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    Recipes — Lamb

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    Lamb Balti

    This curry is rich and layered with spices, it was fairly tricky task back in the 80s, but luckily you can get most of them from a supermarket nowadays!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 6-8


    Lamb & Marinade:

        •   1 kg lamb shoulder , bone out
        •   100 ml natural yoghurt
        •   1 tablespoon ground coriander
        •   1 teaspoon ground ginger
        •   1 teaspoon ground cumin
        •   1 teaspoon medium chilli powder
        •   1 teaspoon ground turmeric


        •   2 teaspoons coriander seeds
        •   1 teaspoon cumin seeds
        •   ½ teaspoon medium chilli powder
        •   2 teaspoons coriander seeds
        •   ½ teaspoon ground turmeric
        •   1 teaspoon garam masala
        •   4 green cardamom pods
        •   2 fresh bay leaves
        •   2 cm piece of ginger
        •   1 large clove of garlic
        •   3 onions
        •   vegetable oil
        •   1 x 400 g tin of quality plum tomatoes
        •   1 teaspoon dried methi leaves
        •   ½ teaspoon tamarind paste
        •   ½ teaspoon runny honey


    1. Chop the lamb into rough 3cm chunks, then place in a bowl with the yoghurt, marinade spices and 1 teaspoon of salt, then mix well. Cover and leave to marinate in the fridge for at least 2 hours, but preferably overnight.
    2. For the sauce, toast the coriander and cumin seeds in a dry pan over a medium heat for 1 minute, then tip into a pestle and mortar and bash to a fine powder.
    3. Add the chilli, turmeric, garam masala, cardamom pods and bay, then mix together. Peel and finely grate the ginger, garlic and onions.
    4. Drizzle 2 tablespoons of oil into a large frying pan over a medium heat, add the ginger and garlic, fry for 2 minutes, then add the onion and cook for a further 10 to 15 minutes, or until soft and golden.
    5. Tip the tomatoes into the pan, breaking them up with your hands as you go, then stir in the spices and 500ml of boiling water. Simmer for 30 minutes, or until thickened and reduced, stirring occasionally.
    6. Stir in the methi leaves, tamarind, honey and a pinch of sea salt, then remove from the heat.
    7. Preheat the oven to 170ºC/325ºF/gas 3.
    8. Drizzle 1 tablespoon of oil in a large frying pan over a medium heat, add the marinated lamb and fry for 5 minutes, or until browned all over – you may need to work in batches.
    9. Add the lamb to the sauce, cover with a lid and place in the oven for 1 hour 30 minutes, or until the lamb is tender and the sauce is thickened, loosening with a splash of water, if needed.
    10. Delicious served with fluffy rice, a scattering of coriander leaves and warm naan bread, if you like.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/lamb-recipes/liz-s-lamb-balti/

      Yogurt-Marinated Lamb Skewers

      This dish is great for entertaining: The spiced lamb marinates overnight, and the sauce can be made ahead of time. All you have to do right before serving is grill the skewers for seven minutes.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 30 minutes
          •    Yield: Serves 4-6


          •   1 quart plain whole-milk yogurt
          •   1/4 cup canned or jarred brined green peppercorns—rinsed, drained and finely chopped
          •   1/4 cup minced shallots
          •   5 garlic cloves, minced
          •   3 tablespoons fresh lemon juice
          •   2 teaspoons sugar
          •   1 teaspoon ground cumin
          •   1/2 cup finely chopped cilantro
          •   1/2 cup finely chopped mint
          •   Kosher salt
          •   Freshly ground pepper
          •   3 pounds trimmed boneless leg of lamb, cut into 1 1/2-inch cubes
          •   18 skewers, soaked in water for 1 hour


      1. In a large bowl, whisk the yogurt with the green peppercorns, shallots, garlic, lemon juice, sugar and cumin. Stir in the cilantro and mint and season lightly with salt and pepper.
      2. Transfer 1 cup of the yogurt sauce to a bowl; cover and refrigerate. Pour the remaining yogurt sauce into a large, resealable plastic bag. Add the lamb and turn to coat thoroughly. Seal the bag and refrigerate overnight.
      3. Light a grill or preheat a grill pan. Remove the lamb from the marinade and thread the meat onto the skewers. Season with salt and pepper. Grill the lamb over high heat, turning, until charred in spots, about 7 minutes for medium meat. Transfer the skewers to a platter and serve with the reserved yogurt sauce.

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

      Greek-Style Leg of Lamb

      Prep Time

          •    Prep time: 30 minutes
          •    Cook time: 5 hours and 45 minutes
          •    Yield: Serves 4


          •   1/4 cup extra-virgin olive oil
          •   1/2 onion, coarsely chopped
          •   1 garlic clove
          •   2 dill sprigs
          •   2 tbsps fresh lemon juice
          •   1 tbsp finely grated lemon zest
          •   1/2 teaspoon dried oregano
          •   2 pounds boneless leg of lamb, in one piece
          •   Salt and freshly ground pepper

      Method: In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat. Refrigerate for at least 4 hours. Remove from the refrigerator 1 hour before cooking. Light a grill. Scrape off the marinade and season the lamb with salt and pepper. Grill over moderate heat for 28 minutes, turning once, until medium-rare. Transfer to a surface and let rest for 10 minutes. Slice the lamb against the grain and serve.

      This great family recipe is thanks to FOOD&WINE Recipes at https://www.foodandwine.com/recipes/greek-style-leg-of-lamb

      Kofta Kebabs

      These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.

      Prep Time

          •    Prep time: 45 minutes
          •    Cook time: 5 minutes
          •    Yield: Serves 28


          •   4 cloves garlic, minced
          •   1 teaspoon kosher salt
          •   1 pound ground lamb
          •   3 tablespoons grated onion
          •   3 tablespoons chopped fresh parsley
          •   1 tablespoon ground coriander
          •   1 teaspoon ground cumin
          •   1/2 tablespoon ground cinnamon
          •   1/2 teaspoon ground allspice
          •   1/4 teaspoon cayenne pepper
          •   1/4 teaspoon ground ginger
          •   1/4 teaspoon ground black pepper
          •   28 bamboo skewers, soaked in water for 30 minutes


      1. Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
      2. Preheat an outdoor grill for medium heat, and lightly oil grate.
      3. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

      This great family recipe is thanks to allrecipes Recipes at https://www.allrecipes.com/recipe/106030/kofta-kebabs/

      Tandoori Leg of Lamb

      Prep Time

          •    Prep time: 45 minutes
          •    Cook time: 2 hours
          •    Yield: Serves 6-8


          •   1/2 cup plus 2 tablespoons fresh lemon juice
          •   Kosher salt
          •   One 6-pound bone-in leg of lamb
          •   2 cups plain whole-milk yogurt
          •   1/2 cup vegetable oil
          •   2 garlic cloves, minced
          •   2 tablespoons minced peeled fresh ginger
          •   2 tablespoons dry mustard
          •   2 teaspoons ground cumin
          •   1 teaspoon ground nutmeg
          •   1 teaspoon ground cardamom
          •   1 teaspoon freshly ground black pepper
          •   1 teaspoon ground cinnamon
          •   1 teaspoon turmeric
          •   1 teaspoon cayenne pepper
          •   2 medium sweet onions, thinly sliced
          •   1/2 cup chopped cilantro
          •   4 tablespoons unsalted butter, melted
          •   Lemon wedges, for serving


      1. In a large roasting pan, mix 1/2 cup of the lemon juice with 2 teaspoons of salt. Place the lamb in the pan and coat well with the lemon juice. Let the lamb stand in the juice for 30 minutes, then drain.
      2. In a large bowl, mix the yogurt with the oil, garlic, ginger, dry mustard, cumin, nutmeg, cardamom, black pepper, cinnamon, turmeric and cayenne. Stir in 2 teaspoons of salt and the remaining 2 tablespoons of lemon juice. With a small knife, make 1-inch-deep slits all over the lamb. Coat the lamb thoroughly with the marinade, pushing it into the slits. Cover and refrigerate for at least 6 hours or overnight.
      3. Light a charcoal grill. Remove the leg of lamb from the marinade, leaving on a thick layer. Move the hot coals to one side of the grill and place a drip pan opposite the coals. Set the lamb over the drip pan, cover the grill and cook until glazed and an instant-read thermometer registers 140° for medium, about 2 hours.
      4. Line a platter with the onions and sprinkle with the cilantro. Place the leg of lamb on top, brush it with the melted butter and let rest for 15 minutes. Carve the lamb into slices and serve with the lemon wedges.

      This great family recipe is thanks to Food and Wine Recipes at https://www.foodandwine.com/recipes/tandoori-leg-of-lamb