As the weather begins to turn and the days are turning more autumnal, I want to cook meals that are warming, but also have remnants of summer in. A couple of weeks ago, I really fancied some spicy lamb. Normally, I would steer towards a curry and make one of those, but I thought it would be good to have a meze style dinner. It’s been a while since I have cooked a dinner like this one and I feel like over the summer I’ve lost my love for cooking and making up recipes. Autumn is one of my favourite seasons and makes me feel inspired to get creative in the kitchen. Although there’s only two of us at home, we love our food and having new dishes, so in our minds when having tapas or meze, you can never have too much! I decided to make us; spicy lamb, homemade tzatziki, sun-dried tomato, apricot, lemon and feta couscous, olives, spicy bbq, slow cooked pork ribs, a greek salad and some red pepper hummus. I thought it would be good to put the recipe on here for the lamb as it was good and I will definitely be cooking it again!
Lamb for me is a meat that goes best with spice. I like quite a bit of heat with it, as it’s delicious to have with the cooling tzatziki. It’s not a meat I often buy as it can be quite expensive, so when I do, I like to put a bit of effort into it. Lamb and feta works well together, so I knew the accompaniments would complement each other. Couscous is not overly popular, but I think with the right flavours, it can be delicious and a healthier alternative to potatoes or rice.
The following recipe for the lamb is enough for 4 small portions/ 2 big ones.
Prep time – 10 minutes
Cooking time – 3+ hours.
- 300g diced lamb ( I used leg).
- 1 medium brown onion finely diced.
- 1 tsp lazy garlic (such a lifesaver!).
- 1 red pepper, diced.
- Handful of cherry tomatoes, halved.
- 4-5 chestnut mushrooms, diced.
- 1-2 fresh chillis, finely diced.
- 1 tsp cinnamon.
- 1 tsp garam masala.
- 1 tsp smoked paprika.
- 1 tsp mixed spice.
- 1 tsp ground cumin.
- 1 tsp chilli powder.
- 1 tsp ground ginger.
- 2 tbsp tomato puree.
- 1 red wine stock pot mixed in with a beef stock pot.
- Fresh coriander, finely chopped.
- Salt and pepper.
- Plain flour.
- Firstly, have one frying pan on a high heat with some olive oil in, and a large saucepan with around 1 tbsp olive oil in on a medium heat.
- Put the flour on a large plate with some salt and pepper mixed in. Add the diced lamb and coat it in the flour. Add the flour in small batches to the oil in the frying pan to allow the meat to brown.
- In the meantime, add the onion, pepper, garlic and chilli to the oil in the saucepan. Stir occasionally, saute on a medium heat for around 10 minutes.
- When all of the lamb has been browned, add it to the onion mix in the large saucepan.
- Add all of the spices, along with the cherry tomatoes, mushrooms and tomato puree to the lamb and onion in the large saucepan. Stir thoroughly and turn the heat to low.
- In a large jug, add the red wine stock and the beef stock cube and pour in 200ml boiling water. Mix together and add to the lamb.
- Season with salt and pepper to taste, and leave to simmer for at least 2.5 hours, stirring occasionally.
- When you’re ready to serve, sprinkle the fresh coriander on top.