Home
Meat
Slow Braised Beef in Red Wine with Puy Lentils
Beef Tsimmes
Cheers for Chuck
Citrus Cottage Pie with Golden Mash
Cochin Cholent
Dafna
Hungarian Lamb & Lentil Stew
Lamb & Leek Koftas
Lamb Stuffed Lamb Breasts
Lamb Stuffed Vine Leaves
Moroccan Lamb
Roast Beef English Pesach Style
Spicy Lamb with Lentils
Salami, Mushroom Open Tart
Stuffed Popadoms
(c)2005-10 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Since I have been married and that’s a long time, we have always had a lamb dish during Pesach. This is one of my favourites I like to have a change and this dish uses up the some of my baking spices and the extra parsley and other bits I have around.
Serves 8
1 Tsp cumin
1 Tsp cinnamon
2 Tsp coriander
2-3 chilies - to taste
4 clove garlic peeled
Seasoning
Olive oil
Small bunch parsley
Small bunch coriander
2 inches ginger
1kg (2.2 lb) boned shoulder of lamb
2 cinnamon sticks
3-4 bay leaves
4 medium onions
4 sweet potatoes
4 large carrots
300g (6 oz) chopped dried apricots
2 tins or 500g (1lb) ripe tomatoes
Either pint stock or ½ bottle red wine
Grind the spices in a pestle (if you prefer use ready ground) and mix with olive oil. Smear half the paste over lamb and leave to marinade for an hour or two.
Chunk the carrots, sweet potatoes and onions and marinade with rest of olive oil mix.
Brown your meat and then place in casserole dish. Add vegetables chopped parsley, apricots cinnamon, bay liquid and tomatoes.
Cook in a slow oven for 3 hours or overnight if you want to use for a Sabbath lunch at 325ºF, 165ºC, 150ºC Fan, Gas Mark 3, moderately slow oven.
Remove the meat from the dish and allow to rest before slicing. Mash the sweet potato into the juices to thicken it. Stir chopped coriander into the sauce. Serve with green vegetable
NB If I am going to serve for a shabbat lunch I chunk the meat before cooking and cook at an even lower heat.