Kogie’s Chops Chutney
This is another great recipe sent in from Kogie. Ingredients: 6-8 Loin lamb chops 2 tablespoons oil 1 large onion, sliced 8-10 fresh tomatoes ground and blended in liquidizer (one can use half fresh and half canned tomatoes) 1tsp salt 1.5 – 2 tsp masala (curry powder) ½ tsp coriander powder ½ tsp jeera powder ½ tsp tumeric powder fresh cilantro Method: 1. Rinse chops. Pat dry and add all the dry spices. 2. Mix well. In a large skillet, add oil, fry the marinated chops for about 10 min a side – chops must be browned. 3. Add sliced...
read moreKogie’s Mutton or Lamb Curry
This great recipe was sent in by Kogie. Ingredients: 1 kg of cut up pieces of Lamb – remove excess fat – rinse meat. Half thinly sliced medium onion. 3 tablespoons of oil 4 -5 medium sized tomatoes – liquidized or grated ½ tsp ground ginger and garlic 2 tsp curry powder ½ tsp ground coriander powder ½ tsp ground jeera powder 1 bay leaf 1 piece cinnamon 2 green cardamom 2 cloves 1 tsp salt ½ tsp turmeric powder fresh cilantro – 10 stems finely chopped for garnish 2 cups hot water 4 large potatoes – each one cup up into 4...
read moreLynda’s Not So Secret Metchosin Day Mint Jelly
Anybody who has enjoyed our barbecued lamb served at Metchosin Day (held at Metchosin municipal grounds on the 2nd Sunday in September) will likely have been served this wonderful jelly from Lynda Dowling of Happy Valley Herb Farm. (www.happyvalleylavender.com). Ingredients: 3 ¼ C. water. 2 C. mint leaves. 1 box of “Certo” pectin powder. 1 tbsp. white wine vinegar. 4 C. white sugar. Method: Bring the water to a boil in a pot with a lid. Add mint leaves as soon as it boils and immediately add the lid. Remove from heat. Steep 20...
read moreRowanberry Jelly (“Saws Criafol”)
(This is a Welsh recipe for a tart jelly that is good with lamb, mutton or pork.) Ingredients: 3 lb. Rowan berries. sugar. 2 large, chopped apples. water. Method: Put the berries and chopped apples (no need to peel or core them) into a large saucepan, cover with water and boil for 40 minutes. Drain through muslin and let it drip overnight. Then boil up the liquid allowing 1 lb. sugar (2 cups) for every pint of juice. Boil fairly fast for about 1 hour. Bottle and seal as for jam. Makes about 5 lb. jelly. (From “A Taste of Wales in Food...
read moreCrock Pot Lamb Shanks
- 1 onion, sliced and separated into rings. - 4 lamb shanks. - 1 tsp. Worcestershire sauce. - 1 tsp. salt. - 1 tsp. pepper. - 1 tsp. olive oil. - 10 whole, peeled garlic cloves. - 1/2 pound of mushrooms – if large, cut in halves or quarters. - 1 C. red wine. - 1/2 C. strong beef broth. - 1 can (14 oz.) diced tomatoes. (approx. 1 3/4 cups) - 1 tsp. each of dried oregano, dried basil, dried thyme, (if fresh, use twice as much) plus 1 tsp. ground allspice. - 1 small bay leaf. Spread sliced and separated onion rings on bottom of crockpot....
read moreLamb or Mutton Shepherd’s Pie with Cheddar Mashed Potatoes
(Yes, shepherds really dolove Shepherd’s Pie!) 3 pounds of potatoes, peeled and quartered. 1 ½ pounds of ground lamb or mutton. 1 finely chopped medium onion. 1 – 2 finely chopped carrots. 1 – 2 cloves chopped fresh garlic or 1 tablespoon prepared minced garlic. 2 tablespoons flour. 1 teaspoon dried thyme. 1 can (1398 ml) tomato sauce. ½ cup beef stock or red wine. ½ cup each frozen corn and peas or 1 cup frozen mixed vegetables. salt and pepper to taste. 2 tablespoons melted butter. ¾ cup buttermilk. 1 ½ cups of grated...
read moreLamb or Mutton and Black Bean Chili
This is a crock-pot recipe – we use a lot of those on the farm because we are often outside working for most of the day and don’t have much time to cook dinner. It’s wonderful to come into the house at the end of the day and smell the aroma of dinner that’s ready for us. This is good served with biscuits or Irish wheaten bread. (recipes also on the website.) ¾ pound boneless lean lamb or mutton stew, cut into 1 inch pieces. 1 clove finely chopped fresh garlic or 1 – 2 teaspoons of prepared minced garlic. 1 medium...
read moreMarinade for Lamb Chops or Rack of Lamb
Although lamb chops don’t need to be marinated, this is a delicious way to cook them. This much marinade is sufficient for approx. 8 chops or an 8 rib rack of lamb. Ingredients: ¼ C. port. 1 tbsp. olive oil. 2 tsp. finely chopped fresh rosemary. 1 tbsp. Dijon mustard. 1 tsp. crushed garlic, or more, to taste. Method: Mix ingredients together and pour over lamb, coating the meat totally with the marinade. Cover and marinate in the fridge for at least four hours or overnight, occasionally turning lamb pieces over so the marinade can soak...
read moreQuabili Pilau
This is a recipe that was given to us by friends who worked for some years as university professors in Afghanistan. It works equally well with ground mutton or lamb. 1 lb. ground lamb. 1 tablespoon oil. approximately 1 cup diced onion. 1 ½ cups rice lamb stock, plus enough water to make 3 cups. ½ teaspoon saffron (optional) 1 teaspoon each of ground cinnamon, cumin,and coriander. ½ teaspoon ground cardamom. salt and pepper to taste. 3 medium sized carrots. 1 tablespoon sugar 1 cup golden raisins. ½ cup toasted almonds. (whole or...
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