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Minced lamb.  What do you do with it?  Tired of the same old dinners and looking for new ideas.

make cheesecake with it

Look at some Indian recipes ;kev;

Spicy lamb kofte kebabs, serve with pitta breads, salad, homemade chilli sauce and a cooling mint yoghurt sauce

Middle eastern lamb burgers with ras el hanout

This would be nice, I'll be round at about 6 :D

pretty much the best thing you can do with lamb.

similarly awesome stuff is spied lamb tagine -- morrocan style dish with spices and couscous and nomnomnomnomnomnom, e.g. this BBC version (http://www.bbc.co.uk/food/recipes/moroccanlambtaginewi_84062)

Combo of man flu/brain freeze here and just couldn't think, but have the dough resting as we speak.  Cheers Dubai!  Sounds tons better than a mince pie, that's for sure.

il swap you, really fancy Lamb Pie now

LOL!  You're on.  Years of making mince pies, I'm beyond bored with them.

They all sound lovely, I can feel a Blonde edition of Come dine with me  brewing.

I went to a supper club the other day, quite a well known one called The Secret Larder. Generally they are like a bigger version of come dine with me, but you leave a nominal amount of money. Was almost like restaurant in your living room, loads of small tables squeezed together

Tonight it's scallops and squid.  Any suggestions other than calamari?   

Risotto.

Did this last week was plesently surprised, worked very well.
http://food52.com/recipes/11624-baked-calamari-with-leeks-and-potatoes (http://food52.com/recipes/11624-baked-calamari-with-leeks-and-potatoes)

Meanwhile for us lazy arses......

(http://i444.photobucket.com/albums/qq167/Andr4w/089751d1378ea33da39fa823ceef0aab_zps38794a57.jpg)

next time you have lamb mince - http://www.channel4.com/4food/recipes/tv-show-recipes/sunday-brunch-recipes/minty-lamb-and-meatball-curry-recipe

Had planned to just chargrill them and toss with lemon, mint and chilli, but I've been overruled.  Giving yours a try tonight instead.  Cheers!

And for us really lazy arses...

http://www.just-eat.co.uk

Wow!  I wasn't expecting much from this tbh, but it's got two more votes here.  Recipe says it feeds 6 - 8 which might be true if serving as a starter, but it'll only feed half that as a main.  Good shout and will definitely make again. 

(http://s3.amazonaws.com/foodpair-2/images/659383/large/335531_T.jpg?1339452750)

Harissa - anyone know of a link to a 'genuine' recipe for this?  I've seen so many variations during a search, my eyes are fogging over. 

Not sure how authentic my recipe is, but mine is;

Dried red Chili peppers - I use fresh if in season, might need a dash of Olive Oil if using Dry.
Garlic Cloves
Use 4-1 Chilli's to garlic,

All below per dozen Chilli's used.

1 teaspoon salt
1 teaspoon ground cumin for every 12
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground caraway seeds
2 to 3 teaspoons lemon juice

If I am going to store rather then use in 48 hours, top with Olive Oil and fridge in airtight container.

Ahhhhhh, you're a star - thank you!   ;tightend; ;hattip;

Based on your recipe, among other issues, I didn't put near enough red chilli in.  Knew it wasn't right, but couldn't figure out how to tweak it.  Much appreciated   :)up

Found a pretty damn good buttermilk biscuits recipe...

http://southern.food.com/recipe/southern-buttermilk-biscuits-26110

Super easy to make and omg nummy. Photo doesn't do them justice. 

(http://food.sndimg.com/img/recipes/26/11/0/large/picAS2Onn.jpg)

For those of a more British persuasion, she means scones. That's scones not scons.

Mince Lamb, I make excellent Samosa's with that. All the family crave them. Proper tasty.

Well then...where's the recipe?!  Geeez woman...get a move on.  xx

I'll make them when you come over.

Harissa is incredibly adaptable, literally can add any flavour combinations you want to make it as hour, sweet or sour as you like etc. Can use a variety of different chillis to give it some more depth too

Definitely been talking about it long enough.  We really need to sort it out...lively!  x 

I'd never heard of it until stumbling across it during an internet search last week.  The recipe I followed tasted good enough to know it could be so much better, but I didn't realise just how many options there were.   

I stuffed it under the skin of chicken.  What do you guys mainly use it for?

I use it as a pizza sauce, add small amount of tomato puree to it and its perfect if you like hot food. Same applies to pasta sauces

As above, pizza toast and a slow roasted Lamb Shoulder my main uses.

Cheers Lads.  Will give those ideas a go. 

Any other 'out of the ordinary' sauce/marinade type things that you'd recommend? 

tagine

That's a clay pot of sorts, no?

(http://4.bp.blogspot.com/_xnP2uemf2YA/TP9UaC91MLI/AAAAAAAAAfY/iX4a5v0EIPM/s1600/tagine.jpg)

Yeah but its also the dish thats cooked inside them which is basically just a stew.

I might make a Moroccan Lamb Stew but not in a tagine pot tonight, so wont call it a tagine :)

Never made it before, so that'll have to be added to next week's grocery list.  Do you put dried fruits into yours or just stick to the spices, meat & veg?

Tonight we're mainly going with beef & chorizo stuffed peppers.  Simple but yummy.

I dont have any dried fruits so technically its not a tagine, especially given its gonna be cooked in a casserole dish. Basically just a lamb stew with Moroccan flavours, so ras el hanout etc, probably will put wine in it as well which i dont think traditional Moroccan dishes use

 rotflmfao  A proper Moroccan rogue.   

Well if you open a bottle of wine and put small amount say 100mls into a dish, then you have to drink the rest of the bottle as it will never taste the same the next day otherwise. Also if you are making a heavy wine based dish, always buy two bottles "just in case", that way you can literally pour a drop from the second bottle just to stop it drying out, before obviously needing to finish the bottle to stop it being wasted

Tried the same argument when was making Whiskey Bread and Butter pudding and smallest bottle of whiskey we could buy was 350ml, dish needed 25mls ;)

I use the old using wine in a dish so I have to finish the bottle excuse quite often too :)

I used to enjoy it too, but was gaining weight at a fierce rate and figured the large quantities of wine were playing a part in that.

Still have brandy and whiskey in the house, but they're really only used for cooking...and guests.

This thread makes me hungry :(

Got home from work to find oven broken.  Clock won't reset, no clock, no oven. Sigh!

Guess I am going to need stew based solutions until repair arrives.

A sad day in Nakor towers.

<3  stews

I used to spend summers in a caravan on the beach with the kids.  Always missed the oven for the first week, but got so used to being without by summer's end, that it took ages to get used to having it again when we'd return home. 

We had beef stroganoff tonight.  That's a stove top dinner as is chilli and rice.  Everyone's been good at coming up with ideas, so we'll make sure you don't starve.   :)

Thankyou

No grill is the worst, Mrs moaning a close second, I wouldn't mind but she cant bleeping cook any way.

Boo - grrrrr

@Nakor.   You are quite capable of knocking up some tasty food using just the stove. I;m pretty sure your fridge and cupboard contain an assortment of ingredients and condiments.

If all else fails turn to a trusted favourite of mine..............fried onion sandwiches     mmmmmmmmmmmmmm

Does it have a few buttons on it in a line at the top of the oven ?

If so I probs know how to fix it.

It does indeed.
Electronic clock face (that is flashing), with a row of buttons below.
As clock is flashing I assume the fault is actually with the buttons.
Any help appreciated.

Carrots.  LOTS of them.   

I thought I was ordering 3 carrots, but clicked the wrong option and ended up with 3... 1.5kg bags of the fecking things!!!  Sigh.

Any recipes you lot can come up with for a bucket load of carrots?  Cheers.

Pre-heat the oven to 200oC.

Chop up 4.5kg of carrots all the while thinking "that was stupid".

Find a big enough bin and insert carrots.

Place something nice in your heated oven, cook for appropriate amount of time, and serve.

 rotflmfao  [ ] Helpful.  But you got me laughing about it, so not all bad.

To be fair I don't mind carrots when done in the right way. Finely chopped in a salad, or in a stir fry, or roasted is fine. It's just I was brought up on my mother's method of boil them to oblivion and it did rather put me off them.

You can boil them in a decent way- chicken stock, fresh orange juice, sugar, honey and some herbs. Come out really sweet but not to the point where they are sickly

Carrot juice is delicious, you may compound your mistake by buying a juicer that doesn't get used though...

How much orange juice, sugar and honey do you use?

A few people have been in touch to tell me how lovely it is.  Unfortunately we don't own a juicer and with the impending move to America, we're not purchasing any new electrics. 

I was given a nice recipe for carrot cake and will also be making carrot and coriander soup in the next few days.  Another person suggested we cut some up and give them to the dogs as a healthy treat option.  They're loving them!

Gajrela - it's an Indian carrot pudding. I find it nice, but my mum absolutely loves it. Worth a go if you got a few carrots spare.

http://www.sanjeevkapoor.com/gajrela.aspx

Tonight's episode of MasterChef might be of interest Laxie. One of the dishes they spent some time with was a carrot salad.

Cheers Lads!  Will hunt down the MC show and give a go to the Gajrela as well.  Only so much I can give to the dogs.   :D

Rainbow trout.  Looking to do something other than the usual lemon, butter and dill with it. 

Boshi found this recipe and will give it a go unless any of you can think of something better

http://www.jamieoliver.com/recipes/fish-recipes/rainbow-trout-with-horseradish-yoghurt-balsamic-beets

http://www.rainbowtroutrecipes.net/