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Food writer offers up lamb and herb recipe

Use coriander dill cinnamon and cumin to great effect with minced lamb

Eager home chefs looking for inspirational recipes should look no further than spiced minced lamb with broad beans by cookery writer Rose Prince. 

In her article in the Independent, Ms Prince tells cooks to pod some broad beans and boil them in some salt, drain after a minute and douse in cold water. Mash the beans with olive oil, mint, salt and black pepper and set to one side.

Next, gently cook the minced lamb in an oiled and heated pan, while spooning out the fat and add some cinnamon, cumin, coriander, dill and cayenne pepper.

Finally, fry the lamb until it is crisp and serve with the broad beans mixture.

Furthermore, Ms Prince suggests that diners enjoy a 2010 cabernet sauvignon rose with the meal.

"Deeply coloured, full-bodied roses have fallen foul of fashion in the past few years as we favour the lighter styles," she explained. "This is a shame, as while they may not have the same, easy-drinking quaffability they are excellent with food, fulfilling the role of a light red wine."

Realted Products: Ground Cinnamon,Ground Cumin, Ground Coriander  

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