Minced lamb curry with potatoes

Now the autumn chill is beginning to make its presence felt, I’m drawn to comfort food recipes again and this is a #TheFridayRecipe family favourite. Minced lamb and floury chunks of potato in a delicious sauce flavoured with cinnamon, fresh ginger, cumin and a touch of cayenne pepper really hits the spot. Serve with a side of green vegetables and lightly pickled slices of red onion.

LAMB CURRY WITH POTATOES

  • 2 tablespoons of light olive oil
  • 900g minced lamb
  • 1 medium onion, chopped
  • 2 teaspoons of finely grated fresh ginger
  • 3 cloves of garlic, crushed into a paste
  • 2 large cinnamon sticks 
  • 3 tablespoons of natural yoghurt
  • 3 tablespoons of tomato passata
  • 2 teaspoons ground cumin
  • 1 dessertspoon of ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons of salt
  • 1/2 teaspoon coarsely ground black pepper
  • 300g floury potatoes, peeled and cut into medium size chunks (approx 3cm)
  • Large handful of fresh coriander, chopped

To make…

  • Put the oil into a sauté pan and set over a medium heat.
  • Once hot, add the cinnamon sticks and allow to sizzle and flavour the oil for a few seconds.
  • Add the onion and fry until lightly browned.
  • Stir in the lamb mince and fry until it’s no longer pink – break up any lumps.
  • Add the garlic and ginger and stir again for a few minutes.
  • Next, add the passata, yoghurt, spices and salt.
  • Mix in the potatoes and enough water to cover. Stir and bring to a simmer.
  • Continue to cook on the hob over a gentle heat for 30 minutes or transfer to a casserole dish and cook in the oven for an hour at 160ºC.
  • It’s ready once the lamb is tender and the potatoes are cooked through. Check one last time for seasoning and serve in warmed bowls – remove the cinnamon bark before serving and garnish with fresh coriander.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
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Very sticky ginger cake

This very delicious and sticky ginger cake is one of the recipes that originally inspired me to publish my ‘Whats4teaMum?’ recipe book because I only had it scribbled on an old scrap of paper that was stained with butter spots and the imprint of a treacle tin lid. It’s one of my Mum and Dad’s favourites and I usually bake it to take when I go up to Lincolnshire to visit them. In fact, I’m just about to go this weekend and they could do with cheering up so I hope this #TheFridayRecipe hits the spot all round. I make mine cut into squares like a brownie although you could make it in a loaf tin. Serve it as a pudding with cream or ice cream, or as a welcome morning or afternoon tea treat.

Sticky ginger cake

  • 115g unsalted butter
  • 225g plain flour
  • 115g golden caster sugar
  • 2 large eggs, beaten
  • 227g warmed black treacle (this is equal to half a tin of Lyles treacle- stand the tin in a small bowl of warm water and it will be easier to pour the right quantity out of the tin)
  • 55g finely chopped sultanas
  • 85g finely chopped preserved ginger and 1 dessertspoon of the ginger syrup it comes in (I have been known to use half a leftover jar of ginger preserve with equally good results)
  • 2 teaspoons of ground ginger
  • 2 tablespoon of double cream
  • ½ teaspoon of bicarbonate of soda

 To make…

  • Takes 15 minutes to prep and cooks in around an hour depending on your oven.
  • Preheat the oven to 160°C.
  • Grease the baking tin with butter and line the bottom with baking parchment. I use a 20cm x 27cm shallow baking tin (about 5cm deep).
  • Measure out and prep all the ingredients ready for mixing.
  • Roughly chop the sultanas and the preserved ginger.
  • Cream the butter and sugar together in a large mixing bowl.
  • Gradually mix in the beaten egg.
  • Add the warmed treacle, chopped sultanas, preserved ginger and ginger syrup.
  • Sift in the flour, bicarb and ground ginger.
  • Spoon evenly into the lined baking tin.
  • Place in the oven on the middle shelf and leave for approximately one hour or until cooked through. Don’t be tempted to open the oven for at least an hour so that it will rise evenly.  Test by piercing it carefully with a piece of spaghetti or a fine skewer – if it comes out clean it’s ready. If not, leave for another few minutes.
  • Once cooked, remove from the oven and leave to cool on a wire rack. Carefully turn the cake out of the tin and then cut into squares like you would cut a brownie tray bake.
  • Store in a cake tin or wrap in baking parchment and foil. It tastes wonderful now but it will become more fragrant, delicious and sticky if you leave it for a day or so.
  • If you serve this as a dessert with ice cream or whipped cream, you could top each piece with a little chopped stem ginger and dust with icing sugar to make it look extra-special.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
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Spiced Turkish lamb stew with Savoy cabbage

This dish may not look massively instagrammable but it’s so tasty and unusual, I thought I’d make it this week’s #TheFridayRecipe. If you’re trying to cut down on carbs, this is a perfect supper dish as the Savoy cabbage strips make it very filling. If you want to serve it as a vegetarian meal or side dish, make it without the minced lamb and top with plenty of crumbled feta cheese. Hob to plate takes about an hour.

Spiced lamb cabbage

Serves 4

  • 300g minced lamb
  • 2 medium onions, chopped
  • 2 cloves of garlic
  • 70g pot of concentrated tomato paste or 2 tablespoons of  tomato paste from a tube
  • 1/2 tsp chilli flakes (add more if you prefer it even spicier)
  • A generous pinch of chilli powder
  • 4 large, ripe tomatoes – skinned and chopped
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 3 pointed red peppers
  • 2 tablespoons of light olive oil
  • 1 medium Savoy cabbage, cored and sliced into thin strips

To make…

  • Place the red peppers on a baking tray and roast at 200°C for 20 minutes until the skins are blistered. Once cooked and cooled, skin them and blend them in a food processor with the garlic cloves and chilli powder into a paste.
  • Meanwhile, add the oil to a large, high-sided sautée pan and cook the chopped onions over a medium heat until soft and lightly golden.
  • Add the lamb and cook through until browned.
  • Add the red pepper paste, the tomato paste, chilli flakes, chopped tomatoes and 100ml of water. Bring to a simmer and cook with the lid on for 30 minutes.
  • Add the cabbage, stir and cook through for another 20 minutes. Add a splash more water if necessary but the juices from the cabbage should provide enough additional liquid.Check for seasoning, add a little more salt, pepper and chilli to taste.
  • Serve in warmed bowls.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
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