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Recipe for family meals :

Lamb and Spinach Bhaji
 

Working at the BBC Good Food Show last November gave me very little opportunity to actually see much of the show. However, one interesting item I did get given was a CD-Rom of recipes, promoting New Zealand Lamb. There are some first class recipes - hopefully they will not mind me publishing a few!

How to introduce New Zealand Lamb? That is probably best left to the New Zealanders themselves:

New Zealand Lamb . . . pure and simple

Give your next meal an international flavor with New Zealand Lamb. Our natural grazing lands, combined with a long and proud history of providing the world with the finest quality food products means that our lamb is always tasty, tender and delicious. New Zealand Lamb has a succulent flavor.

If you would like more information or to find cooking techniques for lamb or recipes why not visit the Meat New Zealand web site <click here>

Ingredients

500g / 1lb New Zealand Lamb neck fillet or leg meat, cut into thin strips
6 small cloves garlic
2.5cm / 1in ginger, cut into matchsticks
1 medium onion, sliced
5ml / 1 tsp cumin seeds
5ml / 1 tsp coriander seeds
5ml / 1 tsp caraway seeds
225g / 8oz ripe tomatoes, quartered
100g / 4oz cup mushrooms, quartered
100g / 4oz fresh spinach, prepared and roughly shredded
5ml / 1 tbsp. garam masala

Method
  • Heat a wok or large frying pan. Mix the lamb with whole unpeeled garlic gloves, ginger, onion, cumin, coriander and caraway seeds.
  • Add this mixture to the pan and fry with no oil until the meat is sealed and starting to brown.
  • Add the tomatoes and mushrooms. Cook for another 5 minutes stirring occasionally.
  • Finally, mix in the spinach and sautée for 2 minutes until the spinach is just cooked.
  • Sprinkle the garam masala on top and serve with naan bread.

Hints and Tips:

  • Rather than buy all the different spices use an extra 15ml/1 tbsp garam masala to cook with the lamb.
  • Frozen leaf spinach can be used when fresh is not available. Thaw and drain it well before adding to the lamb.

Serves 4

© Meat New Zealand 2001

 
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