Irish Stew

It's not St Patricks Day, but when I found this recipe I just had to try it. I have only ever had Irish stew from a tin before (gag) so was eager to try the real thing. We are not big lamb eaters, but I will buy it occasionally. I find it quite expensive when you are feeding a family, but this recipe uses cheap cuts (scrag end or neck fillets are perfect). Its slow cooker so the meat becomes really tender. With pearl barely added, its a hearty meal! I was stuffed after one bowlful. This recipe made plenty, there were some leftovers for my lunch with a hunk of crusty bread & butter. This recipe tastes even better the next day, so if you can, cook it a day early & reheat when you need it - its worth it!

1 tbsp olive oil
125g smoked streaky bacon cut into chunks
500g stewing lamb , cut into large chunks
3 medium onions , sliced
3 carrots , sliced into chunks
2 bay leaves
small bunch thyme
75g pearl barley
500ml lamb stock
6 medium potatoes , cut into chunks

 Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
 Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. You could also tip into a slow cooker & cook on low for 4 hours.

Slow Cooked Lamb Shoulder Stew

I tried this recipe out for the Mumsnet recipe forum. We are not huge overs of lamb, but I really enjoyed this! I added apricots to the original recipe, which the wee man loved. I made too much, so have a large portion in the freezer now too. As much as I liked this though. I find lamb quite expensive, and it was pricey to buy the recommended amount the recipe required. I would do it for special occasions, or when lamb is cheap!

Approximately 1kg lamb shoulder, cut into chunks 
Large onion, chopped 
2 cloves chopped garlic 
1 tsp each cumin and coriander 
1 tbsp flower 
1 cup beef/lamb stock 
1 tin chopped tomatoes 
1/2 cup red wine 
1 tbsp honey 
1 tbsp tomato paste 
1 stick cinnamon 
Bay leaves 
Small butternut, chopped and peeled 
1 tin chickpeas, drained
Handful chopped dried apricots
 Heat oven to 160 degrees 

Brown the lamb in a little oil and then place in a casserole dish 

Lightly saute the onions and garlic in the juices left over from the meat, adding a little oil if necessary. 

Once the onions are softening and cooking, add the spices and stir in, adding some water if it's too dry. 

Add the flour and stir until absorbed, then add the wine/stock slowly, stirring and the tomatoes 

Once it starts to boil, add the honey, tomato paste, cinnamon and bay leaves. 

Pour over the lamb and add the butternut to the casserole dish. 

Cook covered for about 75 mins (1.25hrs) then open, stir, pour in the chickpeas and apricots,  re-cover and put back in the oven for about 30 minutes.

Homemade donner kebabs

I'll admit, I love a dirty greasy takeaway! Kebabs feature often on a Friday night, once the kids are in bed. Sometimes though, they want one and Im not so eager to feed them this "meat" as it comes from our local kebab shop. Perfect solution - make my own! That way, I know exactly what is in it and children love the "takeaway" treat that Mum & Dad have. This recipe comes from an awesome wee book called The Takeaway Secret, whichtells you how to make all your favourite takeaway foods at home. I have to admit, I have used this book a LOT. We have enjoyed egg Mcmuffins, chinese ribs, pakoras etc. I may blog about them sometime soon. This is a recipe that I have made at least 5 or 6 times now, the kids really do love it. I add coleslaw & salad to the pittas, serve with potato wedges and it makes for quite a healthy dinner! My husband though says he could at 2 of these, and this recipe just makes enough for 5 kebabs. I might make double next time, and freeze some of the meat, Im pretty sure it would freeze well. Let me know if you try this recipe, and what you think of it.

1 teaspoon plain flour

1 teaspoon dried oregano

Ha;f teaspoon dried Italian herbs

Half teaspoon garlic powder

Half teaspoon onion powder

Quarter teaspoon cayenne pepper

1 teaspoon salt

Half teaspoon black pepper

500g Lamb mince

Pittas, salad & coleslaw/sauce to serve. I als added potato wedges coated in olive oil, garlic & herbs.

Combine all the ingredients. Work the mixture well with your hands, pounding & kneading until there are no air pockets. It shold be a smooth mixture.

Shape into a loaf shape, and place on a baking tray (preferably on a wire rack) and put in the oven at 180c for 1 hour 20 mins. Turn the loaf over halfway through cooking.

Remove from the oven & wrap in foil. Let it rest for 10 minutes while you warm pitta bread & prepare salad. Unwrap the meat and slice as thinly as possible.