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Lamb Chop Curry | Everyday Gourmet S14 Ep29 | This Lamb Chop Curry is a spectacular fusion of flavours - cinnamon, bay leaves, cardamom pods, ginger, and garlic paste all sizzling in rich KG Foods... | By Everyday Gourmet | My dad makes the best Indian curries and I'm going to share one of his favorite recipes with you. This is his lamb curry. Now, he usually uses lamb shoulder pieces but I'm actually going to be using some lamb chop chops. Full of flavours. You can see there's a little bit of bone and a little bit of fat and that's what makes this such a delicious Morrish curry. So, it's totally your decision on what type of lamb. Let's start the base of the curry. So, I like to start it with a little ghee. We need about a quarter of a cup of ghee so a couple of generous spoonfuls of that goes in ghee is a clarified butter so it heats up well without burning it's also got a beautiful flavour so in with that and will turn the heat on and whenever you're making Indian curries always start with the whole spices so I've got some cinnamon stick look at these long flat cinnamon sticks full of flavours so that can go in and we want to toast it in that ghee because we're going to extract as flavour out of it once it hits the warmth there. I've also got two bay leaves that can go in at this stage. I've got fresh you could also use dry. Some cardamom pods. I've got a generous amount of them. I love the flavour of cardamom pods. It's got that almost anise woody flavour to it. And you can see I've just bruised and broken them open to extract more flavour too. So they can go in along with some whole peppercorns and I've just crushed them too. And already you can start to smell all of those lovely spices. Alright this is looking good so we can add the onions. Two onions that have been chopped. And we want to coat them in that delicious ghee. To this I'll add some ginger and garlic paste. You want about a tablespoon of it. And we'll just add that in there. So quite a lot of it. An Indian curry is never complete without that ginger and garlic taste to it. And then again we're just going to fry that off. So all of those flavours can mingle. Now let's talk about some more spices. Got some very traditional spices here. It looks like quite a lot but a lot of these you'll have in your pantry. Got a combination of cumin. Ground coriander some gura masala, turmeric and some chili powder. Now the amount of chilli powder really depends on how hot you want this. So I want mine to be medium. So I've got about a teaspoon. A little bit less than a teaspoon. If you're my dad he adds two. So depends on how hot you want your curry. All right this is looking good. So we can now add our ground spices. Okay. And again just like our whole spices we want to toast that off to extract they're wonderful characteristics. Now a curry without salt is a crime. It needs salt so you really taste everything. So a good pinch of salt in there. And we will season again when we add the lamb. Okay that's looking good. In with some tomatoes. I've just got some crushed canned tomatoes. You could also use fresh. Cook that off. And I'm going to add some more chilli now but this is a long green chilli. So I'm going to use half of it now and the rest I'm going to use to garnish. I'm just going to thinly slice it into rounds. These long green chillies are sweeter and milder than the small bullet chillies. I also like that green colour for the garnish later on. So I'll add some now. Stir that through. And we'll need some more liquid in here. So a quarter of a cup of natural yoghurt. It's about half of this. You can serve the rest as a side if you like. We'll stir that in and to really make this into a lovely gravy some water. Okay. Now for the all important lamb chop chops we're going to add them in. There's no need to seal them off beforehand. We'll just place them into the liquid and this needs to cook on a medium to low heat for about an hour or until that lamb is super tender. I'll also add another pinch of salt. Lid goes on. We'll just let it cook nicely. Alright, it smells fantastic in here. The curry is ready. I've just prepared some naan and it takes about two to three minutes in the oven. Come and have a look at this. Oh, fantastic. The meat is tender and see how this just a little bit of that fat on the top. That is a good sign of a well-cooked curry. Got a nice, generous bowl here. It's kind of one of those curries put in the middle of the table and by all means, make this a day or two ahead because it will taste even better. You can even freeze this and reheat it. So it's totally up to you. Be generous with all of this gravy over the top. And that is served with a naan on the side and just cut them in half lovely fluffy and soft and just to finish off the dish and dress it up just some extra natural yogurt we'll just drizzle that over the top just a tiny bit and that long green chili that I was reserving finely slice again it's not too hot it's actually quite mild but the beautiful thing about Indian food is it's not just about the one curry you can be super adventurous with it doesn't have to stop at just that main curry if you've got some pickles and some chutneys in your pantry bring them out serve them on the side loads of rice that's my of dad's lamb curry. I think he'd approve of that.

258K views · 2.3K reactions | Skehan Family Stew 🍲 | #AD Skehan Family Stew | This hearty Irish stew is so simple and perfect dinner inspo for this weekend, especially as the cold & dark January weather... | By Donal Skehan | If ever there was a time of year that we need an Irish stew it's right about now. January has to be one of the coldest darkest months and despite everyone being on the new year new you health food diet kick. Ultimately this is what you want to eat. And in the grand scheme of things good meat and some veg simmered until beautifully tender. I'd say that's the kind of health food I want to be eating. Now to start off traditionally a lamb stew would not have browned off the meat but I like the colour you get from it and I think in the long run you do get better flavours. So I'm going to brown the lamb pieces in two batches or move them from pan and set aside on a plate then reduce the heat to a medium high and a little tablespoon of oil before you fry some carrots, celery and onion until they've nicely soft. Get the oven on preheated to a hundred and 60 degrees Celsius and then you're going to return the meat to the pot along with the bay leaf, some stock and then generously season with sea salt and ground black pepper. Bring the whole lot to the boil and then you're going to remove from the heat and then you're going to place slices of potatoes across the top of your stew. Dotting with a little bit of butter and a final seasoning. Cover it and leave it to cook in the oven for about an hour and a half or until the meat is nice and tender. And then you're going to remove the lid for the further 10 minutes. Whack up the heat as high as it will go and you'll get really colour on the potatoes. And that's it. The beauty of this stew is that it actually improves in flavour. So if you have any leftovers they're even better the day after. And if you're anything like my dad the only way you can eat the rest of this stew is with slices of a sliced pan slathered in butter so thick that your teeth leave marks in it. It's the recipe I pull out whenever we have guests visiting from abroad it is Ireland in a pot. As always you get the ingredients you need from your local Dunnes Stores.

634K views · 14K reactions | Slow-Roasted Lamb Shoulder cooked in chicken stock: If you have a lovely joint of lamb in the fridge and aren’t sure how to cook it for NYE / NYD, then this one is for you. Method: For a 1.5kg shoulder of lamb - brush with extra virgin olive oil and season heavily, all over, including the underside, with sea salt and coarse black pepper then lay on a trivet of onions, garlic, fresh thyme, bay leaves, rosemary and extra virgin olive oil - preheat oven to 200c fan / 220c, roast for 30 mins, take out, add 500ml chicken stock to the tray, cover tightly with foil, reduce heat to 160c fan / 180c, cook for 4 hours (do not baste or take tray out of the oven), then remove the foil and cook for a final 30 mins uncovered. Take out and rest, covered with foil, for 30 mins before serving. If you have a slightly larger lamb shoulder 1.5-1.75kg, cook for an extra 30 minutesa covered (5 hours instead of 4), 1.75-2kg, cook for an extra hour covered (5 hours instead of 4), 2-2.5kg, an extra 90 minutes (5 1/2 hours instead of 4) covered before taking the foil off. And yes, you can make this with a leg of lamb too. 🎶 @melisfis Kaçın Kurası #sundayroast #sundaydinner #roastlamb #roastdinner #lambshoulder #slowroasted #melizcooks | Meliz Cooks

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