Main Meals Archives

Pastry recipes

Hot-water pastry

30 minutes

Chicken recipes

Chicken-and-mushrooms strudel

30 minutes

Curry recipes

Split pea dhal

45 minutes

Pasta recipes

Farfalloni with Marmite-and-onion sauce

40 minutes

Bread recipes

Slow-cooked lamb-and-pomegranate flatbread

3 hours

Pasta recipes

Charcoal pasta with seaweed butter

10 minutes

Beans recipes

Butter chicken-style chickpea curry with busted rotis

30 minutes

Meatballs recipes

Toasted penne with pork meatballs

45 minutes

Beans recipes

Bean curry

1 hour

Braised lamb with celery salsa

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 hours

Ingredients

2 kg free-range leg of lamb
2 T olive oil
2 litres beef stock
Sea salt and freshly ground black pepper, to taste
6 potatoes, peeled and boiled
3 T butter
2 T Italian parsley, roughly chopped

For the celery salsa, mix:

1 bunch celery leaves, chopped
3 T capers, drained
2 T green peppercorns, drained
Lemon juice, a squeeze

Method

Preheat the oven to 150°C. Rub the lamb with the olive oil and sear in a hot pan.
Place the lamb in a casserole dish and cover with the stock. Bake, covered, for 5 hours. Season to taste.
To serve, toss the potatoes in the butter and parsley. Serve with the celery salsa.

Cook's note: Browning the meat caramelises its surface and adds rich flavour to the finished dish.

Discover more slow roast recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Hot-water pastry

Chicken-and-mushrooms strudel

Split pea dhal

Farfalloni with Marmite-and-onion sauce

Slow-cooked lamb-and-pomegranate flatbread

Charcoal pasta with seaweed butter

Butter chicken-style chickpea curry with busted rotis

Toasted penne with pork meatballs

Bean curry

Fragrant pork with home-made pickle

Braised lamb with celery salsa

Braised lamb with celery salsa

Ingredients

Method