Delivery

Ingredients Serves 6 to 8 

1 boned  leg of lamb (about 1.8kg ) 

1 onion 

45ml vegetable oil 

3 - 4 sprigs of rosemary 

150ml dry white wine 

2 lemons, juiced 

60ml olive oil 

salt and pepper to taste 

A long piece of string 

 

Stuffing ingredients 

55g instant couscous 

10ml cumin seeds 

10ml coriander seeds 

5ml ground cinnamon 

55g slivered almonds 

55g pinenuts 

2  medium onions, finely chopped 

60ml olive oil 

2 garlic cloves, finely  chopped 

55g sultanas 

5ml oregano 

large bunch coriander leaves, chopped  

to produce 4 tablespoons  

Small roasting tin 

Preheat oven to 250oC, 475oC/ Gas 9 

 

Method 

Prepare the stuffing 

1). In a large bowl add 150ml boiling water to the couscous, stir and leave to stand 

2). Dry roast the cumin and coriander seeds with the cinnamon in a frying pan for 2-3 minutes over low heat. Using a coffee grinder blend to a powder 

3). Dry roast the almonds and pinenuts till lightly browned, remove and reserve 

4). Peel and finely dice the onions, peel and finely chop the garlic 

5). Put the olive oil in a pan and add the chopped onions and garlic, stir fry for about 5 minutes till pale 

6). Add the ground  cumin mixture from above and stir fry for another 2 minutes 

7). Stir in the couscous, pinenuts, almonds, sultanas and oregano 

8). Remove from the heat and stir in the chopped coriander leaves, set aside 

 

Prepare the lamb  

(cut the string into 5 pieces long enough to encircle the lamb) 

1). Lay the 5 pieces of string on a chopping board and place the boned lamb, skin side down across the strings 

2). Season the lamb by rubbing in salt and black pepper to taste 

3). Spoon the stuffing unto the lamb and roll into a sausage shape. Secure the parcel tightly by knotting each of the strings into place commencing with the middle one 

4). Put the rosemary in the base of the roasting pan. Place the lamb and the whole unpeeled onion into the roasting tin and sprinkle over the sunflower and olive oils. 

5). Pour the wine and lemon juice over the lamb and sprinkle over more salt and pepper to taste 

6). Place the roasting tin with contents in the preheated oven, after 15 minutes turn the heat down to 200oC/400oF/Gas 6 and cook for 30 minutes basting occasionally 

7). Remove from the heat and allow to stand for a few minutes before transferring to another dish 

8). Make a gravy by adding 575ml water to the scrapings left at the bottom of the pan, and boil over high heat till reduced by about 2/3rd  

9). Slice  the meat and serve with rice accompanied by gravy on the side 

  Makes 12 to 15 large 

Prep:10 mins  Cooking: 45 + 20 min 

 

Ingredients: 

For the pastry 

500g plain flour 

½ tsp salt 

¼  tsp turmeric 

100ml veg oil 

50ml olive oil 

200ml tap cold water 

 

For the filling 

45ml/1 tbsp vegetable oil 

500g minced Damara lamb 

130g (1 small) onion, finely chopped 

5ml/1tsp Maggie’s roasted with balsamic chili sauce or any chilli sauce(use more or less as desired) 

15ml/1 Tbsp Maggie’s Jamaican curry or any mild curry powder 

5ml/1tsp salt or according to your taste 

450 - 500ml stock or water 

50g Oatmeal flour (ground oats) 

5ml x 2/ 2 tsps plain flour mixed to a smooth paste with a little of the water/stock 

 

Method: 

Preheat oven to gas mark 220OC fan assisted 200oC 

For the Pastry: 

Place the flour in the bowl of a food processor, with the turmeric and salt 

Switch the machine to low and add the oil. Blend in for about 30 seconds 

Add the water and process till the mixture all comes together in one cohesive ball 

Turn out the pastry onto a large piece of cling film. Cover well and refrigerate till required. 

For the filling:  

In a wok or skillet heat the oil on high for 1 to 2 minutes 

When hot add the onions  and stir fry continuously for 2 to 3 mins till there is a change in colour. 

Next add the minced lamb  and stir fry till all the meat is browned, 2 to 3 minutes. 

Add the curry spice, chilli sauce, oatmeal, salt, flour paste and mix in well 

Add half of the water /stock and mix in then  bring then contents of the pan to the boil. 

Turn down the heat and simmer for 20 minutes stirring from time to time, adding water as required to prevent burning. The mixture should be firm not sloppy. 

Pour off any excess fat or liquid and set aside to cool 

 For the patties: 

Roll out the pastry to 5mm/ 1/8  thickness. Cut into rounds using a large pastry cutter or tortilla press. 

 Place a generous tablespoon; about 60g, full of  the cooled spiced lamb  mixture in the middle of the round of pastry.  

 Moisten the edges of the pastry with water using a pastry brush, then fold over and seal using a fork. Or press the tortilla press together to seal. 

Repeat till all the mixture is used up. Pierce each pattie with a fork to create holes for steam to escape during the cooking process. 

 Place  the patties on a lightly floured  baking tray and bake for about 20 minutes or till golden brown. 

Serve hot or cold with chutney or a green salad. 

Ingredients Serves 6 to 8
1.5kg Damara lamb cut into cubes
30ml (2Tbsp) MAT Spice up Lamb
60-100ml Olive oil
145g (2) x medium onions, peeled and
minced or processed using 50ml of
water)
15ml (1Tbsp) tomato puree
30ml (2 Tbsp) dried parsley
5ml (1tsp) cinnamon powder
200g (1 Cup) Barley
5ml (1tsp) Salt or according to your taste

In a large bowl, rub the spice up lamb seasoning mix into the lamb pieces and set aside
Pour the oil into a deep fry pan and heat

Add the seasoned Damara lamb pieces to the hot oil and stir fry for about 10mins until all the pieces are browned.

Add the minced/processed onions to the browned lamb and stir fry for another 3 to 5 minutes

Next add the tomato puree, parsley and cinnamon mix in well

Add 350 to 400ml of water and the barley, mix in well and bring to the boil for 5 to 8 minutes

Turn down the heat and allow to simmer for 45 to 55 minutes until the lamb is tender and the barley cooked.

Season with salt and derve with

vegetables.

Enjoy