So, I got a reduction that was still expensive, but I just HAD to have it! (Never go shopping while hungry!)
450g Lamb shoulder fillet - £4.60
*shock horror*
It deserved to be made into an epic meal. My first thought was to stuff it, roll it and roast it. Along with the usual roast dinner trimming. Hubby had other ideas and so did google.
After researching the cut of meat, it seemed that slow cooking was the best option. Since its a very tough cut of meat. Not being in the mood for a stew/casserole, hubby requested a curry.
Major brain fog this morning, so I just chucked in whatever spices fell out of the cupboard and hoped for the best.
This is what I used:
coconut oil - 1 tsp
2 large onions - chopped
450g lamb shoulder fillet - cubed
4 garlic cloves - grated
2" ginger - grated
4 chillis - finely chopped
cumin seeds - 1 teaspoon
Onions were fried along with ginger, garlic, chillis and cumin seeds in the coconut oil. Then added the Lamb and browned it off slightly. Chucked it all into the slow cooker along with:
1 tin chopped tomatoes
1 tin coconut milk
1 tin chickpeas (didnt have time to soak any!)
ground cumin - 1tsp
paprika - 1tsp
fenugreek - 1tsp
madras curry powder (could use garam masala, mine didnt fall out of the cupboard) - 1tsp
ground coriander - 1tsp
2 handfuls dried apricots
This came out quite creamy and suitable for the kids. And the lamb was as tender as you could wish for.
Served mine with mango chutney and naan. Plus there were plenty of leftovers for lunches. No pics, sorry! Little boy ran off with my phone again.
No comments:
Post a Comment