As the weekend took on a rather chilly and Autumn is descending we had 2 one pot dishes.
Saturday was Fiery lamb Shanks. This was truly superb. Lamb shanks Marinated in green and red chillis, smoked paprika,oregano, fennel seeds cinnamon sticks,garlic and olive oil
It was then cooked with carrots,onion, bay leaves, red wine and stock for 3 hours until the lamb fell away from the bone. Served with creamy mash pots
Sunday was a pork shoulder curry. Again a fiery curry paste was made with Lemongrass, kaffir lime leaves,red chillis,ginger,garlic cinnamon and coriander. The pork was browned then the turn of onion. Add the paste and infuse. Add a tin of coconut milk and chicken stock. Some fish sauce and soy to taste with a couple more lime leaves. Cook for at least an hour and served with basmati rice. Heaven
Mrs CP away all week so it's back to mundaying dinners for one.