Posted on March 15, 2017 by cookwithkathy
1/2 cup chick-peas, soaked overnight
1-1/2 lb lean lamb, cut into bite-size pieces
2 Spanish onions, sliced
pinch of saffron
1/4 tsp ground ginger
1/2 tsp ground turmeric
1 tsp freshly ground black pepper
1 lb carrots, cut into 2-1/2-inch pieces
1-1/2 lb pumpkin, peeled, seeded and cut into 1-inch cubes
3 oz raisins
2/3 cup couscous
fresh parsley, to garnish
- Drain the chick-peas and cook for 1 to 1-1/2 hours in boiling water, until tender. Place in cold water and remove the skins with your fingers. Discard the skins and drain.
- Place the lamb, onions, saffron, ginger, turmeric, pepper, salt and 5 cups water in a large saucepan. Slowly bring to a boil, then cover and simmer for about 1 hour, until the meat is tender.
- Stir the carrots, pumpkin and raisins into the meat mixture, cover and simmer for a further 30-35 minutes, until the vegetables and meat are completely tender.
- Prepare the couscous according to the instructions on the packet. Spoon on to a warmed serving plate, making a well in the centre.
- Spoon the stew and gravy into the centre of the couscous, arranging some carrots down the sides, or alternatively stir the stew into the couscous. Garnish with parsley and serve.
Makes 4 to 6 servings.
Source: The Best of Morocco
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Posted on February 19, 2017 by cookwithkathy
4 (about 5 lb total) bone-in lamb shanks,
1-1/2 tsp Kosher salt
1-1/2 tsp freshly ground black pepper
1/4 cup olive oil
4 cup yellow onions, coarsely chopped
2 ribs celery, coarsely chopped
1 carrot, coarsely chopped
2 Navel oranges, coarsely chopped
4 cinnamon sticks
2 tbsp cumin seeds
2 tbsp coriander seeds
2 cups orange juice
4 cups chicken broth
- Preheat oven to 400°F.
- Season lamb with salt and pepper. Cook lamb in hot oil in a 12-inch cast-iron skillet or saute pan over medium-high heat 8 to 10 minutes or until browned; drain.
- Transfer lamb to a roasting pan. Set aside.
- Discard oil and drippings in skillet. Add onions, celery and carrot, and saute 2 to 3 minutes. Stir in oranges and the 3 spices. Cook, stirring occasionally, 5 minutes or until onions are softened and spices are fragrant.
- Increase heat to high, and stir in orange juice. Cook, stirring occasionally, 10 minutes or until liquid is reduced by half.
- Stir in broth, and cook, stirring occasionally, 10 minutes.
- Pour vegetable mixture over lamb in roasting pan. Cover tightly.
- Bake at 400°F for 3 hours or until meat is tender enough to fall off the bone. Let stand 5 minutes before serving.
Makes 4 servings.
Source: Cooking in Everyday English
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Posted on January 29, 2017 by cookwithkathy
1 shoulder of lamb, about 4-1/2 1b, boned
2-3 tbsp olive oil
sea salt and black pepper
1 onion, peeled and cut into 1/2-inch dice
2 celery stalks, trimmed and cut into 1/2-inch dice
2 carrots, peeled and cut into 1/2-inch dice
1 leek, trimmed and chopped
1 garlic bulb, halved horizontally
pinch of rock salt
1 bay leaf
few thyme sprigs
few rosemary sprigs
1 tbsp tomato paste
1 bottle of white wine
1/4 tsp white peppercorns
2-1/2 cups chicken stock
2-1/2 cups veal stock
2-3 large waxy potatoes
2 tbsp clarified butter
- Trim the lamb of excess fat, then cut into chunks.
- Heat the olive oil in large ovenproof casserole. Season the lamb with salt and pepper and pan-fry in several batches for about 2 minutes on each side until evenly browned. Remove to a plate with a slotted spoon.
- Add a little more oil to the casserole and saute the vegetables with the garlic, salt, and herbs over high heat for 3 to 4 minutes. Stir in the tomato paste. Cook for 2 minutes until the vegetables are golden brown, then pour in the wine, stirring to deglaze. Bring to a boil and let bubble until reduced to a sticky glaze.
- Add the peppercorns and pour in the stocks. Return the lamb to the casserole and stir. Partially cover and simmer very gently for 2 to 2-1/2 hours until the lamb is very tender. Let cool in the braising liquor.
- Cook the potatoes in salted water for 15 to 20 minutes until just tender when pierced with a skewer. Drain and while still hot, peel off the skins. Cut the potatoes into thin slices and spread out on a baking sheet lined with paper towels to cool and dry out a little.
- Drain the lamb and vegetables in a colander set over a clean pan to save the liquor. If using the full quantity of liquor, then reduce by half. Season.
- Preheat the oven to 425°F (220°C).
- Put the lamb and vegetables into a casserole or divide among individual ovenproof dishes. Pour over enough reduced liquor to come just below the lamb and vegetables. Arrange the potato slices overlapping on top and brush generously with clarified butter. Sprinkle with salt and place the dishes on a large baking sheet. Bake for 15 to 20 minutes or until the potatoes are golden brown around the edges.
Makes 4 servings.
Source: Gordon Ramsay’s Maze
Filed under: Braise, Herb, Lamb, Recipe Clipping, Vegetable, Wine | Comments Off on Braised Lamb Shoulder Casserole
Posted on January 1, 2017 by cookwithkathy
500 g ground lamb
1 teaspoon dried mint
2 cloves garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 small red onion, grated
sea salt and cracked black pepper
extra virgin olive oil, for brushing
1 medium fennel bulb (300 g), trimmed and thinly sliced
1/2 cup fennel fronds
1 bunch baby beetroot (300 g), trimmed and thinly sliced
1 bunch golden beetroot (300 g), trimmed and thinly sliced
2 cups baby (micro) red-veiled sorrel leaves (optional)
1/2 cup mint leaves
1/4 cup tahini
1/4 cup apple cider vinegar
2 tablespoons maple syrup
2 tablespoons lemon juice
2 tablespoons water
sea salt and cracked black pepper
- To make the tahini dressing, place all ingredients in a bowl. Whisk to combine and set aside.
- Preheat a char-grill pan or barbecue over medium heat.
- Place the lamb, dried mint, garlic, cumin, coriander, onion, salt and pepper in a large bowl and mix well to combine.
- Shape tablespoons of the lamb mixture around the ends of 15-cm bamboo skewers.
- Brush with oil and cook the skewers, turning every 2-3 minutes, for 10 minutes or until cooked through.
- Place the fennel, fennel fronds, beetroot, baby sorrel, and mint leaves in a bowl and toss to combine. Top with the skewers and drizzle with the tahini dressing to serve.
Makes 4 servings.
Source: Donna Hay
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Posted on December 4, 2016 by cookwithkathy
3-1/2 lb roasting chicken
1 lb dried navy beans, soaked overnight and drained
2 bay leaves
2 large onions, peeled and sliced
2-3 garlic cloves, crushed
1 bouquet garni
2 medium carrots, scraped and thinly sliced
2-1/4 1b lean lamb, cut into fingers
4 celery stalks, thinly sliced
1 lb tomatoes, skinned and sliced
3 tablespoons tomato paste
1 teaspoon whole grain mustard
freshly ground black pepper
2 tablespoons chopped parsley
1 tablespoon chopped parsley, to garnish
- Preheat oven to 300ºF.
- Put the chicken and beans in a large pan with the bay leaves, 1 sliced onion, the garlic and the bouquet garni. Cover with water, bring to the boil, cover the pan and boil for 10 minutes. Lower the heat and simmer for 1 hour.
- Drain the chicken and beans, reserving the stock. Cut the flesh from the bones. Discard the bouquet garni and bay leaves.
- In a large casserole, make layers of the chicken, beans, remaining onion, carrots, lamb, celery and tomatoes. Mix together the tomato paste, mustard and 41/2 cups of the reserved stock, season with salt and pepper and stir in the parsley.
- Pour the stock into the casserole and cook, uncovered, in a preheated oven for 3 hours.
- Add a little more hot stock, if necessary with the parsley sprigs and return to the oven for 45 minutes.
Makes 8-10 servings.
Source: Recipes for Good Health
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