Neighbour Sam’s Lamb & Halloumi Braise

Lamb-&-haloumi-braise-web

We are blessed to have a group of amazing neighbours, it’s a real little community which is rare in a city like Sydney.  The lovely Sam, 3 doors down, shared this Lamb & Halloumi Braise recipe when I asked for everyone’s favourties.  We had it last night, yum!

Sam thinks she got the original recipe from “Who” Magazine and then adapted it (we also share a guilty little secret love of trashy magazines and swap them each week, exciting stuff in the suburbs!) but anyway on to the recipe…it serves 4 – 6, prep time before getting it into the oven is about 15 minutes and total cooking time is 2 1/2 hours.

Any left overs can be frozen for about 2 months.

Sammy Sheps Lamb & Halloumi Braise

Ingredients

  • Dash of olive oil
  • 800 g diced lamb
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 - 2 red chillies, finely sliced (optional if sharing with kids, still lots of flavour if you don't use them)
  • Good dash of red wine (again optional but highly recommended of course)
  • Ground black pepper
  • 800 g crushed tomatoes
  • 400 g water (a can)
  • 180 g halloumi, roughly diced
  • Half a bunch of parsley, finely chopped
  • 1 C of any other vegies you have lurking in the fridge roughly chopped (optional)
  • Brown rice to serve (Sam say's don't be tempted to use white as the nuttiness of the brown makes the dish and it's covered in sauce anyway)

Instructions

  1. Preheat oven to 130 degrees
  2. Heat olive oil in a large oven proof pot. Brown lamb handfuls at a time, with the onion and garlic and set aside. Once all browned, return the meat to the pot with onion, garlic, chilli (optional), tomatoes, water, dash of red wine and a healthy grind of black pepper (no need for salt as you add salty halloumi later). If you are in a hurry you can skip the browning of the meat and just through it all in together.
  3. Stir in pot and bring to a simmer, then put lid on and move to the oven to cook for 2/5 hours
  4. After 1 1/2 hours add halloumi and parsley and other vegies (if using) and cook for another hour or until meat is tender.
  5. Serve with brown rice (cooked as per packet instructions) and green vegies or salad (optional)
http://www.boiledeggsandsoldiers.com/2014/05/neighbour-sams-lamb-halloumi-braise/
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2 comments on “Neighbour Sam’s Lamb & Halloumi Braise

  1. Pip
    April 29, 2015 at 6:11 pm

    This is a fabulous recipe, thank you so much Vicki and neighbour Sam!

    • Vicki
      April 30, 2015 at 9:27 am

      You are very welcome and if you would like to send through neighbours favourite that would be much appreciated too! x

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