LAMB COOKED IN MILK
From 50 Great Curries of India by Camellia Panjabi. I have been wanting to try Indian food although so much of it seems to be very spicy and hot. This recipe I came across seems very mild so I can enjoy the flavors without the heat. The author states that this is a Kashmiri Muslim recipe.
Provided by rosered
Categories Lamb/Sheep
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak the saffron strands in 1/4 cup of water.
- Soak the lamb in lukewarm water for 30 minutes, until lightened in color.
- Peel the shallots and puree in a food processor, or grate them.
- Fry shallots in 2 tablespoons of the oil in a skillet until golden.
- Boil the meat and bones in a large pot in 6 cups of water, along with 3/4 teaspoon of salt, the bay leaf, 1 clove, 3 cardamoms, 1 cinnamon stick, and the fried shallots until tender.
- Lift out the meat and set aside.
- Strain the stock and discard the bones.
- While the meat is cooking, bring the milk to boil in another pot, with the remaining clove, cardamoms, and cinnamon stick.
- Put a wooden spoon into the pot to prevent the milk from boiling over.
- Stir from time to time and keep cooking until the milk reduces and thickens.
- When it is reduced by a third, remove from the heat and leave to cool; strain.
- Add the cream and stir well.
- Now add the meat and 3 cups of the stock to the milk.
- Heat the remaining oil in a ladle held over medium heat.
- Add the fennel powder to the oil, then after 20 seconds add the cumin and pepper.
- Cook for just 10 seconds; pour the oil mixture into the meat.
- Add the sugar; season with salt to taste.
- Cook for a few minutes with the lid on to prevent the meat from darkening.
- To serve, reheat uncovered and simmer for about 2 minutes.
- Add the saffron just before removing from the heat.
Nutrition Facts : Calories 872.1, Fat 71.5, SaturatedFat 29.5, Cholesterol 172.8, Sodium 247.6, Carbohydrate 18.8, Fiber 0.3, Sugar 0.5, Protein 37.9
LAMB STEWED IN COCONUT MILK
This is a lovely, spicy stew from Madhur Jaffrey's Quick and Easy Indian Cooking. She recommends using a pressure cooker, but I simmered it on the stovetop. Directions are included for both methods. I used all powdered forms of the spices rather than sticks, pods, etc. Peas are also good added to this.
Provided by pattikay in L.A.
Categories Stew
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Pressure cooker:.
- Put oil in a pressure cooker and set over medium heat. When the oil is hot, put in the curry leaves (if using), cinnamon, cardamom, cloves and peppercorns. stir once and put in the onion.
- Saute for 1 1/2 minutes or till onion is soft and put in the meat, potatoes, carrots, turmeric, coriander, cayenne, green chiles, salt and 1 cup of the well stirred coconut milk.
- Cover securely with lid and on high heat, bring up to full pressure.
- Turn heat to low and cook for 15 minutes.
- Lower pressure with the help of cool water poured on the lid and remove the lid. Cook, uncovered, over high heat for 5 to 6 minutes, stirring gently as you do so.
- Add the remaining coconut milk and bring to a simmer.
- Stovetop:.
- Saute cinnamon sticks, cardamom pods, cloves, peppercorns (or powdered versions of the spices) and onions in the oil till onion is soft.
- Add meat, potatoes, carrots, chiles, remaining seasonings, the stirred coconut milk and 3/4 cup water.
- Bring mixture to a boil, reduce heat and simmer for about an hour.
- When meat and vegetables are tender and sauce somewhat thickened, uncover and increase heat slightly to reduce liquid if necessary.
Nutrition Facts : Calories 853, Fat 65.5, SaturatedFat 33.5, Cholesterol 122.5, Sodium 911.9, Carbohydrate 34.7, Fiber 6.6, Sugar 9.8, Protein 34.1
TWICE-COOKED LAMB
These lamb ribs are a specialty of Kashmir called tabak maaz. The ribs undergo a curious braise-then-brown process which, though uncommon, makes perfect sense. The meat is made tender by braising, then browned with fresh spices and oil (or, in this case, butter). The result is the flavor of braising with the crispness of sautéing, an unbeatable combination.
Provided by Mark Bittman
Categories dinner, appetizer, main course
Time 1h
Yield 4 main course or 8 appetizer servings
Number Of Ingredients 14
Steps:
- Place ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk and about 1/2 cup water. Bring to a boil, then adjust heat so mixture simmers. Cook, turning or stirring meat occasionally until just about tender, adding more water if mixture dries out, about 30 to 45 minutes.
- When meat is tender, remove it. If any liquid remains in pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits stuck to bottom, until mixture is just about dry. Remove cardamom pods, cloves, cinnamon stick and bay leaves.
- Add butter or oil and the garlic to pan over medium heat and when it's hot, brown meat in it. Remove meat to a warm platter. Add about 1/2 cup water to pan. Once again cook liquid over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to bottom, until liquid is reduced by about half. Pour over meat, garnish with cilantro and serve.
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