Leaves

4 Cardamom Pods, split

300ml Chicken Stock

Pinch Sea Salt

Coriander, 3-4 sprigs, roughly chopped

Naan Bread and/or Basmati Rice, to serve

 

Method:

1.Mix yogurt, turmeric, cumin and a pinch of sea salt into a bowl. Coat the lamb shanks in this mixture, and marinate for a few hours, or overnight if possible.

 

2. Preheat the oven to 160C/140C fan/gas 4. Place a large pan on medium heat, add sunflower oil and once hot, brown the lamb shanks for 10 minutes, before removing from the pan and putting aside.

 

3. Fry the onions on the hot pan for 10 minutes until brown, and then add the curry powder, garlic and ginger. Cook for approx 3 minutes.

 

4. Add the lamb shanks to the pan again, and pour in the tomatoes, chillies, curry leaves and cardamom pods. Give these a stir and then pour in the stock. Bring this mixture up to a simmer. Place a lid on the pan and transfer to the oven to cook for 3 hours.

 

5. After 3 hours, remove the lid from the dish/pan and allow the recipe to cook for 1 hour more to reduce the amount of liquid in it. Once finished, allow the dish to sit for 30 minutes to cool down, and serve with basmati rice and/or naan bread.

 

6. Garnish with coriander to taste.

 

 

This lamb shank madras recipe takes quite a while to cook, but is definitely worth the wait.It is a hearty and wholesome one-pot dish that stays well for a few days, with its rich and tangy flavour enhancing the longer it’s kept.

 

Prep Time: 40 Mins

Cook Time: 4-6 hours, depending on taste

Level: Easy

Serves: 4

 

Ingredients: 

2 tbsp Sunflower Oil

4 Lamb Shanks

4 tbsp Natural Yogurt

1 tbsp Turmeric

1 tbsp ground Cumin

4 tbsp Madras Curry Powder

4 Onions, sliced

8 Garlic Cloves, grated

Ginger, small piece, grated

220g Tin Chopped Tomatoes

3 Dried Red Chillies

5 Curry Leaves

4 Cardamom Pods, split

300ml Chicken Stock

Pinch Sea Salt

Coriander, 3-4 sprigs, roughly chopped

Naan Bread and/or Basmati Rice, to serve

 

Method:

1.Mix yogurt, turmeric, cumin and a pinch of sea salt into a bowl. Coat the lamb shanks in this mixture, and marinate for a few hours, or overnight if possible.

 

2. Preheat the oven to 160C/140C fan/gas 4. Place a large pan on medium heat, add sunflower oil and once hot, brown the lamb shanks for 10 minutes, before removing from the pan and putting aside.

 

3. Fry the onions on the hot pan for 10 minutes until brown, and then add the curry powder, garlic and ginger. Cook for approx 3 minutes.

 

4. Add the lamb shanks to the pan again, and pour in the tomatoes, chillies, curry leaves and cardamom pods. Give these a stir and then pour in the stock. Bring this mixture up to a simmer. Place a lid on the pan and transfer to the oven to cook for 3 hours.

 

5. After 3 hours, remove the lid from the dish/pan and allow the recipe to cook for 1 hour more to reduce the amount of liquid in it. Once finished, allow the dish to sit for 30 minutes to cool down, and serve with basmati rice and/or naan bread.

 

6. Garnish with coriander to taste.

This lamb shank madras recipe takes quite a while to cook, but is definitely worth the wait.It is a hearty and wholesome one-pot dish that stays well for a few days, with its rich and tangy flavour enhancing the longer it’s kept.

 

Prep Time: 40 Mins

Cook Time: 4-6 hours, depending on taste

Level: Easy

Serves: 4

 

Ingredients: 

2 tbsp Sunflower Oil

4 Lamb Shanks

4 tbsp Natural Yogurt

1 tbsp Turmeric

1 tbsp ground Cumin

4 tbsp Madras Curry Powder

4 Onions, sliced

8 Garlic Cloves, grated

Ginger, small piece, grated

220g Tin Chopped Tomatoes

3 Dried Red Chillies

5 Curry Leaves

4 Cardamom Pods, split

300ml Chicken Stock

Pinch Sea Salt

Coriander, 3-4 sprigs, roughly chopped

Naan Bread and/or Basmati Rice, to serve

 

Method:

1.Mix yogurt, turmeric, cumin and a pinch of sea salt into a bowl. Coat the lamb shanks in this mixture, and marinate for a few hours, or overnight if possible.

 

2. Preheat the oven to 160C/140C fan/gas 4. Place a large pan on medium heat, add sunflower oil and once hot, brown the lamb shanks for 10 minutes, before removing from the pan and putting aside.

 

3. Fry the onions on the hot pan for 10 minutes until brown, and then add the curry powder, garlic and ginger. Cook for approx 3 minutes.

 

4. Add the lamb shanks to the pan again, and pour in the tomatoes, chillies, curry leaves and cardamom pods. Give these a stir and then pour in the stock. Bring this mixture up to a simmer. Place a lid on the pan and transfer to the oven to cook for 3 hours.

 

5. After 3 hours, remove the lid from the dish/pan and allow the recipe to cook for 1 hour more to reduce the amount of liquid in it. Once finished, allow the dish to sit for 30 minutes to cool down, and serve with basmati rice and/or naan bread.

 

6. Garnish with coriander to taste.

curry colepot teq 057

This lamb shank madras recipe takes quite a while to cook, but is definitely worth the wait.It is a hearty and wholesome one-pot dish that stays well for a few days, with its rich and tangy flavour enhancing the longer it’s kept.

 

Prep Time: 40 Mins

Cook Time: 4-6 hours, depending on taste

Level: Easy

Serves: 4

 

Ingredients: 

2 tbsp Sunflower Oil

4 Lamb Shanks

4 tbsp Natural Yogurt

1 tbsp Turmeric

1 tbsp ground Cumin

4 tbsp Madras Curry Powder

4 Onions, sliced

8 Garlic Cloves, grated

Ginger, small piece, grated

220g Tin Chopped Tomatoes

3 Dried Red Chillies

5 Curry Leaves

4 Cardamom Pods, split

300ml Chicken Stock

Pinch Sea Salt

Coriander, 3-4 sprigs, roughly chopped

Naan Bread and/or Basmati Rice, to serve

 

Method:

1.Mix yogurt, turmeric, cumin and a pinch of sea salt into a bowl. Coat the lamb shanks in this mixture, and marinate for a few hours, or overnight if possible.

 

2. Preheat the oven to 160C/140C fan/gas 4. Place a large pan on medium heat, add sunflower oil and once hot, brown the lamb shanks for 10 minutes, before removing from the pan and putting aside.

 

3. Fry the onions on the hot pan for 10 minutes until brown, and then add the curry powder, garlic and ginger. Cook for approx 3 minutes.

 

4. Add the lamb shanks to the pan again, and pour in the tomatoes, chillies, curry leaves and cardamom pods. Give these a stir and then pour in the stock. Bring this mixture up to a simmer. Place a lid on the pan and transfer to the oven to cook for 3 hours.

 

5. After 3 hours, remove the lid from the dish/pan and allow the recipe to cook for 1 hour more to reduce the amount of liquid in it. Once finished, allow the dish to sit for 30 minutes to cool down, and serve with basmati rice and/or naan bread.

 

6. Garnish with coriander to taste.

cfab5e0e9df79ed4b13c3f7b46b52f78

This lamb shank madras recipe takes quite a while to cook, but is definitely worth the wait.It is a hearty and wholesome one-pot dish that stays well for a few days, with its rich and tangy flavour enhancing the longer it’s kept.

 

Prep Time: 40 Mins

Cook Time: 4-6 hours, depending on taste

Level: Easy

Serves: 4

 

Ingredients: 

2 tbsp Sunflower Oil

4 Lamb Shanks

4 tbsp Natural Yogurt

1 tbsp Turmeric

1 tbsp ground Cumin

4 tbsp Madras Curry Powder

4 Onions, sliced

8 Garlic Cloves, grated

Ginger, small piece, grated

220g Tin Chopped Tomatoes

3 Dried Red Chillies

5 Curry Leaves

4 Cardamom Pods, split

300ml Chicken Stock

Pinch Sea Salt

Coriander, 3-4 sprigs, roughly chopped

Naan Bread and/or Basmati Rice, to serve

 

Method:

1.Mix yogurt, turmeric, cumin and a pinch of sea salt into a bowl. Coat the lamb shanks in this mixture, and marinate for a few hours, or overnight if possible.

 

2. Preheat the oven to 160C/140C fan/gas 4. Place a large pan on medium heat, add sunflower oil and once hot, brown the lamb shanks for 10 minutes, before removing from the pan and putting aside.

 

3. Fry the onions on the hot pan for 10 minutes until brown, and then add the curry powder, garlic and ginger. Cook for approx 3 minutes.

 

4. Add the lamb shanks to the pan again, and pour in the tomatoes, chillies, curry leaves and cardamom pods. Give these a stir and then pour in the stock. Bring this mixture up to a simmer. Place a lid on the pan and transfer to the oven to cook for 3 hours.

 

5. After 3 hours, remove the lid from the dish/pan and allow the recipe to cook for 1 hour more to reduce the amount of liquid in it. Once finished, allow the dish to sit for 30 minutes to cool down, and serve with basmati rice and/or naan bread.

 

6. Garnish with coriander to taste.

lamb-curry-vertical-a-1400

This lamb shank madras recipe takes quite a while to cook, but is definitely worth the wait.It is a hearty and wholesome one-pot dish that stays well for a few days, with its rich and tangy flavour enhancing the longer it’s kept.

 

Prep Time: 40 Mins

Cook Time: 4-6 hours, depending on taste

Level: Easy

Serves: 4

 

Ingredients: 

2 tbsp Sunflower Oil

4 Lamb Shanks

4 tbsp Natural Yogurt

1 tbsp Turmeric

1 tbsp ground Cumin

4 tbsp Madras Curry Powder

4 Onions, sliced

8 Garlic Cloves, grated

Ginger, small piece, grated

220g Tin Chopped Tomatoes

3 Dried Red Chillies

5 Curry Leaves

4 Cardamom Pods, split

300ml Chicken Stock

Pinch Sea Salt

Coriander, 3-4 sprigs, roughly chopped

Naan Bread and/or Basmati Rice, to serve

 

Method:

1.Mix yogurt, turmeric, cumin and a pinch of sea salt into a bowl. Coat the lamb shanks in this mixture, and marinate for a few hours, or overnight if possible.

 

2. Preheat the oven to 160C/140C fan/gas 4. Place a large pan on medium heat, add sunflower oil and once hot, brown the lamb shanks for 10 minutes, before removing from the pan and putting aside.

 

3. Fry the onions on the hot pan for 10 minutes until brown, and then add the curry powder, garlic and ginger. Cook for approx 3 minutes.

 

4. Add the lamb shanks to the pan again, and pour in the tomatoes, chillies, curry leaves and cardamom pods. Give these a stir and then pour in the stock. Bring this mixture up to a simmer. Place a lid on the pan and transfer to the oven to cook for 3 hours.

 

5. After 3 hours, remove the lid from the dish/pan and allow the recipe to cook for 1 hour more to reduce the amount of liquid in it. Once finished, allow the dish to sit for 30 minutes to cool down, and serve with basmati rice and/or naan bread.

 

6. Garnish with coriander to taste.

https _prod.static9.net.au___media_Images_Kitchen_2015_11_16_10_18_brevillelambshanks-recipe

This lamb shank madras recipe takes quite a while to cook, but is definitely worth the wait.It is a hearty and wholesome one-pot dish that stays well for a few days, with its rich and tangy flavour enhancing the longer it’s kept.

 

Prep Time: 40 Mins

Cook Time: 4-6 hours, depending on taste

Level: Easy

Serves: 4

 

Ingredients: 

2 tbsp Sunflower Oil

4 Lamb Shanks

4 tbsp Natural Yogurt

1 tbsp Turmeric

1 tbsp ground Cumin

4 tbsp Madras Curry Powder

4 Onions, sliced

8 Garlic Cloves, grated

Ginger, small piece, grated

220g Tin Chopped Tomatoes

3 Dried Red Chillies

5 Curry Leaves

4 Cardamom Pods, split

300ml Chicken Stock

Pinch Sea Salt

Coriander, 3-4 sprigs, roughly chopped

Naan Bread and/or Basmati Rice, to serve

 

Method:

1.Mix yogurt, turmeric, cumin and a pinch of sea salt into a bowl. Coat the lamb shanks in this mixture, and marinate for a few hours, or overnight if possible.

 

2. Preheat the oven to 160C/140C fan/gas 4. Place a large pan on medium heat, add sunflower oil and once hot, brown the lamb shanks for 10 minutes, before removing from the pan and putting aside.

 

3. Fry the onions on the hot pan for 10 minutes until brown, and then add the curry powder, garlic and ginger. Cook for approx 3 minutes.

 

4. Add the lamb shanks to the pan again, and pour in the tomatoes, chillies, curry leaves and cardamom pods. Give these a stir and then pour in the stock. Bring this mixture up to a simmer. Place a lid on the pan and transfer to the oven to cook for 3 hours.

 

5. After 3 hours, remove the lid from the dish/pan and allow the recipe to cook for 1 hour more to reduce the amount of liquid in it. Once finished, allow the dish to sit for 30 minutes to cool down, and serve with basmati rice and/or naan bread.

 

6. Garnish with coriander to taste.

 

 

 

This lamb shank madras recipe takes quite a while to cook, but is definitely worth the wait.It is a hearty and wholesome one-pot dish that stays well for a few days, with its rich and tangy flavour enhancing the longer it’s kept.

 

Prep Time: 40 Mins

Cook Time: 4-6 hours, depending on taste

Level: Easy

Serves: 4

 

Ingredients: 

2 tbsp Sunflower Oil

4 Lamb Shanks

4 tbsp Natural Yogurt

1 tbsp Turmeric

1 tbsp ground Cumin

4 tbsp Madras Curry Powder

4 Onions, sliced

8 Garlic Cloves, grated

Ginger, small piece, grated

220g Tin Chopped Tomatoes

3 Dried Red Chillies

5 Curry Leaves

4 Cardamom Pods, split

300ml Chicken Stock

Pinch Sea Salt

Coriander, 3-4 sprigs, roughly chopped

Naan Bread and/or Basmati Rice, to serve

 

Method:

1.Mix yogurt, turmeric, cumin and a pinch of sea salt into a bowl. Coat the lamb shanks in this mixture, and marinate for a few hours, or overnight if possible.

 

2. Preheat the oven to 160C/140C fan/gas 4. Place a large pan on medium heat, add sunflower oil and once hot, brown the lamb shanks for 10 minutes, before removing from the pan and putting aside.

 

3. Fry the onions on the hot pan for 10 minutes until brown, and then add the curry powder, garlic and ginger. Cook for approx 3 minutes.

 

4. Add the lamb shanks to the pan again, and pour in the tomatoes, chillies, curry leaves and cardamom pods. Give these a stir and then pour in the stock. Bring this mixture up to a simmer. Place a lid on the pan and transfer to the oven to cook for 3 hours.

 

5. After 3 hours, remove the lid from the dish/pan and allow the recipe to cook for 1 hour more to reduce the amount of liquid in it. Once finished, allow the dish to sit for 30 minutes to cool down, and serve with basmati rice and/or naan bread.

 

6. Garnish with coriander to taste.

 

 

This lamb shank madras recipe takes quite a while to cook, but is definitely worth the wait.It is a hearty and wholesome one-pot dish that stays well for a few days, with its rich and tangy flavour enhancing the longer it’s kept.

 

Prep Time: 40 Mins

Cook Time: 4-6 hours, depending on taste

Level: Easy

Serves: 4

 

Ingredients: 

2 tbsp Sunflower Oil

4 Lamb Shanks

4 tbsp Natural Yogurt

1 tbsp Turmeric

1 tbsp ground Cumin

4 tbsp Madras Curry Powder

4 Onions, sliced

8 Garlic Cloves, grated

Ginger, small piece, grated

220g Tin Chopped Tomatoes

3 Dried Red Chillies

5 Curry Leaves

4 Cardamom Pods, split

300ml Chicken Stock

Pinch Sea Salt

Coriander, 3-4 sprigs, roughly chopped

Naan Bread and/or Basmati Rice, to serve

 

Method:

1.Mix yogurt, turmeric, cumin and a pinch of sea salt into a bowl. Coat the lamb shanks in this mixture, and marinate for a few hours, or overnight if possible.

 

2. Preheat the oven to 160C/140C fan/gas 4. Place a large pan on medium heat, add sunflower oil and once hot, brown the lamb shanks for 10 minutes, before removing from the pan and putting aside.

 

3. Fry the onions on the hot pan for 10 minutes until brown, and then add the curry powder, garlic and ginger. Cook for approx 3 minutes.

 

4. Add the lamb shanks to the pan again, and pour in the tomatoes, chillies, curry leaves and cardamom pods. Give these a stir and then pour in the stock. Bring this mixture up to a simmer. Place a lid on the pan and transfer to the oven to cook for 3 hours.

 

5. After 3 hours, remove the lid from the dish/pan and allow the recipe to cook for 1 hour more to reduce the amount of liquid in it. Once finished, allow the dish to sit for 30 minutes to cool down, and serve with basmati rice and/or naan bread.

 

6. Garnish with coriander to taste.

This lamb shank madras recipe takes quite a while to cook, but is definitely worth the wait.It is a hearty and wholesome one-pot dish that stays well for a few days, with its rich and tangy flavour enhancing the longer it’s kept.

 

Prep Time: 40 Mins

Cook Time: 4-6 hours, depending on taste

Level: Easy

Serves: 4

 

Ingredients: 

2 tbsp Sunflower Oil

4 Lamb Shanks

4 tbsp Natural Yogurt

1 tbsp Turmeric

1 tbsp ground Cumin

4 tbsp Madras Curry Powder

4 Onions, sliced

8 Garlic Cloves, grated

Ginger, small piece, grated

220g Tin Chopped Tomatoes

3 Dried Red Chillies

5 Curry Leaves

4 Cardamom Pods, split

300ml Chicken Stock

Pinch Sea Salt

Coriander, 3-4 sprigs, roughly chopped

Naan Bread and/or Basmati Rice, to serve

 

Method:

1.Mix yogurt, turmeric, cumin and a pinch of sea salt into a bowl. Coat the lamb shanks in this mixture, and marinate for a few hours, or overnight if possible.

 

2. Preheat the oven to 160C/140C fan/gas 4. Place a large pan on medium heat, add sunflower oil and once hot, brown the lamb shanks for 10 minutes, before removing from the pan and putting aside.

 

3. Fry the onions on the hot pan for 10 minutes until brown, and then add the curry powder, garlic and ginger. Cook for approx 3 minutes.

 

4. Add the lamb shanks to the pan again, and pour in the tomatoes, chillies, curry leaves and cardamom pods. Give these a stir and then pour in the stock. Bring this mixture up to a simmer. Place a lid on the pan and transfer to the oven to cook for 3 hours.

 

5. After 3 hours, remove the lid from the dish/pan and allow the recipe to cook for 1 hour more to reduce the amount of liquid in it. Once finished, allow the dish to sit for 30 minutes to cool down, and serve with basmati rice and/or naan bread.

 

6. Garnish with coriander to taste.

curry colepot teq 057

This lamb shank madras recipe takes quite a while to cook, but is definitely worth the wait.It is a hearty and wholesome one-pot dish that stays well for a few days, with its rich and tangy flavour enhancing the longer it’s kept.

 

Prep Time: 40 Mins

Cook Time: 4-6 hours, depending on taste

Level: Easy

Serves: 4

 

Ingredients: 

2 tbsp Sunflower Oil

4 Lamb Shanks

4 tbsp Natural Yogurt

1 tbsp Turmeric

1 tbsp ground Cumin

4 tbsp Madras Curry Powder

4 Onions, sliced

8 Garlic Cloves, grated

Ginger, small piece, grated

220g Tin Chopped Tomatoes

3 Dried Red Chillies

5 Curry Leaves

4 Cardamom Pods, split

300ml Chicken Stock

Pinch Sea Salt

Coriander, 3-4 sprigs, roughly chopped

Naan Bread and/or Basmati Rice, to serve

 

Method:

1.Mix yogurt, turmeric, cumin and a pinch of sea salt into a bowl. Coat the lamb shanks in this mixture, and marinate for a few hours, or overnight if possible.

 

2. Preheat the oven to 160C/140C fan/gas 4. Place a large pan on medium heat, add sunflower oil and once hot, brown the lamb shanks for 10 minutes, before removing from the pan and putting aside.

 

3. Fry the onions on the hot pan for 10 minutes until brown, and then add the curry powder, garlic and ginger. Cook for approx 3 minutes.

 

4. Add the lamb shanks to the pan again, and pour in the tomatoes, chillies, curry leaves and cardamom pods. Give these a stir and then pour in the stock. Bring this mixture up to a simmer. Place a lid on the pan and transfer to the oven to cook for 3 hours.

 

5. After 3 hours, remove the lid from the dish/pan and allow the recipe to cook for 1 hour more to reduce the amount of liquid in it. Once finished, allow the dish to sit for 30 minutes to cool down, and serve with basmati rice and/or naan bread.

 

6. Garnish with coriander to taste.

cfab5e0e9df79ed4b13c3f7b46b52f78

This lamb shank madras recipe takes quite a while to cook, but is definitely worth the wait.It is a hearty and wholesome one-pot dish that stays well for a few days, with its rich and tangy flavour enhancing the longer it’s kept.

 

Prep Time: 40 Mins

Cook Time: 4-6 hours, depending on taste

Level: Easy

Serves: 4

 

Ingredients: 

2 tbsp Sunflower Oil

4 Lamb Shanks

4 tbsp Natural Yogurt

1 tbsp Turmeric

1 tbsp ground Cumin

4 tbsp Madras Curry Powder

4 Onions, sliced

8 Garlic Cloves, grated

Ginger, small piece, grated

220g Tin Chopped Tomatoes

3 Dried Red Chillies

5 Curry Leaves

4 Cardamom Pods, split

300ml Chicken Stock

Pinch Sea Salt

Coriander, 3-4 sprigs, roughly chopped

Naan Bread and/or Basmati Rice, to serve

 

Method:

1.Mix yogurt, turmeric, cumin and a pinch of sea salt into a bowl. Coat the lamb shanks in this mixture, and marinate for a few hours, or overnight if possible.

 

2. Preheat the oven to 160C/140C fan/gas 4. Place a large pan on medium heat, add sunflower oil and once hot, brown the lamb shanks for 10 minutes, before removing from the pan and putting aside.

 

3. Fry the onions on the hot pan for 10 minutes until brown, and then add the curry powder, garlic and ginger. Cook for approx 3 minutes.

 

4. Add the lamb shanks to the pan again, and pour in the tomatoes, chillies, curry leaves and cardamom pods. Give these a stir and then pour in the stock. Bring this mixture up to a simmer. Place a lid on the pan and transfer to the oven to cook for 3 hours.

 

5. After 3 hours, remove the lid from the dish/pan and allow the recipe to cook for 1 hour more to reduce the amount of liquid in it. Once finished, allow the dish to sit for 30 minutes to cool down, and serve with basmati rice and/or naan bread.

 

6. Garnish with coriander to taste.

lamb-curry-vertical-a-1400

This lamb shank madras recipe takes quite a while to cook, but is definitely worth the wait.It is a hearty and wholesome one-pot dish that stays well for a few days, with its rich and tangy flavour enhancing the longer it’s kept.

 

Prep Time: 40 Mins

Cook Time: 4-6 hours, depending on taste

Level: Easy

Serves: 4

 

Ingredients: 

2 tbsp Sunflower Oil

4 Lamb Shanks

4 tbsp Natural Yogurt

1 tbsp Turmeric

1 tbsp ground Cumin

4 tbsp Madras Curry Powder

4 Onions, sliced

8 Garlic Cloves, grated

Ginger, small piece, grated

220g Tin Chopped Tomatoes

3 Dried Red Chillies

5 Curry Leaves

4 Cardamom Pods, split

300ml Chicken Stock

Pinch Sea Salt

Coriander, 3-4 sprigs, roughly chopped

Naan Bread and/or Basmati Rice, to serve

 

Method:

1.Mix yogurt, turmeric, cumin and a pinch of sea salt into a bowl. Coat the lamb shanks in this mixture, and marinate for a few hours, or overnight if possible.

 

2. Preheat the oven to 160C/140C fan/gas 4. Place a large pan on medium heat, add sunflower oil and once hot, brown the lamb shanks for 10 minutes, before removing from the pan and putting aside.

 

3. Fry the onions on the hot pan for 10 minutes until brown, and then add the curry powder, garlic and ginger. Cook for approx 3 minutes.

 

4. Add the lamb shanks to the pan again, and pour in the tomatoes, chillies, curry leaves and cardamom pods. Give these a stir and then pour in the stock. Bring this mixture up to a simmer. Place a lid on the pan and transfer to the oven to cook for 3 hours.

 

5. After 3 hours, remove the lid from the dish/pan and allow the recipe to cook for 1 hour more to reduce the amount of liquid in it. Once finished, allow the dish to sit for 30 minutes to cool down, and serve with basmati rice and/or naan bread.

 

6. Garnish with coriander to taste.

https _prod.static9.net.au___media_Images_Kitchen_2015_11_16_10_18_brevillelambshanks-recipe

This lamb shank madras recipe takes quite a while to cook, but is definitely worth the wait.It is a hearty and wholesome one-pot dish that stays well for a few days, with its rich and tangy flavour enhancing the longer it’s kept.

 

Prep Time: 40 Mins

Cook Time: 4-6 hours, depending on taste

Level: Easy

Serves: 4

 

Ingredients: 

2 tbsp Sunflower Oil

4 Lamb Shanks

4 tbsp Natural Yogurt

1 tbsp Turmeric

1 tbsp ground Cumin

4 tbsp Madras Curry Powder

4 Onions, sliced

8 Garlic Cloves, grated

Ginger, small piece, grated

220g Tin Chopped Tomatoes

3 Dried Red Chillies

5 Curry Leaves

4 Cardamom Pods, split

300ml Chicken Stock

Pinch Sea Salt

Coriander, 3-4 sprigs, roughly chopped

Naan Bread and/or Basmati Rice, to serve

 

Method:

1.Mix yogurt, turmeric, cumin and a pinch of sea salt into a bowl. Coat the lamb shanks in this mixture, and marinate for a few hours, or overnight if possible.

 

2. Preheat the oven to 160C/140C fan/gas 4. Place a large pan on medium heat, add sunflower oil and once hot, brown the lamb shanks for 10 minutes, before removing from the pan and putting aside.

 

3. Fry the onions on the hot pan for 10 minutes until brown, and then add the curry powder, garlic and ginger. Cook for approx 3 minutes.

 

4. Add the lamb shanks to the pan again, and pour in the tomatoes, chillies, curry leaves and cardamom pods. Give these a stir and then pour in the stock. Bring this mixture up to a simmer. Place a lid on the pan and transfer to the oven to cook for 3 hours.

 

5. After 3 hours, remove the lid from the dish/pan and allow the recipe to cook for 1 hour more to reduce the amount of liquid in it. Once finished, allow the dish to sit for 30 minutes to cool down, and serve with basmati rice and/or naan bread.

 

6. Garnish with coriander to taste.

 

 

Like steak? Like tacos? If the answer is yes we’ve got just the thing for you. To make it better they only take 15 minutes, hence the name. This is worth the 15 minutes, trust us, you will thank us later. This is what you have to do.

 

Prep time: 5 minutes

Cooking time: 10 minutes

Serving: 4

Level: easy

 

Ingredients:

 

1 pound of striploin steak

Tablespoons of chilli powder, garlic powder, paprika, cumin, oregano and rapeseed oil

 

8 6-inch corn tortillas.

Guacamole

Salsa

Salt and ground black pepper

½ head of white cabbage finely shredded

Sour cream

Coriander leaves

Grated cheese

 

How to make:

 

1. Cut the steak into even 2/3 inch strips

2. Place steak into a dish and mix with chilli powder, garlic powder, paprika, cumin, oregano, salt and black pepper and rapeseed oil.

3. Heat up your pan with some oil

4. Place your tortillas in the microwave for 1 minute

5. Pour the ingredients from the dish onto the pan and stir for 2 minutes until the steak is fully cooked

6. Place your tortilla stand on the table and place each tortilla piece in the selected slots. From the pan scoop even amounts of the mixed steak and ingredients into the tortillas

7. Top with some guacamole,salsa, grated cheese and sour cream

 

Now you have a delicious set of tacos stuffed with sizzling succulent ingredients cooled by the mexican toppings layering the top.

Beef Wellington is a preparation of fillet steak coated with pâté and duxelles, which is then wrapped in parma ham, puff pastry and baked. This is a main course beast of a dish that many struggle to finish. Can you? The pastry and meat combination mixed with veg leaves the mouth experiencing a euphoria of so many flavors it can’t decide which is better. Let’s get down to how you can have this at home, here’s what you have to do.

Beef Wellington celebrates the luxurious and very tender fillet of beef and is one of those ultimate blowout dishes that hits the right spot several times in one meal”.- Jamie Oliver on the dish.

 

Prep time: 1 hour

Cooking Time: 1 hour

Serving: serves 6

Level: Challenging

 

 

Ingredients:

1kg ground beef fillet

2 egg yolks beaten and mixed with water

2 tablespoons of olive oil

2 chunks of butter(50oz)

500g wild mushrooms

 

8 slices of parma ham

 

5 cloves of garlic

1 sheet of puff pastry(500g)

1 red onion

 

Rosemary

Milk

 

 

How to make:

 

1. Heat oven to 200 degrees gas mark 7

2. Let the beef get to room temperature then drizzle olive oil on top spreading evenly

3. Heat more oil and butter in a pan and add the mushrooms and onions for 5 minutes, leave to cool

4. Season the beef and brown it on all sides in a pan for approx.4 minutes then leave aside to cool

5. Remove the mushroom duxelle from the pain and leave to cool

6.  Overlay two pieces of cling film over a large chopping board and add the slices of Parma ham overlapping each other

7. Spread the duxelles evenly over the ham and place the fillet down

8. Place in the fridge for 20 minutes

9. Roll out your pastry and brush the sides and top and bottom with the beaten eggs yolks

10. Remove the fillet from the foil and place in the pastry carefully wrapping the pastry around the fillet and seal rim with a fork

11. Glaze over again with egg yoke all over the pastry

12. Place in the oven for 40 minutes

 

Jamie Oliver- “When you’ve made this once, you’ll get a sense of how you can perfect it in your oven and make it work for parties and special occasions; once prepared it’s super-easy to cook and serve”. Now you have an exquisite feast for the house with this stunning dish. Enjoy!

A traditional old favourite dish, Chicken Noodle Soup has been a staple in restaurants and homes alike for years. Its simplicity makes it one of the most common made soups and today you are going to learn how to make the most amazing flavor-bursting chicken noodle soup to enjoy in the comfort of your own home.

 

Prep Time: 10 minutes

Cooking Time: 30 minutes

Serving: Serves 2

Level: Easy

 

Ingredients:

900ml chicken or vegetable stock

2 shredded spring onions

2 carrots

2 celery

2 mushrooms

Herbs

50g of noodles

1 boneless skinless chicken breast

Chopped ginger and garlic cloves

Soy Sauce

 

How to make:

 

1.Pour the chicken/vegetable stick into a pot along with the chicken breast, ginger and garlic cloves and cover with water and turn to a hot boil.

2. Add the chopped carrots, celery, mushrooms and shredded onions, cut to your liking into the pot

3. When at boiling point, turn heat down to simmer point and remove the chicken.

4. Shred the chicken until it is fully shredded into pieces.

5. Strain the rest in the pot and return to pot once done

6. Add the shredded chicken and noodles and let simmer for 3-4 minutes.

7. Sprinkle some herbs while simmering

8. Strain one more time.

9. Split between two bowls and drizzle some soy sauce for some added flavor.

 

A simplistic, yet delightful dish that is perfect any time of the day to cook. You won’t want any other soup after this!

The BBQ pulled pork burger is an American classic. Gordon Ramsay describes it as his favourite easy party food dinner.

Picture it, the tender slow cooked roast, stripped apart from the pork shoulder, sizzling underneath the rich hot bbq sauce on the most perfectly toasted soft brioche bun, with the slightest bit of butter melting into each end. Topped with a handful of chilled slaw to add a delightful crunch and leave your mouth screaming for more. Are you ready to make this? Let’s get started.

Making anything perfect is never easy. But that’s what we’re here for. To help you make the most exquisite, mouthwatering, delicious BBQ Pulled Pork burger you’ve ever had. Here’s what you need to know.

Making pulled pork is a slow process as it is a slow cook meat.

 

 

Prep: 10 minutes

Cooking Time: approx. 3 hours and 30 mins.

Oven Temperature: 300 degrees celsius.

Serving: serves 8 people

 

Now let’s get started with what you’ll need with the ingredients.

 

Ingredients:

Shoulder of boneless pork of 1.8kg

Tablespoon of olive oil, brown sugar, salt+pepper and onion salt

Tablespoon of garlic powder, mustard, paprika and chilli powder

2 cups of Bbq sauce

12 Brioche burger buns

 

Method:

 

1.Preheat Heat oven to 300•C

2. Trim excess fat off the pork and cut into large pieces

3. In a bowl, combine salt, pepper, chili powder, garlic powder,onion powder brown sugar and mustard.

4. Mix the pulled pork (whole) in the bowl with the ingredients

5. Place pork in an oven friendly dish

6. Drizzle the oil over the pork before placing in oven

7. Remove pork after 3 hours 20 mins

8. Let the pork rest as you prepare the bbq sauce in a pan, 1 or 2 cup fills will do.

9. Shred the pork and mix it with the bbq sauce then place it on your toasted brioche buns adding slaw if you wish

 

And there you have it, the perfect BBQ Pulled Pork burger, as succulent as you had imagined, don’t eat it all yourself !

This lamb shank madras recipe takes quite a while to cook, but is definitely worth the wait.It is a hearty and wholesome one-pot dish that stays well for a few days, with its rich and tangy flavour enhancing the longer it’s kept.

 

Prep Time: 40 Mins

Cook Time: 4-6 hours, depending on taste

Level: Easy

Serves: 4

 

Ingredients: 

2 tbsp Sunflower Oil

4 Lamb Shanks

4 tbsp Natural Yogurt

1 tbsp Turmeric

1 tbsp ground Cumin

4 tbsp Madras Curry Powder

4 Onions, sliced

8 Garlic Cloves, grated

Ginger, small piece, grated

220g Tin Chopped Tomatoes

3 Dried Red Chillies

5 Curry Leaves

4 Cardamom Pods, split

300ml Chicken Stock

Pinch Sea Salt

Coriander, 3-4 sprigs, roughly chopped

Naan Bread and/or Basmati Rice, to serve

 

Method:

1.Mix yogurt, turmeric, cumin and a pinch of sea salt into a bowl. Coat the lamb shanks in this mixture, and marinate for a few hours, or overnight if possible.

 

2. Preheat the oven to 160C/140C fan/gas 4. Place a large pan on medium heat, add sunflower oil and once hot, brown the lamb shanks for 10 minutes, before removing from the pan and putting aside.

 

3. Fry the onions on the hot pan for 10 minutes until brown, and then add the curry powder, garlic and ginger. Cook for approx 3 minutes.

 

4. Add the lamb shanks to the pan again, and pour in the tomatoes, chillies, curry leaves and cardamom pods. Give these a stir and then pour in the stock. Bring this mixture up to a simmer. Place a lid on the pan and transfer to the oven to cook for 3 hours.

 

5. After 3 hours, remove the lid from the dish/pan and allow the recipe to cook for 1 hour more to reduce the amount of liquid in it. Once finished, allow the dish to sit for 30 minutes to cool down, and serve with basmati rice and/or naan bread.

 

6. Garnish with coriander to taste.

 

These mini pastry rolls are the perfect lunchbox filler or as a snack for when you’re on the go. They are also a no-fuss party classic, and simple to make. An all-round winner!

 

Prep Time: 30 Mins

Cook Time: 25 Mins

Level: Easy

Makes: 25-30 Rolls

 

Ingredients:

For the Pastry:

225g Plain Flour

175g Frozen Butter

Pinch of Salt

150ml Water

 

For the Filling:

10 Streaky Bacon Rashers, finely chopped

12-16 Sun Dried Tomatoes

100g Feta, crumbled

1 Egg, beaten

2 Basil Leaves, finely chopped

 

Method:

For the Pastry

1.Sift the flour and a pinch of salt into a large mixing bowl. Grate the frozen butter into the bowl and stir gently until all of the butter is coated in flour.

 

2.  Add 150ml water to the mixture and stir until a soft dough forms. Knead this dough and bring it together into a ball shape with your hands. After this, wrap in cling film and leave to chill in the fridge for 30 minutes.

 

For the Rolls

1. Preheat the oven to 200C/180C fan/gas 6. Flour a flat surface, and roll out half the dough with a rolling pin. Near the edge of the pastry, scatter half the bacon, sun dried tomatoes and feta evenly. Garnish the toppings with a pinch of basil.

 

2. Brush the other edge of the dough with egg and fold it over to cover the filling. Seal all sides of the dough together by pressing down on it with a fork. Once sealed, use a sharp knife to cut the dough into 3cm-long rolls, and cut a small V shape into the top of the rolls to allow heat to circulate.

 

3. Repeat step 2 with the other half of the ingredients.

 

4. Place the pastry rolls on a shallow tray lined with baking paper, and brush with egg to make them turn crispy on the outside. Bake for 15-20 minutes until golden brown.

Beef Stroganoff is a rich and creamy dish that is gloriously filling on a cold winter’s evening. This recipe pairs the stroganoff with pasta rather than rice for a starchy, filling twist on a classic dish.

 

Prep Time: 10 mins

Cook Time: 20 mins

Level: Easy

Serves: 4

 

Ingredients:

400g Beef Rump Steak

1 tbsp Butter

1 tbsp Olive Oil

300g Mushrooms

400g Pappardelle Pasta

1 onion, finely chopped

3 Shallots

1 tsp of paprika

1 tbsp Dijon Mustard

300ml Beef Stock

3 tbsp Crème Fraîche

3 tbsp Milk

10g Parsley, Rough Chopped

 

Method: 

1.Place a large pan over medium heat and add olive oil. Once the pan is hot, add the garlic and mushrooms and stir. Add the onion and fry for 8-10 minutes.

 

2. While this is cooking, chop the beef into small strips of approx 1cm in thickness. Rub paprika onto the meat and season with salt and pepper.

 

3. Take the onion, garlic and mushrooms off the pan and place them aside. Add butter to the pan and once it has melted, add the chopped beef.

 

4. Fry the beef for 8-10 minutes, and then add the previously fried mushrooms, onions and garlic to the pan.

 

5. Add shallots and fry for one minute before pouring in the flour and beef stock. Bring everything to the boil, before reducing the heat and allowing the mixture  to simmer for 5 minutes until thickened. Once thickened, stir in the dijon mustard, milk and crème fraîche, and season to taste with salt and pepper. Leave to simmer for 5-8 minutes.

 

6. While the stroganoff is cooking, prepare the pappardelle pasta in a large pot of boiling salted water.

 

7. When the pasta is finished cooking, drain it and serve in a bowl topped with beef stroganoff. Garnigh to taste with chopped parsley.