Recently in Lamb Category

Stats
Serves: 4
Prep Time: 15 mins
Cook Time: 45 mins - 1 hour

Ingredients
400g Lamb mince
1 large red onion
2 red chillis
2 cloves of garlic
3 tsp cumin powder
2 400g can chopped tomatos
1 tsp tomato puree
1 beef Oxo stock cube
1tsp worcestershire sauce
1 tbsp olive oil

Method

1. Peel and chop the onion so that it's approx 0.5cm square pieces (i.e. not too big, not too small), and set to one side.
   
2. De-seed and chop the chillis (add half of the seeds back after chopping), and set to one side.
3. Chop the garlic, and set to one side.
4. Heat the olive oil in a wok or wide bottomed saucepan on a low to medium heat until it sizzles gently when a piece of onion is dropped in.
5. When up to temperature, add the onion, chopped garlic and half of the chopped chillis and cook until the onion is softened.
6. Add the lamb mince (by breaking it up and adding it in pieces) and cook, stiring regularly until the lamb is browning and has given off a large amount of fat.
7. Remove from the heat and drain the fat off.
8. Return to the heat, crush the stock cube over the mince and mix in, before adding the chopped tomatos and tomato puree
9. Turn the heat up to medium, so it's slightly bubbling, add the cumin powder and worcestershire sauce and then stir to mix it all in.
10. Season with salt and pepper.
11. Taste the chilli to determine how hot it is. Continue adding the remaining chopped chilli, stirring and allowing to simmer for 5 minutes before tasting again, until you've reached the heat that you want (Remember, the heat will come out through the cooking time and/or reheating, so always make it slightly milder than you want - you can always add more chilli prior to serving).
12. Allow to simmer for 30 minutes, stirring every 5 to 10 minutes, until it has thickened.
13. When it's reached the correct thickness, perform a final taste test and add more chilli if needed, then serve.
    

Notes
Best served with home made garlic bread and lots of cheddar cheese.

Stolen unashamedly from a copy of Men's Health for fear I'll loose the magazine and not be able to make it again, this recipe is amazingly tasty and well worth the waiting time!

Stats
Serves: 6
Prep Time: 15 mins
Cooking Time: 3 hours

Ingredients
3 tbsp olive oil
6 lamb shanks, trimmed
3 carrots, sliced
3 sticks celery, sliced
2 garlic cloves, crushed
2 x 400g cans chopped tomatoes
150ml balsamic vinegar
2 bay leaves
2x410g cans cannellini beans (butter beans are better though!) drained and rinsed

Method

1. Preheat oven to 170c/gas mark 3. Heat the oil in your pot. Add the lamb shanks in batches and brown all over. Remove from the pan and set aside.


2. Put onion, carrots, celery and garlic in the pot. Add lamb, tomatoes and vinegar, and stir. Season with salt and pepper and add the bay leaves. Boil, cover and cook on hob for 5 minutes, then in the oven for 1.5 to 2 hours.


3. Remove the dish from the oven and add the beans. Cover and put back in the oven for a further 30 minutes, then serve.