Showing posts with label lamb. Show all posts
Showing posts with label lamb. Show all posts

Lamb Cubes with Dill à la Finland

4:19 PM by in the kitchen with the Fernandezs

This is very popular, not just in Finland but in the other Norden cuisines, which might be a little different in each country.

Lampaan kuutiot tillillä (Finnish)
Lammeterninger med dill (Norwegian)
Lammtärningar med dill (Swedish)
Laksetern med dild (Danish)
Lax með dilli (Icelandic)

Serves 4-6

2 pounds (910 g) grass freed lamb, cut into bite size cubes
3 Tbs. (45 g) (dairy-free) organic butter
4 cups (960 ml) water
chopped or dried dill
2 Tbs. (30 g) (gluten-free) flour
1 Tbs. (15 g) organic sugar
1 Tbs. (15 ml) vinegar
baked organic baby potatoes

~Finnish~
yksi 1. Brown the meat in 2 Tbs. (30 g) butter.

kaksi 2. Add the water and dill.


kolme 3. Simmer for 45-60 minutes (meat temperature 170F/77C).


neljä 4. Remove the meat and keep hot. Save the liquid.


viisi 5. In another pan, melt the rest of the butter and stir in the flour, sugar, and vinegar. Stir so there are no lumps.


kuusi 6. Add the cooked liquid from the meat to the gravy.


seitsemän 7. Place the cubed meat on a platter, surrounded with the potatoes and sprinkled with the dill.


kahdeksan 8. Either pour the gravy over the meat or on the side.

Lamb Brandenburg Style

2:56 PM by in the kitchen with the Fernandezs
The State of Brandenburg is located in northeastern Germany. Its cuisine is considered down-to-earth compared to other German cuisines. This is due to influences from their Slavonic roots: vegetables, game, mushrooms, fish with many regional specialties even the beer (Bernauer Bier) and fruit brandies are different. 
Brandenburger Lammfleisch (German)
Servers 4
2 pounds (910 g) organic lamb, diced into cubes
2 organic sliced onions
(dairy-free) organic butter
olive oil
1/2 cup (120 ml) red wine
2 cups (480 ml) organic vegetable broth
organic green beans, cleaned and sliced
organic potatoes, diced
Himalayan salt and black pepper to taste
serve with savory spice
optional: organic raw asparagus

eins 1. In a pot, roast the lamb cube in the butter.


zwei 2. Add the wine, then put in the onions and spices.


drie 3. Add the broth, cover, and braise for an hour over medium heat.


vier 4. About 20 minutes before the lamb is done, add the beans and potatoes to the pot.


fünf 5. Cook until the inside lamb temperature is 145F/63C.


sechs 6. Serve with savory sprinkled on top and optional asparagus.


Try some other lamp recipes: https://veggiefernandezs.blogspot.com/search/label/lamb



Greek Souvlaki

9:40 AM by in the kitchen with the Fernandezs
While hitchhiking through Greece in 1965 and driving through the country in 1976, both times heading to Istanbul, souvlaki was a quick street food.-Mike

Chicken, pork, or lamb is grilled on a skewer and served with many side ingredients and dishes.

Cooking food on spits or skewers dates back to the Bronze Age Greece. It was popular on the island of Santorini back in 2000 BCE. Even after the 17th century BCE Thera volcanic eruption, which destroyed the Minoan settlement on Crete 120 miles south, skewers were found in its aftermath thousands of years later.
Σουβλάκι (Greek)
Καλαμάκι "small reed"
(common name in Athens)
Serves 4

4 boneless skinless organic chicken breast cut into 1 1/2-inch (4 cm) cubes
or
1 pound (455 g) organic pork tenderloin or lamb cut into 1 1/2-inch (4 cm) cubes 

1/2 cup (120 ml) olive oil
2 Tbs. organic lemon juice
3 minced organic garlic cloves
2 tsp. (4 g) dried each: oregano and parsley
dash of black pepper and Himalayan salt

(3 broken into pieces bay leaves for pork)
(1/2 cup = 120 ml of white wine for pork)

tzatziki sauce*

ένα / EN-a/ 1. Whisk all the ingredients together in a bowl. Pour into a resealable plastic bag.


δύο /THEE-oh/ 2. Add the cut chicken/pork/lamb. Squeeze out exces air.


τρία /TREE-a/ 3. Place in the refrigerator and marinade the chicken for 30 minutes. 

                                 Marinate the pork/lamb for 24 hours or up to 5 days. Save the marina for basting.


τέσσερα /TESS-air-uh/ 4. Preheat the outdoor grill or stove still for medium heat.


πέντε /PEN-day/ 5. Thread the chicken or lamb pieces onto the skewers.

                                      Thread the pork with broken bay leaves between the cubes.


έξι /EX-ee/ 6. Cook the chicken skewers for 3-4 minutes on each side. Inside temperature 165F/74C.

                          Cook the pork/lamb for 10 minutes, turning and basting. Cook about 5 minutes more. Inside temperature 145F/63C


εφτά /EF-TA/ 7. Serve with (your choice):

  • tzatziki sauce
  • (gluten-free) pita bread
  • sliced organic: tomatoes, onions, fried potatoes, bell peppers, olives, cucumbers, shredded white cabbage, etc

 *tzatziki sauce


Adjust the amount to taste:

1 cup (130 g) organic grated cucumber, squeeze our as much of the water as possible

(dairy-free) yogurt

1 Tbs. (15 ml) each: olive oil balsamic vintager, and organic lemon juice

1 tsp. (2 g) chopped dill

1 Tbs. (15 g) organic garlic


oκτώ /oc-TOH/ 8.  Mix all the ingredients in a bowl.


εννιά /en-NAY/ 9. Cover and refrigerator for at least an hour.


Try some of the Greek dishes: https://veggiefernandezs.blogspot.com/search/label/Greek






 



Lamb with Marinated Papaya

7:24 PM by in the kitchen with the Fernandezs
Pakistani spices: cumin, coriander, cardamom, turmeric, paprika, oregano and a variety of chilies, spice blends, whole seeds, with herbs of mint, coriander, bay leaves, and fenugreek leaves.  The cooking styles and flavors are influenced by Persian, Indian, and Arab cuisines. 
Serves 6-8
Marinade 8-24 hours
BBQ or on a grill on the stove top

4 to 5 pounds (1.820-2.275 g)  6-8 lamb chops
1 cup (130 g) chunks of organic papaya
1/4 cup (60 ml) (dairy-free) organic yogurt
3 Tbs. (45 ml) olive oil
3 Tbs. (18 g) paprika
2 Tbs. (30 ml) organic lemon juice, plus some lemon wedges for garnish
1/2 tsp. (3 g) dried oregano
Himalayan salt and black pepper
5 tsp. (45 g) coriander seeds
1 tsp. (6 g) each: caraway and cumin seeds
frest, torn mint leaves


~Urdu~

ایک  /ek/ ۱ 1. In a blender combine: papaya, yogurt, oil, paprika, lemon juice, oregano, 2 tsp. (12 g) salt and 1 tsp. (6 g) black pepper. Blend about a minute.


دو  /do/ ۲ 2. Add coriander, caraways and cumin seeds. Pulse 4 or 5 times.


تین /tīn/ ۳ 3. Transfer to a glass or ceramic baking dish (9-by-13 inch/23X33 cm)


 چار /chār/ ۴ 4. Place the lamb chops in the dish and rub in the spices.


پانچ /pāṅch/ ۵ 5. Cover and refrigerate for 8-24 hours.


چھ /chhaḥ/ ۶ 6. Grill the lamp chops on the BBQ grill or a grill on the stove top, brown for 5-7 minutes on each side.


 سات /sāt/ ۷ 7. Turn down the heat and cook 15-25 minutes more, inside temperature 125F/52C for medium-rare or 130F/55C for medium.


آٹھ /āṭh/ ۸ 8. Place on platters and ten with foil as you cook them.


نو /nau/ ۹ 9. Rest for 10 minutes.


دس /das/ ۱۰ 10. Plate the chops and cover with the juice and mint leaves. 


گیارہ  /gyārah/ ۱۱ 11. Serve with lemon wedges.


Try some of the other lamb recipes: https://veggiefernandezs.blogspot.com/search/label/lamb

Lebanese Lamb with Green Beans in Tomato Sauce

10:09 AM by in the kitchen with the Fernandezs

Green beans contain Vitamin B6, which can treat more than 100 health conditions. Organic lamb is an excellent source of high quality protein and iron. The unsaturated fat is common in the healthy "Mediterranean-type diet".

Serves 4
It can be prepared up to 3 days 
in advance.


2 Tbs. (30 ml) olive oil
1 pound (455 g) organic lamb cut into cubes
1 Tbs. (15 ml) organic lemon juice
1 cup (200 g) diced organic onion
1/2 tsp. (100 g) each: black pepper and allspice*
1/4 tsp. (50 g) cinnamon
4 1/2 cups (960 ml) boiling water
1/2 cup (60 ml) organic tomato paste
cooked rice

1. Preheat pot of olive over medium-high heated.
2. Add the lamb cubes and fry until the moisture has evaporated and the meat is browned on all sides.
3. Stir in the lemon juice, onion and spices.
4. Add the boiling water and tomato paste, stir to dissolve the tomato paste.
5. Increased the heat to high. Once it boils, reduce to medium and simmer covered for about 75 minutes.
 (a) If the mixture begins to stick, reduce the heat slightly.
6. Test the meat with a fork.
 (a) If it breaks apart easily, then it is done.
 (b) If it does not break apart, cook until tender.
7. Transfer the meat to the cooked green beans. Stir to combine.
8. Use the left over sauce from the meat to serve on the table.
9. Serve with the rice and (gluten-free) pita bead.

* If you not have allspice, use:
for 1 tsp. (5 g)
1/2 tsp. (2,25 g) each ground: cinnamon and cloves + pinch of ground nutmeg

Shawarma

6:46 PM by in the kitchen with the Fernandezs
Shawarma is a popular dinner or street food in Middle Eastern dish that originated in the Ottoman Empire (1299-1922 CE/AD). Step forward to the early 20th century, and you can find shawarma in the Mexican dish tacos al pastor. (It takes nearly two days to make tacos al pastor, with the cooking time and refrigeration, etc., that I did not post the recipe.)

شاورما 
/shawaruma/

שווארמת 
/shmamak /

Serves 2-4 people
Preheat the oven 
(see #4 for temperature)

2 Tbs. (30 g) cornstarch
2 tsp. (4 g) each: cumin, cilantro/parsley, paprika, ground cloves, cinnamon, and cayenne
2 Tbs. (30 g) olive oil
choice of organic: lamb, chicken thighs, turkey, beef, bison, or veal 
olive oil
(gluten-free) pita bread and a Middle Eastern salad

وا حد /waah-heet/ ١ 1. Mix together all the ingredients first, except the chicken.

אַחַת /a-khat/           


إثنان /eth-naan/ ٢ 2. Stir in the choice of meat.

שְׁתַּיִם /shta’im/ 


ثلاثة /theh-la-theh/ ٣ 3. Place the meat in a pan and press down for backing or             

שָׁלוֹשׁ /sha-losh/               fry the choice of meat.


أربعة /ahr-uh-bah-ah/ ٤ 4. Inside temperature and cooking time of the meat

אַרְבַּע /ar-ba/

temperature reaches                  minutes

  • lamb 450F  (230C)          first 15 minutes, then 350F (175C) for 25 minutes 
  • chicken 165F  (74C)         40 minutes
  • veal cutlets                         3-7 minutes each side (pan fry)
(medium) 160F (71C)    
(well done) 170F (77C) 

  • beef 375F  (185C)              (rare) 15-20 minutes; (medium) 20-25 minutes (pan fry)
  • bison 160F (71C)               10-15 minutes
  • Use cooked turkey and mariate in the sauce. 

خمسة /hahm-sah/ ٥ 5. Remove and let it rest for 10 minutes.                              

 חָמֵשׁ /kha-mesh/


Try other Middle Eastern recipes.


!בתאבון

/odedee/


!استمتع بوجبتك

/istemti' bi wajbetik/


Enjoy your meal!







Uzbekistan Pilaf

12:15 PM by in the kitchen with the Fernandezs
Pilaf is very popular and traditional dish. You can leave out the lamb if you like.


Palov (Uzbek)
Serves 4

1 cups (130 g) basmati rice, place in a blow of warm water, covered, set aside
1/4 cup (60 ml) olive oil
1 pound (455 g) organic lamb, cut into 2-inch/5 cm pieces
1 sliced organic onion
2 julienned organic carrots
2 tsp. (4 g) each: cumin, coriander, fenugreek seeds (toasted and crushed) OR use dry powders
1/2 tsp.  (1 g) black peppercorns, crushed 
2 cups (480 ml) organic beef or vegetable stock, hot
1 whole unpeeled organic garlic head, washed
1 bunch each: chives or scallion tops, cilantro or parsley, 3-4 springs of chopped mint
1 cup (130 g) organic frozen peas

optional:
  • good pinch of saffron threads + 3 small pinches
  • sliced organic almonds
  • chopped organic pistachios
  • organic raisins
  • 1/2 cup (150 g) (dairy-free) yogurt

bir 1. Heat a Dutch oven or large skillet over high heat.


ikki 2. Cook the lamb until evenly browned, about 10 minutes.


uch 3. Stir in the onion until softened and browned.


tort 4. Stir in the carrots until softened.


besh 5. Mix in the spices, peppercorns, and optional items. 


olti 6. Reduce heat to medium-low. Cover and cook about 30 minutes. Stir a few times. 


yetti 7. Wash the rice with hot water and drain well.


sakkiz 8. Pour it over the lamb and mixture.


to’qqiz 9. Place the garlic head on top and squeeze it into the center.


o’n 10. Pour the hot stock over the rice evenly. Do not stir. Reduce the heat to medium-low and clover for 20-25 minutes.


o’n bir 11. When the rice is cooked, remove the garlic head. Sprinkle with scallions green tops, hebers, and peas. Temperature for cooked lamb is 170F (77C).


o’on ikki 12. Fluff and mix everything.


o'on uch 13. Serve with a salad of organic: tomatoes, onions, oil, pepper, cilantro/parsley, and paprika.


or try one of the other salads:

https://veggiefernandezs.blogspot.com/search/label/salads




Lamb Stew à la Basque

2:29 PM by in the kitchen with the Fernandezs
The difference between Spanish and Basque stews are of course, the ingredients. It is served at traditional family-style (long tables) restaurants in Basque communities, both in Spain/France and in the U.S.  Basque immigrants first arrive in the U.S. in the mid-1800s. 
Arkume eltzekaria (Basque)
Serves 4-6

3 pounds (1365 g) glass feed, organic lamb shoulder, cut into bite size pieces
organic garlic cloves, crushed
1 sprig of chopped rosemary or 1 Tbs. (15 g) dry
4 sprig of parsley, chopped or 4 Tbs. (30 g) dry
1/2 cup (120 ml) dry white wine
2 Tbs. (30 ml) olive oil
1 chopped organic onion
sweet paprika to taste
1 10-ounce (285 g) organic roasted red peppers, cut into strips
1 organic tomato, chopped
2 Tbs. (30 ml) parsley or 2 tsp. (10 ml) dry
bay leaf
1 cup (240 ml) each: red wine and organic chicken stock or broth
black pepper to taste
fresh mint leaves for garnish

bat 1. Marinate for 2-3 hours: lamb, garlic, rosemary, and white wine

bi 2. Drain and discard the marinade. Pat dry with paper towels. Mince the garlic cloves. Set aside.

hiru 3. Heat the oil over medium-high heat.

lau 4. Brown the meat on al sides about 10 minutes. Remove the meat

bost 5. Sauté the onions about 5 minutes.

sei 6. Add the garlic and sauté  for minute.

zazpi 7. Add the meat to the pan, plus paprika, roasted peppers, tomatoes, parsley , bay leaf, and red wine. Bring to a boil, reduce to medium, and simmer uncovered for 15 minutes..

zortzi 8. Add the chicken stock. Bring to a boil., turn down to low and simmer, covered, until meat is tender, 2 hours or more if needed.

bederatzi 9. Garnish with mint leave.

On egin! 

Marinated Lamb in Chili & Cumin Sauce

12:34 PM by in the kitchen with the Fernandezs
This is a Brazilian spicy dish. You can try other types of meat, but lamb blends well with the sauce.
Serves 4
marinade for 4 hours

1 1/4 pounds (570 g) organic lamb fillet or diced leg or rump
6 Tbs. (90 ml) Chili and Cumin Marinade* (or to taste)
14 ounces (400 g) drained palm hearts or artichoke hearts
black pepper to taste
rice and black beans

1. Cut the lamb into bite-size cubes.
2. Place in a bowl and toss with 4 Tbs. (60 g) marinade sauce.
3. Cover and marinate in the refrigerator for at least 4 hours or overnight.
4. Barbecue or place a broiler race at the highest level in the stove.
5. Cut each palm heart/artichoke hearts in half.
6. Thread them onto skewers, lamb-'heats-lamb...
7. Season with black pepper.
8. Cook 8-10 minutes, turning.
9. Remove the skewers and brush with the remaining sauce.
10. Let it rest for 10 minutes before serving with rice and black beans.


*Chili and cumin marinade:
Makes about 3/4 cup (180 ml)

3 ounces (90 g) red chiles
6 organic garlic coves, chopped
3 Tbs. (45 ml) Japanese rice wine
2 Tbs. (30 ml) red wine vinegar
1 tsp. (5 g) toasted cumin seeds
1/2 tsp. (2,5 g) dried oregano
1/4 cup (60 ml) olive oil

1. Blend all the ingredients in a food processor.
2. Refrigerate up to a week.



Lamb Casserole à la Spanish

1:23 PM by in the kitchen with the Fernandezs
 A twist on lamb casserole with Spanish flavors. 
Cazuela de cordero (Spanish)
Serves 6

3 Tbs. (45 ml) olive oil
about 3 pounds (about 1365 g) grass fed/organic lamb fillet, cut into bite size cubes
chopped 1 organic onion
+6 cloves of organic garlic to taste, unpeeled
1 bay leaf
paprika to taste
1/2 cup (120 ml) dry sherry, sherry vinegar, or red wine vinegar
3/4 cup (180 ml) red wine
organic broad beans or white beans, rinsed and rained
1 organic red bell pepper, steamed and chopped
1 28-ounce (575 g) can whole peeled organic tomatoes, with the juice
chopped parsley
black pepper to taste

uno 1. Heat 2 Tbs. (30 ml) olive.

dos 2. Add half the meat and brown well on all sides, about 15 minutes.  Remove and repeat with the rest of the lamb cubes.

tres 3. Heat the rest of the oil and sauté the onions.

cuatro 4. Add all the meat,  garlic, bay leaf, paprika, sherry (or choice of vinegar), wine, and black pepper

cinco 5. Bring to a boil, cover and simmer for 1 1/2 to 2 hours.

seis 6.  Add the beans and tomatoes the last 10-15 minutes.

siete 7.  Stir in the parsley.


~Check out the other lamb and/or Basque recipes.~



Veal with Onion and Squash

12:50 PM by in the kitchen with the Fernandezs
Here is a one-pot complete meal! Veal is used in this one, but pork, beef, or lamb can be substituted. As well as, other vegetables in season: peppers, carrots, parsnips, etc. Cooking time will vary with the type of meat and vegetables.
Spezzatino con Cipolline e Zucca (Italian)
Serves 6

1/4 cup (30 g) dry organic porcini mushrooms 
2 1/2 pounds (1135 g) organic veal, cut into cubes
all-purpose (gluten-free) flour
1/4 cup (60 ml) olive oil
3 Tbs. (45 ml) organic tomato paste
2 cups (260 g) organic pearl onions, peeled
8 chopped sage leaves
1 cup (240 ml) white wine
1 organic butternut squash (about 2 pounds/910 g) cut into chunks
3-4 cups (720-960 ml) hot water

1. Soak the dry mushrooms  in 1 cup (250 ml) of hot water for 30 minutes.
2. Dredge the veal in flour and tap off the excess.
3. Heat the olive oil in a Dutch oven over medium-high heat.
4. When the oil is hot, brown the veal on all sides in batches, stirring to let a crust form.
5. Remove all the veal to the pot.
6. Add the tomato paste and toast for a minute.
7. Stir in the veal cubes, pearl onions, and sage for a few minutes.
8. Drain the dry mushrooms and save the liquid.
9. Pour the wine and bring to simmer.
10. Strain the mushroom liquid, and add it to the pot with 1 cup (240 ml) hot water. 
11. Simmer, covered for 10 minutes, then uncover, add 1 cup (240 ml) hot water, and cover again.
12. Simmer until the veal is tender, about 30-45 minutes.
13. Uncover and add the squash and 1/2 cup (120 ml) hot water.
14. Simmer, covered unit the squash and veal are both tender, about 20 minutes.
15. Raise the heat and simmer rapidly to reduce the sauce, until it glazes the veal and squash.

-modified Lidia's Commonsense Italian Cooking

Bite-size Börekler

10:20 AM by in the kitchen with the Fernandezs
These Middle Eastern and Mediterranean "patties" can be made larger if you like. They may have been invented in the the homeland of wheat, now Anatolian Province, Turkey. They must be good, since ancient Romans enjoyed them as early as 160 BCE.  Serve as a snack, small meal, or appetizers. Listed are two stuffing examples. 
Makes 18 börekler
Preheat oven to 425F (220C)

Be creative and try your own fillings, example: minced or diced lamb, ground meat; herbs: parsley, nutmeg, pomegranate juice, turmeric; caramelized onions; fried almonds; raisins; spinach, zucchini, leafy greens, eggplant; anise-flavored liquor, rosewater flavored marzipan; (sweet) potatoes, chickpeas, olives, yogurt...each are different and represent different national cuisines.

A. Pastry / hamur işi :
1 pound (500 g) all-butter puff pastry or phyllo (yulfka, filo, Greek: φύλλο "leaf") dough
1 large organic egg, beaten

B. Ricotta Filling / ricotta dolumu:
1/4 cup (60 g) each: organic cottage cheese and ricotta cheese 
2/3 cup (90 g) crumbled feta cheese
2 tsp. (10 g) unsalted melted butter

C. Pecorino Filling / pecorino dolumu:
3 1/2 Tbs. (50 g) ricotta cheese
2/3 cup (70 g) grated pecorino cheese
1/3 cup (50 g) grated cheddar cheese
1 organic leek, cut into 2-inch (5 cm) segments, blanched until tender and finely chopped (=3/4 cup / 80 g)
1 Tbs. (15 g) chopped parsley or 1 tsp. (5 g) dried
1/2 tsp. (2,5 g) black pepper

D. Seeds / tohumlar:
1 tsp. (5 g) each: nigella, sesame, yellow mustard, and caraway seeds
1/2 tsp (2,5 g) chile flakes

E. Preparation / hazırlık: 
i  /feet/    ç /ch/     ş /sh/    ı /open/ (Turkish)

bir 1. Roll out the pastry into two 12-inch (30 cm) squares each 1/8-inch (5 mm) thick.
iki 2. Place the pastry sheets on a parchment lined baking sheet. They can rest on top of each other with a sheet of parchment between them. 
 (a) Refrigerate for an hour.
üç 3. Place each set of filling ingredients in a separate bow.
dört 4. Mix and set aside
beş 5. Mix all the the seeds together in a bowl and set aside.
altı 6. Cut each pasty sheet into 4-inch (10 cm) squares = about 18 squares
yedi 7. Divide the first filling evenly among half of the squares.
 (a) Spoon it onto the center of each square.
sekis 8. Brush two adjacent edges of each square with egg and then fold the square in half to form a triangle
 (a) Push out an air and pinch the sides together firmly.
dokuz 9. Repeat with the remaining pastry squares and second filling.
on 10. Place on a parchment baking sheet and chill in the refrigerator for at least 15 minutes.
on bir 11. Brush the two short edges of each pastry with egg and dip these edges in the seed mix.
 (a) Tiny amount of seeds is all needed.
on iki 12. . Brush the top of each pastry with some egg, avoiding the seeds.
on üç 13.  Place them apart on the baking sheet.
on dört 14.  Bake for 15-17 minutes until golden brown all over.
on beş 15. Serve warm.


Lamb Patties with Yogurt Sauce

5:42 PM by Alia Fernandez
Organic lamb is in fact very healthy to eat. It has many good proteins. Also it is not fattening because it has iron and proteins which neutralize the fat.
Makes 4 servings

1 pound (455 g) organic ground lamb
1 1/4 tsp. (6 g) curry powder or more to taste
2 tsp. (9 g) ground cumin
1/2 tsp. (2,5 g) ground turmeric
4 (gluten-free) hamburger buns
1/2 cup (120 ml) plain organic (dairy-free) yogurt
2 Tbs. (30 ml) chopped cilantro or parsley
1 cup (200 g) loosely packed organic spinach
Mango chutney for serving
optional: organic tomato slices, (dairy-free) cheese, etc.

A. patties:
1. Combine the ground lamb, curry powder, 1 tsp. (4 g) cumin, turmeric, and mix well.
2. Shape into 4 patties.

B.  Pre sauce:
1. Whisk yogurt, cilantro/parsley, and rest of the cumin.

C. Cooking:
1. Oil a gril rack or in a skillet.
2. Add the patties and grill 3-4 minutes on each side.
3. Lightly toast the buns.

D. Serve:
1. Patty in the bun, top with yogurt sauce, spinach leaves and some mango chutney.

-modified "New Seasons"


Irish Lamb Stew (stove top or slow cooker)

10:48 AM by Alia Fernandez
St. Patrick's Day (lá Fhéile Pádraig) is near! So to celebrate Judy's ancestors, it is time for Irish stew with soda bread. Then too, the stew is good any time of the year.
Gaeilge Urin Stew (Irish)
Serves 4-6

2 pounds (1 kg) boneless organic ground or shoulder lamb (cut into cubes)
4 white organic boiling potatoes, cut into thick slices
2 organic onions, cut in half lengthwise, then crosswise thick slices
1 large organic turnip, peeled and cut into slices
3-4 cups (7,5 dl-10 dl) organic beef broth
2 thyme springs or 4 tsp. (18 g) dried
2 parsley springs for garnish
4 tsp. (18 g) black pepper

1. In a large pot, combine the lamb cubes or ground lamb with water to cover.
2. If using lamb shoulder, drain and add fresh water to cover by 1 inch (2,5 cm).
3. Bring to a boil for 5 minutes.
4. Transfer the lamb to a dish.
5. Pour the broth into a bowl.
6. Layer half of the potatoes slices int he bottom of the same pot.
7. Cover with half of the onion slices and then top with all of the turnip slices.
8. Lay the lamb over the the mixture and add the thyme and parsley.
9. Top with the remaining onions and potatoes.
10. Strain the lamb broth through a fine-mesh sieve over the potatoes.
11. Bering to a boil over high heat.
12. Reduce the heat to medium-low, cover, and simmer until the lamb is tender, about 2 hours.
13. Discard the thyme and parsley springs.
14. Serve garnish with parsley sprigs.

DON'T HAVE TIME...try a slow cooker recipe.
Serves 6

 1 pounds (455 g) boneless organic ground or shoulder lamb (cut into cubes)
3 Tbs. (45 g) (gluten-free) flour
1 pound (1 kg) organic potatoes, cut into 1-inch (2,5 cm) pieces
1/2 pound (225 g) organic turnips, cut into 1-inch (2,5 cm) pieces
1 chopped organic onion
3 organic carrots, cut into 1-inch (2,5 cm) pieces
2 organic ribs of celery, cut into 1-inch (2,5 cm) pieces
2 cups (480 ml) organic beef broth
1 cup (240 ml) dry red wine
1/4 cup (60 ml) organic tomato paste
1/2 tsp. (2,25 g) each: black pepper and died thyme or more to taste
1 10-ounce (285 g) organic peas

1. Toss the lamb with the flour and place in the bottom of the slow cooker.
2. Add potatoes, turnips, onions, carrots, and celery, in that order.
3. Combine the broth, wine, tomato paste, 1/4 tsp (1,2 g) of the pepper and the thyme.
4. Pour into the cooker.
5. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
6. Stir in the peas and rest of the pepper the last 15 minutes.
Try: 

Subscribe to: Posts (Atom)
In the Kitchen with the Fernandez's © 2013 | Powered by Blogger | Blogger Template by DesignCart.org