Flemish Carbonnarde with Lamb

So traditionally Flemish Carbonnade is made with Beef, I use Lamb as you are pretty much guaranteed it will be super tender.  Lamb also has that little bit of fat in it that keeps it juicy and flavoursome. This is a real winter winner served with fries (Belgian Frits).  This is another LOW and SLOW cook in a Dutch Oven http://en.wikipedia.org/wiki/Dutch_oven  but worth it.  Here we go @making weekends count ... (serves 2 hungry food lovers)

1.2kg leg of lamb on the bone
Olive oil for rubbing
1tsp salt
1 tsp white pepper
3 tbsp oil
1 cup onions, finely chopped
4 cloves garlic, chopped
2 tbsp brown sugar
2 tbsp fresh parsley finely chopped
2 bay leafs
1 tbsp dried thyme, finely chopped
1 tbsp Speculoos / All Spice
1 bottle dark brown beer
300ml beef stock
1 tsp apple cider vinegar
1 tbsp water
1 tbsp Mazina/flour

Rub lamb with olive oil and generously season with salt and pepper
Add to a hot Dutch oven pot and brown all sides well
Remove lamb from pot and add onions, garlic, sugar, parsley, bay leaf, thyme, Speculoos, beer, stock and vinegar
De-glaze pan for2 min
Add lamb on top
Lid on and cook for 4 hrs at 150'c
When done gently remove lamb from the pot and cut off the bone in inch cubes
Strain liquid and add back to the pot
Mix water and mazina to make a runny paste and add to liquid
Gently heat though and stir until it thickens - you can add a few tablespoons of thick cream to the sauce if you want a little decadence
Add meat cubes and GENTLY heat though - you do not want to break the meat up

Serve with fries and a great beer draft for a perfect Belgian meal.

Tikka Masala Lamb Tagine

I was lucky enough to get a Tagine (http://en.wikipedia.org/wiki/Tajine) from Santa this year, and admittedly, I had to Google to find out how to cook in it.  Here is a great tummy warmer this winter, where Tikka Masala Curry meets Moroccan Tagine. It is about low and slow, here we go ...

Tikka Masala Lamb Tagine

1,5kg lamb, cubed
420g Tikka Masala store-bought cooking sauce
3 large carrots, peeled, small dice
2 tbsp fresh ginger, finely chopped
3 cloves garlic, finely chopped
3 shallots, small dice
1 tsp cinnamon
1 tsp salt
1 tsp pepper
Zest of 1 clementine
1 tin whole tomatoes in liquid
1 tbsp cornstarch or flour

Preheat over to 160'c
In a big bowl, pour 1/2 Masala sauce over the meat and mix well
Cover and leave at room temp to marinade for 2 hours (overnight is best)
Heat 2 tbsp olive oil in Tagine or Dutch Oven ( http://en.wikipedia.org/wiki/Dutch_oven )
Add lamb and brown well in small batches
Add some more oil if necessary
Add carrots, onions, ginger, garlic, shallots and cinnamon and cook for 4 min
Return lamb to pot and add clementine zest, whole tomatoes, salt and pepper and bring to the boil
In a small bowl mix cornstarch, tomato liquid and balance of Masala sauce until smooth
Add to lamb and stir in well
Cover with lid and cook for 2 - 3 hrs or until lamb is tender

Serve with some fluffy white rice or couscous and scatter some salted almonds on top
Glass of Cabernet Sauvignon poured, time to enjoy!