Lamb and Beetroot Curry

Ingredients

l kg boneless lamb from the leg, cut into 5-cm pieces
1 tbsp vegetable oil
1 heaped tbsp panch phoran (see note below)
8 cardamom pods, lightly crushed with a pestle and mortar
1 tsp ground coriander
2 tsp mild chili powder
1 tsp palm sugar
1 tsp tamarind paste
400 g (about 4 medium) raw beetroot, peeled and grated
400 ml water
salt and pepper

Method

  1. Preheat the oven to 140°C.
  2. Brown the lamb in two batches in a large frying pan over a medium-high heat, using half the oil for each batch. Make sure the pieces are browned on all sides. Transfer to a large flameproof casserole dish.
  3. Lightly crush the panch phoran and cardamom pods with a pestle and mortar.
  4. Add the spices to the lamb along with the ground coriander and chili powder, then place the casserole over a medium-high heat and cook, stirring, for 2 minutes.
  5. Add the palm sugar, tamarind paste, grated beetroot and water and bring to the boil. Cover with a lid and transfer to the oven. Cook for 2-1/2 to 3 hours, checking occasionally and adding a little more water if needed. Taste and adjust the seasoning before serving.

Note: Panch phoran is a Bengali spice mix made up of cumin, fenugreek, mustard, fennel and black onion seeds. I bought it once because I loved the name, but if you don’t have it in your cupboard, just use any spices from this list that you do have.

Makes 4 servings.

Source: Sophie’s Family Kitchen

Advertisements

French-style Roasted Rack of Lamb

Ingredients

1 rack of lamb, French trimmed
2 tbsp vegetable oil
2 garlic cloves, peeled and bruised
1 sprig of thyme
1 shallot, peeled and finely chopped
2/3 cup veal stock
3 tbsp cold unsalted butter
salt
black pepper

Method

  1. Preheat the oven to 425°F and season the lamb.
  2. Heat the oil in an ovenproof pan on the stove top and sear the lamb over high heat, fat-side down, until golden. Turn the lamb over and continue to cook for another 2-3 minutes.
  3. Add the garlic and thyme, then place the pan in the preheated oven for 16 minutes for pink lamb, basting twice. Take it out and leave the meat to rest in a warm place.
  4. Drain the fat from the pan, add the shallot, and cook gently over medium heat. When it is soft, add the stock and boil until syrupy. Remove the garlic and thyme, then whisk in the cold butter to finish the sauce.
  5. Carve the lamb and serve wth the sauce.

Makes 2 servings.

Source: The French Kitchen

Kashgar Noodles

Ingredients

11 oz lamb shoulder
2 tablespoons peanut oil
2 red onions, sliced
2 green bell peppers, cored and cubed
2 garlic cloves, chopped
1-1/2 teaspoons ground cumin
1 teaspoon ground allspice
1 lb very ripe, well-flavored tomatoes, seeded and coarsely chopped
1 lb thick fresh Chinese wheat noodles
sea salt and freshly ground black pepper

Method

  1. Trim the fat from the lamb. Cut the meat across the grain into 1/8-inch ribbons about 1-1/4-inch long.
  2. Heat the peanut oil in a wok, add the onions and bell peppers, and stir-fry for about 2 minutes until the onions are transparent but not soft.
  3. Add the garlic and cook for 30 seconds.
  4. Push the mixture to one side of the wok. Add the lamb, and cook until sealed on all sides.
  5. Add the cumin and allspice, cook for 1 minute to release the aromatic oils, then stir in the tomatoes and 2 tablespoons water. Cover and simmer for 5 minutes. Season with salt and freshly ground black pepper.
  6. Bring a large saucepan of salted water to a boil, plunge in the noodles and cook for 2 minutes until al dente. Drain thoroughly, then divide the noodles between 4 heated soup plates and top with the lamb sauce.

Makes 4 servings.

Source: Noodles and Pasta

Braised Lamb Shanks of Chef Tom Valenti

Ingredients

6 lamb foreshanks (foreshanks are meatier than hindshanks)
coarse salt
freshly ground black pepper
3 tablespoons plus 1/2 cup olive oil
2 ribs celery, roughly chopped
1 carrot, roughly chopped
1 large Spanish onion, roughly chopped
1/2 cup tomato paste
5 sprigs of thyme
1 bay leaf
1 tablespoon black peppercorns
3 anchovy fillets
1 whole head garlic, cut in half
2 cups red wine
1 cup dry white wine
1/3 cup white vinegar
1 teaspoon sugar
2 cups veal broth or 1 cup demi-glace (see Note)
2 cups chicken broth

Method

  1. Preheat the oven to 325ºC.
  2. Season the lamb shanks liberally with salt and pepper. With a sharp knife, cut about 1 inch from the bottom (narrow end) of the shank bones and all the way around; this will help expose the bone while cooking. Set aside.
  3. Heat 3 tablespoons of oil in a 2- to 3- quart saucepan over medium-high heat. Add the celery, carrot, and onion to the pot, and cook until very soft, 8 to 10 minutes.
  4. Add the tomato paste, thyme, bay leaf, peppercorns, anchovies, and garlic. Reduce heat to medium and cook another minute or so, being careful not to burn the tomato paste.
  5. Add the red and white wine, vinegar, and sugar. Stir well. Raise the heat to high and bring to a boil.
  6. Add the veal and chicken broths (or demiglace). Adjust heat so the sauce simmers gently while you brown the shanks.
  7. In a saute pan, over medium heat, heat just enough of the remaining 1/2 cup of oil to cover the bottom of the pan. Brown the shanks well on all sides, about 1 minute for each of the three sides. Use tongs to handle them.
  8. Transfer the shanks to a roasting pan and pour the stock mixture on top. Cover with aluminum foil and cook in the preheated oven for 1 hour.
  9. Remove the foil and cook for another 3 hours, turning the shanks over every half hour until the meat is very soft.
  10. Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface and use the liquid as a sauce.

Note: Demi-glace is veal stock that has been reduced by half. High-quality prepared version, often frozen, are available at specialty food stores.

Makes 6 servings.

Source: New York City Food

Spanish-style Lamb with Bell Pepper and Wine

Ingredients

2 lb lean lamb fillet
1 tbsp plain flour
4 tbsp olive oil
2 red onions, sliced
4 garlic cloves, sliced
2 tsp paprika
1/4 tsp ground cloves
2 fresh bay leaves
2 thyme sprigs
1-2/3 cups red wine (Rioja)
2/3 cup beef stock
3 red bell peppers, halved and seeded
salt and freshly ground black pepper
fresh bay leaves and thyme sprigs, to garnish
green beans and saffron rice or boiled potatoes, to serve

Method

  1. Preheat the oven to 160°C/325°F.
  2. Cut the lamb into chunks. Season the flour, add the lamb and toss lightly to coat.
  3. Heat the oil in a frying pan and fry the lamb, stirring, until browned. Transfer to an oven-proof dish.
  4. Fry the onions in the pan with the garlic, paprika, cloves, bay leaves and thyme.
  5. Add the Rioja and stock and bring to the boil, stirring. Pour the contents of the pan over the meat. Cover with a lid and bake for 30 minutes.
  6. Remove the dish from the oven. Stir the bell peppers into the stew and season lightly with salt and pepper. Bake for a further 30 minutes, until the meat is tender.
  7. Garnish the stew with bay leaves and sprigs of thyme and serve with green beans and saffron rice or boiled potatoes.

Makes 4 servings.

Source: Best of Spain