Tag: lamb

#HungryHighlander #Lamb #Kofta #Flatbreads Lamb Kofta Flatbreads

Lamb Kofta Flatbreads

#HungryHighlander #Lamb #Kofta #Flatbreads This is my version of a quick and easy Jamie Oliver recipe from his “Five” series.  This is a dead easy recipe to make and was more delicious than I thought it would be, ideal for a quick and easy midweek supper.    

Level of difficulty – Not too tricky

Ingredients:

250 g minced lamb

2 teaspoons harissa paste, plus extra to serve (we used Asda’s own brand)

250 g red cabbage

2 seeded wholemeal tortillas, or flatbreads

100 g Feta Cheese (we used Lidl’s own brand)

Red Wine Vinegar

Salt and Pepper

Method

Shred the red cabbage as finely as you can. Sprinkle with a pinch of sea salt and black pepper, drizzle with 2 tablespoons of red wine vinegar, then scrunch together to quickly pickle it, set aside in a bowl until time for serving.

Crumble or cut your feta into small pieces and set aside.

Scrunch the minced lamb and harissa in your clean hands until well mixed.

Divide the lamb and harissa mixture into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook.

Put a griddle pan on a high heat.

Griddle for 4 to 5 minutes on each side, or until sizzling and golden. Warm your tortillas or flatbreads, sprinkle over the cabbage, sprinkle over the feta cheese, add the koftas, drizzle with a little extra harissa, and tuck in.

Preparation Time – 10 minutes

Cooking Time – 10 minutes

Nutritional Information

All Nutritional Information is estimated:

451 calories

Fat – 20g

Saturated Fat – 8.9g

Sugars 6.4g

Fibre – 9g

Protein – 32.4g

Salt – 1.3g Carbs 32.7g  

#HungryHighlander #Moroccan #Mediterranean #Lamb #Tagine Lamb Tagine with Dates, Almonds and Pistachios

Lamb Tagine with Dates, Almonds and Pistachios

#HungryHighlander #Mediterranean #Lamb #Tagine #Dates This is my version of a delicious recipe from the “Food For Thought” Food Blog.  This is an easy recipe to make with a few moving parts but nothing too complicated.    

Level of difficulty – Not Too Tricky

Ingredients:

2-3 tablespoons olive oil plus a pat of butter
1 large yellow onion finely chopped
1-2 teaspoons ground turmeric
1 teaspoon ground ginger

Thumb sized piece of ginger finely chopped
2 teaspoons ground cinnamon
1 kg (2 ¼ lb) lean lamb, from the shoulder, neck or leg, cut into bite-size pieces
225g (8 oz) moist, ready to eat, pitted dates
1 tablespoon honey
salt and freshly ground pepper
1 tablespoon olive oil
a pat of butter
2-3 tablespoons blanched almonds
2 tablespoons shelled pistachios
a small bunch of flatleaf parsley, finely chopped Lamb Stock Cube

Method

Pre-heat the oven to 180ºC (356ºF), heat the oil and butter large frying pan.  Stir in the onions and fresh ginger and sauté until golden brown. Stir in the turmeric, dried ginger and cinnamon. Toss in the meat, making sure it is coated in the spice mixture allow to cook for about 7 minutes or so until the meat is browned.  Pour in enough lamb stock to almost cover the meat and bring it to the boil. Transfer everything into a tagine, place the lid on and transfer the tagine to the pre-heated oven, and leave for 1 ½ hours.

Add the dates and stir in the honey. Cover with the lid again and put back into the oven for a further 30 minutes. Season with salt and lots of black pepper.

Heat the olive oil with the butter in a small pan. Stir in the almonds and pistachios and cook until they begin to turn golden brown. Scatter the nuts over the lamb and dates and sprinkle with the flatleaf parsley. Serve with Bulgar Wheat & Chickpea Pilaf or if you prefer buttery couscous.

Lamb Tagine with Dates, Almonds and Pistachios and Bulgar Wheat with Chickpeas Pilaf

Preparation Time – 20 minutes

Cooking Time – 2 hours