Heat a large frying pan or casserole dish. Season the lamb shanks generously with salt and pepper. Add the oil to the pan and then add the onion quarters cut side down.
Whilst the onions are caramelising sear the lamb shanks on all the sides. Add the red wine and reduce by half.
Now transfer to the slow cooker. Pour in the stock and add the honey and mint sauce. Pour this mix over the lamb and throw in the rosemary.
Cover and set the slow cooker for 8 hours on low.
When ready remove from the slow cooker and allow the lamb to rest for 10 minutes. Pass the onions and gravy through a sieve into a pan and reduce. Mix together the cornflour and water in a small bowl and then whisk through the gravy and add the final tablespoon of mint sauce before serving and season to taste.
Serve the lamb shanks with creamy mashed potatoes and seasonal vegetables. Enjoy!
Place the cumin and coriander seeds into a dry frying pan and roast until fragrant and then grind in a pestle and mortar.
Place the oil and butter into a large pan and melt and then add the onion, cloves, cinnamon and peppercorns over a medium heat until the onions are browned. Remove the cinnamon stick and add the cumin and coriander mix with the garam masala and turmeric and fry for 30 seconds whilst stirring.
Add the tin of tomatoes, garlic, ginger and chillies. Cook the mixture over a medium heat for 10 minutes.
Add the lamb and mix into the mixture breaking up the lamb. Cover with a lid and simmer on a low heat for 35-45 minutes. Add the peas 10 minutes before the end. Season with salt and add more garam masala if required.
This dish is best when it is cooled and reheated to allow the flavours to infuse. Reheat in the pan and serve with basmati rice and Indian breads. Enjoy!
Hi my daughter loves kheema curry and i tried so many recipes and she only like yours. She even refuse to order from restaurant. I only wanted to ask you how many tsp or tbsp garlic as i make my own ginger garlic paste and freeze it. Thank you for the recipe. 😊
Hi, thank you very much. I would use 1 1/2 tbsps of garlic and 2 tbsps of ginger. So pleased to hear she loves the recipe. Have a lovely weekend 😊
I tried it and it came awesomeee. Thanks for sharing…. Great Work…
Thank you very much, I am so pleased that you enjoyed it 🙂
Just made your recipe and love it! It was my fav recipe growing up with moms cooking and this tastes so much like that same recipe!! Thanks!
I am so pleased you enjoyed the recipe. Thank you for the feedback 😊
Wow thank you! Just what I was looking for..love this recipe…made it twice now and it tastes authentic, moreish and lush. We just eat ours with fresh warm chapati.
I am so pleased to hear that you enjoyed the recipe – thank you very much for the feedback 🙂
Kheema Lamb is about my most favourite curry dish,I make it quite often, but this version just hits the spot!
I made the 4 Chillies unseeded version this time and I didn’t find it overpowering. Next time 2 seeded/2 unseeded, to taste the difference! An excellent easy curry to prepare, and great with Basmati Rice and/or Chapati!
Place the cold mashed potato, mackerel, spring onions, horseradish and lemon zest into a large bowl, fully combine. Shape into 8 small fish cakes or 4 large.
Dust the cakes lightly with seasoned flour. Now place the beaten egg in a bowl and dip the cakes. Place the breadcrumbs onto a plate and the dip the cakes into the breadcrumbs.
Heat a little oil in a frying pan and gently cook the fishcakes for 3-4 minutes on each side until crisp and golden. Drain on kitchen paper.
Divide the fishcakes between 4 plates and serve with a seasonal salad. Enjoy!
Heat a large frying pan and then add a tablespoon of olive oil, add the mince in small batches until browned all over and set aside.
In the same frying pan heat a tablespoon of olive oil and gently fry the onions, carrots and thyme for 3-5 minutes until softened. Add the tomato puree and flour and fry for one minute and then add the mince.
Deglaze the frying pan which you cooked the mince in with red wine, cook for 3-4 minutes until it has reduced by half and then add to the mince.
Add the stock to the pan and let simmer for 45 minutes. Season to taste and add a few splashes of Worcestershire sauce and the redcurrant jelly.
Preheat the oven to 200°C/180°C Fan/Gas mark 6.
For the mash, place the potatoes in a pan of salted water bring to the boil and then simmer for 12-15 minutes. Drain the potatoes and leave to steam dry. Mash with a potato masher or ricer and butter and mix well until you have a smooth mash. Now add the cheese and horseradish, mix through and season to taste.
Spoon the mince mixture into a 1.5 litre oven proof dish. Spoon the mashed potato on top and rough the surface with a folk. Bake in the oven for 25-30 minutes until bubbling and the mash is crisp & golden brown.
Yields:
4 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
45 Mins
Total Time:
1 Hr 5 Mins
An absolutely scrumptious meatball dish, perfect for any occasion. This dish is best served with spaghetti, crusty bread or your favourite pasta and of course a large glass of red wine!
To make the meatballs, place all the ingredients into a large bowl and mix with your hands. Divide the mixture into about 20 balls.
Place the meatballs into a large roasting tin and toss in the olive oil. Bake in the oven for 10 minutes and then pour the red wine over the meatballs making sure to turn the meatballs so that they are fully coated in the wine.
Place back in the oven for a further 10 minutes and the add the tomatoes and sugar. Return to the oven for 25 minutes until the sauce has thickened. Season to taste.
Meanwhile prepare the pasta as per packet instructions, stain and reserve some of the pasta water.
Remove the meatballs from the roasting tin. Add some of the reserved pasta water and stir through the pasta.
Serve the pasta and top with the meatballs, Parmesan, parsley and of course a large glass of red - delicious - enjoy!
Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
Oh my goodness – this sausage pasta with ‘Nduja and burrata tastes absolutely amazing – it is one of my new favourites. Italian sausage with added ‘Nduja in a garlicky tomato sauce topped with a very creamy Burrata. Served with Parmesan and topped with crispy ‘Nduja, and a zesty gremolata.
Heat the oil in a large frying pan, add the sausage meat and gently fry until golden, now add the 'nduja and break down with a spoon and cook for a few minutes
Add the garlic and stir through for 30 seconds and pour in the tomatoes and cook uncovered for 10 minutes.
Meanwhile, cook the pasta in pan of boiling salted water as per packet instructions.
Meanwhile, for the crispy ‘nduja and gremolata, drizzle a little olive oil in a non stick pan and fry the ‘Nduja until slightly crispy (about 2-3 minutes). On a chopping board finely chop the parsley, lemon zest and garlic.
Drain the pasta, reserving a some of the cooking water. If the sauce is vey thick tip some of the reserved water into the sauce and mix well.
Serve each portion with a dollop of creamy burrata in the centre and sprinkle some Parmesan, crispy ‘nduja oil and gremolata on top. Enjoy!
Notes
Mama's Way is a small Deli that sells the highest quality of Italian ingredients. They proudly define themselves as ambassadors of Italian food; they are based in Duke Street, Reading and deliver their unique products throughout the UK with DHL's help within 48 hours. Check out their website https://mamasway.co.uk/ to receive a 15% discount at checkout use the code: VICTORIA Here is some information on the wonderful products that I have used: Nduja di Spilinga: Using only artisanal production and 100% made in Calabria ingredients. The color of the Nduja is fiery red with shades tending towards amber. The texture is very soft, easy to spread and to use as an ingredient in recipes. The ingredients are few but very tasty, only finely ground pork meat and fat, very spicy Calabrian chilli, salt and spices. Apulian Burrata: Burrata, meaning "buttery" in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow's milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream. The cheese originated in the Apulia region of Italy known for sheep farming and agriculture. It is sold traditionally in asphodel leaves with a polyethene plastic bag over it. Paccheri: The "La Fabbrica Della Pasta" uses only the best first-extraction semolina (only the heart of the grain of wheat), combined with the water of a secular and clear source of Gragnano, rigorously drawn in bronze! The extraordinary processing finishes with a long and delicate drying at low temperature, which keeps intact the characteristics of flavor, color, roughness of the drawn pasta.
For the pesto, blend the basil, pine nuts, parmesan and garlic in a food processor to a puree. Add the olive oil and continue to blend until you have a paste.
For the mussels and tomato sauce, heat 1 ½ tbsp of oil in a large frying pan with a lid. Fry the onions and celery until softened, 1-2 minutes. Now add the wine and mussels and cover with the lid, cook for 2-3 minutes until the mussels have opened.
Empty the mussels into a colander, reserving the cooking liquid in a bowl. Discard the shells from half of the mussels and set aside.
Return the large frying pan to the heat and add 1 ½ tbsp of olive oil. Add the garlic and fry for 30 seconds. Add the cooking liquid, tinned tomatoes and basil and bring to the boil and then simmer for 10 minutes or until the sauce has reduced by one third. Season to taste and stir in all the mussels.
Meanwhile, bring a large pan of salted water to the boil and add the spaghetti and cook as per packet instructions, then drain.
Stir in the pasta into the mussels and tomato sauce.
To serve, spoon the linguine and mussels onto four plates and top each with a spoonful of pesto and a few basil leaves. Enjoy!
Place all the marinade ingredients into a bowl and mix thoroughly so that all the chicken is fully coated. Cover the bowl with cling film and place in the refrigerator to marinate for at least 15 minutes but ideally 1 hour.
For the curry, in a large pan heat the oil and fry the onions for 2-3 minutes until softened. Add the tomatoes and tomato puree and gently cook for a further minute.
Add the chicken including the marinade with a splash of water. Pour in the cream and leave to simmer for 15 minutes until the chicken is fully cooked through.
Add the spinach and mix through until it is fully wilted.
Serve the curry with the rice, naan bread and a sprinkling of coriander, enjoy!
Preheat the oven to 200°C/Fan assisted 180°C/Gas mark 6.
In a bowl mix the butter, paprika, chives, parsley, garlic and season to taste.
Evenly spread the butter mixture over each cod loin.
Add 4 lemon slices on a baking tray and top with the cod loins and place the remaining slices of lemon on top.
Place in the oven for 12-15 minutes, or until the cod is opaque and flakes easily. Just before serving, spoon the juices from the baking dish over the cod and serve with seasonal vegetables. Enjoy!
Notes
For this recipe I used the most delicious cod loins that were gifted to me by https://bradleysfish.com/ they tasted wonderful. If you'd like to try them for yourself or any of their wonderful range of frozen seafood use the code Victoria-15 for a 15% discount on your orders.
Hi my daughter loves kheema curry and i tried so many recipes and she only like yours. She even refuse to order from restaurant. I only wanted to ask you how many tsp or tbsp garlic as i make my own ginger garlic paste and freeze it. Thank you for the recipe. 😊
Hi, thank you very much. I would use 1 1/2 tbsps of garlic and 2 tbsps of ginger. So pleased to hear she loves the recipe. Have a lovely weekend 😊
I tried it and it came awesomeee. Thanks for sharing…. Great Work…
Thank you very much, I am so pleased that you enjoyed it 🙂
Just made your recipe and love it! It was my fav recipe growing up with moms cooking and this tastes so much like that same recipe!! Thanks!
I am so pleased you enjoyed the recipe. Thank you for the feedback 😊
Wow thank you! Just what I was looking for..love this recipe…made it twice now and it tastes authentic, moreish and lush. We just eat ours with fresh warm chapati.
I am so pleased to hear that you enjoyed the recipe – thank you very much for the feedback 🙂
Kheema Lamb is about my most favourite curry dish,I make it quite often, but this version just hits the spot!
I made the 4 Chillies unseeded version this time and I didn’t find it overpowering. Next time 2 seeded/2 unseeded, to taste the difference! An excellent easy curry to prepare, and great with Basmati Rice and/or Chapati!