Lamb With Cauliflower Recipes
SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES
These lamb shanks are simmered in coconut milk and premade Thai seasoned stock, with tomatoes, red curry powder, peas, carrots, and potatoes. Serve with basmati rice.
Provided by Thedoctor Inthetardis Withrose
Categories World Cuisine Recipes Asian Thai
Time 6h10m
Yield 8
Number Of Ingredients 10
Steps:
- Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
- Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 25.2 g, Cholesterol 66.9 mg, Fat 19.6 g, Fiber 5.7 g, Protein 25.7 g, SaturatedFat 12.8 g, Sodium 412.1 mg, Sugar 6.1 g
LAMB WITH CAULIFLOWER
A very good Indian recipe based on one from Linda Fraser's, The Book of Curries & Indian Foods. I serve this with cooked basmati rice. NOTE: I included the recipe for HOT SPICE MIX because I didn't know the equivalent name for it; please do not add all of it to this dish! It only calls for 2 tablespoons.
Provided by mersaydees
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- MAKE HOT SPICE MIX:.
- Dry roast all ingredients in heavy skillet over medium heat 5 to 10 minutes, until browned, stirring constantly.
- Cool completely, then grind to a fine powder in a coffee grinder, or in a Magic Bullet blender, or pestle and mortar.
- Store up to 2 months in an airtight container.
- LAMB DISH:.
- Trim excess fat from lamb; cut into 1-inch cubes. Set aside.
- In large heavy saucepan, heat oil. Add onions. Cook over medium heat 5 minutes, until soft, stirring frequently. Stir in gingerroot, garlic and 2 tablespoons of HOT SPICE MIX. Cook 1 minute. Add lamb; cook until browned all over.
- Stir in stock and salt; bring to a boil. Cover and simmer 25 minutes.
- Add cauliflowerets; cook another 5 to 10 minutes, until lamb and cauliflower are tender, stirring occasionally.
- Sprinkle in Garam Masala and lime juice and stir gently.
- Serve hot, garnished with lime slices.
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