Nisha Katona’’s Irresistible Railway Lamb Curry | This Morning
If you’re looking for the perfect midweek meal the whole family will enjoy, look no further. Nisha Katona’s back in the kitchen with her irresistible railway lamb curry, so named as it was once cooked by the chefs working on the Indian railways in the 1900’s. Packed full of flavour and served with pine nut rice it's a guaranteed crowd pleaser.
Broadcast on 27/09/2023
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Roasted Leg of Lamb Stuffed with Spinach & Feta
Get this recipe on my website: dimitrasdishes.com
Serves 4-6:
1 (5 pound) boneless leg of lamb
3 pounds potatoes, quartered
For the stuffing:
• 3 scallions, finely chopped
• 2-3 tablespoons olive oil
• 2 cloves garlic, grated
• 8 ounces spinach leaves, chopped
• Salt and freshly ground black pepper, to taste
• 1 tablespoon finely chopped mint
• 4-5 ounces feta cheese
• ¼ cup pine nuts
For the marinade:
• ¼ cup freshly squeezed lemon juice
• 1/3 cup olive oil
• 2 garlic cloves, grated
• ½ teaspoon cumin powder
• 1 teaspoon dried oregano
• 1 teaspoon chopped fresh rosemary leaves
Preheat the oven to 350 °F, 180 °C.
Combine all of the marinade ingredients in a mixing bowl and whisk well to combine.
Place the lamb on a baking tray and open it up. Cut some slits through the thick parts of the meat.
Pour the marinade over the lamb and season both sides with salt and pepper. Set aside while the stuffing is made or cover with plastic wrap and refrigerate up to 12 hours.
Place a large pan over medium heat and toast the pine nuts until fragrant. About 5-7 minutes.
Put the toasted pine nuts into a large mixing bowl.
Combine the olive oil and scallions into the pan and cook until soft over medium heat. About 5 minutes. Add the grated garlic and heat through for a few seconds. Take care not to burn it.
Add the chopped spinach to the pan and cook until it wilts.
Place the spinach and scallion mixture into the mixing bowl and crumble the feta cheese into it. Fold in the mint and season with salt and pepper.
Spread the spinach stuffing over the lamb filling all of the cuts.
Roll up the lamb and tie with kitchen twine at one-inch intervals.
Place the quartered potatoes in a baking pan and pour about ¼ cup lemon juice over them. Season them with salt, pepper, and oregano.
Place the stuffed lamb in the center of the baking pan between the potatoes.
Pour the leftover marinade over the lamb and season with salt and pepper.
Cover with parchment paper then with aluminum foil.
Bake covered for 2 hours.
Remove pan from oven and uncover.
Raise the temperature to 425 °F and roast for about 30 minutes more or until golden.
Tip: Use an oven safe meat thermometer to cook the lamb to your liking. This recipe will produce a well-done lamb. Follow the temperature gage to cook to your liking.
Allow the meat to rest at least 15 minutes. Cut the twine and discard.
Slice and serve with a yogurt cucumber salad.
Enjoy!
Cucumber Salad:
1 large English cucumber, chopped
2 cups yogurt
¼ cup sour cream
1 tablespoon finely chopped fresh mint
Salt and pepper to taste
Combine all of the ingredients together in a bowl and mix well. Keep refrigerated until ready to serve.
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Courtney Roulston’s Harissa Lamb Koftas with Couscous & Raw Carrot Salad
Impress the family with a flavour-packed dish that’s easier to prep than you may think. Courtney Roulston’s Harissa Lamb Koftas with Couscous & Raw Carrot Salad (RECIPE BELOW) is guaranteed to be your new favourite dinner.
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Harissa Lamb Koftas with Couscous & Raw Carrot Salad
Recipe by Courtney Roulston
Serves: 4
Prep: 15 minutes
Cooking: 10 minutes
1 cup (200g) couscous
1/3 cup (80ml) extra virgin olive oil
2 tsp ground cumin
1/4 cup (60ml) apple cider vinegar
2 tsp maple syrup
Sea salt, to taste
1 red onion
1 long red chilli, sliced
3 large carrots, washed and finely grated
1 bunch coriander, leaves roughly chopped and stems finely sliced
1/4 cup (35g) sesame seeds, toasted
500g Coles Australian Lamb Mince
1/4 cup (40g) pine nuts
2 tsp harissa paste
Sesame seeds, toasted, extra
1. Place the couscous into a shallow bowl and stir through 1 tbs (20ml) of oil until the couscous is well coated. Pour 1 cup (250ml) of boiling water over the couscous and stir until the water has been absorbed. Cover and set aside for 10 minutes to steam. Fluff the couscous with a fork to separate the grains just before serving.
2. Meanwhile, whisk together the remaining oil, half the ground cumin, half of the apple cider vinegar, half of the maple syrup and a pinch of sea salt in a mixing bowl. Thinly slice half the onion. Add in the chilli, sliced onion, carrot, coriander leaves and sesame seeds. Toss well and place into a serving bowl.
3. Whisk together the remaining apple cider vinegar, remaining maple syrup, a pinch of salt and a ¼ cup (60ml) of water.
4. Finely dice the remaining onion. Mix the lamb mince, pine nuts, remaining cumin, diced onion, coriander stems and a pinch of salt in a large bowl. Heat a non-stick frying pan over a medium heat. Using clean hands, shape the lamb mince into golf ball-sized koftas and place into the pan. Cook for 2-3 minutes each side, turning occasionally. Add the harissa paste to the pan once the koftas are almost cooked through and toss to coat.
6. To serve, place the koftas on a serving plate and drizzle over the dressing. Garnish with coriander leaves and extra sesame seeds. Serve warm with couscous and carrot salad.
Want more dinner recipes? Check out our ‘Weeknight meals from the pantry’ playlist which includes:
Sweet potato & zucchini fritters:
Fast Thai beef salad:
Corn & zucchini frittata:
Smoked salmon fettuccine with creamy lemon sauce:
Lamb Köfte with Pine Nuts and Tahini Sauce
Find the recipe here in English:
This is a recipe from my cookbook ‘Flavours of Home’:
This video is in Luxembourgish language with English subtitles.
In Israel food is a celebration. Wherever you go, you will find people ordering tables full of little dishes, all meant for sharing. You find the likes of amazing salads, grilled meats, creamy dips and charred vegetables. It’s a feast for the eyes and the palate.
One of the dishes I really liked in Israel are köfte – little lamb meatballs with lots of spices. In Jerusalem we were served giant köfte skewers in a small kebab shop in one of Jerusalem’s alleys. The meat came with a bowl of creamy tahini sauce and simple Israeli salad (cucumber, tomato and red onion). It was such a simple meal, yet so utterly delicious. And fortunately, it’s easy enough to make köfte at home and feel like in a kebab shop in Jerusalem…
This recipe was created as part of my “Staycation” show, inspiring people with recipes from my travels that they can recreate at home – to get us all to travel in our minds despite being stuck at home this summer…
This video was shot for RTL Télé Lëtzebuerg.
Fillet of lamb with Chinese cabbage and cumin - Silent Cooking with Simon Xie Hong (with recipe)
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Ingredients:
lamb fillet
thyme, rosemary,
5 spice powder,
rice wine, soy sauce
ginger, olive oil, cumin, coriander seeds, coriander root,
dried chilli, black sesame seeds
2 pcs baby Chinese cabbage
1 shiitake mushroom, 1 teaspoon of honey
soy cream, vegetable stock, white rice wine
potato starch flour, rape oil
00:16 Cut lamb fillet into large cubes, add thyme, rosemary, salt, pinch of sugar, five-spice powder and pepper and mix with your hands. Add rice wine and soy sauce.
01:54 Place 2-3 thin slices of ginger on the fillet, press 2 cloves of garlic and marinate with olive oil for 10 min
03:16 Fry coriander seeds and cumin. Chop ginger, peeled clove of garlic and two small coriander roots; add chili and sesame seeds to the cumin-mix
05:53 Cut baby Chinese cabbage and shiitake mushroom into halve, grind cumin-mix in a mortar and boil water in a wok
07:32 Heat olive oil and add garlic, ginger and coriander roots, stir, salt and pepper, add a teaspoon of honey and deglaze with a splash of rice wine, add soy cream, vegetable stock and cumin mix
10:22 Put mushroom and baby Chinese cabbage into the boiling water, add salt, white rice wine and rice wine, remove the vegetables, add the mushrooms to the cumin sauce
11:55 Take the lamb fillet pieces from the marinade, sprinkle with potato starch flour, heat the canola oil and sear the meat, deglaze with rice wine, add the cumin sauce.
Mauzaïc: Sauteed Lamb Full Recipe Video | Easy Mauritian Recipe to try at home!
Hello friends, this is Pallavi. Here I am sharing the Mauritian Style Sauteed Lamb Recipe.
Mauzaic is a blog where I have been working for a few years now, where I share my island’s (Mauritius) culture with the world.
Find the full recipe on my blog:
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