200 gm meat 2 Tbsp clarified butter 2 cinnamon sticks 1/4 tsp cumin seeds 1 cassia leaf 4 cardamom 4 Tbsp of onion paste 2 tsp ginger garlic paste 2 Tbsp almond-cashew nut paste 2 tsp yoghurt 2 Tbsp milk 1 tsp cream Salt to taste Grind onions to a fine paste. Add salt. Blanch almonds and cashew nuts. Grind them to make a smooth paste. Partially boil the meat and keep aside. Heat clarified butter in pan. Add cinnamon, cumin seeds, cassia leaf and cardamom. Cook till the cumin seeds start crackling. Then add onion paste, ginger garlic paste, salt, semi boiled meat, almond and cashew nut paste, curd, milk and cream. Mix well. Garnish with cream and coriander leaves.Serve hot with rice.
Lamb Potsticker 1 pound boneless lamb leg, trimmed 4 cups shredded napa cabbage Lamb Stuffed Phyllo Packets 1 tablespoon olive oil 1.5 cups fine diced onion Romanian - Lamb Stuffed Grape Leaves 2 cups water 1/3 cup long grain rice Shishliki Thai- Spiced Noodle Soup
2 teaspoons salt 2 cloves garlic, finely chopped
1 tablespoon grated gingerroot 1/2 red onion, chopped
1 tablespoon sherry 2 tablespoons soy sauce
1/2 jalapeno pepper, seeds removed 2 eggs,
2 8 ounce packages of wonton wrappers Cut meat into cubes and refrigerate. Shred cabbage and toss with salt in bowl. Let sit 1/2 hour and place in cheesecloth, squeezing out excess liquid. In food processor, combine cabbage, garlic, gingerroot, onion, sherry, soy sauce, jalapeno and one egg; process to chop. Add lamb and pulse until mixture looks like sausage.
Place wrappers on cutting board. Beat remaining egg and paint edges of each wrapper. Put 1/2 tablespoon of mixture in middle of each wrapper. Fold in half, then crimp edge. Repeat preparing all potstickers. Heat vegetable oil in large saute pan so that it coats bottom. Place a few potstickers into pan without crowding. Cook until bottoms are browned. Pour some water into pan and cover quickly. Steam dumplings for 3 to 5 minutes. Remove from pan and keep warm. Repeat process preparing all potstickers. Optional: Serve with Chipotle oil and mint vinegar, If desired.
2 cups frozen spinach 1.5 cups zucchini, diced
1 lb ground lamb 1 tablespoon minced preserved lemon
2 large cloves garlic, minced 2 tablespoons tomato paste
1 cup crumbled feta 1/2 cup shredded mozzarella
1/3 cup Kalamata olives, pitted and chopped 1 tablespoon dried oregano
2 teaspoons dried thyme salt & pepper to taste
Phyllo, defrosted according to directions on package unsalted butter, melted for brushing
Heat a pan over med-low heat. Add olive oil and heat, coating pan. Add onions and sauté until translucent. Add zucchini and spinach, stir to combine. Add ground lamb, minced preserved lemon, minced garlic, tomato paste, and dried herbs. Combine, cook lamb thoroughly, break up big pieces. Remove from heat and stir in cheeses and olives. Season with salt and pepper to taste.
Cut phyllo in half lengthwise. Brush each piece with butter, stacking five pieces together. Place small amount of lamb in lower corner and fold over in triangle shape. Brush top with butter, place on cookie sheet.You can either freeze packets on cookie sheet before transferring to a freezer-safe bag or preheat oven to 350º F and bake 17-20 mins or until golden. Serve with tzatziki sauce.
1/4 cup olive oil 1 cup finely chopped onions
1/2 pound minced lamb 1/2 cu finely chopped scallions or shallots 1/3 cup finely chopped parsley 2 tablespoons finely dill 3 tablespoons lemon juice 1/2 teaspoon oregano
1 teaspoon salt 40 preserved grape leaves
2 tablespoons vegetable oil 2 tablespoons water
Bring water to boil in small saucepan. Add rice slowly, return to boil and boil vigorously 8 minutes, stirring twice. Drain and set aside. Heat oil in large frying pan, over moderate heat. Add onions and saute until tender and golden, stirring frequently. Add lamb and cook, breaking meat particles with fork until all pink colour has disappeared. Remove excess fat. Add cooked rice, scallions, parsley, dill, lemon juice, oregano and salt. Cook, stirring 3 minutes remove from heat.
Meanwhile, bring 1 1/2 quarts (2 L) water to boil. Add grape leaves and remove from heat. Let leaves sit 1 minute and remove from hot water. Put in cold water immediately. Remove and separate leaves; dry.
Spread 10 leaves (broken ones) in bottom of heavy kettle. Spread other leaves on counter, dull side down. Place 1 Tablespoon stuffing on each leaf; fold both sides over stuffing and roll to obtain a small cylinder, completely closed. Place stuffed leaves, side by side in rows, in kettle. Sprinkle with 2 Tablespoons oil and 2 Tablespoons water. Bring to boil; cover, reduce heat to its lowest and cook 50 minutes. Remove from heat; uncover and cool at room temperature. Serve with lemon wedges. Makes about 30 stuffed leaves.
2 lbs lamb (1 kg) Salt
Pepper (optional) 1 big onion, sliced
Cut meat in 2-inch cubes. In a bowl, sprinkle with salt and pepper. With your hands, rub seasoning into meat. Mix in onion. Cover and refrigerate 3–7 days, turning the meat once a day. Thread meat onto skewers and grill.
Lamb Stuffed Phyllo Packets 1 tablespoon olive oil 1.5 cups fine diced onion
Romanian - Lamb Stuffed Grape Leaves 2 cups water 1/3 cup long grain rice
Thai- Spiced Noodle Soup
400 g lamb tenderloin 450 g thin egg noodles 3 cloves garlic, finely chopped 2 tbsp peanut oil 2-425ml cans of coconut milk 2 tbsp red curry paste 1/2 tsp ground tumeric 3 cups stock 2 tbsp fish sauce 1 tsp palm sugar or brown sugar 1/2 cup sliced bamboo shoots 1/2 cup canned straw mushrooms juice of one medium lemon 2 tsp fried shallot flakes 4 spring onions, sliced 1/2 bunch of coriander (leaves only)
Slice the tenderloin across the grain, refrigerate in bowl while preparing other ingredients. Cook noodles until tender, drain, rinse in cold water and set aside. Take 1/2 of the noodles, pat them dry with paper and deep fry them until golden. Drain fried noodles well, cool them and then crumble into small pieces. Set aside to garnish soup. Heat a medium sized pan over medium heat add oil. Add garlic and cook until golden. Spoon 200 ml of thick cream from the top of the coconut milk and add to garlic. Combine with red curry paste and turmeric, stir until smooth. Cook stirring over a medium heat for 1 minute. Add lamb and cook 3 minutes, stir occassionaly. Add the remaining coconut milk, stock, fish sauce, sugar, bamboo shoots and straw mushrooms. Simmer over low heat for 4-5 minutes to establish the flavours. Stir in lemon juice. Divide boiled noodles between the bowls and ladle the soup over. Garnish with the fried noodes, then fried onion flakes, spring onion and coriander.