Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Spanish Meatballs ( makes 30)

These little meatballs can be made ahead of time for an easy light lunch. SErve with salad and Catalan tomato bread. The recipe is from ” Simple Food” by Jill Dupleix.

Indian Spiced shepherd’s pie (4)

A spicy but comforting version of shepherd’s pie from Nigella Lawson’s ” Simply Nigella”.

The Most Delicious Meat Cubes (3-4)

An old favourite from Madhur Jaffrey’s ” Quick and Easy Indian Cookery.” If you dont have a pressure cooker you can use an ordinary pan. Add 6 fl oz water and cook covered for 50 minutes before uncovering and boiling down the liquid.

Chapli Kabab (8)

This is a Pashtun dish originating from the North West Frontier between Afghanistan and Pakistan. Its popularity spread into the cities of Pakistan and then to certain families in Dhaka in Bangladesh who would serve it on special occassions. This version is from ” Ammu” by Asma Khan

Roasted Lamb Shoulder with Tomatoes (6)

A delicious recipe for a family meal from ” The Weekend Cook” by Angela Hartnett. If you like you can add some diced potatoes to the roasting tin 40 minutes before the end of the cooking time, letting them roast in the lamb fat and juices. You could make a ratatouille to serve alongside, or cauliflower cheese or a simple fresh green salad.

Day of the Dead Cottage Pie (4-6)

A warming pie for autumn or winter from ” Chilli Notes” by Thomasina Miers.

Lamb Shoulder with Herbs and Preserved Lemons (6-8)

A recipe from the excellent book ” Home Food” by Olia Hercules. It can be served with grains such as couscous or freekah but also with rice, boiled and crushed potatoes or flatbreads . Lamb shanks can be used as a cheaper alternative to shoulder if you like. If you like you can shred the cooked lamb and mix it with the juices up to a day before and keep in the fridge, then just reheat in a lidded pan with a splash of water mixed in, or in a foil baking tray, before serving.

Lamb with Rose Harissa and Apricots (4)

This recipe from Nigel Slater is good served with some pilau rice and perhaps a green salad.

Lamb Bunny Chow (4)

A classic South African recipe which is good served with a Tomato and Onion Salad. Any leftover filling will be even more delicious the next day served with rice or salad. It’s from Nokx Majozi and I found it in ” Chefs at Home” . The book was written to support Hospitality Action during Lockdowns in 2020 and 2021, and contains recipes from UK based chefs.

Lamb and Rhubarb Stew (6)

A seasonal Middle Eastern recipe which I found in Delicious magazine. The lamb, onions and herbs can be cooked in advance and frozen, but its best to cook and add the rhubarb when you are ready to serve.

Lamb Shoulder with Redcurrant and Thyme (6)

A very good recipe for mature lamb from ” Alice’s Cook Book” by Alice Hart.

Kashmiri Lamb and Turnip Curry (6)

A warming curry from Ravinder Bhogal.

Lamb Curry in Pickling Spices (4)

A rich and flavoursome curry from ” Thali” by Maunika Gowardhan. Serve with roti or naan as part of a thali.

Rajasthani Lamb Kadhi (4)

A creamy yoghurt curry from the north west of India which I found in “Thali” by Maunika Gowardhan. Serve with rice or pulses.

Cardamon and Black Pepper Lamb Curry (4)

A slow cooked soupy curry from the Sindhi community. Its from ” Thali” by Maunika Gowardhan. If you can, find some already podded green cardamon seeds to save time.