Mughal-style Fried Lamb

Ingredients

1 lb lamb
1/2 cup oil
2 teaspoons garlic
2 teaspoons ginger
2 teaspoons red chili powder
1/4 teaspoon turmeric
1 teaspoon salt

Method

  1. Wash lamb and cut into bite-size pieces.
  2. Rub all the ground spices into the meat and set aside.
  3. Using saucepan, frying pan or round bottom frying pan, heat oil well. Add meat and salt and fry until brown.
  4. If after frying until well browned, meat is still not tender, add 1/2 cup water and cook over low heat until meat is dry.

Makes 4 to 6 servings.

Source: Mughal Cuisine


Today’s Comic

Rack of Lamb with Mustard

Ingredients

3 racks of lamb (7-8 ribs each), trimmed of fat, bones “French ” trimmed
2 or 3 garlic cloves
4 oz (about 4 slices) white or wholemeal bread, torn into pieces
1-1/2 tbsp fresh thyme leaves or 1 tbsp rosemary leaves
1-1/2 tbsp Dijon mustard
freshly ground black pepper
2 tbsp olive oil
fresh rosemary, to garnish
new potatoes, to serve

Method

  1. Preheat the oven to 220°C/ 425°F.
  2. Trim any remaining fat from the lamb, including the fat covering over the meat.
  3. In a food processor fitted with the metal blade, with the machine running, drop the garlic through the feed tube and process until finely chopped. Add the bread, herbs, mustard and a little pepper and process until combined, then slowly pour in the oil.
  4. Press the mixture on to the meaty side and ends of the racks, completely covering the surface.
  5. Put the racks in a shallow roasting tin, and roast for about 25 minutes for medium-rare or 3-5 minutes more for medium (a meat thermometer inserted into the thickest part of the meat should register 57-60°C/135-140°F for medium-rare to medium).
  6. Transfer the meat to a carving board or warmed platter. Cut down between the bones to carve into chops. Serve garnished with rosemary and accompanied by new potatoes.

Makes 6 to 8 servings.

Source: French Delicious Classic Cuisine Made Easy


Today’s Comic

Peninsular Lamb Shank

Ingredients

6 (1-lb) lamb shanks
1-1/2 tsp salt
1/4 tsp pepper
3 tbsp oil
3 tbsp flour
1 (14-oz) can chicken broth
1 medium onion, sliced
1 clove of garlic, finely minced
4 cups sliced celery
3 medium tomatoes, cut into wedges
1 tbsp chopped parsley

Method

  1. Sprinkle the lamb shanks with the salt and pepper.
  2. Heat the oil in a Dutch oven. Add lamb shanks and brown well on all sides. Remove lamb shanks and set aside.
  3. Stir flour into oil and brown lightly. Blend in the broth and 1-3/4 cups water gradually and bring to a boil.
  4. Return lamb shanks to Dutch oven and add the onion and garlic. Reduce heat and cover. Simmer for 1 hour and 15 minutes to 1 hour and 30 minutes or until lamb is tender.
  5. Remove lamb to a warm serving platter.
  6. Add the celery to liquid in Dutch oven and cook for 10 minutes.
  7. Add the tomatoes and parsley and cook for 5 minutes longer.
  8. Spoon over lamb shanks. Serve with cooked rice or mushroom risotto, if desired.

Makes 6 to 8 servings.

Source: The Creative Cooking Course


Today’s Comic

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


Today’s Comic

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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