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    Recipes — diced lamb

    Navarin of Lamb (Diced Lamb)

    This navarin of lamb makes the perfect French-inspired dinner.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 1 hour & 30 minutes
        •    Yield: Serves 8


        •    30g butter
        •    8 sprigs thyme
        •    3 dried bay leaves
        •    1 1/2 tbsps plain flour
        •    2 garlic cloves, crushed
        •    4 cups Massel beef stock
        •    2kg lamb grilling chops, trimmed
        •    1 bunch Dutch carrots, peeled, trimmed
        •    1/3 cup flat-leaf parsley leaves, chopped
        •    2 slender leeks, trimmed, halved washed
        •    2 bunches baby turnips, peeled, trimmed
        •    3 small parsnips, peeled, roughly chopped


    1. Cut lamb into 3cm pieces. Season with salt and pepper. Melt butter in a large, heavy-based saucepan over medium-high heat. Add half the lamb and cook for 2 to 3 minutes or until browned. Remove to a plate. Repeat with remaining lamb.
    2. Cut leeks in half crossways. Return lamb and juices to pan. Add leeks and garlic. Cook for 1 minute. Add flour and cook, stirring, for 1 minute.
    3. Add 3 cups stock, thyme, bay leaves and half the parsley. Bring to the boil. Reduce heat to low. Cover surface with 1 sheet baking paper. Cover with lid. Simmer for 1 hour 15 minutes or until lamb tender.
    4. Discard baking paper and bay leaves. Add turnips, carrots, parsnip and remaining stock if required. Cover and simmer for 15 minutes or until vegetables are tender. Season with salt and pepper. Sprinkle with remaining parsley. Serve.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/navarin-lamb/8dc2a839-a42f-47f6-8119-c5fb22dd4003

    Lamb Biryani (diced lamb)

    This top meal is inspired by Indian cuisine, is full of flavour and good for you, too.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    1 tsp chilli powder
        •    1 tsp ground turmeric
        •    3 tsps ground coriander
        •    3 garlic cloves, chopped
        •    2 tbsps fresh lemon juice
        •    80g (1/2 cup) frozen peas
        •    Salt & ground black pepper
        •    2 large brown onions, halved, thinly sliced
        •    185ml (3/4 cup) Massel vegetable liquid stock
        •    3cm piece fresh ginger, peeled, finely chopped
        •    500g Trim Lamb leg steaks, cut into 3cm pieces
        •    natural yoghurt mixed with diced cucumber, to serve


    1. To cook the rice, combine saffron and hot water in a small bowl, and set aside. Heat oil in a large saucepan over medium heat. Add the onion and cook, uncovered, stirring often, for 10 minutes or until light golden. Add the cumin, cardamom and cinnamon, and cook, stirring, for 30 seconds or until aromatic. Remove from the heat.

    2. Rinse rice under cold running water until water runs clear. Drain. Add the rice, saffron mixture and stock to pan. Bring to the boil over high heat. Reduce heat to low, cover and cook for 18 minutes. Remove from heat and set aside, covered, for 10 minutes.

    3. Meanwhile, combine coriander, turmeric and chilli powder in a medium bowl. Add lamb and toss to coat. Cover and set aside.

    4. Combine stock, onions, garlic, ginger, salt and pepper in a medium saucepan. Bring to the boil over high heat. Reduce heat to low, cover and cook, stirring occasionally, for 15 minutes or until onions are soft. Add lamb mixture, peas and lemon juice. Cook, covered, stirring often, for 5 minutes or until lamb is just cooked. Remove from heat.

    5. Place 1/2 the rice in a heatproof serving dish. Spoon over 1/2 the lamb mixture. Repeat with the remaining rice and lamb mixture. Serve with the cucumber yoghurt.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/lamb-biryani-2/43572aff-6695-4f2c-b34a-2d8f474414c0

      Lamb with Lemon & Dill

      Make a one-pot lamb meal for two with a citrus twist

      Prep Time

          •    Prep and cook time: 1 hour & 15 minutes
          •    Yield: Serves 2


          •    350g ready diced lamb
          •    2 tsps plain flour
          •    1 tbsp sunflower oil
          •    1 onion, chopped
          •    3 tbsps chopped fresh dill
          •    1 bay leaf
          •    300g salad potatoes, thickly sliced
          •    zest and juice of half a lemon
          •    2 tbsp crème fraîche (half fat is fine)
          •    300ml hot chicken or vegetable stock (a cube or powder is fine)


      1. Toss the lamb in the flour with a little salt and plenty of freshly ground black pepper. Heat the oil in a heavy-based pan, add the onion and fry for 5 mins until softened. Add the lamb and stir well until tinged brown.
      2. Stir in the stock, 2 tablespoons of the dill and the bay leaf. Bring to the boil, then simmer for 30 mins.
      3. Add the potatoes and lemon juice and cook for a further 30 mins until the potatoes are tender. Serve in soup plates or individual dishes with a spoonful of crème fraîche and a scattering of lemon zest and dill on each serving. Some crusty bread on the side will be useful for mopping up all the juices.

      This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/1522/lamb-with-lemon-and-dill

      Sweet Lamb Curry

      I'm not the biggest curry fan but this is delicious! Lamb is tender, flavour is sweet and very moreish. Very easy to make too, just bubbles away.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 5 hours
          •    Yield: Serves 6


          •    1kg diced lamb
          •    1 large onion diced
          •    2 cloves garlic minced
          •    3 tsp mild curry powder
          •    1/2 tsp minced ginger
          •    2 small green granny smith cooking apples, pealed, cored and diced
          •    1/2 cup beef stock liquid
          •    1/2 cup fruit chutney
          •    Cornflour to thicken


      1. Place all ingredients (except cornflour) into slow cooker.
      2. Cook on HIGH for 2hrs then LOW for 3hrs (which is the same as 5hrs on auto).
      3. This dish would be ok cooked longer on just low also if you are not there to change it or wish it to cook all day.
      4. 1/2 hr prior to serving, mix 2-3 tbsp cornflour with 1 tbsp water to form a paste and stir through dish. Leave lid slightly ajar for that last half hour to thicken.
      5. Serve with creamy mashed potato or rice and crusty bread rolls.

      This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Sweet-Lamb-Curry-1567491#59ac74d2-ec53-4a2d-8ae7-4b7a3ec4763f

      Lamb Stifado

      Greek stifados are hearty, onion-filled stews. Frozen pearl onions, which don't need any finicky peeling, make this dish a snap. Complete the meal with roasted potatoes or buttered orzo.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 2 hours 15 minutes
          •    Yield: Serves 4-6


          •    2 pounds lamb stew meat, cut into 1 1/2-inch pieces
          •    Kosher salt
          •    Freshly ground black pepper
          •    2 tablespoons olive oil
          •    1 cup dry white wine
          •    One 28- to 32-ounce can whole tomatoes in juice, chopped (with juice)
          •    1 large sprig fresh rosemary
          •    One 3-inch cinnamon stick
          •    1 bay leaf
          •    12 ounces frozen pearl onions


      1. Season the meat all over with salt and pepper. Heat 2 tablespoons oil in large heavy pot over moderately high heat until hot but not smoking. Brown the meat on all sides in 2 batches, about 5 minutes per batch. Transfer to a plate.
      2. Add the wine to the pot, and bring to a boil. Cook, stirring and scraping up the browned bits on the bottom of the pot, until the wine is slightly reduced, about 3 minutes. Add the tomatoes and their juices, the rosemary, cinnamon stick, bay leaf, pearl onions and the browned lamb and any juices that have accumulated on the plate. Bring the mixture to a boil, then reduce the heat to moderately low, cover tightly, and cook until the lamb is fork-tender, 1 1/2 to 2 hours.
      3. Uncover the pot and continue to simmer, stirring occasionally, until the sauce has thickened slightly, about 15 minutes. Season to taste with salt and pepper. Remove and discard the rosemary sprig, cinnamon stick and bay leaf. Serve warm.

      This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/lamb-stifado