Lamb Keema

Ingredients

2 tbsp ghee or vegetable oil
1 onion, chopped
1 cinnamon stick
4 green cardamom pods, lightly crushed
1 curry leaf
4 cloves
2 tsp Garlic and Ginger Paste
1 lb ground lamb
2 tsp ground coriander
2 tsp ground cumin
1 tsp chili powder
2/3 cup plain yogurt
1 tbsp ground fenugreek
salt
coarsely shredded fresh cilantro, to garnish

Method

  1. Melt the ghee in a karahi, wok, or large, heavy-bottom pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, or until softened.
  2. Add the cinnamon stick, cardamom pods, curry leaf, and cloves and cook, stirring constantly, for 1 minute, then add the Garlic and Ginger Paste and cook, stirring constantly, for an additional 1 minute.
  3. Add the ground lamb and sprinkle over the coriander, cumin, and chili powder. Cook for 5 minutes, or until the lamb is lightly browned, stirring and breaking up the meat with a wooden spoon.
  4. Stir in the yogurt and fenugreek and season to taste with salt. Cover and cook over low heat for 20-30 minutes, or until the lamb is tender and the liquid has been absorbed. Ladle into a warmed serving dish and discard the curry leaf.
  5. Garnish with coarsely shredded cilantro and serve immediately

Makes 4 to 6 servings.

Source: Curries


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Balti Lamb

Ingredients

1 kg lamb leg steaks, cut into 3 cm cubes
5 tablespoons Balti curry paste
2 tablespoons ghee or vegetable oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 tablespoon garam masala
2 tablespoons chopped fresh coriander leaves
fresh coriander leaves, extra, to garnish

Method

  1. Put the lamb, 1 tablespoon of the curry paste and 1 litre boiling water in a wok and mix together. Bring to a boil over high heat then reduce the heat to very low and cook, covered, for 40-50 minutes, or until the meat almost cooked through. Drain, reserving the sauce. Wipe the wok clean.
  2. Heat the ghee in the clean wok over medium heat. Add the onion and cook for 5-7 minutes, or until it is soft and golden brown.
  3. Add the garlic and garam masala and cook for a further 2-3 minutes.
  4. Increase the heat, add the remaining curry paste and return the lamb to the wok. Cook for 5 minutes, or until the meat has browned.
  5. Slowly add the reserved sauce and simmer over low heat, stirring occasionally, for 15 minutes.
  6. Add the chopped coriander leaves and 1 cup water and simmer for 15 minutes, or until the meat is tender and the sauce has thickened slightly.
  7. Season to taste with salt and freshly ground black pepper. Garnish with the extra coriander leaves and serve with poppadoms and cooked rice.

Makes 4 servings.

Source: The Essential Wok Cookbook


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Rack of Lamb with Spiced Mint Crust

Ingredients

1 lamb rack, 8 to 9 chops, frenched

Marinade

3 tablespoons chopped fresh mint or rosemary
1 teaspoon chopped garlic
1/2 teaspoon chopped jalapeño pepper
2 green onions, chopped
2 tablespoons olive oil
1/4 cup bread crumbs
1 tablespoon grainy mustard
1 tablespoon soy sauce
salt and freshly ground pepper

Sauce

2 tablespoons red wine
1 tablespoon balsamic vinegar
1 cup beef or chicken stock
2 tablespoons cold butter

Method

  1. Place lamb fat side down in ovenproof skillet on medium-high heat. Brown lamb about three minutes per side. Remove from heat, season with salt and pepper and let stand to cool.
  2. Combine mint, garlic, jalapeño, green onions, olive oil, bread crumbs and mustard in a food processor or blender. Combine until pasty. Alternatively, chop everything finely and combine by hand. Spread all over the lamb.
  3. Preheat oven to 400°F. Return lamb to skillet. Bake 25 to 35 minutes, depending on thickness, until still pink inside. Remove lamb and let sit for 10 minutes while finishing the sauce. Any coating that falls into the pan should be left there.
  4. Place the skillet on medium heat. Add wine, stock and balsamic. Bring to boil, reduce until half a cup remains. Remove from heat and whisk in butter.
  5. Carve lamb into chops. Drizzle with sauce.

Makes 2 servings.

Source: Home for Dinner


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Lamb Lollipops with Cherry Peppers

Ingredients

12 lamb rib chops, about 2 lb
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
2 tbsp fresh rosemary, chopped
1 tbsp lemon zest
3 cloves garlic, coarsely chopped
1 tbsp fennel seeds
3 tbsp extra virgin olive oil, divided
8 jarred sweet cherry peppers, stemmed and coarsely chopped
2 tbsp shallots, thinly sliced
3 tbsp juice from jar of cherry peppers
3 tbsp fresh flat-leaf parsley, chopped

Method

  1. Place 1 chop between 2 sheets of plastic wrap, and flatten to 1/2-inch thickness, holding the bone while you pound and using a rolling pin or flat side of a meat mallet. Repeat procedure with remaining chops. Place chops in a 13- x 9-inch baking dish. Sprinkle with salt and pepper.
  2. Crush together rosemary, next 3 ingredients, and 1 tbsp oil using a mortar and pestle. Stir in 1 tbsp oil. Spread paste over chops. Cover and let stand at room temperature 30 minutes or chill up to 3 hours.
  3. Cook chops, in 2 batches, in 1-1/2 tsp hot oil (per batch) in a large skillet over medium-high heat 2 to 3 minutes on each side (medium-rare) or to desired degree of doneness. Transfer to a serving dish.
  4. Add peppers and shallots to hot drippings in skillet, and sauté 1 minute. Add juice from peppers, and cook 1 minute. Pour sauce over chops, and sprinkle with parsley. Serve immediately.

Makes 4 servings.

Source: Cooking in Everyday English


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Lamb with Black Cherry Sauce

Ingredients

1 Tbsp grapeseed oil
2 lb rack of lamb

Rub

2 tsp ground cumin
1/4 tsp ground cinnamon
2 tsp Garam Masala
1/4 tsp salt
1/4 tsp ground black pepper
1 tsp fennel seeds

Sauce

1 Tbsp grapeseed oil
1/2 tsp asafoetida
2 Tbsp chopped garlic
1 tsp fenugreek seeds
2 tsp Garam Masala
1/4 tsp ground cardamom
1 (14 oz) can pitted cherries and juice

Method

  1. Combine all the rub ingredients in a bowl and rub the mixture over all the surface of the lamb.
  2. Heat the oil in a heavy-bottomed skillet over medium-high heat. Place seasoned lamb in the skillet and brown on all sides, about 3 to 4 minutes.
  3. Preheat the oven to 450°F.
  4. Place the lamb on a baking sheet and bake for 15 to 17 minutes. Remove from the oven and let sit for 5 minutes.
  5. While the lamb is baking, prepare the sauce. Place the oil and asafoetida in a saucepan and cook for 5 seconds over medium-high heat. Mix in the garlic and fenugreek seeds and cook for 1 minute.
  6. Stir in the garam masala and cardamom. Cook for 10 seconds, and then add the cherries, including the juice.
  7. Reduce the heat to low and simmer the sauce for 7 to 9 minutes.
  8. Remove the sauce from the heat and process it using a food processor to thicken the sauce. Pour some sauce on a serving platter, place the lamb on top, and then pour the rest over the lamb.

Makes 4 servings.

Source: Everyday Indian


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