Curried Lamb Sausages With Potato Pumpkin Mash Recipes

Steps:

• Place pumpkin and potato in a large saucepan and cover with cold water and bring to the boil over high heat and then reduce heat o medium and cook for 12 to 15 minutes or until tender and then drain and return to saucepan and then add sour cream and mash until smooth.
• Place a frying pan over medium heat and add butt and cook for 1 to 3 minutes or until melted and foaming and then add garlic and sage and cook for 2 to 3 minutes or until sage is crisp and butter dark and golden and then remove from heat.
• Spoon mash into a bowl and top with butter mixture and serve.
• NOTE - you could make mash ahead to the end of step 1 and then reheat gently, adding a little milk if too thick and continue recipe from step 2.

Steps:

• Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

Steps:

• Grill the sausages.
• Slice and set aside.
• In a pot melt some butter and fry sliced onions.
• Once cooked, add first measure of water.
• Season to taste.
• Mix together the remaining ingredients and add to the pot to thicken.
• Add the sausages to heat through.
• Serve with creamy mashed potato and seasonal vegetables.

Steps:

• Peel and cook vegetables on high in microwave proof dish for about 10 minutes or until soft (depending on power of microwave, mine is 1200 watts).
• Drain excess liquid off vegetables and mash well with cream cheese and seasoning.

Steps:

• Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
• Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
• Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.

Steps:

• Place diced pumpkin, oil and spices in a big bowl. Toss to coat.
• Spread pumpkin on a paper-lined baking sheet and bake in the preheated oven at 180°C/350°F for 20 minutes or until nicely browned and tender.
• Remove from baking sheet (make sure to discard cloves) and place in a pot/bowl.
• Using a hand held blender and adding as much water as needed, puree until a thick mash has formed.
• Enjoy! :).

Steps:

• In a medium saucepan, stir together the onion, garlic, soy sauce, tomato paste, mustard, chilli powder, brown sugar, ginger and vinegar. Bring to a boil and simmer 1-2 minutes. Cool completely.
• When mixture has cooled completely, mix it into the lamb in a large bowl. Add breadcrumbs, salt and pepper and mix thoroughly.
• Let sit at room temperature for 20 minutes or cover and refrigerate overnight.
• Stuff into soaked casings, or form into patties.
• Grill or fry using your favorite method.

Steps:

• Cut lamb and pork fat into 1" chunks. Toss with all remaining ingredients except wine and refrigerate for 12 hours. Spread on a tray and freeze for 1 hour until meat is partially, but not completely, frozen. Chill meat grinder and bowl for 1 hour in fridge.
• Grind using a 1/8th inch die. Add reduced wine, and stir to mix. Stuff into medium pork casings.
• Sausage is really easy to make, especially if you have a Kitchen Aid stand mixer. Get the grinding and stuffing attachments.