Spicy Roasted Lamb

Ingredients:

• 1 kg shoulder of lamb 
• 2 tablespoons olive oil 
• 1 onion, roughly chopped 
• 3 garlic cloves, crushed 
• 300 ml vegetable stock 
• Zest and juice of 1 orange 
• 1 cinnamon stick 

Method:

• Season the lamb well on both sides. 
• Heat the oil in a large ovenproof pan. Add the lamb and brown on both sides. Remove and set aside. 
• Heat the oven to 150°C. 
• Brown the onions in the remaining fat for 5 minutes, add the garlic and sizzle for 30 seconds. 
• Pour 175 ml of the vegetable stock and as it bubbles, scrape any caramelized buts at the bottom and sides of the pan. 
• Add enough of the remaining stock to come 1/3 of the way up of the lamb. Add the orange zest and cinnamon. 
• Cover and cook for 2 1⁄2 - 3 hours, turning half way until the meat is tender. Remove and wrap with foil. 
• Strain the juices and spoon off any fat that comes to the top, then put into a wide pan and boil to reduce for 5 – 10 minutes until slightly thickened and rich in flavor. 
• Season with salt and pepper and a squeeze of orange juice. Slice the lamb and serve with the sauce.

Hot and Spicy Mutton Fry

Hot N Spicy Mutton Fry is a very popular recipe from Indian Cuisine. It is a dry version and is a great accompaniment with biryani, fried rice, chapatti or rice. 

This delicious fry is easy to prepare.  And only a   few spices, curd and lemon juice is used to marinate the mutton pieces.

This is my family favourite and I love the delectable flavour of pepper embedded in the mutton fry.

You can also try this wonderful dry n spicy dish..!

Ingredients:

·      Mutton                      - ½ kg

·      Onion                       - 2

·      Tomato                     - 2

·      Oil                            - 3 tbsp

·      Lemon  juice             - 1 tbsp

·      Yoghurt                    - 2 tbsp

·      Pepper pwd               - 1 ½  tsp

·      Turmeric pwd            - ½ tsp

·      Coriander pwd           - 1 tsp

·      Red chilly pwd           - 1 tbsp

·      Saunf                       - ½ tsp

·      Cinnamon                 - 1

·      Cloves                      - 2

·      Ginger garlic paste    - 1 tbsp

·      Fresh curry and coriander leaves

·      Salt to taste

Method:

1.     Clean and wash the mutton pieces.

2.     Marinate with lemon juice, yoghurd, pepper pwd, turmeric pwd, coriander pwd, salt and red chilly pwd.

3.     Allow to marinate for 30 minutes.

4.     Pressure cook for 4 whistles adding a cup of  water.

5.     Heat oil in a fry pan.

6.     Add saunf, cinnamon, cloves and curry leaves.

7.     Sauté for a minute.

8.     Add chopped onion slices and fry till light brown.

9.     Add ginger garlic paste and sauté well.

10.  Add chopped tomatoes.

11.  Stir well until it is cooked.

12.  Now add the pressure cooked mutton.

13.  Mix well.

14.  Allow to boil with lid closed in medium flame.

15.  Stir once in a while.

16.  Cook till the mutton fry attains dry form.

17.  Drizzle a tsp of oil to the side of the pan.

18.  Combine gently and remove from heat.

19.  Garnish with freshly chopped coriander leaves.

20.  Spicy and tasty mutton fry ready to serve hot with biryani, fried rice, chapattis, roti, naan or steamed hot rice.!