Spiced Lamb with Coriander, Sheep’s Yoghurt & Kasha

Food editor TRISH DESEINE shares her recipe for a delicious spiced lamb main …


Sometimes to switch up a dish, all you need to do is change the garnish.

Continuing with my buckwheat experiments this week, I toasted my own buckwheat groats to make kasha. It’s a lovely addition to any dish, for a bit of softish crunch (think the texture of butterscotch bits) and a gorgeous nutty flavour when you don’t want to use nuts. Try it in (and on) ice cream, chocolate desserts, salads and over fried scallops or monkfish.

This quick little dish is a good way to use up all those barbecue spices you still have from summer. And if it’s TexMex or Cajun that goes in, rather than a more oriental mix, it will be just grand.

For 3/4

5 minutes preparation 

10 minutes cooking 

1 or 2 tablespoons vegetable oil

2 medium onions, peeled, finely chopped

2 cloves garlic, peeled, finely chopped

400g lamb mince

3 or 4 teaspoons ground spices to your taste – chili, cumin, ginger, coriander, turmeric, cloves, cinnamon, ras el hanout…

1 tablespoon tomato purée

Good bunch of fresh coriander and/or mint

Salt & pepper

3/4 tablespoons Velvet Cloud Sheeps yoghurt

3 tablespoons kasha (or toasted/roasted buckwheat groats)

Heat the oil in a large non stick pan. Soften the onions and garlic, then turn up the heat and add the mince, breaking it up with a wooden spoon or spatula.

Let it sizzle and brown, mixing well with the onion and adding the tomato purée and spices to coat it well and lower the heat again slightly.

Let the meat brown and cook until it is soft yet crisp on the outside – about 7-10 minutes.  Season well, stir in the fresh coriander and remove from the pan, keeping it warm and to hand.

If you don’t have kasha, heat the pan again (give it a quick wipe if it looks like any residue might burn, but do not clean) and add the buckwheat groats. Toast for a few minutes until they have browned a little. You could also toast or roast a larger quantity at this stage and keep it in a sealed container in a cool place for other dishes.

Serve the warm lamb with a dollop of yoghurt, garnished with the kasha and coriander. As sides, try a room temperature tomato and fresh mint salad with the last of the season’s tomatoes, boulghour and/or buckwheat, and flatbreads.


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