Category Archives: Meat

Cuban Chicken

This recipe is taken from halfbakedharvest.com . I made this Cuban chicken last night, with a few changes and I loved it!!

Ingredients:

  • 500 g chicken breast, cut into pieces
  • 1 tsp cumin
  • 3 garlic cloves
  • 1 red chili
  • 170 ml orange juice
  • juice of 4 limes + 1 lime zested
  • 1 tsp honey
  • 1 tsp soy sauce
  • handful of coriander

Beans & Rice

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • cooked rice ( i used 250 ml cup)
  • 2 tins red kidney beans, rinsed
  • 2 garlic cloves, minced
  • salt & pepper

For bananas & mango

  • 2 yellow bananas, sliced
  • 1 tbsp butter
  • 1 mango, diced
  • 1 red chili, chopped
  • juice of ½ lime
  • handful of coriander

+ 60 ml orange juice for sauce + 2 tbsp butter

Method:

For chicken marinade blend cumin, cloves, chili, black pepper,170 ml orange juice, honey, soy sauce and coriander. Put the chicken to a bowl and pour half the marinade over the chicken. Chill for 30 minutes or longer.

Cuban chicken

Cook rice. Heat the olive oil in a large frying pan and fry onion until is soft. Add red pepper and cook until soft. Add red kidney beans, garlic, salt & pepper. Cook until warm.

Heat small frying pan. Add butter and fry bananas until brown.

In a small bowl mix together chopped mango, red chili, lime juice and coriander.

Heat large frying pan, add olive oil. Fry the chicken until browned all over and cooked throughout. Remove from pan and cover. Add the remaining marinade and 60 ml orange juice to the pan and bring to the boil. Add 2 tbsp butter and cook until slightly reduced.

Cuban chicken

To serve divide rice among plates. Top with chicken, red kidney beans, mango and bananas and drizzle with the sauce. Enjoy!!!!!!!!!!!!!

Kubanski Kurczak

Skladniki:

  • 500 g piersi z kurczaka, pokrojona w kostke
  • 1 lyzeczka kminu rzymskiego
  • 3 zabki czosnku
  • 1 czerwone chili
  • 170 ml soku z pomaranczy
  • sok z 4 limonek + skorka z 1 limonki
  • 1 lyzaczka miodu
  • 1 lyzeczka sosu sojowego
  • garsc kolendry

Ryz & Fasola

  • ugotowany ryz ( ja uzylam kubek 250 ml)
  • 2 lyzki oliwy
  • 1 cebula, pokrojona w kostke
  • 1 czerwona papryka, w kostke
  • 2 puszki czerwonej fasoli
  • 2 zabki czosnku, zmielone
  • sol & pieprz

Banan & mango

  • 2 zolte banany, pokrojone w plastry
  • 1 lyzka masla
  • 1 mango, pokrojone w kostke
  • 1 czerwone chili, pokrojone
  • sok z ½ limonki
  • garsc kolendry

+ 60 ml soku z pomaranczy + 2 lyzki masla

Wykonanie:

Na marynade do kurczaka zblendowac kminek, czosnek,chili, 170 ml soku z pomaranczy, sok z limonek i skorke, miod, sos sojowy i kolendre. Wlozyc kurczaka do miski i zalac ½ marynady. Przykryc i wstawic do lodowki na 30 minut lub dluzej.

Cuban chicken

Ugotowac ryz. Rozgrzac duza patelnie, dodaj oliwe. Smazyc cebule az bedzie miekka, dodac czerwona papryke i smazyc kilka minut az bedzie miekka. Dodac czerwona fasole, czosnek, sol i pieprz. Gotowac do momentu az fasola bedzie ciepla.

Rozgrzac mala patelnie,dodac maslo i smazyc banany az beda brazowe z obu stron.

W malej misce wymieszac pokrojone mango, chili, sok z limonki i kolendre.

Cuban chicken

Rozgrzac duza patelnie, dodac oliwe. Usmazyc kurczaka, powinien byc brazowy z obu stron. Przelozyc do miski i przykryc. Do patelni dodac pozostala marynade i 60 ml soku z pomaranczy. Doprowadzic do zagotowania. Dodac maslo i gotowac az sos sie zredukuje.

Rozloz ryz na talerze, dodaj kurczaka, fasole, mango i banany i polej sosem. Smacznego!!!!!!!!!!!!!!!!!!!!!!!!

Cuban chicken

 

Chicken Mozzarella Pasta with Peppers

If you love pasta you will love this recipe – chicken mozzarella pasta with peppers.

Ingredients:

  • 1 tbsp oil
  • 8 chicken thighs, boneless and skinless
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 3 garlic cloves, chopped
  • salt & pepper
  • 1 tbsp sweet paprika
  • 100 g creme fraiche
  • 150 ml double cream
  • 1 mozzarella ball, chopped
  • pinch of chili flakes
  • cooked pasta & water from pasta

chicken mozzarella pasta with peppers

Method:

Cook pasta according to package instructions. Reserve some cooked pasta water.

In a large frying pan fry chopped peppers until soft. Add garlic and fry 2 minutes. Remove from the pan. Add chicken thighs,season with salt and pepper and sweet paprika. Fry until the chicken is cooked through. Add the peppers back to the frying pan. Add creme fraiche, double cream and mozzarella. Sprinkle chili flakes and mix everything together. Add cooked pasta and stir to combine. If the sauce is too thick then add some cooked pasta water. Enjoy!!!!!

chicken mozzarella pasta with peppers

Makaron z Kurczakiem, Mozzarella i Papryka

Skladniki:

  • 1 lyzka oleju
  • 8 udek z kurczaka, bez skory i kosci
  • 1 czerwona papryka, pokrojona w kostke
  • 1 zolta papryka, pokrojona w kostke
  • 3 zabki czosnku, posiekane
  • sol & pieprz
  • 1 lyzka slodkiej papryki
  • 100 g creme fraiche
  • 150 ml smietany
  • 1 kulka mozzarelli, pokrojona w kostke
  • szczypta suszonych pestek chili
  • ugotowany makaron i woda od makaronu

Metoda:

Ugotowac makaron wedlug instrukcji na opakowaniu. Pozostawic wode po makaronie na pozniej.

chicken mozzarella pasta with peppers

Na duzej patelni usmazyc papryke az bedzie miekka. Dodac czosnek i smazyc kolejne 2 minuty. Przekladamy papryke i czosnek na talerz. Na tej samej patelni smazymy udka przyprawione sola, pieprzem i slodka papryka. Do usmazonego miesa dodajemy usmazona papryke z czosnkiem. Dodaj creme fraiche, smietane i mozzarelle. Dopraw pestkami chili i wymieszaj wszystko dokladnie. Dodaj ugotowany makaron i gdy sos jest zbyt gesty dodaj wode po ugotowanym makaronie. Smacznego !!!!!

chicken mozzarella pasta with peppers

 

Italian Stuffed Chicken Breasts

This chicken recipe is easy and impressive: it’s perfect for a dinner party.

Ingredients:

  • 4 chicken breasts
  • 2 tbsp olive oil
  • salt & pepper
  • 4 Hard Mozzarella slices, chopped
  • 4 artichoke hearts ( from can ), chopped
  • 4 baby plum tomatoes, chopped
  • 10-15 green olives, chopped
  • 2 garlic cloves, chopped
  • 1 tsp dried thyme

Method:

In a bowl mix together artichoke, cheese, tomatoes, olives, garlic and thyme. Season with pepper.

Cut a deep slit along one side of each chicken breast. Rub the chicken breast with olive oil and season with salt and pepper. Stuff each chicken breast with ¼ of the filling.

Italian stuffed chicken breasts

Preheat the oven to 190° C.

Heat large frying pan. Add the chicken breasts and cook until golden brown, 3 minutes each side. Move the chicken breasts to the oven and bake for 30 minutes. Slice and serve. Enjoy!!!!!!!!!!!!!!!!!!!!

Piersi z Kurczaka Faszerowane Po Wlosku

Skladniki:

  • 4 piersi z kurczaka
  • 2 lyzki oliwy
  • sol & pieprz
  • 4 plastry twardego sera mozzarella (lub inny), pokrojony
  • 4 serca karczochow ( z puszki), pokrojone
  • 4 pomidory koktajlowe, pokrojone
  • 10 – 15 zielonych oliwek, pokrojone
  • 2 zabki czosnku, pokrojone
  • 1 lyzeczka suszonego tymianku

Italian stuffed chicken breasts

Wykonanie:

W misce wymieszaj razem karczochy, ser, pomidory, oliwki, czosnek i tymianek. Przypraw pieprzem.

Kazda piers naciac z boku tak aby powstala kieszonka. Piersi wysmarowac oliwa i natrzec sola i pieprzem. ¼ nadzienia wlozyc do srodka, lekko docisnac.

Nagrzac piekarnik do 190° C.

Rozgrzej duza patelke i smaz piers z kazdej strony 3 minuty az bedzie miala zlocisty kolor. Wstaw piersi do piekarnika i piecz 30 minut. Smacznego!!!!!!!!!!!!!!!!!!!!!!!!!!

Italian stuffed chicken breasts

 

 

Hyderabad Chicken Curry

This is a quick and easy dish. Serve with rice and a vegetable curry.

Hyderabad chicken curry

Ingredients:

  • 4 tbsp sunflower oil
  • 12 chicken thighs, skinned
  • 300 ml chicken stock
  • 4 tbsp tomato puree
  • juice of 1 lemon
  • 1 tsp garam masala
  • chopped coriander leaves

Bowl 1

  • onion, sliced
  • 2 garlic cloves, crushed

Bowl 2

  • 6 cloves
  • 6 cardamom pods
  • ½ tsp ground aniseed
  • 5 cm cinnamon stick
  • 1 tsp ground cumin
  • 2 tsp turmeric
  • 2 tsp black pepper
  • 2 tsp chili powder
  • 2 tsp ground coriander
  • 1 tsp ground ginger

Bowl 3

  • 2 tbsp desiccated coconut
  • 1 tsp salt

Method:

Heat the oil in a frying pan and add Bowl 1 and fry for 5 minutes until the onion is soft and golden brown. Add Bowl 2, stir well and fry for 2 minutes. Reduce the heat, add the chicken, stock and tomato puree. bring to the boil. Add Bowl 3 and mix well. Reduce heat, cover and simmer for 1 hour. Stir occasionally. Add the lemon juice and garam masala. Garnish with coriander. Enjoy!!!!!!!!!!!!!!!!!!!

Hyderabad chicken curry

Curry z Kurczaka z Hyderabad

Skladniki:

  • 4 lyzki oleju
  • 12 udek, bez skory
  • 300 ml wywaru z kury
  • 4 lyzki przecieru
  • sok z cytryny
  • 1 lyzka przyprawy Garam Masala
  • posiekana kolendra

Miska 1 

  • 1 cebula, pokrojona w talary
  • 2 zabki czosnku, zduszone

Miska 2 

  • 6 gozdzikow
  • 6 ziaren kardamomu
  • ½ lyzeczki zmielonego anyzu
  • 1 laska cynamonu
  • 1 lyzeczka kminu rzymskiego
  • 2 lyzeczki kurkumy
  • 2 lyzeczki pieprzu
  • 2 lyzeczki ostrej papryki
  • 2 lyzeczki mielonej kolendry
  • 1 lyzeczka mielonego imbiru

Miska 3

  • 2 lyzki platkow kokosowych
  • 1 lyzeczka soli

Wykonanie:

Rozgrzej olej na duzej patelni i dodaj skladniki z Miski 1. Smaz 5 minut az cebula bedzie miekka i zlocista. Dodaj skladniki z Miski 2, wymieszaj. Smaz 2 minuty. Zmniejsz temperature, dodaj kurczaka, wywar i przecier i doprowadz do zagotowania. Dodaj Miske 3 i wszystko wymieszaj. Zmniejsz temperature, przykryj i gotuj 1 godzine. Dodaj sok z cytryny i Garam Masala. Serwuj z ryzem posypane posiekana kolendra. Do tego mozna podac curry z ziemniakow i groszku. Smacznego!!!!!!!!!!!!!!!!!!!!!!!!

Hyderabad chicken curry

Recipe taken from Cook By Numbers. Indian. Mahboob Momen.

Beef Stew With Cheesy Herb Dumplings

Beef stew with thick and rich gravy perfect for cold evenings!

Ingredients

  • 3 tbsp olive oil
  • 2 onions, diced
  • 5 carrots, sliced thick
  • 1 leek, sliced thick
  • 4 celery stick, diced
  • 4 garlic cloves, crushed
  • 1.2 kg stewing beef, diced
  • 2 tbsp plain flour
  • 3 springs thyme
  • 500 ml beef stock
  • 250 ml red wine (if you do not use wine use 750 ml stock)
  • 3 tbsp tomato purée
  • 3 tbsp Worcestershire sauce
  • salt & pepper
  • 1 bay leaf

For Dumplings

  • 350 g plain flour
  • 1 tsp soda
  • 1 tsp salt
  • 300 ml buttermilk or soured milk
  • 2 tbsp chopped herbs (parsley, thyme, rosemary )
  • 25 g grated cheese

Method

Heat olive oil in a casserole and add onion, carrots, leek, celery sticks and garlic and cook gently for 5 minutes. Remove from casserole.

In a large bowl season well beef with salt and pepper and add flour and mix together. Add the beef to casserole and brown all over.

Return the vegetables to the casserole. Add thyme, stock, wine, tomato purée, bay leaf and Worcestershire sauce. Season and stir well. Bring to a gentle simmer and cook covered for 2 hours. Stir from time to time.

For the duplings: Sift the flour, soda and salt into a bowl. Add herbs and mix all together. Add the buttermilk and stir until dry ingredients are moistened. Make small balls with the dough  (10-12).

Preheat oven to 230º C.

After 2 hours of simmering uncover the casserole and arrange the dumplings on top and scatter with the cheese. Put the casserole to the oven uncovered for 15 minutes. Then reduce the heat to 200º C and cook for another 15 minutes covered. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!

Brytyjski Gulasz Wolowy Z Kluskami/Bulkami Z Ziolami I Serem

IMG_2655[1]

Skladniki

  • 3 lyzki oliwy
  • 2 cebule pokrojone w kostke
  • 5 marchewek, pokroic w plastry
  • 1 por, pokroic w plastry
  • 4 lodygi selera naciowego, pokrojony w kostke
  • 4 zabki czosnku, zduszone
  • 1.2 kg wolowiny na gulasz, pokrojona w kostke
  • 2 lyzki maki
  • 3 galazki tymianku
  • 500 ml bulionu wolowego
  • 250 ml czerwonego wina (gdy nie uzywasz wina to uzyj 750 ml bulionu)
  • 3 lyzki przecieru pomidorowego
  • 3 lyzki Worcestershire sosu (nie wiem czy w Polsce mozna kupic ale mozna zastapic sosem sojowym)
  • sol & pieprz
  • 1 lisc laurowy

Na kluski/bulki

  • 350 g maki
  • 1 lyzeczka sody
  • 1 lyzeczka soli
  • 300 ml maslanki
  • 2 lyzki posiekanych ziol (pietruszka, tymianek, rozmaryn)
  • 25 g startego zoltego sera

beef stew with cheesy herb dumplings

Wykonanie

Rozgrzej oliwe w zeliwnym garnku i dodaj cebule, marchew, por, seler naciowy i czosnek i podsmazamy 5 minut. Wyjmujemy na talerz.

W duzej misce dopraw wolowine sola i pieprzem. Dodaj make i wymieszaj wszystko razem. Wolowine smazymy w zeliwnym garnku az bedzie brazowa z kazdej strony.

Do podsmazonej wolowinu dodaj warzywa (wczesniej podsmazone),tymianek, bulion, wino, przecier pomidorowy, lisc laurowy i sos Worcestershire. Dopraw do smaku i wymieszaj. Dus na malym ogniu pod przykryciem przez 2 godziny. Pomieszaj od czasu do czasu.

Na kluski/bulki: W duzej misce wymieszaj make, sode, sol i ziola. Dodaj maslanke i wyrabiaj az wszystkie skaldniki sie polacza. Z ciasta zrob 10-12 malych kulek.

Nagrzej piekarnik do 230º C.

Po 2 godzinach duszenia miesa odkryj naczynie i na gorze poloz 12 klusek/bulek. Posyp je startym serem i wloz naczynie do piekarnika na 15 minut bez przykrycia. Po tym czasie zmniejsz temperature do 200º C i piecz kolejne 15 minut pod przykryciem. Smacznego!!!!!!!

beef stew with cheesy herb dumplings

beef stew with cheesy herb dumplings

 

Chicken Shawarma

Chicken Shawarma is very tasty dish full with flavors.

Ingredients

  • 4 chicken breasts
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 8 garlic cloves, minced
  • 2 tsp salt
  • 6 tbsp olive oil
  • ½ tsp cayenne
  • 2 tsp turmeric
  • 1 tsp ginger
  • 1 tsp black pepper
  • 2 tsp allspice

Method

In a small bowl mix spices and make paste with olive oil. Rub chicken on all sides with marinade and let sit for 1 hour or up to 24 hours in fridge. Grill chicken on BBQ or electric grill or use oven. ( I used electric grill for about 6 minutes). Then finish chicken  in oven until cooked through. About 10 minutes in 180°C.

 

chicken shawarma

chicken shawarma

 

 

 

Kurczak Shawarma

Skladniki

  • 4 piersi z kurczaka
  • 2 lyzki zmielonego kminku
  • 2 lyzki zmielonej kolendry
  • 8 zabkow czosnu, zmielone
  • 2 lyzeczki soli
  • 6 lyzek oliwy
  • ½ lyzeczki pieprzu cayenne
  • 2 lyzeczki kurkumy
  • 1 lyzeczka imbiru
  • 1 lyzeczka pieprzu
  • 2 lyzeczki ziela angielskiego, zmielonego

Sposob

W malej misce wymieszaj przyprawy z oliwa. Dodaj marynate do kurczaka i wymieszaj aby cale mieso bylo nia pokryte. Odstaw do lodowki na 1 godzine (maksymalnie do 24 godzin). Smaz kurczaka na grillu lub uzyj elektryczny grill lub piecz w piekarniku. Ja uzylam grilla elektycznego okolo 6 minut, a pozniej dokonczylam w piekarniku okolo 10 minut w 180°C.

chicken shawarma

chicken shawarma

Recipe taken from Feasting at Home

Mozzarella Meatballs

This recipe is a quick and easy idea for a midweek dinner.

Ingredients

  • 450 g turkey mince
  • 125 g mini mozzarella
  • 100 g breadcrumbs
  • 1 tbsp fresh basil, chopped
  • 1 tbsp marjoram
  • 500 ml chicken stock
  • 1 x 400 ml can chopped tomatoes
  • salt & pepper
  • pasta
  • 1 tbsp olive oil

Method

In a large bowl mix together mince meat, basil, breadcrumbs, marjoram and about 50 ml chicken stock. Make 12 -14 balls. Flatten each meatball and press a piece of mozzarella into the center. Gather the meat around and make sure is sealed.

Heat olive oil in a large frying pan. Brown the meatballs. Then add the chicken stock and chopped tomatoes and bring to the boil. Season well. Simmer about 25 minutes until cooked through. Serve with pasta. Enjoy!!!!!

Skladniki

  • 450 g mielonego miesa z indyka
  • 125 g mini mozzarella  (lub duzy pokrojony)
  • 100 g bulki tartej
  • 1 lyzka posiekanej bazylii
  • 1 lyzka majeranku
  • 2 kostki rosolowe rozpuszczone w 500 ml wody
  • 1 puszka pokrojonych pomidorow
  • sol & pieprz
  • makaron
  • oliwa

Sposob

W duzej misce wymieszac mieso mielone z bazylja, majerankiem, bulka tarta i okolo 50 ml wywaru. Zrob 12-14 kotletow, w srodek kazdego wloz po kulce mozzarelli.

Rozgrzej olej na duzej patelni i obsmaz mielone z kazdej strony na brazowy kolor. Dodaj pozostaly wywar i pomidory.Dopraw sola i pieprzem. Doprowadz do zagotowania a pozniej zmniejsz ogien i dus okolo 25 minut, az beda ugotowane. Podawaj z makaronem. Smacznego!!!!!!!!!!!!!!!!

mozzarella meatballs

mozzarella meatballs

mozzarella meatballs

mozzarella meatballs

 

Chicken Kiev And Potato Gratin

This recipe is simple and good for Sunday dinner, celebrations ( i survived my firs kickboxing class and this was my reward ). I like this Chicken Kiev because is very juicy and the flavour is just right. Together with Potato Gratin simple delicious 🙂

Makes 4

Ingredients

For Chicken Kiev

  • 4 skinless chicken breasts
  • 200 g breadcrumbs
  • 75 g parmesan, grated
  • 3 eggs, beaten
  • 100 g flour
  • salt
  • 2 tbsp paprika
  • 2 tbsp sunflower oil

For garlic butter

  • 4 garlic cloves, crushed and chopped
  • 2 tbsp chopped parsley
  • 100 g butter
  • juice ½ lemon

For potato gratin

  • 1 kg potatoes, peeled
  • 400 ml double cream
  • 3 garlic cloves, grated
  • ground white pepper
  • salt

Method

I first baked potato gratin and after 30 minutes i added chicken Kiev, at this point i increased the oven temperature to 180°C.

  • Thinly slice the potatoes, about 2 mm thick.

kicken kiev and potato gratin

Pour the cream in a sauce pan, add grated garlic and season well with salt & pepper. Bring the cream to the boil the remove from heat and leave for later.

Layer the gratin dish with a third of the potatoes, pour over a third of the cream. Repeat with remaining potatoes and cream.

kicken kiev and potato gratin

Bake for about 1 hour 10 minutes 160°C.

  • Place the garlic butter ingredients in a bowl and mix together. Shape into sausage and tightly wrap with cling film and freeze until firm. You can make it day before. When ready slice  8 even pieces.

kicken kiev and potato gratin

Use sharp knife to make a deep pocket inside the breast. Push 2 of garlic butter discs inside each chicken breast. Press to flatten and reseal.

kicken kiev and potato gratin

Mix breadcrumbs and parmesan on one plate, eggs on another and on third mix flour with paprika and salt. Dip each breast in the flour, egg and breadcrumbs. Repeat so each Chicken Kiev has a double coating. Chill for 30 minutes.

kicken kiev and potato gratin

Preheat oven to 180° C.

Heat the oil in a large frying pan and fry the Chicken Kievs for 2 min each side until golden (my were more than golden). Transfer to baking tray and cook about 30 minutes. You can as well sprinkle grated cheese on top!

Serve with veg. Enjoy!!!

kicken kiev and potato gratin

kicken kiev and potato gratin

 

 

 

 

 

 

Beef Burger

Sink your teeth into mouth watering burger.

Ingredients

Serves 4

  • 1 tbsp olive oil
  • 2 onions, chopped
  • 1 spring thyme, leaves picked
  • 2 tbsp chopped parsley
  • 500 g lean minced beef
  • 10 g breadcrumbs
  • 1 egg
  • salt & pepper
  • 4 buns
  • 100 g blue cheese
  • 1 tomato, cut thick slices
  • 1 onion, sliced
  • handful rocket
  • ketchup

Method

Heat the olive oil in a frying pan on a medium heat. Add the onion and fry for 5 min. Then reduce the heat and cook the onion until slightly caramelised. Leave to cool.

In a large bowl mix together thyme, parsley, beef, breadcrumbs, egg, salt & pepper and the cooled onion. Divide the mixture into four and mould a round shape.

Heat the frying pan on a medium heat. Fry the burgers for 4 minutes on each side.

Halve the buns. Place the burgers on the bottom half of each bun. Add blue cheese, tomato, a ring of onion, rocket and ketchup. Add the other halves of the buns on top and serve immediately!

beef burger

beef burger

 

Lamb Balti

This slow-cooked curry made from tender lamb shanks. Maybe it is not quick but definitely very easy and how delicious. Right now this is my favorite lamb balti.

Ingredients

  • 4 lamb shanks
  • 4 onions, halved and sliced
  • 100 g fresh ginger, peeled and chopped
  • 6 garlic cloves
  • 400 g can chopped tomatoes
  • 6 tbsp balti paste
  • 2 tbsp garam masala
  • 4 tsp brown sugar
  • pomegranate seeds
  • coriander leaves

For the curry paste marinade

  • 2 tbsp balti paste
  • 2 tbsp sunflower oil
  • juice 1 lemon
  • 2 tsp each ground cumin, brown mustard seeds, ground tumeric
  • 1 tsp ground cinnamon

Method

The day before, mix all the marinade ingredients together. Put the lamb shanks in a roasting tray and rub the marinade all over them. Cover and chill overnight.

Heat the oven to 220° C. Roast the lamb for 20 minutes to brown. Reduce the heat to 160° C. Cover the tray tightly with a couple of layers of foil, so that no steam escapes. Return the tray to the oven for 3 hours.

After 3 hours uncover the lamb and increase the heat to 180° C. Scatter the onions into the juices in the tin, then return to the oven for 30 minutes, uncovered.

Put the ginger, garlic, chopped tomatoes, balti paste, garam masala and sugar into a blender. Whizz until smooth.

Stir the paste into the onions and return the tray to the oven for a final 30 minutes.

Scatter the lamb with pomegranate seeds and coriander.

Recipe by Sarah Cook

lamb balti

 

lamb balti

lamb balti

lamb balti

lamb balti