I made this with some odd cuts of mutton from the freezer, I had about 1kg of meat, including some ribs and other odds and ends. I started with a recipe from Original Flava for Curry Goat, and scaled up the ingredients. There’s actually several versions on their website, so I didn’t feel so bad adjusting it to fit what I had. I made the main part of the stew the night before I needed it, but because the ingredients needed marinaded, I actually started the prep on Tuesday for a meal on Thursday. The actual cooking part is very easy, and the end result is very very tasty, and quite hot.
The other thing that would be good to get ahead of starting is some scotch bonnet pepper paste, ground allspice and Caribbean curry powder, which is quite mild. They are all available online.
- 1kg mutton, cut into chunks about 3cm across
- Caribbean curry powder – around 3 tbsp
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2cm ginger, chopped
- 1 tsp ground allspice
- 1 tsp turmeric
- Vegetable oil
- 1 large onion, chopped
- 3 cloves of garlic, chopped
- 3 cm ginger root, chopped
- 1 can of coconut milk (I only had around 300ml, not a full can, it was still delicious)
- 300ml vegetable stock or water
- 3 spring onions, chopped
- 1 heaped tsp dried thyme leaves
- 6 small waxy potatoes, cleaned and cut into chunks
- 1/3 tsp scotch bonnet chilli paste
- If you wish, add chopped tomatoes. I added two ripe tomatoes that were minding their own business in the vegetable rack.
- Chop the meat, leave bones in. In a large container with a lid, mix the mutton with 1 tbsp curry powder, salt, pepper, allspice and turmeric, and leave to marinade in the fridge overnight.
- The next day, heat 2 tbsp in a large pan and add a tablespoonful of curry powder. Fry the meat in batches, and set the browned meat aside in a bowl.
- Check there is enough oil in the pan, and the fry the onion over a medium to high heat, until it is beginning to brown, and then add the ginger and garlic. Continue to cook for another couple of minutes
- Add a little coconut milk and the scotch bonnet paste, mix it in and then add the mutton back into the pan. Stir it all together and then add the rest of the coconut milk, tomatoes, another 2 tbsp of curry powder, thyme and stock, and then cook the stew in a slow oven, around 150C for 2 hours. Once this step is complete, you could freeze the stew or put it in the fridge ready to finish the cooking later.
- Add the potatoes and the sliced spring onions, and simmer for another 30 minutes, until the potatoes are cooked.
This stew is one of those that benefits from being eaten the day after, as the flavours mingle together. Serve with rice.
The flavour of wild goose goes well with peppers. This spicy stew is adapted from a recipe for beef stew from ‘Original Flava’
- 2 goose breasts, around 450g meat, cut into 3cm chunks
- 1/2 tsp salt
- 1 tsp ground black pepper
- 2 tsp ground allspice
- 2 tsp dark soy sauce
- 1 tbsp flour
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 4 cloves of garlic, finely chopped
- 1/4 tsp scotch bonnet pepper paste
- 150ml stock
- 150ml Guinness or other stout
- 2 tsp dried thyme
- 2 large carrots, thickly sliced
- 250g baby potatoes, cleaned. Cut large potatoes into chunks.
- Put 1 tbsp olive oil in a plastic container with the diced goose breasts, salt and pepper, the allspice and soy sauce and mix together. Leave in the fridge overnight.
- In the morning, stir in 1 tbsp flour, and let that soak up any spare liquid.
- Heat olive oil in a casserole pan, and fry the meat until it is browned. Remove from the pot and set aside.
- If necessary, add another splash of oil and fry the onion, garlic and peppers until they are really soft.
- Add the Guinness and stir, to get anything stuck from the bottom of the pot mixed in.
- Add the beef, beef stock, scotch bonnet paste, thyme and simmer for around 1 1/2 hours. I do this in a low oven, around 150C.
- Add the potatoes and carrots, and simmer for another 20 minutes, until the potatoes and carrots are cooked.
Serve with white rice. The first time of trying, I added extra potatoes and didn’t add the rice, and it was a full meal in one pot.
I am lucky. I know someone who had some extremely high-quality sika venison available, and I got a couple of cuts. One cut was a lovely 450g piece of meat, the loin. Sika deer are smaller than our red deer, but in evolutionary terms, are quite similar. They are originally from Japan and neighbouring countries in the far east, and are an introduced species in Europe.
I made this dish based on a recipe from Gordon Ramsey, adapted to suit. Remember to take your time, as the ingredients need to be chilled and resting in between bouts of cooking.
- 450g sika loin
- 3 tbsp olive oil
- around 400g mushrooms
- 50g butter
- 1 sprig thyme
- 1/2 glass dry white wine
- Salt, pepper, a grate of nutmeg
- 2 packs of prosciutto, around 10 to 12 slices
- 320g jus-rol rolled puff pastry (one pack)
- 1 egg, beaten, or one egg yolk beaten with a little water
- Heat the oven to 220C
- While it is heating, put the meat on a roasting tray, brush with olive oil, and season with pepper. Roast for 15 minutes, then remove from the oven and cool, then chill in the fridge for at least 20 minutes
- Chop the mushrooms to your preferred texture,
- Heat 50g butter with 2 tbsp olive oil, add the thyme and the mushrooms and fry gently for around 10 minutes, until the mushrooms are soft.
- Add seasoning, and the white wine, and cook until the wine has been absorbed. Don’t worry if the mixture seems loose, the venison needs a little oil. Once the mushrooms are cooked, remove the thyme and set to cool a little.
- On a clean linen cloth or clingfilm, lay out the prosciutto so that it is about double thickness, overlapped and about the length of the venison. Spread the cool fried mushrooms over the prosciutto and then place the venison on top. Use the cloth or cling-film to roll up the venison inside the prosciutto, and to tighten the parcel together. Put this in the fridge to rest.
- Take out the pastry, lay it out on the paper it came wrapped in, and use a rolling-pin to neaten it up. Unravel the venison/prosciutto parcel and place it along one side of the pastry, so that there is space to fold the pastry over the top. Think of a giant Cornish pasty. Before you fold over, brush the bare pastry and the top and sides of the venison parcel. Fold the pastry over, press and crimp to seal the edges, and transfer back to the roasting tray. Brush the surface with the egg wash, and use the back of a knife to mark diagonal scores along the pastry. Chill for 30 minutes.
- Heat the oven to 200C. Cook the Wellington for 20 to 25 minutes. Allow to stand for around 10 minutes before slicing into thick portions.
We served this with celeriac and potato mash, and garden carrots simmered in a little white wine, butter and thyme.
There were several reasons to cook this tonight. First of all, we have a lot of fresh vegetables in the garden, and Malcolm requested plain cabbage, no messing with stir fries or salad, just lightly boiled, seasoned and buttered. Next, we had some lamb in the freezer, and I wanted to test out a new mincer. Also, we have some lovely potatoes coming in, the crop we are eating just now is Arran Pilot, and I wanted to see how well they mashed. They mashed very well indeed.
- 1 tbsp oil (I used olive oil)
- 1 large onion, finely chopped
- 3 medium carrots, in small chunks
- 500g lean minced lamb
- 500ml lamb or beef stock
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato puree
- 900g potatoes, peeled and cut into pieces
- 75g – 85g butter
- milk, to achieve consistency
- salt and pepper, to taste
- Heat the oil in a large pan, and when it is hot, add the onion and carrots, and cook over a medium heat until the onion is softening
- Add the minced lamb, and turn the heat up, browning the mince
- Add the tomato puree, Worcestershire sauce and stock, and bring to a simmer.
- Cover and simmer for 20 minutes, then uncover and simmer another 20 minutes to reduce the liquid. Season to taste with pepper and salt, if required.
- Boil the chopped potatoes in salted water, and drain. Mash with the butter, and a little milk to make a soft smooth mash.
- Add the mince to an oven-proof dish, and then put the mashed potatoes on top, using a fork to make patterns that will crisp up in the oven.
- At this point, the pie can be frozen or put in the fridge for cooking later
- To cook the pie, bake for around 30 minutes. Leave to stand a few minutes before serving.
To cook the cabbage, I cut it into wedges, cooked it for around 5 minutes in boiling water, then I poured the water off, and added salt, pepper and butter.
This feeds about eight people, or six very hungry teenagers.
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves of garlic, finely chopped
- 450g lamb mince
- 1 beef stock cube
- 2 tins of chopped tomatoes
- 1 tbsp dried oregano
- 1 tsp ground cinnamon
- 450g macaroni
- 250g ricotta
- 75g parmesan
- 50ml cream
- 2-3 eggs
- salt and pepper
- In a large saucepan, heat the olive oil, and very gently fry the onion for around ten minutes. Towards the end of the cooking, add the chopped garlic.
- Add the lamb mince, and turn the heat up to medium. Stir it into the hot oil to brown it, around 5 minutes. Add the oregano and cinnamon as you cook the mince
- Add the tinned tomatoes and the stock cube, stir and bring to a simmer. Cover the pan and cook for 15 minutes, then take the lid off and cook for another 15 minutes, stirring occasionally. Season with salt and pepper at the end of cooking.
- Next, cook the macaroni according to the instructions on the pack.
- In a bowl, combine the ricotta, cream, salt, pepper, nutmeg and eggs. Stir in 50g of grated parmesan. Stir in the cooked macaroni
- Pour the mince into a large lasagne dish, and then top this with the macaroni. Sprinkle the top with around 25g grated parmesan. Bake in the oven for 30 minutes.
I served this with a green salad. It is good the next day served at room temperature.
This is a recipe from Madhur Jaffrey that works well with a busy schedule. The meal can be prepared ahead of time, and just popped into the oven to cook it. It goes well with plain basmati rice and a salad.
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp paprika (Hungarian, sweet)
- 1/2 tsp cayenne pepper
- 1/2 tsp turmeric
- 2 cloves of garlic
- 1 1/4 tsp grated ginger root
- 3 tbsp full fat plain yoghurt
- 2 tsp lemon juice
- 1 level tsp salt
- freshly ground black pepper
- approx 650g skinned chicken pieces. Ensure that there are some deep incisions in the flesh
- Mix all of the ingredients except the chicken in a bowl.
- Rub the marinade into the chicken, including into the incisions.
- Put the chicken pieces in a single layer on a bit of tin foil, and then fold the sides, top and bottom of the foil over the chicken to make a sealed packet. Leave in the fridge for at least 4 hours.
- Preheat the oven to 200C.
- Put the whole packet in the oven, and bake for 45 minutes. You can try opening the packet to turn the chicken half way through, but I find it makes little difference.
This is a recipe introduced to me by one of my daughters, thanks to one of her boyfriends. I believe it is Dutch in origin.
- 4 local wild rabbits, skinned and gutted
- 2 onions, chopped
- 2 cloves of garlic, crushed
- 60g butter
- 60ml water
- salt and pepper
- 4 apples (Braeburn or similar)
- 8 potatoes (general cooking variety)
- more butter and/or cream
- 1 egg
- Set the oven to 160C
- Mix the rabbit with garlic, onion, salt and pepper. Put it in a roasting tray with butter and water and cover with tin foil. Bake in the oven until tender, about an hour. Take the tin foil off and bake for another ten minutes or so.
- When the rabbit is cool enough, strip off the meat, and put it into an oven-safe dish
- Meanwhile, peel and chop the potatoes and apples. Put the potatoes in a saucepan and just cover with water, and season with salt. Cover with a layer of apples, cover and simmer for 20 minutes.
- Strain off most of the water, and roughly mash the apples and potatoes together, with salt, pepper, nutmeg, and an egg, butter and/or cream to taste.
- Put the mashed potatoes over the rabbit meat, heat through in the oven for around 10 minutes before serving.
I think adding bacon is allowed.
I kind of made this up, basing the flavours on a vegetarian recipe that I have. There may be edits as I try out tweaking the recipe. It was good enough the first time, though.
- Approx. 200g onion, chopped
- 200g pancetta (or streaky bacon) (optional)
- 2 tbsp olive oil or lard
- 2 tsp Hungarian paprika
- 1 tsp caraway, lightly crushed
- 3 cloves of garlic, crushed
- freshly ground black pepper
- 300 to 400g beef, cut into cubes
- 300ml beef stock
- 300ml tub of sour cream
- 1 tbsp tomato puree
- 2 or 3 potatoes, peeled and diced (or use small salad potatoes, around 200g)
- Set the oven to 160℃
- In a large oven-safe casserole pan, fry the pancetta until crispy on the outside, and set aside.
- In the same pan, fry the onion and garlic over a medium heat until golden yellow and soft
- Add the paprika and caraway seed, and stir into the onions, around 15 seconds.
- Add the meat and stir to brown the meat on all sides as well as coating it with paprika
- Add the stock, bacon, tomato puree, black pepper, salt to taste, and bring to a simmer.
- Cover and put the pan into the oven for around 2½ hours
- Add the peeled chopped potatoes, and check the seasoning, and then cook for another half an hour or so, until the potatoes are cooked. You can add other vegetables as well, such as carrots, or celeriac, if you wish. If the stew is not thick enough for your taste, simmer on the stove top with the lid off, to reduce it down.
- Stir in the sour cream, and garnish with chopped parsley to serve.
Oh, this is so delicious, I would cook it every week if I had enough local lamb. I got the basic recipe from ‘Dear Francesca‘ but adapted it to use some ingredients that I already had.
- 2 to 3 tbsp extra-virgin olive oil
- 2 cloves of garlic, roughly chopped
- 2 onions, finely sliced
- 1 kg (+) gigot chops (or other chops) or lamb shoulder – trim the chops of fat,
- salt and black pepper
- 1 can chopped tomatoes
- 1 bay leaf
- 2 pinches of dried thyme, or 1 tsp of Italian dried herbs
- 1 tbsp red pepper paste
- 200ml stock or water
- 8 small new potatoes, or 4 large potatoes peeled and cut into chunks.
- In a large casserole dish, heat the olive oil, and fry the garlic and onion over a low low heat for ten minutes.
- Set the onions aside, and fry the meat in the olive oil to seal it.
- Return the onions and garlic to the pan, and add the tinned tomatoes, pepper paste and herbs. Bring to a simmer.
- Cook in the oven at 180C for 30 minutes. At this stage, the stew can be frozen or kept in the fridge to finish cooking alter.
- Add the potatoes to the pan, and the extra stock if required, and cook on the stove top until the potatoes are cooked (about half an hour or so)
And you’re done! The book suggests chicken or beef versions of the same stew, but with lamb it is just glorious. We served it with a green side salad.
I can’t believe I haven’t shared this recipe before. It uses the vegetables that are making a come-back after the winter, and is also a good way to use some of the Allium triquetrum leaves as they start to grow. It is a very unusual flavour for western palates, the dried limes and turmeric give the stew a rich flavour. I used the recipe in ‘Nightingales and Roses’ and added the vegetables growing in the garden. I wonder what it would be like with a bit of lovage?
- 3-4 dried limes (from Persepolis or other online shops)
- 100g parsley
- 100g coriander
- 100g spinach or chard
- 1 handful of kale tops
- 1 handful of Allium triquetrum or inner leaves from small leeks
- olive oil
- 2 onions, finely chopped
- 500g lamb (from shoulder or best end of neck) in large pieces.
- 1 tsp turmeric
- 3/4 tsp salt
- 1 can borlotti beans, drained
- Cover the limes in hot water, and weigh them down with a small plate so that they soften over the next couple of hours.
- Strip the leaves from the parsley and coriander, and rinse all of the green vegetables, and leave to dry.
- Heat 2 tbsp oil in a casserole dish and cook the onions until they are golden.
- Add the lamb and turmeric and fry until the meat is browned. Add enough stock or water to cover the meat and bring to a slow simmer. Continue to cook on a low heat for an hour.
- Use a food processor to chop the green vegetables finely. You’ll need to do this in batches.
- Heat 2-3 tbsp oil in a pan and add the chopped vegetables, and cook until they begin to darken. Add the fried vegetables to the stew.
- Add the limes to the stew. To enhance the flavour, stab them a few times before putting them in. Braise for another 30 minutes
- Add the borlotti beans and simmer for another 30 minutes. Check the flavour and add salt to taste.
We had this with plain rice, and it was phenomenal. The main part of the stew is the beans and vegetables, with lovely tender lamb morsels.