Lamb Larabique Recipes

IRISH LAMB STEW

Steps:

• Enjoy.

QUICK LAMB RAGù

Steps:

• Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.
• Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.
• Add lamb and season with salt and pepper. Using a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the lamb begins to brown and sizzle in its own fat, 5 to 8 minutes.
• Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.
• Serve sauce mixed into and over pasta with plenty of cheese for grating over the top, scattered with a small handful of marjoram, oregano or thyme leaves if you like.

LAMB BIRYANI

Steps:

• Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.
• Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.
• Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it's well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.

LAMB LARB

Steps:

• Remove tough outer layers from lemongrass, cut 4" piece from bulb end, thinly slice, save remaining lemongrass for another use. Pulse lemongrass and garlic in a food processor until finely chopped. Add cilantro stems (reserve leaves for another use), shallot, and 1-2 Thai chiles, depending on how hot you like it, and pulse until finely chopped. Transfer to a large bowl; set aside. Pulse peanuts in food processor until coarsely ground and transfer to a small bowl; set aside. Thinly slice remaining chiles; set aside for serving.
• Whisk lime juice, fish sauce, and demerara sugar in a small bowl; set lime dressing aside.
• Heat oil in a large skillet, preferably cast iron, over high. Add lamb to skillet and press into a single flat layer with a flexible spatula. Cook, undisturbed, until underside is browned and crisp around the edges, 5-7 minutes. Use spatula to break patty into smaller pieces and turn. Cook pieces on the other side until edges are crisp and meat is cooked through, about 5 minutes. Transfer lamb to a medium bowl with a slotted spoon, then use spoon to break up meat into small pieces.
• Pour off all but 3 Tbsp. fat from skillet and set skillet over medium heat. Cook lemongrass mixture, stirring often, until fragrant and starting to stick to skillet, about 3 minutes. Add reserved lime dressing and peanuts and return reserved lamb to skillet. Toss until meat is coated. Remove from heat and season with more fish sauce, if desired.
• Serve larb with rice, lettuce, cucumber, limes, mint sprigs, cilantro sprigs, and reserved chiles for making lettuce cups.

LAMB L'ARABIQUE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
• Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.

LAMB L'ARABIQUE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
• Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.

LAMB L'ARABIQUE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
• Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.

LAMB L'ARABIQUE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
• Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.

LAMB L'ARABIQUE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
• Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.

LAMB L'ARABIQUE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
• Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.

LAMB L'ARABIQUE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
• Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.

LAMB L'ARABIQUE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
• Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.