I love cooking with lamb, it’s such a flavoursome meat and as there are so many cuts it’s extremely versatile – you can create some really imaginative dishes.
I recently went to taste some lovely lamb creations at Cyrus Todiwala’s Spice Namaste restaurant which is only a short walk from the magnificent Tower of London. Celebrity chef Cyrus talks with passion about the lamb he cooks with and when you taste his food, you can feel the love.
So I thought I had to share the recipes with you – they are simple to make and will be a great addition to your weekly menu. Enjoy
Blue cheese stuffed lamb burger
Makes 6 burgers
675g lamb mince
1 finely chopped medium onion
2-3 cloves minced garlic
1 x 2inch piece minced fresh ginger
1 slender type minced green chilli (seeds included)
1 tbsp ground cumin powder
1½ tbsp ground coriander powder
2 tbsp tomato purée
3 heaped tbsp finely chopped fresh coriander
1 tsp Garam Masala powder
1-2 tsp salt
1 tsp crushed black pepper
For the stuffing
150g blue cheese, crumbled
2 finely chopped green chillies
1 tbsp finely chopped fresh coriander
2 finely chopped cloves of garlic
Rolls or bread, to serve
In a large bowl gently mix all the burger ingredients together. Divide into 6 evenly–sized burgers.
In a small bowl blend the stuffing ingredients together and shape into equal-sized balls to stuff the burgers.
Make an indentation in the centre of each burger with your thumb and fill with a ball of the cheese. Make sure the cheese is completely encased when you form the burger.
Cook on a prepared grill or barbecue for 6-8 minutes on each side or until any meat juices run clear.
Serve with your favourite bread or rolls with some sliced tomatoes, onion and lettuce and some relish.
Lamb in chilli, garlic and cinnamon
675g lamb leg, shoulder or neck fillet, cut into 1 inch/2.5cm cubes
5-6 whole red chillies, broken into pieces
1tbsp coriander seeds
1tsp cumin seeds
1 x 2-3inch piece cinnamon stick or cassia bark, broken into pieces
1 x 3inch piece ginger, finely crushed
6 garlic cloves, finely crushed
½tsp ground black pepper
2-3tbsp sunflower or rapeseed oil
1tsp salt, to taste
Freshly chopped coriander, to garnish
In a small pan dry roast the spices for a few minutes until they give off a great aroma and become crisp. They will change colour but do not allow to burn. Cool and crush to as near a powder as you can get.
Transfer the spices to a blender or liquidiser with the ginger, garlic and oil then blend to form a smooth paste. You may need to add 1-2tbsp cold water too.
Spoon into a large bowl, add the lamb and coat in the masala, transfer to a sealable container and chill in the fridge for a few hours.
Either thread the cubes onto small kebab skewers (if using wooden ones soak in warm water for 20 minutes) and cook under a preheated grill or prepared barbecue for 6-8 minutes on each side Garnish with coriander and serve with a cooling raita.
More great lamb ideas coming soon to www.tastyeasylamb.co.uk