1.5kg boneless lamb shoulder, cut into 2cm cubes 25g fresh ginger, grated finely 3 cloves garlic, crushed 2 small fresh red chillies, chopped finely 3 teaspoons garam masala 2 tablespoons chopped fresh coriander large pinch ground turmeric 1/2 teaspoon ground chilli powder 1 teaspoon salt 1 cup (280g) thick yogurt 80g ghee (clarified butter) or butter 1 cup (140g) flaked almonds 1/3cup (55g) sultanas 3 large (600g) brown onions, sliced thickly 1 cup (250ml) water salt and freshly ground black pepper 500g basmati rice, washed, drained large pinch saffron threads 2 tablespoons hot milk fresh coriander leaves, for serving
Combine lamb, ginger, garlic, chillies, garam masala, coriander, turmeric, chilli powder, salt and yogurt in a medium bowl; cover and refrigerate overnight.
Heat half the ghee in a large heavy-based saucepan; fry almonds and sultanas until browned lightly, remove from pan with a slotted spoon.
Heat remaining ghee in same pan; add onion, cook, covered, over medium heat for about 5 minutes or until onion is soft. Remove lid, cook for a further 5 minutes or until onions are lightly browned. Remove half the onion mixture from the pan.
Add the lamb mixture to onion in pan, cook, stirring, until lamb is browned lightly. Add water, bring to the boil then simmer, covered, over low heat, stirring occasionally, for 1 hour. Remove lid, simmer, uncovered, for a further 30 minutes or until the lamb is tender. Season to taste with salt and pepper.
Meanwhile, cook the rice in boiling salted water for about 5 minutes or until half-cooked; drain.
Combine the saffron and milk in a small bowl, stand for 15 minutes.
Preheat the oven to moderate 180CSpread half the lamb mixture into a greased ovenproof dish (3.5 litre capacity), top with half the rice, then remaining lamb and rice. Drizzle saffron and milk mixture over the rice; cover tightly with greased foil and lid. Bake in a moderate oven for about 40 minutes or until rice is tender.
Serve biryani topped with reheated reserved onions, almond mixture and extra coriander leaves.
skinny,
Jun 1, 6:56am
Thanks Lavender32 for recommending my site. If anyone has some good meat recipes please let me know over at www.meateaters.co.nz. Cheers.
cookessentials,
Jun 1, 7:09am
The whole idea is to put them here for people too use rather than sending them elsewhere to search for something.
bedazzledjewels,
Jun 1, 7:23am
Be careful Skinny. It's against Trade Me's rules to link to a website that has a forum where people can make contact through.
skinny,
Jun 1, 7:32am
Thanks for the headsup. I shall refrain forthwith :-)
cookessentials,
Jun 2, 4:04am
I have actually just looked at your site,albeit briefly and find that there is a recipe that I have posted AND a link to me through my shop AND Trademe! - you have NOT asked my permission to do this and nor do I have anything to do with your site so why are my details there!
cookessentials,
Jun 2, 4:10am
In fact, you have copy and pasted this from the recipe section on our website - you might like to check out the copyright info on our site and perhaps remove what you have posted on your site thanks.
bedazzledjewels,
Jun 2, 4:20am
Hm, that's a bit rough on you Cookessentials!
cookessentials,
Jun 2, 4:24am
not at all BJ- I am sure they are trying to be helpful,but putting the link here is against Trademe rules.
bedazzledjewels,
Jun 2, 4:40am
Yeah - it's a minefield at times, which is why I forewarned her before someone dobbed her in to TM. Looks an interesting site though.
cookessentials,
Jun 2, 10:06pm
BEEF & GUINNESS CASSEROLE
Ingredients 1kg lean blade steak About 1/4 cup oil for frying 4 onions, peeled and diced (or 16 baby onions or shallots) 1 Tbsp minced garlic 4 Tbsp flour 2 cups Guinness 2 cups beef stock 4 rashers bacon, choppedor you can use pancetta too which gives a great flavour About 4 sprigs fresh thyme, or 1/4 tsp dried 12-18 dried prunes -pitted preferably Pared rind 1 orange
Cut the blade steak into 5cm cubes. Heat the oil in a large frying pan and brown the meat over a moderately high heat until well browned. Transfer to a casserole. This is best done in 2-3 batches.
Add the onions or shallots to the pan and cook for about 3 minutes, before adding the garlic and cooking a further minute.
Sprinkle the flour over and stir well to coat the onions. Gradually pour in the Guinness and beef stock and bring to the boil to make a smooth sauce. Pour over the meat in the casserole and then mix in the bacon, thyme, prunes and orange rind.
Cook at 160°C for 1 1/2 - 2 hours or until the meat is tender. Serve over mashed potatoes.
cookessentials,
Jun 3, 1:22am
you are welcome. you will find a vast difference in taste by doing it fresh from scratch too.
cookessentials,
Jun 4, 4:19am
Just bought another beautiful scotch fillet roast for the weekend and some decent chuck steak as I am making Julia Child's Bouf Bourguignon for dinner tomorrow night. I usually do a lovely one by Margaret Fulton, but I really like the look of Julia's one and it has great reviews. Hers is quite a long cooking time ( 5 hours) but it will be beautifully tender I am sure. Found some shallots and a good pinot noir so looking forward to that.
cookessentials,
Jun 5, 4:03am
Had a few hors off today so i get get the beef bourguignon done - it is simmering away in the oven while I am back at work. The thick cut bacon cut into lardons and sauteed smelt delicious and it has fresh thyme sprigs,fresh bay and 3 cups oflocal Te Kairanga "run holder" pinot noir in it! Can't wait to taste it tonight.
cookessentials,
Jun 6, 1:19am
Well, the Julia Child beef bouguignon was very tasty,I still do like the Margaret Fulton one I do though as it seems to have that "something extra"I am sure Julia must have been drunk when she wrote the recipe as it has about 45 listed instructions in her method LOL some of which i did not even bother with. However, it was very tasty and the chuck steak was melt in the mouth.
toadfish,
Jun 8, 6:57pm
LAMB PARCELS
500g Lamb (they said fillets I am using lamb leg steaks cut into cubes) 3 Tablespoons of Olive oil ( will use less), 2 small onions, sliced, 2 slender eggplants cut diagonally into thin slices (not in this house lol) 1 Packet of filo, 1/4 cup extra olive oil (I will use a fine spray of olive oil), 100g Feta or Baloumi cheese (we have feta) 1/2 teaspoon dried rosemary.
1/. Preheat oven to 180 deg, trim meat of excess fat & sinew. Heat 1 tablespoon (I will use less) of the olive oil in a frying pan, add onions and cook over medium heat for 4 mins or until soft stirring occasionally. Transfer onions to a plate, add 1 T olive oil to the pan and cook eggplant slices for 2 mins each side until just golden, drain on paper towel. 2/. Heat remaining oil and cook meat in batches over high heat for 1 min until browned. Set aside to cool then slice diagonally in 1 cm slices (I will start with cubes so will miss this step) 3/.Lay a sheet of filo pastry on work surface, short side towards you. Brush lightly with olive oil (I have a spray and will give it a light spray) cover with another sheet, brush or spray with oil, then top with one more sheet. Place lamb in a rectangle pile about 10cm in from the short side of the pastry and 8cm from each edge. Top with onions, eggplant, crumbled feta and rosemary. Fold short end of pastry over filling, fold the 2 long sides inwards and roll into a neat parcel. Brush with oil. Repeat with the remaining pastry and filling to make 6 parcels. Bake for 25 mins till golden.
cookessentials,
Jun 9, 9:43pm
MINCE AND PASTA BAKE
1 Tbsp oil 500g lean beef or lamb mince 1 onion, peeled and finely chopped 2 courgettes or seasonal green vegetables, chopped 8 button mushrooms, sliced 400g can tomatoes in juice, chopped 2 Tbsp tomato purée Pinch dried mixed herbs (optional)
For the topping1 cup uncooked macaroni-style pasta shapes 250g pottle cream cheese 1/2 cup cheese, grated
Heat the oil in a frying pan and brown the mince well, breaking up with a spoon as it cooks.
Add the onion, green vegetables and mushrooms to the meat and continue cooking for 2-3 minutes. Stir in the remaining ingredients and bring to the boil. Transfer the mixture to an ovenproof dish.
Cook the pasta in boiling water until tender, about 10-12 minutes. Drain well and stir in the cream cheese and 1/2 the grated cheese. Spread evenly over the top of the mince and sprinkle with the remaining cheese.
Bake at 200°C for 15-20 minutes or until golden brown
cookessentials,
Jun 9, 9:47pm
HOME MADE MEATBALLS
1 tablespoon olive oil 600g lean beef mince 1 small grated brown onion 2 teaspoons Dijon mustard 1 teaspoon turmeric 1 teaspoon mixed herbs 1/4 cup continental parsley, chopped 1/4 cup breadcrumbs 1/2 cup grated parmesan cheese salt and pepper
2 tablespoons olive oil 1 medium brown onion, chopped 2 cloves garlic 1/2 teaspoon chilli flakes 3 tins tomatoes 2 teaspoons mixed herbs 1 tablespoon balsamic vinegar 1/4 cup basil leaves
parmesan for serving
Preheat oven to 180°C. In a medium bowl mix the mince, onion, mustard, turmeric, mixed herbs, parsley, breadcrumbs, parmesan and season well. Mould into round meatballs and refrigerate until needed.
In a medium frying pan heat the oil and cook the onion, garlic and chilli flakes for 2 minutes. Stir in the tomatoes, breaking up if necessary the herbs and balsamic vinegar. Cook for 5- 10 minutes over a medium heat. Season and stir through basil.
In non stick pan heat 1 tablespoon olive oil and fry the meat balls for 3- 4 minutes until browned on all sides. Place in an ovenproof dish and spoon over the tomato. Bake for further 20- 30 minutes coating regularly with the sauce. Serve with shaved parmesan
haggisbashed,
Jun 10, 1:25am
Hey guys, some fab receipes here, I have writers cramp!
I need a recipe for swan meat - I have a freezer full of swan breast and need to start getting stuck into them.Anyone have any ideas!
Also, have mutton in the freezer too - lots of lamb recipes but anyone got methods for the older mutton variety besides the trusty roast!
I make this when we are in a rush and want something quick, hearty and filling. It is good if you are on a budget, however, a good premium mince is better as it is less fatty.
2 tbsp butter 750g minced steak 1x onion, finely chopped 1 425g can chopped tomatoes 1 cup hot beef stock ( I use a Maggi beef stock - ix heaped tsp in a cup of boiled water) 125g pasta spirals 1/2 tsp mixed herbs 1 tsp chilli powder ( use less if you prefer) 2tsp Worcestershire sauce ( cant go past Lea & Perrins) salt & freshly ground black pepper 1x can baked beans.
Melt butter in large saucepan or stock pot. Saute your onion and brown the meat,making sure you break it up with a wooden spoon so it is not lumpy. Stir in all the other ingredients except for the baked beans. Add more water if necessary and simmer gently for about 30 mins. I usually pop the lid on at this stage. When meat is cooked and pasta is tender, stir in baked beans and heat through. This freezes well,so left overs can be popped into the freezer and used as a quick heat up when needed.
cookessentials,
Jun 22, 1:58am
thanks for sharing 3kids3pets. I really enjoy meatloaf, especially when the weather is cold and miserable - real comfort food.
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