Locally reared Beef, Lamb & Pork from Eastwood Farm, Shenington, Banbury

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Lamb Tikka

Lamb Tikka

Perfect for lean cuts of lamb.

 

Ingredients:

– 500g lean Spring Lamb, cut into cubes

– 2 tablespoons of freshly grated ginger

– 3 cloves of garlic, minced

– 2 red onions, finely chopped

– 1 green chilli, finely diced

– 2 teaspoons ground cumin and coriander powder each

– 1 teaspoon turmeric powder

– 1 tablespoon garam masala

– 125ml plain yoghurt (can also use a vegan alternative)

– 2 tablespoons tomato puree/paste

– 5 tablespoons vegetable oil or ghee (clarified butter)

 

Method:

1. In a large bowl, mix together the Spring Lamb cubes, ginger, garlic, red onions, green chilli and all the dry spices (cumin powder, coriander powder, turmeric powder and garam masala).

2. Add in the yoghurt and tomato puree/paste and mix well until everything is evenly distributed. Cover with cling film then marinate in the fridge for at least 30 minutes (longer if you want more intense flavour).

3. Heat up a large non-stick pan or wok over medium-high heat with 5 tablespoons of vegetable oil or ghee (clarified butter). Once it’s hot enough add in the lamb tikka mixture and stir fry quickly so that all the ingredients are cooked evenly.

4. Cook for 10 minutes or until the Spring Lamb cubes are tender and the spices have blended in nicely with the other ingredients.

5. Serve your Spring Lamb Tikka Curry with some naan bread or steamed rice and a side of cucumber raita or mixed pickles. Enjoy!

 

Suggested Side Dishes:

– Cucumber Raita – A refreshing accompaniment to help cool down any hot curries. Simply combine some grated cucumber, natural yoghurt, fresh mint/coriander leaves, salt and pepper to taste and serve chilled alongside your Spring Lamb Tikka Curry

– Mixed Pickles – A great source of probiotics and flavour! Combine your favourite pickles like lime, garlic or mango to create a relish-style side dish.

– Naan Bread – The perfect way to soak up all the delicious flavours of your Spring Lamb Tikka Curry. Heat up some store-bought naan bread in an oven for a few minutes until crispy on the outside and soft on the inside. Serve warm with plenty of butter.

– Steamed Rice – Plain steamed long grain rice is also a classic accompaniment to any Indian dish such as Spring Lamb Tikka Curry – Cook according to instructions on the pack or try adding bay leaves and cinnamon sticks while it’s cooking for a fragrant twist.

There you have it – a delicious Spring Lamb Tikka Curry with all the side dishes to make your Spring feast complete! Enjoy!

Happy cooking!

Contact us to order your spring lamb today: hello@eastwoodfarmshenington.co.uk

 

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Locally reared Beef, Lamb & Pork from a family owned and run farm in Shennington, Banbury

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For poultry (chicken, turkey, goose and duck)
  • Preheat oven to 200°C/Fan 180°C/ Gas mark 6.
  • To calculate the roasting time for a chicken, weigh the oven-ready bird (including stuffing, if using) and allow 20 minutes per 450g (1 lb) plus 20 minutes extra, in an oven 
  • It’s particularly important that poultry is cooked through. If using a digital thermometer always double-check the reading by sticking the probe in several different spots within the thigh or breast, to find the lowest reading. If returning to the oven allow 10-15 mins then test again until the correct temperature is reached. 
  • Without a thermometer, the classic way to test is to push a spoon under the leg of the bird so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon. The juices should be pale gold and clear; if there are traces of blood return to the oven allow 10-15 mins then test again.
Pork
  • Preheat your oven to 220ºC/Fan 200ºC/Gas mark 7
  • With all large joints some cooks like to roast them for the first 20 minutes on a high heat to allow the heat to penetrate quickly. With crackling joints this is essential for the first 30 minutes. Good crackling forms when the fat beneath the rind melts and pushes up through the rind, basting it with fat and making it crisp. Remember to reduce the temperature after 30 minutes to 180C/Gas 4/fan 160C for the remaining time. Leave the oven door open for a couple of minutes to help reduce the temperature quickly.
  • Do not cover pork crackling joints while they are cooking or you’ll be left with soggy crackling. There’s no need to baste pork while it’s cooking as the fat should keep it moist, but some like to brush the crackling with a little extra oil once or twice.
  • We recommend using a digital thermometer to test your meat. 
For beef, lamb and venison
  • Preheat the oven to 180°C/Fan 160ºC/Gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven. 
  • Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking.
  • To pot roast, the meat is simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours When cooking, ensure that the lid fits tightly to prevent the cooking liquid evaporating. 
  • Once the joint is cooked (whether roasted or pot roasted), allow it to stand for 10 minutes – this will make it easier to carve.
  • We recommend using a digital thermometer to test your meat.

Rare: 52ºC
Medium: 60ºC
Well done: 75C – 80ºC