Recipes for Lamb

Didn't want to put this on the chicken thread.

Five Spice Lamb Casserole (Glynn Christians's recipe, grandson of Fletcher Christian)

2lb cubed lamb
1/2 lb onions
2 tblespns butter
" olive oil (sorry Jane, love my olive oil)
1 lb tinned plum tomatoes
2tsp cumin
2tsp ground coriander
1 tsp sweet paprika
1 tsp ground cinnamon
1/2 tspn cayenne pepper
handful of sultantas
handful of toasted almonds
1/2 pint plain yoghurt
fresh coriander to serve

Lightly brown the lamb in the butter and oil , lift out with slotted spoon and put to one side. And the sliced onions to the oil and butter and cook until soft, stir in the spices, cook until the aroma starts but do not burn. Add the lamb back, pour in the tomatoes and squash them, or use chopped tinned tomatoes. Cook on low heat on hob for hour and half, or put in oven on mediium. When lamb is soft and sauce reduced and thick add a handful of sultanas, you might have to skim some fat off, but don't try and cook it with less fat is looses flavour. At the last minute stir in the toasted almonds. Serve with rice with a good dollop of yoghurt on top and chopped coriander.

Sounds nice - almost like a Tagine?

Would,leave out the cinnamon and the chopped fresh coriander as I dislike both - could I use parsley instead? As its only garnish?

You could have parsley easily, but you can't leave out the cinnamon. You don't taste it as cinnamon, the taste of the spices all mix together, but without it the taste changed. Cinnamon is the sweet spice that balances it.

risingsun wrote:You could have parsley easily, but you can't leave out the cinnamon.  You don't taste it as cinnamon, the taste of the spices all mix together, but without it the taste changed.  Cinnamon is the sweet spice that balances it.

That's why I use groind coriander in tagine as that's sweet as is turneric.

I'll put in the cinnamon but leave the fresh coriander.

Soinds like a nice warming dish!

It is, one of my favourites.

yum. want lamb now.