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Roast Lamb Shoulder

January 7, 2016 by manjirichitnis 6 Comments

Succulent, delicious and easy to cook – Roast shoulder of Lamb

Happy New year everyone! 2015 has sped past at lightening pace and lots has happened offline and as well as online too. My blog has a new name and a new home and so do we, we finally decided to move ur from our tiny but very pretty flat to a new place with a proper kitchen for a change! Exciting times! I was not blogging as frequently as I would have liked to though but hope to put that behind me and regularly share my food and travel adventures with all of you. Speaking of travel I am happy to report that I started 2015 with a month-long trip to India and visited Chennai and Pondicherry apart from my usual trips to Mumbai and Pune! Very exciting and I have finally managed to write up some posts about Pondicherry – more later! We also did our first ever trip across the pond to the Big Apple and managed to squeeze in four days at Washington D.C too – was so exciting, but the best bit, of course, was that we spent Thanksgiving with our family and caught up with friends after many years – what a treat! 2015 was kind to me in other ways too, I was invited to many foodie events and met some really cool master chefs, tried exotic food and reviewed many restaurants and bars too – will soon share more as the year unfolds 🙂

On the very first of the New Year, I experimented with a cut of lamb that I haven’t before – a large shoulder of lamb that I decided to roast. Here is an easy to follow a recipe, the only tough bit – waiting for the meat to cook 😉

I wanted to use a cheaper cut than the usual ones, a lamb shoulder seemed like a good place to start – this joint cost me £7.99 per kilo from my local butcher. For that price, this cut gives some much more ‘bang for your buck’

Lamb’s shoulder is quite fatty so there is no need to add too much oil, the meat pretty much cooks in its own fat and the port wine I have used adds deep rich flavours to this very succulent cut of meat. A joint of this size also allows for a lot of leftovers and therefore a great way to make a range of other recipes – think stews, casseroles, curries, pulavs, tikkis (a mashed potato fritter stuffed with meat – a great tea time treat) and so many more. Great on the pocket and a great choice for winter recipes.

Try cooking with this highly underrated cut of Lamb today

How to make a great roast lamb shoulder
How to make a great roast lamb shoulder

I am happy that the baster I purchased for my Christmas roast chicken is proving to be very handy. I have to say that I am so proud that my Roast Chicken turned out absolutely fab and delicious – it was another experiment and the pork and cranberry stuffing and all the sides were made at home by me with lots of chopping, peeling and cutting help by the OH.

Juicy roast Lamb shoulder recipe

Easy recipe for Roast shoulder of lamb
Easy recipe for Roast shoulder of lamb

Roast Lamb Shoulder

Manjiri Chitnis
Deliciously succulent joint of lamb – cheap and cheerful roast
5 from 4 votes
Print Recipe
Prep Time 5 mins
Cook Time 2 hrs 35 mins
Total Time 2 hrs 40 mins
Servings 2 people

Ingredients
  

  • 1.5 kg Lamb Shoulder
  • 2 medium-sized red onions
  • 15 -18 cloves
  • 6- 8 cloves of garlic
  • Sea Salt as per taste
  • 500 ml A generous glug of ruby port wine – approximately a pint
  • handful Fresh rosemary
  • 2 – 3 spritzs Oil – from a spray bottle

Instructions
 

  • Wash the lamb shoulder and place it on a tray.
  • Make cuts on both sides with a knife.
  • Peel and cut the garlic cloves in half. Stud the joint of lamb with cloves and garlic in the cuts made by the knife.
  • Sprinkle with sea salt. Tear the rosemary leaves from the stem and sprinkle them on both sides. (lamb and rosemary – a classic combination – just about to be made better with a little twist!)
  • Peel the onions, half, and then roughly chop them.
  • Place the onion on a roasting tray – I recycled my foil tray used for my making roast potatoes for our Christmas dinner.
  • Place the seasoned and prepared lamb shoulder on the onion and spritz with oil – I used oil very sparingly and find using oil from a spraying bottle ideal for this recipe.
  • Then pour a generous glug of ruby port wine onto the lamb – I didn’t measure this but added enough to ensure that the meat is totally wet and there is enough to make a gravy – allow for enough so that you can baste the meat at least twice while it is roasting in the oven. Roughly 500ml or one pint should suffice.
  • Pre-heat the oven to 220° C.
  • Cover the roasting tray with a foil such that the foil covers the edge of the tray like a proper lid.
  • Roast in the preheated oven for 2 hours, basting at least twice to allow the meat to cook thoroughly and ensure you get a succulent soft roast that simply falls off the bone.
  • After 2 hours check the roast and adjust cooking time accordingly – I needed about 40 mins more for a soft roast.

The lamb should now be at the ‘melt-in-your-mouth stage – serve with warm bread and steamed veggies on the side – ideally beans, carrots, and peas, or broccoli. Hubster is not fond of peas but I would be very happy lots of them 😉

Roast shoulder of lamb
 Roast shoulder of lamb

The leftovers will get a rub of my home-made hot spice mix that adds a warming touch to my curries and stews – leftover lamb curry – can’t wait to share that recipe – it’s definitely a winter warmer and a firm family favourite.

Inspired to give Lamb meat a chance? Then why not also have a look at other Lamb based recipes:

  • Smoky and spicy lamb burgers
  • Hot and spicy lamb chops in apple sauce
  • Smoky spicy lamb chops with wild rice and gravy

Also, have a look a my easy recipe for an aromatic and delicious recipe for a cracking home-made spice rub that will work to elevate the flavour of any cut of lamb!

  • Homemade spice rub

Happy New Year once again folks and a lot of new and exciting recipe and travel posts coming up! wooooohoooo!

Filed Under: Food, Meat, Recipe Index Tagged With: 2016, 220° C, America, baster, beans, Big Apple, broccoli, carrots, casseroles, Chennai, Christmas roast chicken, cloves, curries, food blogger, garlic, happy new year, Incredible India, Indian fried fritters, leftover lamb curry, local butcher, New Year, peas, Pondicherry, pulavs, red onions, Roast Lamb Shoulder recipe, roasting tray, rosemary, ruby port wine, stews, tarvel blogger, tikkis, tourist, U.S.A, Visit New York, Visit USA, Washington D.C

Sweetcorn and Paneer Bhaji/Sabzi

November 15, 2013 by manjirichitnis 2 Comments

In March I had rushed to be by my mothers side when her recovery post a double knee replacement surgery which was supposed to give her a new lease on life went badly wrong.

She was put on a very strict diet and asked to avoid more food stuff than she could eat, besides the heat in Pune was killing and the numerous medicines made her terribly hungry and moody. Not to mention the times when she was in so much pain I regularly went in the room next door and sobbed my guts out into a pillow…

On one of the better days when she really wanted to eat something tasty and refused all the options I gave her my maushi (that’s we call mum’s sister in Marathi language – my mother tongue) saved the day by making her this simple yet delicious vegetable which was packed with flavour in-spite of having on onion,no garlic and no tomatoes which mum was not allowed at all…If you have someone at home who is being given blood thinner medicines to avoid blood clots you may be asked to avoid foods that contain Vitamin K which is a natural blood coagulant.

Since this was only for one person we took a handful of each ingredient and used spices as we thought appropriate to suit her taste buds dead with all those medicines. Please feel free to amp up the spice if you wish.

Serves 2 as a side or 1 as a main

Preparation of veggies and Cooking Time:45 minutes

Ingredients:

  • Cauliflower florets 150 gm
  • sweet corn 50 gm
  • carrots chopped into tiny cubes 50 gm
  • green peas 50 gm
  • Paneer cubes/Cottage Cheese 50 gm
  • 2 bay leaves
  • salt as per taste
  • a pinch of red chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin and coriander powder mix
  • a small pinch of ground clove powder
  • 1/2 tablespoon olive oil
  • Finely chopped fresh green coriander leaves -just enough to garnish.

Method:

  • In a pan take 1/2 tbsp of olive oil and sautee the bay leaves, clove powder and cumin and coriander powder for about 30 seconds.
  • Add the sweet corn and cook for about 3 minutes with spritz of water on a very low flame with lid to allow the corn to cook well.
  • Add the chopped carrot cubes and add water and cover an allow to steam for 2 -3 minutes on a low flame.
  • Reason for cooking the sweetcorn first and then the carrots is that they will take longer to cook than the cauliflower and peas which will become mush in the vegetable if all these are added at once. To save time you could used boiled sweetcorn and carrot. Avoid canned and ready to eat variety.
  • When carrots are almost cooked add the cauliflower florets ,green peas and season with the turmeric and red chilli powder and salt.Mix Well.
  • Add very little water just enough to allow the veggies to cook well.

IMG_2312 (Copy)

  • When they are almost cooked after not more than 5- 8 minutes , add the soft paneer cubes and mix well and serve hot with a chapati fresh off the pan.
  • Garnish with a tiny bit of fresh coriander leaves finely chopped.Ensure they are washed thoroughly to ensure no muddy bits are hiding between the delicate leaves.

Needless to say aai loved the bhaji and after almost 15 days of bland food she was really upbeat. Soon after she really began to recover at a desirable pace and was coming up with many of her own ideas to make delicious food with less oil, minimal spices and without any tomato. Cheers to you aai , you are a very brave person to have come out of such a bad health situation only a few months ago, to a point where you are 100% independent and cheerful as ever.God bless all those that stood by us and the few special people who came to help me in the hour of need, no questions asked, you know I love you people tons right ?:)

IMG_2310 (Copy)

Disclaimer: Please note this is a true account of what my mum had to eat with her many food restrictions and is not meant to be treated as a medical advice for anyone following a diet where they have been asked to stay off Vit K .Please always consult your doctor before eating anything that is out of the ordinary for your condition.

Filed Under: Food, Indian, Recipe Index, Sides, Vegetarian Tagged With: Bhaji/Sabzi/Vegetable side dish, Blood Thinner, carrots, chop, cook, coriander, cover, cumin, cut, easy food for people taking blood thinners as medicine, green peas, lid, mix, Prevent Blood Clots, Recipe for avoiding tomatoes, simmer, sprinkle, stir, Sweetcorn & Paneer Bhaji/Sabzi, tomato, Vitamin K, water

Grated Carrot salad

August 6, 2013 by manjirichitnis 4 Comments

This simple salad is a favourite at my mum’s .You can impress your guests with this simple and quick recipe that would look like you have really slaved to get it right. Nothing better I say 😉

Serves: 2

Prep Time: 15 minutes including the grating

You will need:

  • 3 fresh medium-sized organic carrots
  • 1 tsp small size black mustard seeds
  • Salt to taste
  • ½ teaspoon oil
  • 1 Large heaped tbsp Chobani Blood Orange yogurt

Method:

  • Peel and grate the carrots after beheading them – Ha! I wanted to write that just to reinforce the morbid tone here that the word ‘’Blood Orange’’ .Wonder why such a delicious fruit has such a murderous sounding name 😉
  • Heat 1 tsp oil in a saucepan and pop in the mustard seeds and the finely chopped green chilli
  • When the mustard seeds begin to explode like miniature heat bombs, add the grated carrot and stir lightly.
  • Add salt to taste and take off the heat. We don’t want to overcook the carrot here and need to ensure it stays nice and crunchy!
  • Serve in small portions with a large blob of the yogurt on top ensuring you use a spoon that goes to the BOTTOM of the pot of yogurt as the fruity bit and heavenly fruity yogurt likes at the BOTTOM of these pots, like a secret hidden treasure, ummm!

I hope you enjoy making these FAT free yogurt recipes and feel good about lowering the overall calorie count of these dishes.

Grated Carrot Salad with Chobani Blood Orange Yogurt

Filed Under: Food, Indian, Product Reviews, Recipe Index, Sides Tagged With: carrots, cumin seeds, easy salad recipe, eat healthy, Grated Carrot salad recipe, Grated Carrot salad with Chobani Blood Orange Yogurt recipe, healthy low cal salad, Indian cuisine, Indian Food, indian food blog, oil, salt, totally fat free, zero % fat

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