Seasoned Lamb Steak served with Rustic Parsnip Puree

2 Lamb Steaks
1 tsp all purpose
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/2 mixed herbs
1/2 tsp chilli flakes
1 tsp worcester sauce
2 tbsp oil

Marinate Lamb Steaks in the above ingredients at least 30 mins or preferably overnight.

Peel 4 parsnips & 2 potatoes, boil in large pan of water with 1 tsp all purpose, 1 tbsp garlic powder, 1/2 tsp salt. Once tender, using a potato masher, start mashing in the pan, leaving some whole, drain some of water and leave some in pan. Add knob of butter, add some milk and continue to mash. I like the parsnip with chunks however each to their own.

Heat extra oil in a fry pan. When hot, add marinated steaks and fry to your liking. Once steaks are cooked transfer to warm plate and rest, meanwhile heat oil & seasoning left behind in the pan add extra oil if needed or a dash of water. Serve over steak.

Thai Lamb bites

2lb boneless lamb cut into 1" thinish slices
2 tbsp pad thai sauce
1 tbsp fish sauce
1/2 tsp salt
1 tbsp soy sauce
2 tsp spicy dry garlic chutney (more for spicy)
2 tbsp ginger garlic paste
1 tsp tamarind concentrate

combine all ingredients, leave to marinate at least 1 hour. Pan fry or grill the lamb accordinging to your liking, garnish with coriander.

Malzu's Lamb & Veg Casserole

"3 tbsp vinegar & 2 tsp salt"
1 cup olive oil & 1/2 cup sunflower oil
1 1/2 lb lean boneless lamb
1kg onions
1 lb potatoes - cubed
2 carrots - sliced
100g green beans - chopped
2 parsnips - sliced
6 mushrooms - halved
flour seasoned with salt, pepper & cayenne
1/2 pint lamb stock

Make paste with oil & salt:
2 tsp paprika
2 whole garlic cloves
1 tsp oregano
2 tsp mixed herbs
1/4 tsp rosemary
1 tsp thyme

Soak lamb in the vinegar & salt for 1/2 hour. Rinse well & dry. Coat in the flour.

Using a flameproof casserole, heat olive oil add onions on a low heat. In another pan, heat veg oil and brown lamb in batches. Add paste to onions and fry, add lamb, fry, add potatoes and fry, add stock, bring to boil, turn off heat.

Cover casserole with foil and lid and put in pre-heated oven at 150c, after 1 hour add carrots and parsnips, after another hour add beans & mushrooms and continue cook for another hour

Serve with rice.

Spagetti Bologenese

2 lb Lamb Mince
1 lb Onions
4oz Olive Oil
10oz Mushrooms
2 tsp salt
4 large garlic cloves
2 green chillies
1/2 tsp black pepper
1tsp rosemary
1tsp italian seasoning
1/2 tsp lamb seasoning
1tsp cayenne pepper
1tsp paprika
4 pari tomatoes

Heat oil, add onions, fry on high for 5 mins, lower heat, add salt, fry until onions are light golden brown, add garlic & chillies, continue to fry add mince, fry until browned add 30ml hot water continue stirring continuosly, add herbs & spices continue stirring, add tomato's & mushrooms continue to cook on low heat and serve with spagetti cooked according to manufacturers instructions.

**I sometimes add 2 handfuls of frozen prepared mix veg just before adding herbs & spices. I also cook this in the pressure cooker.

Shepherds Pie

1 1/2 lb lamb mince
3 lb potatoes
4 garlic cloves
4 green chillies (optional or use less)
1 pari oil
4-5 med onions
2 tsp salt
1/2 tsp oregano
1 tsp black pepper
2 tsp paprika
1 tsp mixed herbs
3 pari tomato
1 tsp tomato puree
Mushrooms
3 carrots, sliced

Boil/Microwave potatos with a little salt & oil. Meanwhile, heat oil, add onions, fry until light golden brown, add garlic & chillies. Fry mince and all the herbs and seasonings. Add tomatoes fry add mushrooms and carrots, add water if necessary and cook mince.
Mash potatoes.

Transfer to baking dish, top with mash. If using pressure cooker, pressure cook mince for 15 mins.

Pressure Cooked Masala Lamb Chops

1kg Lamb chops
Yogurt- 250 ml
onions - 1 cup,
chopped tomatoes - ½ cup,
chopped green chillies - 2 tsp,
chopped coriander leaves - 2 tbsp,
chopped red chillies - 3
coriander seeds - 2 tsp
cumin seeds - 1 tsp
pepper corns - 1/2 tsp
cardamoms - 3
cloves - 4
cinnamon - 2 pieces
ghee or oil - 3 tbsp
salt - to taste

Wash the chops and drain the water. Add yogurt and salt and marinate for 1 hr. Add onion, tomato and green chillies. Powder red chillies, coriander, cumin, pepper, cardamoms, cloves and cinnamon together and add to the chops. Add ghee or oil and ½ cup of water.

Pressure cook for 15 minutes.Cool the cooker for 10 minutes and open the lid. Place the cooker back on fire and cook stirring till all the liquid is absorbed and ghee or oil floats on top.

Fast, Slow cooked Leg of lamb with sweet potato

This is my version of fast slow cooked lamb. It might take ages to cook, but your input is minimal.
The lamb was cheap frozen supermarket brand, it hadn't properly thawed and i didnt have time for onions. However, it made no difference to the final taste whereas in previous recipes i browned all ingredients in a particular order. Due to the long cooking, the sweet potato's had almost become mash which made the sauce quite thick, so need for the use of onions or a thickening agent.

half leg of lamb
2 tbsp baharat
2 tbsp garlic puree
1.5 tsp salt
1 tsp lamb seasoning
1 tsp paprika
1 tbsp oil
4 sweet potatos
half pint stock
3 salad tomato's or 4 ice cubes of passata

wash and dry lamb, make incisions, mix all the spices with the oil and rub into lamb inserting into slits. slice potato's and put in the bottom of sc pot, put the leg on top, pour stock over and then add tomatoes.

Slow cook for 8-10hrs. Enjoy with rice

Meatballs With Egg and Lemon Sauce

250g lamb mince
3/16 Glass rice
1 tb Margarine
1 bn Parsley
2 1/2 Glasses water
1/2 tb Black pepper
2 tb Salt
1 lg Onion

Sauce:
2 Egg yolks or 1 egg
1/3 Glass of water
1 Lemon (the juice)

Grate the onion. Boil rice in 3 glasses of water and drain. Chop the parsley.
Add the onion, rice, black pepper and 1 teaspoon salt to the ground meat and knead for 3 minutes. Moisten hands and form walnut sized balls of the meat, put them in a pan containing chopped parsley leaves and shake gently to coat meatballs with parsley. Add 2 1/2 glasses of water, the margarine and 1 teaspoon of salt to the pan and cover. Cook over moderate heat for 30 minutes. When the meatballs are cooked, put the egg yolks or the egg, the lemon juice and water for the sauce into a bowl and beat gently. Add the sauce to the pan, stir a couple of times to blend and serve

Malzu's slow cooked leg of lamb casserole with middle eastern flavours

1/2 leg of lamb (deep incisions)
salt to taste
3 tsp baharat spices
2 tbsp garlic puree
2 tsp lamb seasoning
1 tsp paprika
1 tsp mixed herbs
3 med onions (diced)
1 potato (bite size pieces)
1 carrot (sliced)
2 tbsp oil
1 cube stock concentrate, dissolved into 1/2 pint of water

Put potato and carrots into pot of slow cooker
Heat oil in a pan, fry onions, add everything else except lamb
Fry for a couple of minutes until oil seperates
Add meat and brown on all sides, pushing onion mixture into the incisions
Transfer meat and juices to the slow cooker pot
Add the stock
Slow cook for 8 hours

Serve with rice or cous cous

Indian Style Lamb Shanks in Slow Cooker

Serves 4

2lbs of Lamb Shanks
3 tbsp garlic-ginger paste
2 green chillies, finely chopped
1 tbsp paprika
3 cloves
1.5 tsp salt
1 tsp sugar
7fl oz yogurt
1 onion, sliced
1 piece cinnamon stick
1 tsp cumin seeds
1 tsp ground pepper
2 tbsp boiling water

Mix garlic-ginger paste with chillies, paprika, cloves, salt, sugar and yogurt
Make deep cuts in the lamb, place lamb in ceramic pot and smear the yogort mixture all over, pushing into slits.
Heat oil in frying pan, add the onion and fry for a couple of minutes until golden, add cumin, cinnamon and pepper. Spoon mixture over the lamb. Add water to the crock pot.
Cover and cook on low for 6-8 hours.
Lift the shanks out of the pot. Stir sauce well, thin if necessary with water, taste and re-season. Serve the shanks with sauce spooned over and rice, salads, raita

Malzu's Very Garlic & Herb Lamb Shanks in the slow cooker

4 Lamb Shanks
2 onions, finely chopped
1 garlic bulb, cloves separated and crushed
4 sprig thyme or 2 tsp dried thyme
2 tsp dried oregano
1 tsp dried rosemary
1 tbsp paprika
1 tsp lamb seasoning
1 tsp freshly ground black pepper
2 tsp salt (or to taste)
1 tbsp balsamic vinegar (optional)
4 tbsp olive oil
150ml stock
60ml red wine (optional)

Make small slits all over the shanks.
Mix the onion garlic, thyme, oregano, rosemary, paprika, vinegar, salt & pepper with 2tbsp oil.
Brush all over the shanks, inserting into the slits. Leave to marinate at least 2 hours, but preferably overnight.
Brush the marinade off the lamb and set aside.
Heat the remaining oil in a pan, and lightly brown all the shanks all over. Transfer to ceramic pot.
Add the marinade to the frying pan and pour in the wine if using and stock. Bring to a near boil, stirring continually.
Then pour over the shanks
Cover with the lid
Cook on high for 1 hour then reduce to low and cook for 6-8 hours or until very tender.

Garnish with coriander or parsley and serve with potatoes (sautéed, boiled, roast) and greens.

Alternatively, arrange slices of potatoes at the bottom of ceramic and put the shanks on top.