The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Goldcraig on January 18, 2012, 09:36:25 am
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This is in the crock pot just now...so confident, I'm posting early.....
1 Kilo Lamb Shoulder
2 x onions, 1 chilli, 1 thumb ginger, 3 cloves garlic, 3 cloves, cinnamon, allspice, fenugreek, smoked parika, coriander seeds, mustard seeds, fennel seeds (dry spices should be half teaspoon each) 1 x can (or fresh)chopped tomates, 2 x chopped bell peppers (optional), ground sumac (half teaspoon)....salt to taste
Toast spices and seed and grind in pestle and mortar, mix into diced lamb, leave for 30 mins.
Blitz in a food processor, onions, chilli, garlic and ginger to a paste....
In a hot pan, seal off lamb until browned all over, make sure to only do little amonts at a time to ensure it doesnt "boil"
Once all lamb is sealed off, deglaze the pan with the paste and cook for 3 minutes, add chopped tomatoes....mix all ingredients and place in a slow cooker. Do not add any water as there will be more than enough liquid released from the ingredients. Cook until tender, stirring as required. Add salt to taste, but not until the end of the cooking ;)
Serve with basmati rice pilau, or cous couse....flat breads and yoghurt if that floats your boat.....
Hope you try this one, it's fandabbydozy....
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Sounds yummy. I have lots of lamb shoulders in the freezer. I assume I can cook using a whole one then just take the meat off the bone prior to serving.
It's great to get new recipes, thanks. BTW - am I being stupid, what's sumac?
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Cinderhills.
I don't think you are being stupid. I was just about to ask what sumac is myself. Or maybe itsw both of us who are stupid ;D ;D
Sally
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I presume you could use a tagine for this?
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sumac adds a sour note, you could substitute with tamarind.
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Sumac is a shrub, and adds a fresh lemony taste. Cooking on the bone will give added flavour from the bone, will take longer obviously, tagines work as well.....wish I could fast forward a few hours, so that mine is ready..
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Great, thanks both.
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Mine was great..had to make it a little sweeter as it was rather tart. Served with basmati rice cooked with onions, peppers, and stock....