I’ve been subscribing to Jamie Oliver magazine for nearly 4 years now so have quite a stash. I keep them all, and every month I’ll pull out old issues as inspiration for seasonal things to make that month, and to make me think about what fresh produce I should be buying in my grocery shop.
I noticed this recipe popped up in more than one issue for September and October, and was marked as one of ‘Jamies Favourites’. So despite not being a major lamb fan, I decided to give it a go. I absolutely love curry and rice, and loved the idea of crispy rice on top of a spicy curry layer like a shepherds pie… Why hadn’t I thought of that before?!
Safe to say it was epic, I didn’t have all the ingredients and left some out just to make it a little simpler but it’s so good I have made it 3 times in the past 2 weeks. I’ve made it in the oven, slow cooker and pressure cooker and with basmati rice and also a quinoa and buckwheat mix. Which I will detail below for alternative ways to cook it.
What I love most about it is it’s a slightly bitter curry spice, and mixed with the sweetness of the lamb it’s just incredible. It’s so simple and easy to make at home too. I used lamb neck fillets, and all the fat just melts into the sauce to make it taste awesome, then you’re just left with fall apart tender lamb – perfect.
For cooking, my preferred method was in my pressure cooker (I use the Sage Fast Slo Pro), it is seriously awesome for bringing the flavour out and making really tender fall apart meat in stews, however I know most people don’t use a pressure cooker. I actually preferred baking in a casserole in the oven to the slow cooker as next choice, as I found the slow cooker needed more time than I would have expected in order to break the fats down. But if you’re OK making it ahead of time then it’s fine.
If making in the oven, be sure to check every so often to make sure it doesn’t dry out and add a splash more water if needed. The pressure and slow cookers retain more moisture so I found I had to add a little more water to the casseroled version, but had to simmer the slow cooker and pressure cooker versions for 10 minutes. As a balance I have suggested 500ml water.
I would recommend the following cooking times for the sauce:
I liked the quinoa and bulgar wheat mix as an alternative to rice in general, but if making as a pie as pictured it works better with basmati rice.
On a side note, the curry powders I use are from Tesco, I find their own range and their world foods range very good. If you don’t have tandoori powder, don’t worry you could just double up on the curry powder.
Pesto stuffed roast lamb from Recipes from a pantry
Lamb tagine with pomegranites from Baking Queen 74
Haggis shepherds pie from Foodie Quinne
Lamb burning love from Fab Food 4 All
Greek lamb burgers from Fab Food 4 All
Slow cooked lamb shanks from Craft Larder
Slow cooked shetland lamb casserole with creamy herbed polenta from Elizabeths Kitchen Diary
Yiouvetsi – One Pot Greek Lamb with Orzo from Foodie Quinne