Lamb koftas with golden beetroot slaw The latest craze in our kitchen is Middle Eastern food. If it doesn’t contain pinenuts or pistachios, coriander or cumin, tahini or tamarind then we’re not interested! What I find most appealing about this style of cuisine is its generous use of spices, fresh herbs, nuts and vegetables and they ...
Read Post Lamb korma The secret to this curry is long, slow cooking to develop deep flavours and render the lamb pieces melt-in-your-mouth tender. This type of cooking is ideally suited to cheaper, tougher cuts of meat such as the flaps or neck (just try and cut out any big veins of fat). I think we are all becoming ...
Read Post Lamb, olive, lemon and potato pie
This recipe was created on our cooking day in Dunedin. I couldn’t come up with a lamb recipe to save myself. And I was nervous. After seeing the lamb hung up in Mike’s shed and breaking it down I wanted ...
Read Post