Recipe – “Slow Cooked Lamb Necks”

Taken from this

12 or so lamb neck chops
1 onion, roughly chopped
1 small eggplant, thickly sliced and quartered
1c red wine
2 tbsp coconut aminos
3 cloves roughly chopped garlic
1 tsp cumin
1 tsp turmeric
1/2 tsp allspice
1/2 tsp chilli powder
1/2 tsp ground coriander
salt and pepper
1c roast lamb pan drippings that has been kicking around in my freezer for a while
4c water (or enough to cover the lamb)

All into a slow cooker.  Put it on high, 8hrs (typically I’d have it on low for 10+ hours, but I didn’t get started on this early enough).

All will be revealed this evening…


Recipe – “Butter Chicken”

A modification of my mum’s recipe and the one on Luke Hines’ blog.

900g diced chicken thigh
1 onion, diced
5 garlic cloves, chopped
2 tbsp ghee
400g can crushed tomatoes
270g can coconut cream
chopped capsicum, green beans, broccoli

1 tsp garam masala
2 tsp cumin
1 1/2 tsp ground coriander
2 tsp turmeric
1 tsp ground chilli powder
salt & pepper

chopped fresh coriander

1. Mix spices up and coat chicken.
2. Melt ghee, add onions & garlic, fry up.
3. Add chicken (may be worthwhile doing in batches if using that much chicken), cook.
4. Add tomatoes, stir.
5. Add veges & coconut cream and simmer until it’s all soft and tasty – season to taste.

Serve with whatever carb source you want (did rice for my partner, nothing for me) and garnish with coriander.

Recipe – “Goat Curry”

The local butchers had goat today, and seems I’m feeling adventurous.  The rainy weather lends itself nicely to a slow-cooked meal, so here goes.  Inspiration from here.

650g goat pieces (chopped, bone in)
1 onion, chopped
1 tbsp ghee
1 tsp ground ginger
4-5 cloves garlic, crushed

1/4 tsp ground cloves
1/8 tsp cinnamon
1/8 tsp nutmeg
1 tsp cumin
good amount of salt (10 twists of the grinder)
1 tsp tumeric
1/2 tsp cayenne pepper
1 tsp paprika

Add later:
2 cans (400g) tomatoes
1 tsp garam masala
1/2c – 1c water (depending on how thick you want the curry to be)

In the crock pot, add chopped onion, garlic, ginger, ghee.  Place meat on top.  Mix the spices together and then sprinkle over the meat.  Stir everything so the spices are mixed through.  Turn slow cooker onto HIGH for 4 hours, stirring every 1 hour.

At the 4hr mark, add the tomatoes, garam masala, water.  Stir, and then cook for another 1hr or until meat is tender.

Recipe – “Kumara Salad”

Had friends around for a barbie the other night, and thought it might be nice to try a spin on a potato salad.  Ended up referring to this and this and ended up with a basic but delicious dish.

3 medium kumara, chopped into cubes
2 rashers bacon, baked in oven on baking paper
2tbsp or so of homemade aioli
1tsp dijon mustard
squeeze of lemon juice
salt and pepper

Once the bacon has cooked a little, chuck the kumara on the bacon fat and roast.
Chop the bacon into bits; cut the rind off if it is hard.
Cool kumara – otherwise the dressing will go all melty & oily.
Mix the aioli, mustard, lemon, S&P together and then mix with the bacon/kumara.

Very delicious the next day too, cold.