Daily Cooking Recipes Let Me Make Cooking Easy

June 15, 2014

Lamb Kabobs

Filed under: Lamb — Tags: , , , , , , , — Chef @ 3:00 pm

Lamb Kabobs

Florence
Course Main
Cuisine Mexican

Ingredients
  

  • 2 pounds boneless lamb
  • 1 cup yogurt
  • 1/4 cup lemon juice
  • salt to taste
  • **FOR PASTE**
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 3 green chiles
  • 1 " ginger piece
  • 10 garlic flakes
  • 12 grams raw papaya

Instructions
 

  • Combine all ingredients for paste and mix well.
  • Add Lamb, yogurt, lemon juice and salt and mix well, making sure the lamb is well coated.
  • Marinate for 5 hours
  • Skewer these pieces through a kabob rod and grill over fire, until they are evenly reddish brown.
  • Serve with onion pieces and lemon wedges.

May 14, 2014

Lamb Curry

Filed under: Cooking Recipes,Lamb — Tags: , , , , — Chef @ 3:00 pm

Lamb Curry

Florence
Course Main
Cuisine Indian

Ingredients
  

  • 4 pounds boned lamb
  • 2 pounds onions
  • 8 large garlic cloves - minced
  • 1/2 cup coriander leaves -- chopped
  • 1 tablespoon fresh ginger root -- chopped
  • 1/2 cup plain yogurt
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 3 tablespoons ground coriander
  • 1 tablespoon kalonji -- nigella seeds
  • 3 tablespoons ghee
  • 3 tablespoons oil
  • 10 cardamom pods -- bruised
  • 2 teaspoons garam masala
  • 3 teaspoons salt and pepper -- to taste

Instructions
 

  • Trim off all excess fat and cut in to large cubes.
  • Slice onions in to thin slices, only cut up about 1 1/2 pounds.
  • In food processor blend together remaining onions, garlic, coriander, ginger, yogurt, chili powder, paprika, ground coriander and kaloni seeds and process until it is a smooth paste.
  • In large fry pan, heat ghee and oil and fry sliced onions until browned.
  • Remove onions from pan.
  • Put lamb in to pan, in small amounts batches, and stir-fry over high heat until browned.
  • Over medium heat a small amount of oil to pan if necessary and fry blended mixture, stirring, until you can smell all the spices popping. This will take approximately 20 minutes, but sometimes longer.
  • Return meat to pan, add cardamom pods and salt and pepper, stir until well mixed
  • Cover and cook over low heat until meat is almost tender, stirring occasionally
  • You can add a small amount of water if the dish becomes dry to help cooking.
  • When meat is tender and liquid almost absorbed, add garam masala and reserved fried onion slices
  • Cover pan and simmer gently for a few minutes more

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