The bikini diet continues as does the no-sugar and no-carb phase!
This recipe achieves both of the above as well as being super nutritious. Lamb contains a good amount of Vitamin B12 which is good for a healthy nervous system and glowing skin. Lamb is lower im cholesterol than some other meats and is a good source of omega-3 and omega-6 fatty acids. Protein meats are healthiest and easiest to digest when eaten with non-starchy vegetables as they are in this dish. The original recipe I was inspired by, roasted lamb chops for 20minutes with the veggies but I used lean lamb leg steaks – as these cook quicker, i lightly fried and caramelised them in a pan for a couple of minutes and then left them to roast for 10 in the oven.
2 portions lean lamb leg steaks
2 Cloves Garlic – smashed
1tsp dried oregano
Juice of 1 Lemon
1 Red Onion
1 Red Pepper
1 Yellow Pepper
200g Cherry Tomatoes
Handful Black Olives
Handful of Mint
Marinade the lamb in the garlic, oil and oregano and leave to rest for at least 30 minutes – all day is better!
Roughly chop the veggies (not the tomatoes) and mix with olive oil, salt and pepper and pop in an 200 degree oven for 30 minutes.
After 30 minutes, throw in the tomatoes, feta and olives and pop back in the oven (if using lamb chops pop them in now aswell).
Lightly fry the lamb steaks for a couple of minutes on each side until sealed and caramelised. Pop into the oven for 10 minutes on top of the veggies- this will let the lamb cook through and allow the cooking juices and marinade to flow into the veggies.
Meanwhile make the pea and mint puree by pulsing together the blanched peas and mint with some olive oil until mixed together.
To serve, place the pea puree on top of the lamb and veggies.
It was curry night this eve in my household – after a very busy weekend, lots of food, wine, gym, yoga and fun I wanted a chilled evening of cooking and tv. Rubies it was!
My favourite curries to eat when I go out in Toots are slow cooked lamb curries – cooked so slowly I would never have time to do it myself and achieving such tender lamb and amazing flavours I just can’t resist!
The curry in this post is a Kashmiri recipe called Subz Saag Gosht – Lamb with winter vegetables and Spinach. I adjusted the recipe a little and it ended up being a Slow Cooked Lamb, Carrot and Spinach Curry. It was spicy but ever so flavoursome, the sauce reduced to a thick gravy, sweetened by tomatoes and the lamb was melt-in-the-mouth tender.
3tbsp sunflower oil
2tsp Cumin Seeds
2 Onions – diced
40g Grated Garlic
40g Grated Ginger
2tsp Chilli Powder
500g Lamb (we used diced shoulder)
2 Green Chillis – sliced lengthways
300ml Lamb/Veg stock
2 Carrots – diced
200g Tomatoes – chopped
200g Spinach leaves
Start by heating the oil and adding the cumin seeds and cloves until they pop. Mix in the onion and saute, after a few minutes add the ginger and garlic until the garlic begins to change colour.
At this point sprinkle in the chilli powder and turmeric ensuring all the spices mix together. Pop the lamb into the pan and stir so everything combines together. Once the lamb is browned add the carrots, chilli and stock. Reduce the heat and leave to simmer for 30 minutes.
After 30 minutes, the sauce will have reduced slightly and be thicker – at this point add the tomatoes and leave to simmer for another 20 minutes.
Finally, stir in the spinach leaves until wilted and mixed in, check seasoning and adjust if necessary and serve with brown rice and a fluffy naan.