Monday, 22 July 2013

Honey Lamb with Red Wine and Chilli

It was a cold windy wet weekend! It was busy with all the things that need to be done on a weekend when one works all week!   It got to Sunday afternoon and the usual question of what shall we have for dinner eventually was discussed.  It was the perfect time to set in motion a slow cook. Armed with another tray of "Meat Bones" (or any cheap cut of meat) and a bottle of red, throw in some red capsicum, honey and chilli and you have the perfect winter dinner to chase away a chilly evening.

Ingredients - serves 4 - cooking time 2.5 hours
1kg lamb (cheap cuts, chops, shanks)
2 large red capsicums - chopped
4 garlic cloves cut into slivers
2 brown onions - chopped
1 bottle red wine
1 tablespoon cumin seeds - roasted
1 tablespoon coriander seeds - roasted
2 tablespoons olive oil
2 red chillies finely chopped (optional deseed for less heat)
400g tinned chopped tomatoes
3 tablespoons honey
1 tablespoon plain (all purpose) flour.

What to do....

Put seeds in a frying pan over a medium heat and roast for 2-3 minutes - they will start to smell fantastic and pop in the pan.  Be careful not to burn. Grind to a powder.
Heat oil in a pan and brown the meat.
Remove and set aside.
Preheat oven to 180C (350F/Gas 4)
Add the vegetables and chilli and cook for 8-10 minutes until the onion softens.
In a bowl mix the chopped tomatoes and honey together and add wine until all combined.
Put the flour into the ground spices and then dust the vegetables in the pan with the mixture.
Pour in the tomato and wine liquid over the veg and stir together.
Season with salt
Add the meat back into the pan and bring to the boil.
Cover with a lid and pop into the oven for approximate 2 hours or until meat is tender and falls from the bone.
Some large pieces of meat may need turning in the pan halfway through the oven process.
Transfer the meat and most of the veg to a warm dish and on the stove top boil the liquid to reduce the sauce - about 10mins. Pour the sauce over the meat and veg and serve with rice.

This recipe has been adapted fro m Joanne Glynn's book Slow Cooking.

This was perfect after a long walk down the beach on a cold night, and it had cooked all by itself in the oven while we were out.


  1. Those are my favourite spices. I love the earthy ones that I associate with North Africa. I wouldn't have thought to add honey too. A lovely colourful dish. Lovely photo of you too.
    Keep warm.

    1. Thanks Debby, the house smelt amzing when we went home.

  2. This is a beautiful winter's meal. How yummy. I love slow-cooked lamb. But I wouldn't call shanks 'cheap cuts' - here they cost a fortune. When I was growing up my mother used to buy them to feed to the dogs - these days they're a food for kings! xx

    1. I know those shanks are a terrible price but I remember a time when they use to practically give them away. Shanks is what Joanne used in her book. My "meat bones" worked perfectly an at $3.50 per kg suited by purse! How cheap is that! I am just waiting for the supermarket to realise and put the price up! Shhhhhh.

  3. gorgeous... we've been eating quite a bit of lamb recently and this is a great recipe to add to the mix!

    1. Thanks Dom. Maybe not perfect for your time of year (I see the temperature has been soaring)but definitely one to keep in mind for the colder months.

  4. That looks amazing! When it starts to get a bit cooler around here, which will be pretty soon since we are in North Dakota, I am definitely going to have to try that! My dear will love it and the leftovers will be great for him to take to work the next day!It sounds so warming!

    1. Freezes really well - perfect for leftovers the next day.