lamb

Spiced Lamb and Dill Yogurt Pasta recipe | Epicurious.com

kefir (cultured milk) or plain whole-milk yogurt

(lightly packed) dill fronds with tender stems (about 1 large bunch), divided

garlic cloves, divided

unsalted butter

pine nuts almonds

currants

kosher salt,

Tbsp. cumin

1½ tsp. black pepper

lb. ground lamb

lb. orecchiette or other short pasta

lemon

Kefi Lamb Gyro recipe | Epicurious.com

2 1/4 inch thick slices Spanish or sweet onion

olive oil

Kosher salt and black pepper

well-marbled, lamb

pork

Dijon mustard

garlic

coriander

espelette pepper chile powder

herbs,

scallion,

eggs,

Greek Salad,

Tzatziki,

pitas,

Everything you love about Shepherd's Pie, but this quick and easy version is made in the pressure cooker! Pressure cook the potatoes on top of the filling, then mash, assemble the casserole and serve. So easy!

Pressure Cooker Shepherd&#8217;s Pie + First Look at The Ultimate Instant Pot Cookbook!

avocado oil oil

yellow onion, diced

celery stalk, diced

carrot,

garlic clove,

salt

thyme

black pepper

Worcestershire sauce

tomato paste

vegetable broth

peas

russet potatoes, peeled (about 2 1/2 pounds)

milk

"Both ground meat and potatoes are fast-cooking ingredients as it is, and my pressure cooker cannot go in the dishwasher afterwards, so actually this way it's more time consuming"

Brown the meat: Select the Sauté setting on the Instant Pot and heat the avocado oil. Add the lamb and sauté, breaking it up with a wooden spoon or spatula, for about 7 minutes, until cooked through and no traces of pink remain.
Set a colander in a bowl. Wearing heat-resistant mitts, lift out the inner pot and pour the lamb into the colander, letting it drain. Return the inner pot to the Instant Pot housing. (Note from Emma: I just scooped out the meat with a slotted spoon and then poured off all but a tablespoon of fat, which I used for sauteing the vegetables.)

Cook the vegetables and stir in the meat: Add the onion, celery, carrot, garlic, and 1/2 teaspoon of the salt to the pot and sauté for about 4 minutes, until the onion is translucent. (Note from Emma: As the onions release moisture, use that to scrape up any browned bits from the bottom of the pan. More flavor!)
Stir in the thyme, pepper, Worcestershire, and tomato paste. Return the lamb to the pot, then add the vegetable broth and peas.

Add the potatoes: Place a tall steam rack in the pot, making sure all of its legs are resting firmly on the bot­tom. Place the potatoes in a single layer on the rack.

Pressure cook the filling and the potatoes together: Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual program and set the cooking time for 15 minutes at high pressure. (The pot will take about 15 minutes to come up to pres­sure before the cooking program begins.)

Vent the pressure: When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting.

Mash the potatoes: Using tongs, transfer the potatoes to a bowl. Add the milk and remaining 3/4 teaspoon salt, then use a potato masher to mash the potatoes until smooth. (Note from Emma: If the filling seems a little liquidy at this point, put the Instant Pot on the Sauté function and let it simmer while you mash the potatoes.)
Wearing heat-resistant mitts, remove the steam rack from the pot. Stir 1/2 cup of the mashed potatoes into the lamb mixture in the pot. (Note from Emma: Taste both the mashed potatoes and the filling at this point, and add more salt if needed.)

Assemble the casserole: Transfer the lamb mixture to a broiler-safe 8-inch square baking dish, dollop the mashed potatoes on top, and spread them out with a fork, creating a surface texture.
Note: If you like, instead of assembling and broiling the pie, you can simply serve the lamb mixture with the mashed potatoes on the side.

Broil the casserole: Broil the shepherd’s pie in a toaster oven (or a conventional oven) for about 5 minutes, checking often, until the potatoes are lightly browned.

Serve: Spoon the shepherd’s pie onto plates and serve immediately.
Note from Emma: Leftovers will keep for about a week in the fridge and can be warmed in a low oven or in the microwave.

"The whole family enjoyed it! Great way to use the IP on a hot day when we didn't want to heat up the kitchen.  We aren't thyme fans, so I subbed poultry seasoning."

"Don’t hesitate - it’s not as complicated as it looks.  I used Yukon golds and made a few other minor tweaks but followed about 95%.  Super yum."

"Worked well - was surprised how easy the potato part was. I used heavy cream instead of whole milk for the potatoes, because that's just what I happened to have around. However, definitely used 3 potatoes instead of 4, and it was still a lot of potato. I'd recommend doubling all ingredients, and then use the 3 potatoes, and assemble in a 9x13 pan. OR, just use recipe as is and just 2 potatoes for the 8x8 dish. Or be sure to use small potatoes rather than what looks \"medium.\" Very tasty recipe, and the most important thing is that my kids liked it!"

"I got nothing but burn warnings (3) and just had to finish it out of the pot. I scraped the pot each time and I added more broth on the 3rd one to deglaze but still, burn."

A tasty twist on a family classic, this Easy Lamb Bolognese can be made with lamb mince or leftover roast lamb for a speedy midweek dinner.

Easy Lamb Bolognese

onions (finely chopped)

carrots

celery (finely chopped)

lamb mince ((or leftover roast lamb))

x 400 grams tins chopped tomatoes

800 ml lamb stock

bay leaves

Salt and pepper

Spaghetti (or any other shape of pasta you prefer)

(or cheddar)

Put the olive oil in a wide, deep saucepan and add the chopped onion, carrots and celery. Cook with the lid on over a gentle heat for about 5 minutes, until softened but not coloured.

Turn the heat up to medium/high and add the mince. Fry for 5-10 minutes until the mince has browned all over and is flecked with darker brown. (If using leftovers, simply add in the leftovers and skip the rest of this step.)

Tip in the chopped tomatoes, stock and bay leaves, plus salt and pepper to taste. Bring to the boil, then turn the heat down low and simmer for 30 minutes.

Serve with spaghetti (or any other shape of pasta you wish) and grated cheese.

A really easy version of a curry house favourite, this Easy Lamb Jalfrezi is bursting with flavour and only requires a few minutes of hands on time – the perfect fakeaway!

Easy Lamb Jalfrezi

onions (sliced)

garlic (grated

cm ginger (grated)

((or

cumin seeds (ground)

coriander seeds (ground)

turmeric

garam masala

lamb leg

tomatoes

Salt and pepper (to taste)

red pepper (sliced)

green pepper (sliced)

coriander (plus extra for garnish (optional))

Pilau rice, cauliflower rice, plain rice

(optional)

Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.

Drizzle about 2 tablespoons of oil into a large ovenproof saucepan or cast iron casserole dish. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.

Add the garlic, ginger, chilli, cumin, coriander, turmeric &amp; garam masala. Stir well and cook for 2 more minutes with the lid off. Add a splash of water if it gets too dry.

Next add in the lamb. Stir well to coat the meat in the onions and spices and then add the tomatoes, plus salt and pepper to taste.

Bring the curry to the boil and then put the lid on and put in your preheated oven for 45 minutes. After 45 minutes add the sliced green and red peppers, stir well and continue cooking in the oven for another 45 minutes (1 hour 30 in total).

Serve with plain boiled rice, pilau rice or Indian spiced cauliflower rice and/or naan breads

With hints of spice, our curry is a great way to liven up your week. Super creamy, nutty and low in calories, this recipe is perfect for a simple family dinner

Creamy lamb, spinach and cashew curry

cashew nuts 50

vegetable oil

yellow mustard seeds 1 tsp

cumin seeds 1 tsp

onion 1 large, halved and sliced

green chillies 2, sliced

ginger finely grated to make 2 tbsp

garlic 2 cloves, crushed

red chilli flakes a good pinch

cumin 1 tsp

coriander 2 tsp

turmeric 2 tsp

lamb leg steaks 500 grams, cubed

coconut milk

chicken stock 200 milliliters

spinach 150 grams, chopped

rice

naan bread

Try our recipe for seasonal roast lamb with a fresh tomato and caper marinade. The marinade goes on while the lamb is resting and mixes with the juices to make a light summery sauce

Summer roast lamb with tomato and caper marinade

leg of lamb 1.5kg, butterflied

tomatoes 3, diced

shallots 2 large or 4 small, finely chopped

capers 1 tbsp, rinsed

parsley a small bunch, chopped

mint a small bunch, chopped

basil a small bunch, chopped

lemon 1, juiced

olive oil 2 tbsp

Toss lamb neck in chipotle chilli, oregano and spices to add a smoky punch to this hearty stew

Mexican-style lamb stew

lamb neck 500 grams,

onion 1, chopped

garlic 4 cloves, crushed

chipotle chilli paste

oregano 1 tsp

cinnamon 1 stick

cloves 3, ground

apple cider vinegar 2 tbsp

chicken stock 300 milliliters

light brown sugar 1 tbsp

roasted red peppers

onion

coriander leaves chopped to serve

lime

When it comes to meat sauces, ragù bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch's great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello, pancetta, gelatin, and fish sauce!) and employing a unique oven-based cooking technique that develops rich browned flavors, all while maintaining the tender, silky texture that the best sauces have. This is the kind of sauce that will leave you and your loved ones weak in the knees.

The Best Slow-Cooked Bolognese Sauce Recipe

(1L) homemade chicken stock

powdered gelatin (4 to 6 packets; 30 to 45 grams),

(28-ounce; 800 grams) can peeled whole tomatoes, preferably San Marzano

(225 grams) finely minced chicken livers

(60 milliliters) extra-virgin olive oil

(450 grams) ground beef chuck (about 20% fat)

pork shoulder (about 20% fat)

(450 lamb shoulder (about 20% fat)

salt and black pepper

(225 grams) finely diced pancetta

onion, finely minced (about 8 ounces; 225 grams)

carrots, finely chopped (about 8 ounces; 225 grams)

celery,

garlic, minced

(about 25 grams) minced fresh sage leaves

(about 50 grams) minced fresh parsley leaves, divided

(475 milliliters) dry white or red wine

(235 milliliters) whole milk

(235 milliliters) heavy cream

Parmesan cheese

(30 milliliters) Vietnamese or Thai fish sauce,

To Serve:

pasta,

Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C). Place stock in a medium bowl or 1-quart liquid measure and sprinkle with gelatin. Set aside. Purée tomatoes in the can using an immersion blender or transfer to the bowl of a countertop blender and purée until smooth. Transfer chicken livers to a cup that just fits head of immersion blender and purée until smooth.

Heat olive oil in a large Dutch oven over high heat until shimmering. Add ground beef, pork, and lamb; season with salt and pepper; and cook, stirring and breaking up with a wooden spoon or potato masher, until no longer pink, about 10 minutes. Remove from heat and stir in puréed chicken livers.

Meanwhile, heat butter and pancetta in a large skillet over medium-high heat and cook, stirring frequently, until fat has mostly rendered but butter and pancetta have not yet started to brown, about 8 minutes. Add onion, carrots, celery, garlic, sage, and half of parsley and cook, stirring and tossing, until vegetables are completely softened but not browned, about 8 minutes. Transfer mixture to Dutch oven with meat mixture.

Return Dutch oven to high heat and cook, stirring, until most of the liquid has evaporated from the pan, about 10 minutes longer.

Add wine and cook, stirring, until mostly evaporated. Add reserved stock, tomatoes, milk, and bay leaves. Season gently with salt and pepper.

Bring sauce to a simmer, then transfer to oven, uncovered. Cook, stirring and scraping down sides of pot occasionally, until liquid has almost completely reduced and sauce is rich and thick underneath a heavy layer of fat, 3 to 4 hours. If sauce still looks liquid or fat has not separated and formed a thick layer after 4 hours, transfer to stovetop and finish cooking at a brisk simmer, stirring frequently.

Carefully skim off most of the fat, leaving behind about 1 cup total. (For more precise measurement, skim completely, then add back 1 cup of fat.)

Stir in heavy cream, Parmesan, fish sauce, and remaining parsley. Bring to a boil on stovetop, stirring constantly to emulsify. Season to taste with salt and pepper. Bolognese can be cooled and stored in sealed containers in the refrigerator for up to 1 week.

To Serve: Heat sauce in a large pot until just simmering. Set aside. Cook pasta in a large pot of well-salted water until just barely al dente. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot and add just enough sauce to coat, along with some of the cooking liquid. Cook over high heat, tossing and stirring gently, until sauce is thick and pasta is coated, about 30 seconds. Transfer to a serving bowl and serve immediately, passing Parmesan at the table.

So there are all kinds of ways to vary this recipe. Let&#039;s start with the meat. Traditionally merguez is 100 percent lamb, so you can do that if you want. For venison, you can use 100 percent venison if the animal was fat (read this article on venison fat if you are nervous about using it), or 4 pounds lean venison with 1 pound pork fatback or beef fat, or 3 pounds venison with 2 pounds fatty pork shoulder. Sheep casings make this sausage, and you can sometimes get them in good butcher shops, or you can buy sheep casings online from The Sausage Maker. Yes, you can do merguez in hog casings, but it&#039;s obviously not traditional.

Merguez Sausages

venison

venison fat

pork fatback

kosher salt, (about 3 rounded tablespoons)

sweet paprika

cumin

coriander seed

harissa

red wine vinegar

water

Sheep casings

Get out about 20 feet of sheep casings and soak them in warm water. If you don’t trust your source, run water through them to check for punctures or weak spots.

Make sure all your equipment is cold; freeze your grinder's grinding plate and blades, and the bowl you will put the meat into for 30 minutes to an hour. Do the same for the meat and fat. When everything’s nice and cold, mix the meat and fat with the salt and all the dry spices.

Grind it all through a coarse plate; I use a 10 mm plate. Test the temperature of the mixture, and if it’s 35°F or colder, go ahead and grind it all again through a fine die, like a 4.5 mm or thereabouts. If it’s warmer, put the mix back in the freezer to chill until it hits 35°F or cooler.

Once the sausage has been ground twice, test the temperature again to make sure it’s cold. I prefer to chill the mix down to 28°F to 32°F for this next stage. Chill the mix and when it’s cold enough, take it out and add the harissa, vinegar and water. Now, mix and knead the mixture in a big bin or bowl with your hands for a solid 2 minutes — your hands will ache with cold, which is good. You want everything to almost emulsify.

Stuff the sausage into sheep casings rather loosely. It's pretty important that you have a narrow stuffing tube for your stuffer, or the sheep casings will break. I like my merguez to be about 6 to 8 inches long, but it’s your choice. To twist them into links, tie off one end of the coil you just made. Pinch off links with your two hands and roll the link between them forward a couple times. Move down the coil and repeat, only this time roll backwards a few times. Repeat until you do the whole coil. Now look at the links, which will probably have air pockets in them. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the links together to squeeze out the air pockets and rotate the links a bit more to tighten; this takes practice.

Hang your links for at least 1 hour if your room is warm, and up to overnight if you can hang them in a place that’s 40°F or cooler. Don’t let them freeze yet. If you are not hanging overnight, let the sausages continue to dry uncovered in the fridge overnight before you seal them up and freeze. Merguez will keep a week in the fridge and a year in the freezer, if you have vacuum-sealed them.

In this sassy twist on a classic sausage roll, the Australian chef Paul Allam of Bourke Street Bakery riffs on North African flavors to create something fragrant, rich and generously spiced. Harissa pastes can vary widely in heat content; Mr. Allam uses a moderately hot homemade paste in his recipe. If your harissa is especially potent, consider using half the amount called for here.

Lamb, Harissa and Almond Sausage Rolls

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