Tag Archives: lamb

Going Indian III

When is hot outside, try this. If you are not living in a hot climate as Indians are, try this in cold weather and it will make you hot. And my guess is you will ask for more. It is a delicious recipe. So delicious that I tried it just once. Hahaha. I should try it several times as I like lamb and this is indeed something special. I have a déjà vu writing this. I also like the way it is constructed with all those ingredients, some of them rare and precious and full of flavour. What an exquisite aroma it spreads ! It whispers: come and taste me! And of course you come… Sit down at the table and enjoy it with naan bread (I miss naan bread sooo much) or basmati rice (Tilda brand – the best). I must cook this again. So, let’s see what I need, apart from Love and Understanding and Tenderness. And a beautiful and large kitchen where I will be the queen 😉 . I need … to add that the recipe is taken from a wonderful book, “Golden India – Indian Recipes” and the recipes is

Champ Masala

Lamb Chops in Spicy Marinade

Serves 4-6

Preparation time: 30 minutes

Cooking time: 1 hour 15 minutes

And the ingredients are:

  • 1 kg lamb chops 
  • 12 almonds, blanched
  • 1 tsp brown sugar
  • 2 2/3 tbsp (40 ml) butter or oil
  • 1/2 tsp cardamom seeds
  • 1 tsp cayenne pepper
  • 2-3 cloves, whole
  • 2 tsp coriander leaves, chopped
  • 1 tbsp cumin seeds
  • 2 tsp garlic paste
  • 2 tsp ginger, chopped finely
  • 2 red or green chillies, deseeded and sliced
  • a few strands of saffron, dissolved in 1 tsp milk (optional)
  • 2 onions, medium size, chopped
  • salt to taste
  • 2 tsp sesame seeds (til)
  • 3/4 cup yoghurt (I always go with my fav, the greek full fat one)


  • Blend cumin seeds, ginger, garlic paste, cardamom seeds, cloves, almonds, sesame seeds, cayenne pepper, sugar and 2 tbsp yoghurt to a purée, adding more yoghurt if the mixture is dry. Pour mixture into a bowl and set aside. You have now a masala paste.
  • Melt butter/ oil in a large kadhai (wok) or pan. Add onions and fry till golden brown. Stir in the masala paste and fry for 5 minutes stirring constantly. Add a spoonful water at a time if the mixture becomes too dry. Add the lamb chops and fry 10 minutes on medium heat, turning chops frequently.
  • Beat the remaining yoghurt and saffron together, pour it into the lamb and mix well. Bring to a boil the reduce heat to very low, simmer for 1/2 hour.
  • Preheat oven to 150˚C/ 300˚F.
  • Transfer chops into a casserole and put into the oven to cook for at least 25 minutes. After that you have a taste of India. 🙂

Bon appetite!


Roast Lamb With a Redcurrant Jelly Glaze

As you have been accustomed already, the recipes I have gathered here come into 2 languages: Romanian and English.  This one is an English recipe for Easter, you already know that and in my opinion it is very tasty, especially the gravy. I simply adore gravy. I would eat anytime with almost anything. To be sure I have it in Romania I even bought a pack of gravy powder from London, though I know I can make it at home, a much healthier and better solution. But sometimes I won’t bother.

Here is this traditional but marvelous recipe to make for a traditional Easter day, taken from Tesco Magazine.

Roast Lamb With a Redcurrant Jelly Glaze

Serves: 6  Takes: 2h 15 mins


For the roast

  • 2 tbsp redcurrant jelly
  • 2 tsp dry English mustard (if you don’t have it, you can replace it with any mustard you have )
  • 1 tbsp olive oil
  • 1 approximately  2,3 kg (5 lb) leg of lamb
  • 2 garlic cloves, cut into thin slivers
  • 2 whole rosemary sprigs, torn
  • salt and freshly ground black pepper

For the gravy:

  • 1 tbsp plain flour
  • 1/2 tbsp dry English mustard
  • 450 ml (3/4 pt) lamb or beef stock (well, boiled water will do, or the water boiled with lamb or beef in it)
  • 1 tbsp redcurrant jelly


  • Preheat oven to Gas 4, 180°C, 350°F. Combine jelly, mustard and olive oil, and rub all over the lamb. Make small 2,5 cm (1 in) deep incisions all over the lamb and stud with the garlic slivers and rosemary. Season well with salt and black pepper.
  • Transfer the lamb to a roasting tin and cook for 40 minutes per 900 g (2 lb). If the lamb begins to brown too much before the end of cooking, cover it with foil or baking paper (aluminium foil is toxic so try replacing it) and continue cooking. Once cooked, transfer to a serving platter and cover loosely with foil (baking paper and a kitchen towel to keep it in place). Allow to rest for 15 minutes before carving.
  • As the lamb rests, make the gravy. Tip excess fat out of the roasting tin, add flour and mustard to the tin, and stir over a low heat for 1 minute. Pour in stock  a little at a time, stirring as you go to remove lumps. Bring to the boil then simmer for 2 minutes. Stir in redcurrant jelly and season to taste. Serve with the lamb.

Cook’s tip: Stud the lamb with chopped, dried apricots and bacon, or sun-dried tomatoes and black olives. In case you don’t have redcurrant jelly go with any wild fruit jelly.

Bon appetite!