Moroccan Lamb Filo Parcels

Three layers each of filo pastry, with cooked Moroccan-style lamb mince, fried with onion and pine nuts inside. Served with a mixed salad and a yoghurt and mint sauce.

This was the first time I made this (no pics yet) and I think it needs work. The original recipe said to add the onions in AFTER the mince, which I don't think went well at all. The spices need to be quite heavy, and I think a vegetable component like aubergine/spinach inside will do well to break up the heaviness of the lamb. I am thinking of making the filling fatter, and possibly putting in a small layer of Panko at the bottom, as in a strudle, to soak up excess fat.

Further updates when tried.

Persian lamb stew

A bit of a throw-together but got the thumbs-up and 'again' from most of the kids so here we are:

Lamb stew

Into the pressure cooker for an hour: 

Lamb - leg or shoulder or something, preferably with a bone in 

Garlic

Onions

Turmeric

Pickled lemons

plenty of salt

(first cook)

Take out, chop lamb a bit, take the bone out. Add: 

Aubergine (chopped) 

Mint

Parsley

Fenugreek (soaked) 

(second cook for about 30 mins) 

Could have used a bit of a reduction at the end but the cooker was playing up and time running out so didn't bother. Even with very runny sauce was delicious. Goes nicely on rice. 

Lamb and Quince Tagine with Preserved Lemon

• Large leek
• Crushed garlic
• Chopped ginger
• 1 cinnamon stick
• 0.5 tsp ground turmeric
• 700g diced lamb shoulder
• 10 green olives
• 1 quince, peeled, cored and sliced into wedges
• handful of coriander, roughly chopped
• 30g flaked almonds, toasted
• 1 tbsp finely chopped preserved lemon rind

Sautee leek in some butter, add spices, garlic and ginger, Add lamb, olives, quince, and enough water not to cover everything. Simmer for about 1.5 hours.

Combine coriander, almonds and lemon in a bowl, serve the tagine with couscous or rice and the almond garnish.

Lamb deliciousness in Pittas (vaguely Middle-Eastern)

Sorry there's no pic for this but we ate it before I could whip the camera out. Anyway not really a thing of beauty but damn fine.

First:

• Marinate your fantastic Australian Lamb Slabs (still haven't actually read what it calls them on the packet) in copious lemon juice, fresh chopped mint, seasoning and supposedly harissa but I didn't put it in for Child reasons. If you can't get fantastic Australian Lamb Slabs do your best with whatever flat cut of lamb you have.
• Prepare some rocket and if you will some other salad leaves. (That means washing). (Vaguely).
• Open a packet of Pitta breads to hand, just in case you get too drunk later to lay hands on them.
• Make sure you've opened the tub of tasty hummous and laid it out somewhere to hand.

Then:

• Locate your husband and get him to fire your barbecue up. (ooh er). The Lamb Slabs will then miraculously appear cooked in about 10 minutes. In the meantime, lay the table and pour some more drinks.
• Get the pittas grilled up too, and combine the lamb, pittas, salad leaves and some hummous in an extremely messy and delicious envelope ensemble.

Now do you understand why there were no pics?