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 pieces

Method:

1. Heat oil hot in large pot.
2. Add onion and braise for 2 min until slightly turning brown – add bay leaf, cinnamon, cardamom
and cloves.
3. Remove from stove – add the rest of the spices. Do not burn.
4. Return pot to stove and add meat – allow meat to absorb spices.
5. After 5 minutes, add tomatoes.
6. Cook for 10 minutes.
7. Add water and cook for further 15min. Add potatoes.
8. Cook until potatoes are soft- approx. 20 – 30 min – make sure there is enough gravy. Add ½ cup water if necessary.
9. Lastly garnish with fresh cilantro.

Serve Curry hot with rice, salad and atchar.

– 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. Rub lamb with Worcestershire sauce and sprinkle with salt and pepper. Add olive oil to a heavy skillet and brown the lamb. Put the lamb and the browned bits in the crockpot on top of the onions. Put the garlic and mushrooms on top of the shanks. In a bowl, combine red wine, beef broth, tomatoes, oregano, basil, thyme, allspice and bay leaf. Pour this over the vegetable and lamb shanks.

Cook on low for 8 hours or until tender. This can be prepared a day in advance and refrigerated, so fat can be scraped off before reheating and serving if a leaner meal is desired.

This makes enough to feed four.

(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 sharp Cheddar cheese.

Preheat the oven to 350 degrees.
Boil the potatoes until very tender.
While the potatoes are cooking, cook the lamb or mutton in a pot until it is no longer pink.
Drain off the fat and add the onion, carrot, garlic, flour and thyme and cook for 5 minutes.
Add the tomato sauce, stock or wine, corn and peas or mixed vegetables and cook until they are heated through.
Season to taste with salt and pepper.
Spoon this mixture into a 9 x 13 inch casserole dish.

When the potatoes are cooked, drain and mash them, adding the butter, buttermilk, 1 cup of the cheese, salt and pepper.  Spread this over the lamb mixture.  Sprinkle the remaining cheese over the top and bake 45 minutes or until golden and bubbly.