Recipe Tag: lamb



Dolmas, dolmades or dolmathes are found throughout Greece, Turkey and the Middle East (dolma is from the Turkish word for ‘stuffed’). I spent a few weeks sailing around the Greek islands on a trip I’ll never forget: that vast expanse of sea, beautifully desolate islands, the cruise ship that managed to drag up our anchor in Mykonos and nearly take us out with it, or the sound of the waves echoing off our anchorage in Santorini. Coming into a port was always a joy, seeing the local fishing boats and their catches, although I was horrified at how small they were and wondered if they could make a living out it. Fish was expensive and sparse (although I did make sure I got my fair share of sardines and octopus).

But the two things I became obsessed with were the smaller side dishes of gigantes plaki – large white beans in a thick tomato sauce – and dolmades wrapped in grape leaves. Add some ouzo or a rough retsina and I was hooked. I was (and still am) happy to buy dolmades tinned, but there is nothing quite like making them yourself.

It’s still a little early in my garden for fresh grape leaves of a reasonable size (and I’m never organised enough to blanch and freeze them), so I tend to use silverbeet leaves for an easy wrapper. Traditionally served warm with an avgolemono sauce of egg yolks, broth and lemon, I prefer the ease of the yoghurt and tahini sauce served here.



In this simple and elegant barbecue meal, lamb and eggplant are dressed with Greek flavours. The type of lamb you choose will affect cooking times so adjust accordingly. If you have pescatarians to cater for, keep the eggplant and lamb separate and you could always spoon some warm lentils, tossed with olive and lemon, over the plain eggplant to boost the protein.



Only use fresh bay leaves in the adobo. While you can mix the rub ingredients in the blender, Andrew and Jess believe the flavour is better if you use a mortar and pestle to pound the ingredients as it smashes rather than cuts the ingredients. The annatto powder, which is characteristic of a Batangueno-style adobo, is optional but adds a bright piquancy to the dish. It can be found at some Asian supermarkets or buy seeds online from Tio Pablo and grind to a powder before using. Traditionally pineapple vinegar would be used in the adobo but as it is unavailable here, at Nanam they use a sherry vinegar in its place.


Xi’an lamb & cumin noodles

There are quite a lot of ingredients, so I recommend being methodical and organising yourself from the outset. In separate bowls, mix together the ingredients for the marinade, the stir-fry paste and finally the stir-fry sauce so you have everything to hand when cooking. Although this recipe requires quite a lot of prep, as with most Chinese cuisine, the cooking barely takes any time at all.

  • 1
  • 2