Capetownlambsouthafrica Recipes

NORTH AFRICAN LAMB STEW

North African Lamb Stew image

Provided by Food Network

Time 1h55m

Yield 3 quarts finished stew

Number Of Ingredients 20

Ingredients

1/4 cup olive oil
3 pounds lamb shoulder, trimmed of excess fat, cut in 1-inch chunks
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground turmeric
1/2 tablespoon ground cardamom
1 teaspoon salt
1 teaspoon ground black pepper
2 large red onions, peeled and sliced thinly
4 carrots, peeled and diced
2 large leeks, well washed and diced
2 to 3 quarts water
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
1/2 teaspoon crushed red pepper
1/4 cup lemon juice
3 fresh plum tomatoes, peeled, seeded and finely chopped
3 cups Israeli couscous

Steps:

Heat the olive oil in a large casserole over a medium flame. Add the lamb chunks in batches and brown well on all sides. Remove and set aside while you finish the remaining lamb. After all the lamb has been browned return it to the pot. Combine the coriander, cumin, turmeric and cardamom in a bowl and sprinkle the lamb with the spice mix. Brown the spice coated meat over low heat being careful not to burn the spices. Season with the salt and pepper.
Add the vegetable to the pot and stir to combine well. Add the water and bring quickly to a boil. Reduce the heat and cook for 1 1/2 hours or until the lamb is fork tender.
Combine the fresh herbs in a bowl with the red pepper, lemon juice and tomato. Adjust the seasoning and set aside.
Cook the couscous according to package directions.
Remove the stew from heat and stir in the fresh herbs and tomato. Serve over couscous.

CAPETOWN LAMB (SOUTH AFRICA)

Capetown Lamb (South Africa) image

Found this at recipe cottage tweeked of course. I always serve lamb with garlic and saw this and thought how yummy does this sound! Sweet and spicy!

Provided by Rita1652

Categories Lamb/Sheep

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1 (6 -8 lb) bone-in leg of lamb, trimmed of any papery skin
6 garlic cloves, cut into thin slivers
6 slices fresh ginger, thin slices, cut Into thin slivers
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
1/4 cup Dijon mustard
1 tablespoon dry mustard
1/4 cup fresh lemon juice, and zest
1/4 cup olive oil
4 -6 garlic cloves, minced
1 tablespoon minced fresh ginger
1/4 cup sliced scallion
red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon cumin seed, toasted
salt & freshly ground black pepper, to taste

Steps:

Using the tip of a sharp paring knife, make slits about an inch deep all over the surface of the lamb, spacing them about an inch apart.
Insert a sliver each of garlic and ginger into each slit.
Place the lamb in a non-reactive roasting pan and set aside while you prepare the Marinade.
Combine the Worcestershire sauce, soy sauce, sugar, both the mustards, lemon juice, oil, garlic, ginger, scallions, red pepper flakes,coriander, and cumin seeds in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve.
the sugar. Cook until thick and syrupy, about 3 minutes, stirring.
frequently to prevent sticking. Remove from the heat and taste for seasoning, adding salt and pepper as necessary. Let cool to.
room temperature.
Pour half the cooled marinade over the lamb in the roasting pan, brushing to coat on all sides. Cover and let marinate, in the.
refrigerator, for 3 to 8 hours.
Set up the grill for indirect grilling (check in the grilling forum about inderect heat). placing a large drip pan in the center, and preheat to medium.
When ready to cook, place the lamb on the hot grate over the drip.
pan and brush with more glaze. Cover the grill and cook the lamb.
until done to taste, 2 to 2 1/2 hours; an instant-read meat.
thermometer inserted in the thickest part of the leg (but not.
touching the bone) will register 16Q`F for medium. Brush the leg.
with glaze two or three times during cooking. If using a charcoal.
grill, add 10 to 12 fresh coals per side every hour.
Transfer the lamb to a cutting board and brush one last time with marinade, then let stand far 10 minutes before carving. While the lamb stands, heat any remaining marinade to serve as a sauce with the lamb.

Nutrition Facts : Calories 534.6, Fat 35.6, SaturatedFat 13.8, Cholesterol 152, Sodium 582.1, Carbohydrate 8.1, Fiber 0.5, Sugar 5.4, Protein 43.4

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