Lamb and vegetable stew

 

Recipe can be made a day ahead, serves 6

Ingredients:
1kg diced lamb forequarter
1/2 teaspoon seasoned pepper
1/2 cup (75g) plain flour
1/4 cup (60ml) vegetable oil
20g butter
1 medium (350g) leek, sliced
11/2 cups (375ml) beef stock
2 medium (2409) carrots, sliced
1 medium (2009) parsnip, sliced
2 celery sticks, thinly sliced

Method:
Toss lamb in combined pepper and Hour, shake away excess flour. Heat 2 tablespoons of the oil and butter in large heavy—based pan, add lamb in batches, Cook, stirring until well browned; drain on absorbent paper.
Heat remaining oil in same pan, add leek, cook, stirring, until soft. Return lamb to pan with stock, simmer, uncovered, about 10 minutes or until thickened slightly; stir in carrots, parsnip and celery.  Cook for at least 1 hour or until lamb is tender.

Dry Potato Curry (Sukhe Alu)

Serves 3 – 4 or 6 as an accompaniment

Ingredients:
Potatoes 400gm
Oil 1 ½ tablespoons
Panch Phora 1 teaspoon
Onion, finely chopped 1 medium
Chopped fresh mint or coriander 2 tablespoon
Salt 1 ½ teaspoons (optional)
Chilli powder (optional) ½ teaspoon
Hot water 50ml
Garam masala 1 teaspoon
Lemon juice 1 tablespoon

Method:
Peel potatoes, cut into halves and quarters or if very large, into cubes.  Heat oil in a saucepan and sprinkle in the Panch Phora.  When the seeds start to brown, add onion and fry gently for a few minutes.  Add chopped mint, turmeric and add salt and chilli powder (if required).  Add potato, stir well and sprinkle with hot water.  Cover saucepan tightly and cook over a very low heat for 20 minutes, shaking pan occasionally to prevent potatoes from sticking.  Sprinkle with Garam Masala and lemon juice, replace lid and cook for a further 10 minutes.