Tampilkan postingan dengan label lamb. Tampilkan semua postingan
Tampilkan postingan dengan label lamb. Tampilkan semua postingan
Kamis, 10 April 2014
PLAIN PULAO AND MUTTON LAMB VINDALOO
PLAIN PULAO AND MUTTON / LAMB CURRY
PLAIN PULAO / PILAF
Serves 6 Preparation time 45 minutes
Ingredients2 cups Basmati Rice or any other rice
2 Bay leaves
4 Cardamoms
3 Cloves
1 small stick cinnamon
2 teaspoons ginger garlic paste
1/2 teaspoon turmeric or a few strands of saffaron
2 teaspoons chopped mint
100 grams cashew nuts
Salt to taste
½ cup ghee
Heat the ghee in a pan or rice cooker and fry the Cashew nuts, bay leaves, and spices for some time. Remove the cashewnuts and keep aside. Add the ginger garlic paste and mint to the ghee and sauté for a few minutes. Add the washed rice, mint and turmeric / saffaron and stir fry for 3 or 4 minutes. Add the salt and 4 cups of water and cook till the rice is done.
Garnish with fried Cashewnuts and browned onions Serve with mutton or Lamb Vindaloo and salad.
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MUTTON / LAMB VINDALOO
Serves 6 Preparation Time 45 minutes
Ingredients
½ kg mutton /lamb cut into medium pieces
3 big tomatoes pureed or chopped
2 big onions chopped
3 medium potatoes pealed and cut into quarters
3 tablespoons oil
Salt to taste
1 teaspoon mustard powder
2teaspoons chillie powder
1teaspoon cumin powder
1 teaspoon pepper powder
3 teaspoons garlic paste
3 tablespoons vinegar
½ teaspoon turmeric powder
Wash the meat and keep aside.
Heat oil in a suitable pan or pressure cooker and fry the onions till golden brown. Add the garlic paste and fry well. Add the chillie powder, turmeric powder, cumin powder, mustard powder, pepper powder and a little water and fry well till the oil separates from the mixture. Add the tomato puree and salt and fry for some more time. Now add the meat, potatoes and vinegar and mix well. Keep frying on low heat for about 3 minutes. Add 2 cups of water (add more water depending on how much gravy is required) and cook till the mutton /lamb is tender and the gravy thickens (If cooking in a pressure cooker, turn off the heat after 15 minutes).
Kamis, 06 Maret 2014
Stuffed leg of lamb
This is a rather good Sunday dish. If you dont know how to de-bone a leg of lamb, either buy it de-boned or get your butcher to de-bone it for you.
1 leg of lamb (about 2 kg. before boning)
50 g prunes, stoneless
30 g dried apples
2 tsp. salt
3/4 tsp. pepper
Soak the apple slices to soften. Rub half of the salt and pepper on the inside of the leg of lamb and stuff with the prunes and apple slices. Sew closed. Rub the remaining salt and pepper on the outside of the meat.
Put meat into a greased oven pan and roast at 250°C for about 90 minutes, or until a meat thermometer inserted into the steak shows 160°C. Start by roasting for 10-20 minutes, then add water to cover the bottom of the pan, to a depth of about 1 cm. Baste the meat with the cooking liquid every 15 minutes or so. Top up the water when it starts to boil down.
About 10-15 minutes before the steak is done, remove it from the oven, pour the cooking liquid into a saucepan, through a strainer. Put the steak back into the oven until a nice crust has formed. While it is in the oven, make the sauce:
Skim the fat off the surface of the cooking liquid. Heat in the saucepan. Make a thin, smooth paste from a couple of tbs. of flour and a bit of cold water. When the cooking liquid boils, stir the flour paste into the boiling liquid, stirring with a beater. Pour slowly and when you feel the liquid starting to thicken, stop pouring. Gently simmer the sauce for a couple of minutes, to remove the raw flour taste. Adjust the flavour with salt and pepper, and if you use it, add a little sauce colouring to get a nice, brown colour.
Serve either whole or sliced, with potatoes (poached, caramelised or mashed), sauce and whatever other side dishes you like (I like redcurrant jelly, salad and peas).
Read More..
1 leg of lamb (about 2 kg. before boning)
50 g prunes, stoneless
30 g dried apples
2 tsp. salt
3/4 tsp. pepper
Soak the apple slices to soften. Rub half of the salt and pepper on the inside of the leg of lamb and stuff with the prunes and apple slices. Sew closed. Rub the remaining salt and pepper on the outside of the meat.
Put meat into a greased oven pan and roast at 250°C for about 90 minutes, or until a meat thermometer inserted into the steak shows 160°C. Start by roasting for 10-20 minutes, then add water to cover the bottom of the pan, to a depth of about 1 cm. Baste the meat with the cooking liquid every 15 minutes or so. Top up the water when it starts to boil down.
About 10-15 minutes before the steak is done, remove it from the oven, pour the cooking liquid into a saucepan, through a strainer. Put the steak back into the oven until a nice crust has formed. While it is in the oven, make the sauce:
Skim the fat off the surface of the cooking liquid. Heat in the saucepan. Make a thin, smooth paste from a couple of tbs. of flour and a bit of cold water. When the cooking liquid boils, stir the flour paste into the boiling liquid, stirring with a beater. Pour slowly and when you feel the liquid starting to thicken, stop pouring. Gently simmer the sauce for a couple of minutes, to remove the raw flour taste. Adjust the flavour with salt and pepper, and if you use it, add a little sauce colouring to get a nice, brown colour.
Serve either whole or sliced, with potatoes (poached, caramelised or mashed), sauce and whatever other side dishes you like (I like redcurrant jelly, salad and peas).
Minggu, 26 Januari 2014
Lamb Stifado
Lamb Stifado is a traditional Greek lamb stew, loaded with onions, tomatoes, and spices. Since there is no reason not to use canned tomato products for this, it can be made all through the winter. Serve it with crusty bread, rice or mashed potatoes, along with a salad or green vegetable. It is extremely easy to make, and it is best made in advance then reheated, like most stews.
Traditionally this is made with tiny whole onions, but I prefer it with the onions chopped up so that they cook down into more of an even sauce.
The only thing that might be considered remotely difficult about making this is fishing out all the pieces of spice later on. Do your best, but warn anyone eating it to keep an eye out for them. I suppose it would make more sense to keep them enclosed in a spiceball or teaball while the stew cooks, but I always seem to forget. They could also be tied in a piece of muslin if you dont have one big enough.
4 servings
2 hours 30 minutes - 30 minutes prep time
900 grams (2 pounds; about 6) medium onions
4 to 6 cloves of garlic
4 tablespoons olive oil
500 grams (1 pound) boneless stewing lamb
2 cups diced tomatoes
1 cup tomato sauce
2 to 3 bay leaves
a 1" to 2" piece of cinnamon stick
6 to 8 allspice berries
3 or 4 whole cloves
1 teaspoon cumin seed
1/2 cup red wine
1/4 cup red wine vinegar
salt & pepper
Peel and chop the onions, fairly coarsely. Peel and mince the garlic.
Heat a tablespoon of oil in a large skillet, and cook half the onions until softened and reduced in volume, and somewhat browned. Remove them to the stew pot. Repeat with the remaining onions, this time adding the garlic a minute or two before removing the onions to the stew pot.
Heat the remaining oil in the skillet, and add the lamb, cut in bite-sized pieces, being sure they are dry and well spaced out. Cook until brown, turning them to brown them all over. Add them to the stew pot.
Add the remining ingredients to the stew pot, and bring to a simmer. Simmer for 1 to 2 hours, stirring occasionally. Like most stews, this keeps and reheats well; indeed it is better reheated.
Read More..
Traditionally this is made with tiny whole onions, but I prefer it with the onions chopped up so that they cook down into more of an even sauce.
The only thing that might be considered remotely difficult about making this is fishing out all the pieces of spice later on. Do your best, but warn anyone eating it to keep an eye out for them. I suppose it would make more sense to keep them enclosed in a spiceball or teaball while the stew cooks, but I always seem to forget. They could also be tied in a piece of muslin if you dont have one big enough.
4 servings
2 hours 30 minutes - 30 minutes prep time
900 grams (2 pounds; about 6) medium onions
4 to 6 cloves of garlic
4 tablespoons olive oil
500 grams (1 pound) boneless stewing lamb
2 cups diced tomatoes
1 cup tomato sauce
2 to 3 bay leaves
a 1" to 2" piece of cinnamon stick
6 to 8 allspice berries
3 or 4 whole cloves
1 teaspoon cumin seed
1/2 cup red wine
1/4 cup red wine vinegar
salt & pepper
Peel and chop the onions, fairly coarsely. Peel and mince the garlic.
Heat a tablespoon of oil in a large skillet, and cook half the onions until softened and reduced in volume, and somewhat browned. Remove them to the stew pot. Repeat with the remaining onions, this time adding the garlic a minute or two before removing the onions to the stew pot.
Heat the remaining oil in the skillet, and add the lamb, cut in bite-sized pieces, being sure they are dry and well spaced out. Cook until brown, turning them to brown them all over. Add them to the stew pot.
Add the remining ingredients to the stew pot, and bring to a simmer. Simmer for 1 to 2 hours, stirring occasionally. Like most stews, this keeps and reheats well; indeed it is better reheated.
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