Lamburgers a la Grecque with Cilantro-mint Chutney

Ingredients

Cilantro-mint Chutney

1/3 cup plain yogurt
2 tablespoons chopped yellow onion
1-1/2 fresh jalapeno chilies, stemmed, seeded, and chopped
1-1/2 tablespoons chopped fresh ginger root
3/4 cup fresh cilantro (coriander) leaves
1/3 cup fresh mint leaves
1 large garlic clove, chopped
1/2 teaspoon salt, preferably kosher
pinch of sugar

Lamburgers

1 pound lean ground sirloin
1 pound lean ground lamb
1 garlic clove, minced
1/2 cup crumbled feta cheese (about 2 ounces)
1/3 cup minced pitted Kalamata olives
1 teaspoon salt, preferably kosher
6 medium-sized pita breads, preferably thicker variety
1/4 cup fruity olive oil, preferably extra-virgin
1 teaspoon ground cumin mixed with 1 teaspoon ground coriander
vegetable oil for brushing on grill rack

Condiments

tomato slices
thin red onion slices
red leaf lettuce leaves

Method

  1. To make the chutney, combine all the ingredients in a blender or food processor and blend thoroughly. Cover and chill for at least several hours or as long as 24 hours.
  2. In a grill with a cover, prepare a medium-hot fire, preferably with natural hardwood charcoal, for direct-heat cooking.
  3. To make the burgers, combine the sirloin, lamb, garlic, cheese, olives, and salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into round patties to fit the pica breads. Brush the patties with the olive oil and then sprinkle with the cumin mixture.
  4. When the fire is ready, brush the grill rack with vegetable oil.
  5. Place the patties on the grill, cover, and cook until browned on the bottom, about 4 minutes.
  6. With a wide spatula, turn the patties and cook until done to preference, about 4 minutes longer for medium-rare.
  7. During the last few minutes of cooking, place the pica breads on the outer edges of the grill and turn to toast lightly on both sides.
  8. Place the patties inside the pica bread pockets and add the chutney.
  9. Offer the condiments at the table.

Makes 6 servings.

Source: Burgers


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Lamb Stew with Butter Beans, Olives, and Orzo

Ingredients

4 lamb shanks
2 cloves garlic, finely chopped
1 onion, finely chopped
2 tablespoons extra-virgin olive oil
2 cups beef stock
4 sprigs fresh oregano
2 tablespoons tomato paste
2 cups water
4 ounces orzo (risoni)
1 cup canned butter beans or lima beans, drained
1/2 cup black olives
2 teaspoons finely chopped fresh oregano
salt and freshly ground black pepper

Method

  1. Brown the lamb shanks with the garlic and onion in the oil in a large saucepan over medium heat for 5 minutes.
  2. Add the beef stock, sprigs of oregano, tomato paste, and 1 cup of water. Bring to a boil.
  3. Decrease the heat, cover, and simmer until tender and cooked through, about 40 minutes.
  4. Remove the shanks from the pan and slice the meat off the bone. Set aside.
  5. Add the pasta and the remaining 1 cup water.
  6. Cook the pasta until al dente, about 5 minutes.
  7. Add the butter beans, olives, lamb, and oregano. Season with salt and pepper. Cook for 5 minutes.
  8. Serve hot.

Makes 4 servings.

Source: Modern Mediterranean Cooking


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Orange Ginger Lamb Shanks with Barley

Ingredients

2 cups pearl barley
4 lamb shanks, about 4 pounds, preferably from the hind legs
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or canola oil
2 large onions, roughly chopped
3 carrots, peeled and roughly chopped
3 celery stalks, roughly chopped
1 bottle dry red wine
5 large oranges, 4 quartered, one cut into 1/4-inch slices, for garnish
1/2 cup naturally brewed soy sauce
1 cup dark brown sugar
4 (1/4-inch slices) unpeeled ginger, cut lengthwise from a 2- to 4-inch piece
3 dried Thai bird chilies

Method

  1. In a large pot, cook the barley in an ample quantity of boiling water until tender, about 45 minutes.
  2. Using a large strainer, drain the barley, then run cold tap water through it until it’s cold. Drain and set aside at room temperature.
  3. Season the lamb with salt and pepper.
  4. Heat a stockpot over medium-high heat, add the oil, and when hot, add the lamb. Cook on all sides until brown, 8 to l0 minutes. Transfer to a plate.
  5. Add the onions, carrots and celery to the pot, season with salt and pepper, and cook, stirring, until the vegetables have softened, about 3 minutes.
  6. Add the wine, deglaze the pot, and simmer until the wine is reduced by a quarter, about 8 minutes.
  7. Add the orange quarters, soy sauce, brown sugar, ginger and chilies. Return the lamb shanks to the pot and add enough water to barely cover them. Season with salt and pepper. Bring the liquid to a simmer, cover, and reduce the heat to low. Cook until the meat is falling off the bones, about 3 hours.
  8. Mound the barley on four individual serving plates or a platter, top with the lamb, spoon the braising liquid over, garnish with the orange slices, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meal


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Lamb and Raw Green Mangoes

Ingredients

1 lb boneless lamb shoulder
1/4 lb green mangoes
1/3 cup oil
1/2 lb onions
1 teaspoon each ginger and garlic, ground together
2 teaspoons red chili powder
1/4 teaspoon turmeric powder
1-1/2 teaspoons salt

Method

  1. Wash meat, cut into pieces, add all ground spices and salt and set aside.
  2. Heat oil, add sliced onions and fry until light brown.
  3. Remove half of the onions and set aside.
  4. Add meat to the pan with the rest of the onions and fry until meat is brown.
  5. Add 2/3 cup hot water and cook over slow fire until meat is tender.
  6. Peel the green mangoes and cut into strips, about 1/2″ x 2″. Add to the meat and cook seven minutes over slow flame, stirring occasionally. The mangoes should not lose their shape.

Makes 6 servings.

Source: Mughal Cuisine


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Indian-style Rose-scented Lamb Kababs

Ingredients

1 teaspoon chili powder
1 teaspoon turmeric powder
1 tablespoon garam masala powder
2 teaspoons ginger-garlic paste
salt
150 ml natural yogurt
300 g lean lamb, cubed
2 teaspoons rose water

Method

  1. Combine the spice powders, ginger-garlic paste, salt and yogurt in a large bowl. Mix well.
  2. Thread the lamb cubes onto the skewers.
  3. Place the skewered meat in the spice mix and allow it to marinate for at least 30 minutes, overnight if you have the time.
  4. Cook the lamb along with the marinade on a prepared barbecue, turning them over to cook evenly on all sides. Continue until cooked through and slightly charred, for about 20 minutes.
  5. Serve immediately, sprinkled with rose water.

Makes 4 servings.

Source: Indian in Six


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