Moroccan Lamb - Steve Brown

PREPARATION 1 HOUR
COOKING 1½ HOURS.

Serves 8

Ingredients:
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. ground ginger
1.5kg/ 3lb 5oz boneless shoulder of lamb, cut into chunky strips
2 tbsp. olive oil
1 large onion. Finely chopped.
4 garlic cloves, thinly sliced
200g/ 8oz ready-to-eat dried apricots, halved
200g/ 8oz stoned ready-to-eat prunes, halved
700ml/ 1¼ pints hot lamb stock
6 tomatoes, roughly chopped
Grated rind and juice of 1 lemon
4 tbsp. roughly chopped fresh coriander
1-2 tsp. harissa (see tip)
Salt and black pepper

FOR THE SAFFRON RICE
½ tsp. saffron strands
Knob of butter/ or 2 tbsp. olive oil
1 onion, thinly sliced
2 garlic cloves, halved lengthways
450g/1 lb. basmati rice
1 bayleaf
1 cinnamon stick, halved

Method:
1. Preheat the oven to 180C (fan oven 170C) Gas 4. Mix the spices with salt and pepper, then rub them into the lamb. Heat the oil in a large flameproof casserole and cook the lamb for 2-3 minutes, stirring, until beginning to brown.
2. Stir in the onion and garlic and cook for 1-2 minutes until just starting to soften. Stir in the apricots, prunes, hot stock and tomatoes; bring to the boil. Cover and transfer to the oven for 1½ - 2 hours until the meat is tender.
3. Cooking the rice: in a large pan, bring 850ml/ 1½ pints lightly salted water to the boil. Add the saffron, remove from the heat, cover and infuse for 1 hour. In another large pan, melt the butter and fry the onion for 10 minutes until softened and browned. Add the garlic and rice and cook, stirring, for 30 seconds. Stir in the saffron water, bay leaf and cinnamon, bring to the boil, and then simmer for 12-15 minutes.
4. Stir the lemon rind, juice and coriander into the lamb; season if necessary; Spoon the rice on to plates (pick out the cinnamon and bay leaf), then spoon over the lamb and top with a little harissa.

Harissa is a pungent chilli-based condiment from Morocco and Tunisia. You'll find it in specialist stores and larger supermarkets. To make your own blend six seeded fresh red chillies and four garlic cloves in a pestle and mortar or mini food processor. "Then you just stir in two to three tablespoons of olive oil (exactly how much really depends on the size of your chillies, but you need just enough to make a paste). Finally, add two teaspoons of white wine vinegar, two teaspoons of ground coriander and salt aid pepper to taste."

Anglo Indian Lamb Fry - Mike Gorman

Ingredients:
Paste:
4 tsp ground coriander
2 tsp ground cumin
1 tsp tumeric
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp black pepper
1-2 tbs vinegar
For the fry:
500g cubed lamb (shoulder or leg)
2 pints water
1 tbs groundnut, sunflower or vegetable oil (not olive oil)
1tsp black mustard seeds
4 cardamon seeds
2 pieces cassia bark or cinnamon (about 1 inch long each)
5-6 cloves
8-10 curry leaves
2 medium onions
4-5 garlic cloves
1 piece of ginger (1-2 inches)
2 green chillies (or more if required)
1-2 tsp salt (to taste)
some chopped fresh green coriander
1/2 lime (optional)

Method:
First place the lamb in a pan with the water, bring to the boil and simmer for 1/2 hour on low.

Meanwhile, chop the onions, garlic, ginger and green chillies.

Then, place the spices for the paste in a large bowl, and blend with the vinegar until a smooth paste is achieved (using more or less vinegar as necessary).

When the lamb has simmered for 1/2 hour, remove from the pan with a slotted spoon (reserving the water) and place in the spice paste.
Mix well.

(You can do all this in advance, since the longer the lamb sits in the paste the better, but it'll still be nice if cooked straight away.)

When you are ready, heat the oil in a pan until hot.
Add the whole spices (mustard seeds, cardamon, cinnamon, cloves) and the curry leaves.
The pan will splutter and spit.
When the curry leaves are slightly brown (probably 1/2 minute) add the onions, garlic, ginger and green chillies.
Fry until the onion is soft, brown and translucent.
Add the Lamb to the pan with and remaining spice paste from the bowl.
Fry until the lamb is brown.
Add the salt.
Add 1-2 ladles of the water that the lamb was boiled in and simmer gently (open not covered), until all the water has evaporated.
(You can add more of the water if you require the lamb to be tenderer and simmer again until dry.)
Before serving, add the green coriander and lime juice if required.
Serve with rice or chappatis

Kerala Lamb - Julian Crampton

Ingredients:
For paste:
3 tblsp coriander seeds
1 tblsp fennel seeds
1tsp cumin seeds
1 tsp black peppercorns
1 tsp cloves
2 inch cinnamon stick
6 green cardamoms
4 whole dried red chilies (deseeded if required)
6 cloves of garlic
2-inch piece ginger
1tsp turmeric

For curry:
2 lbs lamb cubed (neck or shoulder).
1 tsp mustard seeds.
20 Curry leaves.
2 onions sliced (not chopped).
1 tsp salt .
2 green chilies sliced.
1/2 bunch fresh coriander leaves.
3 tblsp coconut milk.

Method:
Heat a frying pan dry (no oil).
Dry Roast seeds and chilies in dry pan for few seconds.
Grind in pestle and mortar.
Soften ginger in hot oil, then add garlic and turmeric.
Add this to ground spices to make paste with a little water if required.

Heat 2 tblsps oil in a large pan.
Fry mustard seeds for a few seconds in hot oil until they start to pop.
Add curry leaves then onions and fry until brown.
Add paste and fry for 2 mins.
Add lamb fry for 5 mins.
Add enough water to just submerge the lamb.
Cover pan and simmer, for 2 hrs.
Remove lid to reduce liquid for 15 mins or until consistency thickens.
Add sliced green chili, fresh coriander and coconut milk.

Serve with chapattis or plain rice.