Lamb Stew With Black Mustard Seeds Recipes

LAMB STEW WITH BLACK MUSTARD SEEDS

Steps:

• Make seasoning paste:
• Wearing rubber gloves, seed and devein jalapeños and about half of cherry peppers or red chilies for a moderately hot dish. Cut gingerroot into 4 pieces. To a food processor with motor running add jalapeños, cherry peppers or red chilies, and remaining seasoning paste ingredients, 1 at a time through feed tube, and purée to a paste.
• Heat a 5-quart heavy kettle over moderately low heat until hot. Add oil and heat until hot but not smoking. Cook seasoning paste, stirring frequently, until dry and very fragrant, about 25 minutes. Add lamb and cook over moderate heat, stirring, 10 minutes. Add water and simmer, partially covered, stirring occasionally, 45 minutes, or until lamb is tender.
• Add vinegar, salt, and sugar and cook stew, uncovered, stirring, until sauce is thickened slightly, about 5 minutes.
• Garnish stew with coriander and serve with rice, chutney, and squash.

LAMB STEW

Steps:

• Marinate the meat: In a small bowl, combine the caraway, coriander, cumin, garlic powder, red pepper flakes, cloves, ginger and lemon juice. Whisk in the olive oil then grate in the garlic. Place the cut lamb on a parchment-lined baking sheet and dollop half of the marinade on top. Turn the meat over and dollop with the remaining marinade. Cover and refrigerate for 6 to 8 hours or overnight.
• Make the vinaigrette: In a small saucepan, simmer the raisins, red wine vinegar, honey, mustard seeds, orange juice, lemon juice and 1 cup water until the liquid is reduced by a little more than half and the mustard seeds are tender, 12 to 15 minutes. Whisk the vinegar mixture with the olive oil if using.
• Preheat the oven to 350 degrees F.
• Cook the lamb: Heat the canola oil in a large cast-iron skillet over medium-high heat. While the oil is heating, sprinkle the marinated meat with kosher salt and stir to combine. When the oil begins to smoke lightly, add the lamb pieces in a single layer and brown on all sides, adding a pinch of salt halfway through, 8 to 12 minutes. Stir in the onions and their juices, add a pinch of salt and cook for 2 to 3 minutes. Add the beef stock. Place the skillet in the center of the oven and cook until the meat is practically falling apart, 2 to 2 1/2 hours. Taste for seasoning. Allow the stew to sit on the stove and rest off the heat for 10 to 15 minutes before topping with the vinaigrette and serving.

LAMB STEW WITH SAUTéED MORNING GLORY

Steps:

• 1 Bring 4 quarts water to a boil in a large pot. Add the lamb and reduce the heat to a simmer. Cook for 10 minutes. Strain and pat dry.
• 2 Heat the 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the garlic, onions, chiles, coriander seeds, cumin, thyme, and peanuts and toast until the peanuts are golden and the onions are translucent, about 5 minutes. Add the lamb, chicken stock, and coconut milk and bring to a simmer. Cook for 1 hour.
• 3 Add the lemon zest, lemon juice, yams, potatoes, and tomatoes and simmer until the potatoes are tender, about another 20 minutes. Stir in the mustard, salt, and parsley and simmer for 5 more minutes. Fold in the avocado. Drizzle with olive oil and serve with the sautéed morning glory.
• 1 Heat the peanut oil in a wok or large sauté pan over high heat. Add the mushrooms and cook until caramelized, about 3 minutes. Add ginger and garlic and cook until fragrant, about 2 minutes. Add the sesame seeds and sesame oil and toss to coat. Add the morning glory and sauté until the leaves begin to wilt, about 2 minutes. Stir in the soy sauce and lime juice and season with salt and pepper.