Veggie Lamb Mince Recipes

LAMB AND WINTER VEGETABLE STEW

Steps:

• Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.
• Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.
• In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.
• Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.

VEGGIE LAMB MINCE

Steps:

• heat oil in large frying pan add onions and saute for 5 minutes, add garlic and turn heat down a little,
• add veggie mince, spices and dried herbs and saute for 2 minutes.
• in a large jug disolve the stock cube in the water and add the tomato paste, melt the yeast extract in this stock and water mixture. Add this to the sauce pan along with the peas.
• simmer for 15 minutes or until veggie mince is cooked, adding more water if needed. Serve with lots of fresh ground pepper and mash.

INDIAN LAMB AND VEGETABLE CURRY

Steps:

• Stir all the seeds in a heavy medium skillet over medium heat until fragrant and toasted, about 8 minutes. Let cool.
• Crush the seeds with a mortar and pestle until they form a powder. Alternately, you can use a coffee grinder to grind the spices. Stir in the cayenne pepper, curry powder and turmeric. Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. .
• Add the onion slices and saute until they become pale golden brown, about 8 minutes. Add the garlic and ginger and saute for 2 to 3 minutes, or until tender. Add the spice mixture and saute for a further 2 minutes. Transfer the onion mixture to a bowl. Heat the remaining 2 tablespoons of oil in the same sauce pan over high heat.
• Sprinkle the lamb with salt and pepper. Add the lamb and cook until brown on all sides, about 10 minutes. Return the onion mixture to the pot. Stir in the tomatoes. Stir in the water.
• Bring the liquid to a simmer and continue to simmer over medium-low heat for 1 hour, stirring occasionally. Add the potatoes, carrots and celery. If necessary, add more water to cover the meat and vegetables. Cook until the vegetables are almost tender, stirring occasionally, about 30 minutes. Add the peas and quartered tomatoes. Season with salt and cook for 5 minutes. Stir in the coconut milk.
• Simmer for 5 minutes, or until the vegetables and meat are tender and the sauce coats thickens slightly. Add the spinach. Stir for 1 to 2 minutes or until the spinach wilts. Serve with steamed basmati rice infused with saffron.