One of our favourite meals in the ‘Ome Made household is slow roasted lamb Moroccan style. Lamb shoulder coated with a warming, earthy Moroccan rub.
Keep It Local!
We are lucky in Sheffield that we have so many places to buy superb locally reared lamb. Two of our favourites are Firs Farm and Whirlow Hall Farm.
Why Lamb Shoulder?
Lamb shoulder is superb for slow roasting on a low heat. Because the shoulder joint is fattier than the leg, it stays lovely and moist. The fat renders down to nothing and helps flavour the meat. After a 6 – 8 hour cook you are left with a piece of meat that is literally falling from the bone!
Add a marinade or rub to the cooking process and you end up with a incredibly tasty meal!
Variations
Don’t feel that you have to follow this recipe to the letter.
At the most basic all you need is some ‘Ome Made Moroccan Rub-a-Dub-Rub, or your own mix of spices, rubbed on to a piece of lamb which you put in a roasting pan, cover with foil and roast on a low heat for 6 hours.
However the more you put in to it the more layers of flavour you will get.
Also if you are using ‘Ome Made Moroccan rub it uses very little salt so you may want to season to your own taste. There is also very little chilli heat in the rub so if you don’t like things to hot don’t worry you will be fine. And if you do like heat? well pile in some extra chilli!
How to serve
Our favourite way of serving slow roasted Moroccan lamb is with Mediterranean flatbreads, Turkish Salad, yoghurt & mint or Tzatziki and a generous splash of ‘Ome Made Chilli Sauce!
However it could be served with cous cous, savoury rice, tabbouleh or even part of a more Traditional Sunday Roast.
Available to buy – Madras Curry Masala, B.I.R (British Indian Restaurant) Curry Masala, Tandoori Masala & Garam Masala.
‘Ome Made Curry Masalas are made on a small scale in Sheffield, UK
British Indian Restaurant Curry has been a favourite in the UK for a while. Over the last few years more and more people have wanted to recreate their favourite restaurant or take away curry at home.
‘Ome Made have developed a range of curry masalas to help recreate your favourite Indian curry dishes at home.
This Masala, or curry powder takes a traditional curry masala and adds extra amounts of some spices to give the flavour of the special ‘mix’ powder that many Indian Restaurants use in their curry dishes.
Madras Curry Masala a traditional blend of spices that are used for creating many Indian dishes. Madras refers to a type of curry masala and not the heat, so don’t think this is an extra spicy curry powder. A mix of spices of medium strength so that extra chilli can be added if you like some more heat!
The masala that is used in Tandoori cooking or for making Tikka. Rubbed on to chicken or meat along with a blend of yoghurt, garlic, ginger and coriander.
A seasoning developed to give the perfect restaurant Pilau Rice!
We now have around 20 different curry masala on the site with new ones added on a regular basis!
How Do You Make British Indian Restaurant Curry?
If you really like curries and want an easy guide to making them we suggest you have a look on our blog page www.omemade.com. Here you will find recipes, hints and tips to get you started!
Don’t Forget To Check Out Our Range Of Other Rubs & Seasonings Here!
We don’t have them very often so when we do it’s a real treat.
Our children have never been to a McDonalds, Burger King or any other junk food purveyor.
I can imagine that when they do (although I’d like to think they never will…) it will be a real eye opener for them. I can just see them going back to the counter with the sad little burger in hand… “What’s this? You call this a burger?”
I don’t know why more people don’t make their own? You can buy a kilo of mince meat for a lot less than it costs for a kilo of burgers. All you need to do is add a bit of seasoning, mix and form into a rough Pattie and throw on a grill, BBQ or frying pan.
However you can let your imagination run wild and flavour your meat with a vast array of ingredients.
And then you have your toppings, now this is where the fun starts!
You have to have cheese of some sort. I love a slice of Monterey Jack on a beef burger, but a medium cheddar is just as nice. If you want to ‘Posh’ it up I would go with some crumbly Stilton. One of my favourite burgers is a Mediterranean influenced lamb burger topped with a piece of grilled Halloumi and some ‘Ome made Tzatziki.
I like a nice mustardy mayonnaise on my beef burgers along with a little salad leaf, slice of tomato and I’m sorry but gherkins are good too. I also think a beef burger needs a good squirt of tomato ketchup.
Lately we have been making veal burgers. I know that some people are a little put off by veal but the place that we get it from uses the male animals from the place that they get their milk supplies from. If the animals are not sold for meat then they would be slaughtered at birth anyway. So personally I haven’t got a problem with eating veal that’s a by-product of the dairy industry, and from some where that has high standards for animal welfare.
Mince veal has quite a delicate flavour and it makes a really nice burger that compliments other ‘add ons’.
Heres a recipe you might want to try but feel free to add your own ‘add ons’ as everyone has different tastes. The burgers could be made with any sort of meat though.
Ingredients
1.2Kg veal mince (or beef or lamb), Waitrose often have a deal on veal mince, hence the amount which would cost £10
1 teaspoon salt
1 teaspoon sugar
A really good grind of black pepper
A couple teaspoons of mustard. Dijon or wholegrain works best
And that’s it, although you could add other things if you fancy. Get your hands in the bowl and give it a really good ‘squish’ to thoroughly mix the ingredients into the meat.
I then line a tray with greaseproof paper, form the meat into burgers, place on the tray and chill which lets the burgers firm up a little. If you’re finding you have more meat on your hands than tray a tip is to shape the burgers using slightly wet hands. You may notice on the photos that we made some little meat balls from the same mixture, these were used in the Kids’ pack-up for their school lunch (I never got pack-up as good as theirs!), they would be equally as good in a tomato sauce with some pasta for a quick lunch or supper.
And that’s it your burgers are ready to go and be cooked using your preferred method.
So we had these little beauties topped with Chorizo, Monterey Jack cheese, an ‘Ome made tomato and habenero chilli salsa and some rocket and baby spinach leaves all sandwiched in a mini Ciabatta bun with a squirt of American style mustard spread on for good measure.
The salsa is really easy too if you want to have a go. Just dice some tomatoes, onions and chillies (which can be left out if you don’t want the heat). Add enough sugar to lightly coat the mixture, a little splash of vinegar and a good squirt or squeeze of lime juice. It now needs a good pinch of salt (I personally like a nice salty salsa)and a good grind of pepper. Again a salsa can easily be customized to your own liking.
We had these with some nice chunky baked chips and a little more salad leaf on the side.
Be prepared for juice dribbling down chins and arms, but then that’s all part of the enjoyment!
And don’t forget to tell you’re kids how much nicer and healthier Home-made burgers are compared to the high street, mass produced crap of fast food vendors!
Soup… We absolutely love it in our house. Not the tinned variety of course. It has to be ‘Ome-made! And it’s so easy to make. You take your favourite ingredients sweat them off in some butter add some stock, cook for a bit and then blitz. Not leek and potato soup though, that can’t be blitzed. That’s completely breaking the rules, that has to be… ‘lumpy’.
If you make your own stock it’s even better. Even if it’s chucking the bones from the leftover roast chicken in a pot and boiling for an hour, you will be left with a nice base for a soup. Of course if your one of those non-meat eating types you can make a stock from those manky left over carrots at the back of the fridge any veg trimmings and some onion. If you roast the veg for 20 minutes or so you’ll get more flavour and a deeper colour to your stock too.
So heres a recipe for a soup I made the other day along with a recipe for some cumin, ginger and garlic croutons. If you don’t have the croutons with this soup I suggest putting the spices used to flavour them in the soup. Although this recipe has chillies and spices in it it is no way spicy. If you prefer it spicier just up the amount of red chili in the recipe.
Sweet Potato & Red Chili Soup
Ingredients
50g butter
1 medium onion roughly sliced
2 cloves of garlic roughly chopped
200g (a large baker) potato cubed
700g sweet potatoes (4 small or 3 medium)cubed
1 large carrot diced
1 teaspoon ground white pepper (or extra black if you haven’t)
2 medium sized red chillies deseeded and finely chopped
1 tablespoon chopped coriander
Ground black pepper and salt to taste
Method
Melt the butter in a heavy bottomed pan. Gently fry the onion and garlic for about 10 minutes.
Add both types of potato and carrot to the pan along with the white pepper, salt, curry massala, allspice and thyme. Gently sweat all the veg off for a further 10 minutes stirring so the spices don’t stick and burn.
Add your stock which should just cover the vegetables. Bring to a simmer and cook for approximately forty minutes or until all the veg is cooked through and soft. Take off the heat and carefully blitz with a hand blender, blender or food processor.
Put back on the heat and add the remaining ingredients. The soup will be ready after 20 minutes.
Cumin Ginger & Garlic Croutons
8 slices white bread
Olive oil
2 teaspoon crushed garlic
2 teaspoon cumin
1 teaspoon ground ginger
Salt and black pepper
Method
Cut the bread into cubes and put in a shallow roasting/baking tin.
Drizzle with oil and sprinkle with the garlic, cumin and ginger. Give the croutons a good toss and then sprinkle a little more olive oil on them and toss them again.
Put in an oven preheated to 165°C on fan setting (185°C for conventional)the croutons will take 30 – 40 minutes but you need to regularly check on them and give them a shake or turn every 10 minutes or so.
Once the croutons are cooked they can be used straight away. Once the croutons are completely cool they can be put in a sealed container where they should be good for up to five days.
Please note any backorders can take up to 2 weeks to dispatch. Local to Sheffield? Avoid Postage charges & pickup direct from us. Free delivery on orders over £30. Dismiss
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