Hot Lamb

I made a new recipe the other night: Hot Lamb. When I say hot, I mean spicy. In an effort to combine a pan fried curry with the juicy loveliness of food that is slow baked in the oven, this is what I came up with. It's a healthy meal with a good balance of animal protein and vegetables. All the flavors mingle together and you can make it as spicy as you like. This version is smoking hot! Here are the results:

Ingredients
few tablespoons of virgin olive oil
couple of handfuls diced lamb
couple of courgettes
red pepper
about 10 shallots
couple of green chillis
(adjust the amounts of spices according to your taste)
teaspoon cumin
teaspoon garam masala
half teaspoon tumeric
half teaspoon hot chilli powder
half teaspoon fenugreek

First of all I heated the oven to about 160 C degrees (gas mark 3) then put the olive oil in a pan and let it heat up, then threw in the diced lamb pieces with the spices and the chilli. I let the meat brown and stirred it all, getting the spices to cover the meat. Then it was just a case of chopping all the vegetables, nice and chunky. Then throwing them in the pan too.

I just let this cook for a couple of minutes then put the whole thing onto an oven tray, put on another dash of olive oil and put it in the oven for about 1 hour. It's best to keep checking every 15 minutes or so to see how its going. You know when its done because it looks delicious, the meat is tender and the vegetables are sort of caramelised, the shallots especially come out sweet and gooey. Enjoy!