Dave's Free Press: Cooking

in which I try not to poison you too much


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Tue, 10 Jan 2012

Lamb Stoo

Fry some diced lamb in butter and oil. Once it's browned and the liquid released, add a finely chopped onion and four crushed cloves of garlic, a teaspoon of coarse mustard, a little chili powder, and a little ginger powder. Cook in the lamb's juices until it starts to go dry, then add veg stock, just enough to cover the lamb, and some chopped dried apricot, and reduce to gloop. Add a dash of calvados and reduce again.

Because the lamb is chopped up small and cooked for quite a long time, you can use the cheapest cuts.

Serve with rice and peas.

Posted at 21:48 by David Cantrell
keywords: lamb | stoo
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Sat, 20 Mar 2010

Lamb with beetroot syrup

Cooked some beetroot in a little bit of water - just enough to cover the thin slices - then once it was done took the remaining water, added a bit of cider vinegar and some muscovado sugar, reduced it to a syrup, and poured it over my lamb, that i'd fried in mustard oil. Ate the lamb with the beetroot, and some cabbage that had been briefly fried with a little turmeric, ginger, and some curry leaves.

As a bonus, the beetroot will turn my pee red tomorrow, without the burning sensations that are the traditional accompaniment to such colourful micturations :-)

Posted at 19:13 by David Cantrell
keywords: beetroot | lamb
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