Tag Archives: Lamb

7 hour Pulled Lamb Mint Feta Pomegranate and Pea Salad with Creamy Yoghurt Dressing


Photography Andy Arnfield – The Gourmet Grocer

Here is a great recipe, for when you have some lamb left over from a slow roast Sunday lunch. This recipe is amazingly tasty and really simple. (A bit of a tip to de-seed your pomegranate! Cut in half and turn the cut side down over a bowl and thwack with a wooden spoon. All the seeds will fall out and the pith will be left behind, but don’t do this without an apron ;0) ) 500g pulled Lamb 300g frozen peas 3 tbsp olive oil zest and juice 1 lemon 100g Persian feta cheese handful of mint leaves handful Italian parsley 1 red onion sliced 1/2 Pomegranate de seeded Yoghurt and Mint Dressing 1/2 cup yogurt 1 to 2 teaspoons lemon juice 1 clove garlic, minced 1/4 cup mint leaves, finely chopped Sea salt and freshly ground black pepper Cook the peas in a large pan of boiling water for about 2 mins until just tender. Drain, then tip the hot peas into a bowl and toss with the olive oil, lemon juice and zest. Stir through the feta, mint, parsley red onion and lamb , then season to taste and sprinkle with the pomegranate seeds For The dressing combine all ingredients in a small bowl and serve with the salad. Add additional lemon juice to thin, if you like.

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Lamb Pie With Mint And Peas

Savoury pies are one of the most comforting meals you can get, and this one is ideal for chilly winter months.

Recipe serves 6 – 8 – First published in Organic Gardening Magazine Jan 2015

  • 2kg leg of lamb meat, cut into cubes
  • Olive oil to brown the meat
  • 2 rashers streaky bacon
  • 1 leek, finely chopped
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 carrots, grated
  • 1 cup red wine
  • 2 – 3 garlic cloves, crushed
  • 1T chopped parsley
  • 1T chopped thyme
  • 1T chopped rosemary + 1 whole stalk with leaves on
  • 1 x 410g tin of chopped peeled tomatoes
  • 1 cup (250ml) lamb stock
  • 1 ½ cups frozen / fresh peas
  • 2T chopped mint


  • 3 potatoes, thinly sliced
  • 3T cream
  • 2 t melted butter

Heat a splash of olive oil in a large frying pan and brown the lamb pieces in batches on all sides until the meat starts to caramelise and go brown. Set aside.

In the same pan add another splash of olive oil and fry the bacon for a minute or two, add the vegetables and cook until they soften (about 6 minutes).

Add the wine and allow the liquid to evaporate off.

Put the vegetables and the meat into a large casserole / heavy based pot. Add the tomatoes, garlic, all the herbs and the stock, and bring to the boil, then reduce to a low heat and allow to gently simmer for about 2 hours (cook with a lid on for ½ an hour and then cook uncovered for the remaining 1 1/12 hours).

When it’s cooked and the sauce is thick, turn off the heat, remove the rosemary stalk; add the mint and peas and stir.

Check seasoning and add a generous sprinkling of salt and freshly ground black pepper.

Preheat the oven to 180C / 350F prior to the meat finishing cooking and prepare the potato slices for the topping.

Spread the cooked meat into a large appropriately sized oven proof dish.

Peel and slice the potatoes very thinly (I find a mandolin on a narrow setting works very well), and make a layer over the meat. Brush each layer of potato with melted butter and drizzle a little cream before adding the next layer. You should be able to make 3 to 4 layers. Brush the top layer with butter and scatter over fresh rosemary, salt and pepper.

Bake for 40 to 50 minutes or until the crust is golden brown and cooked through.

Serve with steamed green beans or any other vegetable of your choice.

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Slow Cooked Lamb Shoulder on White Beans and Root Vegetables


I am a huge fan of Kitchen By Mike in Alexandria and of course his cookbook and his products, which we sell at the the Gourmet Grocer. One of my favourite recipes from his cookbook, is the Lamb Shoulder With White Beans, it is simply delicious! We make this all the time and is a great winter warmer. In the book the recipe calls for soaking white beans, which I never have the time for and always forget, so I add a tin of cooked wash beans in the last 30 mins of cooking time and it is every bit as delicious. I hope you enjoy this recipe as much as we do! Enjoy ;0)

15g duck fat
1X 2 kilo lamb shoulder on the bone
450g pork belly, skin on, cut into strips
1 small onion diced
1 large carrot diced
1/2 small swede, diced
1 small leek, cut into quarters lengthways the sliced
200 ml white wine
1 ltr chicken stock
1 bay leaf
200g kale, well washed, stems chopped and leaves shredded
400g tin white beans
350g waxy potatoes (such as nicola) diced
handful of flat leaf parsley leaves chopped
handful of marjoram leaves chopped
5 garlic cloves, crushed
salt flakes and freshly ground white pepper
8 thick slices sourdough bread
150mls extra virgin olive oil

Heat the duck fat or oil in a large flameproof casserole, or heavy based roasting tin, over medium-high heat and sear the lamb shoulder on all sides until well coloured. Remove the lamb, then add the pork, onion, carrot, swede and leek and saute until lightly coloured. Add the wine and simmer until reduced by half.

Return the lamb and pour in enough stock to cover the vegetables by about 2cm. Add the bay leaf, then cover with baking paper and simmer gently for 2 hours, until the meat is falling off the bone.

When the Lamb is done add the kale, potato and parsley and cook for a further 30 mins or until the potato is just cooked. Add the marjoram and garlic, then taste and adjust the seasoning if necessary. Take off the heat and let rest for 20 mins . Shred the lamb and return to the casserole tin. Serve in bowls with chunks of crusty bread and garnish with a sprig of fresh marjoram for decoration. Enjoy.



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Irish Stew with Guinness


Irish Stew Recipe Prep time: 25 minutes

Cook time: 1 hour, 50 minutes Serves: Serves 4 to 6


1.2 kilo lamb neck, cut into 1 1/2-inch chunks

3 teaspoons of salt (more to taste)

1/4 cup olive oil 6 large garlic cloves, minced

4 cups beef stock

1 cup of Guinness extra stout! YEAH!!!!!

1 cup of hearty red wine

2 tablespoons tomato paste

1 tablespoon sugar

1 tablespoon dried thyme

1 tablespoon Worcestershire sauce

2 bay leaves

2 tablespoons butter

1kilo russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)

1 large onion, chopped (1 1/2 to 2 cups)

2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley

Method 1 Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over and brown on another side.

2 Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.

3 While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.

4 Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowl. Add more salt and pepper to taste. Sprinkle with parsley and serve.

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Lamb and Rose Stuffed Quails with Harissa and Apricots

Lamb- and rose-stuffed quails with harissa and apricots

Everything rose is the in thing at the moment and so is the amazing chef Yotam Ottolenhi! I have the full cookbook collection as they are stunning and every recipe looks and tastes delicious! This is one of my favourite dishes and as I am a huge fan of the flavour of rose I thought I would share this with you. At the Gourmet Grocer we have been working with the one and only Pariya Foods for over 9 years they produce the best Middle Eastern produce,  their rose products rock!!! This dish would be perfect as a holiday treat or just because you can !!! I hope you enjoy this dish as my as we do !!! Enjoy !

Serves 12

150g dried apricots
400g minced lamb
150g fresh white breadcrumbs
2 tsp ground cinnamon
2 tsp grated lemon zest
4 garlic cloves, peeled and crushed
20g chopped parsley
40g chopped coriander
3 tsp dried rose petals
Salt and black pepper
12 medium-sized quails
1 tbsp olive oil
3 tbsp harissa paste
2 tbsp Pariya rosewater
2½ tbsp lemon juice
2 tbsp honey

Finely chop 30g of the apricots and put them in a bowl with the lamb, breadcrumbs, cinnamon, lemon zest, garlic, parsley, half the coriander, a teaspoon of rose petals, a teaspoon of salt and plenty of black pepper. Mix well and stuff into the quails.

In another bowl, mix the oil, harissa, rosewater, lemon juice, honey, three-quarters of a teaspoon of salt and some pepper. Rub this all over the quails and marinate in the fridge for at least two hours, and preferably overnight.

Heat the oven to 200C/390F/gas mark 6. Put the quails breast side down in a roasting tray large enough to hold them snugly. Pour over any marinade and 150ml water, cover with foil and roast for 25 minutes.

Meanwhile, cut the remaining apricots into 0.5cm-thick slices and, once the 25 minutes are up, add to the pan. Turn over the quails, return to the oven uncovered, and roast for 20-30 minutes more, until cooked. Remove the quails from the pan and keep them covered in a large bowl.

Tip the sauce from the tray into a medium saucepan and simmer for three to five minutes, until thick. Pour over the quails, add the rest of the coriander and stir to coat. Place the birds on a platter, sprinkle with the remaining rose petals and serve.


Recipe Otam Ottolenghi’s  Photograph: Colin Campbell for the Guardian Colin Campbell/Guardian

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Chilli Honey Lamb Shanks


Everyone has their favourite cookbook and the one that stands out in my collection is Slow by Joanne Glynn which is now unfortunately out of print, but I do recommend you scour the internet and second hand book shops to find a copy  This book is packed full of delicious hearty slow cooked dishes that is sure to make your mouth water! One of my favourites in the book is The Chilli Honey Lamb shanks which are cooked to perfection.  The recipe suggests a dutch oven but on this occasion I decided to serve with Cous Cous so I chose my tagine as the cooking vessel.  I hope you enjoy this recipe as much as I do and that one day you find the book! Happy Cooking ;0) PS thank you to my foodie friend Renae Grasso for inspiring me this morning xxx

Serves 4

Cooking time 2hours 30 minutes

  • 4 large lamb shanks (or 6 smaller ones)
  • 1 small red capsicum, diced
  • 1 small yellow capsicum, diced
  • 1 small orange capsicum, diced. Use green if you can’t get orange (or more red or yellow if you don’t like green capsicum)
  • 4 garlic cloves, cut into slivers (or use crushed garlic)
  • 2 brown onions
  • 1 (750 ml) bottle full-bodied red wine, such as Shiraz
  • 1 tablespoon cumin seed
  • 1 12 tablespoons coriander seeds
  • 2 tablespoons olive oil
  • 3 red chilies, deseeded and finely chopped
  • 1 (400 g) can chopped tomatoes
  • 3 tablespoons honey
  • 1 tablespoon plain flour



  1. Put the lamb shanks into large plastic container or bowl, add capsicum, garlic and onion and pour the red wine over the top. Cover and leave to marinate for a few hours or preferably overnight in the refrigerator.
  2. Put the cumin seeds in a pre-heated frying pan over a medium heat. Stir while they toast for 3 minutes or so – they will start to smell aromatic and jump in the pan when ready. (Don’t burn them.) Tip them into a mortar, then dry roast the coriander seeds in the same way and add them to the mortar. Grind the spices to a powder with the pestle.
  3. Lift the lamb shanks out of the marinade and set aside. Strain the marinade through a sieve or colander, reserving the liquid.
  4. Heat the oil in a large flameproof casserole dish and when hot, brown the shanks, in batches if necessary. Transfer to a plate. Preheat the oven to 180C (350F).
  5. Add the vegetables (reserved from the marinade) to the casserole dish, along with the chili and cook for 8 to 10 minutes until the onion has softened a little. Meanwhile, mix the tin of chopped tomatoes and honey into the reserved marinade liquid.
  6. Scatter the ground spices and flour over the vegetables in the casserole dish and stir. Pour in the marinade mixture and stir everything together. Add the lamb shanks and bring the liquid to the boil.
  7. Cover with a lid and transfer to the oven for 2 hours minimum. Gently turn the shanks over after 1 hour. If you have time, turn the oven down to say 140C and cook for a further 2 or 3 hours. (Alternatively, you could transfer it all to a slow cooker at this point instead of using the oven, and cook for 7 hours or more).
  8. When ready, transfer the shanks to a large, deep serving dish and keep warm. Put the casserole dish over direct heat on the stove top and bring to the boil. Bubble for 10 minutes to reduce sauce. Pour the sauce over the shanks and serve, garnished with coriander if you like.








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A Curry Night In with Goan Cuisine




Almost 500 years ago the Portuguese sailed to the East in search of exotic spices and Goa (on the west coast of India, 400 km south of Bombay) became their main settlement. Here began the spicy Indo-European gastronomic romance… the fiery food of the region, mellowed to accommodate gentler European palates. Continental cuisine was enriched with a bouquet of spices as only the virtuosity of Goan cooks could achieve. This distinct culinary tradition and our age-old family recipes are now part of the rich new flavour of multicultural Australia. The Gourmet Grocer has been selling Goan Cuisine now for the past 9 years this is a testament to the quality of their products. In this post I am using two Goan Cuisines condiments Green Chilli Jam and their Spicy Mango Chutney which are both fantastic and after tasting these lovelies you will be dipping and spreading on nearly everything you eat as they are simply delicious!



Tandooori Chicken Skewers




Baffad Curry


  • 1 Kilogram Beef/Chicken/Lamb I used beef for this recipe
  • 2 Onions, sliced
  • 5 tablespoons Goan Cuisine Baffad Curry Paste
  • 2 cups stock, as I’m using beef in this recipe I suggest beef stock
  • 2 Potatoes, cubed
  • 1 Chilli, de-seeded
  • Salt to taste

For 1kg of Beef/Chicken/Lamb curry use 5 tablespoons paste.
Sauté 2 sliced onions, add the Baffad paste and fry on low heat for 10 minutes until mixture looks ‘glazed’.
Add 1 kg meat/chicken and fry well.
Add 2 cups hot hot stock, 2 cubed potatoes and cook covered until done.
Add 1 de-seeded green chilli and simmer for 5 minutes.
Salt to taste and heat through.

Serve with boiled basmati rice and naan bread



Onions Tomato Salad

  • 3 onions
  • 1/3 of a cucumber
  • 2 tomatoes
  • handfull of corriander leaves
  • handful of fresh mint leaves
  • teaspoon of crushed methi leaves (fenugreek leaves/herbs)
  • slice of fresh lime juice

First, cut all three onions very finely and place in a medium sized clean bowl.

Cut the cucumber and tomato very finely, leave the methi leaves, fresh slice of lime and corriander until last.

Cut the fresh slice of lime, corriander and mint very very fine, because the finer you cut them the better fusion of taste you will get.

Place everything in the bowl including the mint, corriander and methi leaves.

Mix all the ingredients together slowly and as carefully as possible so as not to squash them, which will release the moisture, which you do not want!



Indian Mint Sauce with Cucumber for Poppadums

Serves: 4 

  • 250g Greek style yoghurt
  • 1 teaspoon turmeric
  • 2 teaspoons lemon juice
  • 2 teaspoons mint jelly
  • 2 teaspoons chopped fresh coriander
  • 1 Lebanese cucumber

Method is easy just chop up the cucumber and mix everything together!!!


Goan Cuisine produce an extensive rage of delicious product goto http://www.gourmetgroceronline.com.au for more information

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