Lambtarkari Recipes

MOROCCAN LAMB TAGINE

Steps:

• Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
• Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.

LAMB TARKARI

Steps:

• In large bowl, season lamb pieces with salt and pepper.
• In a non-stick pan, heat two tablespoons of oil.
• Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
• In a non-stick sauce pan, heat oil.
• To the hot oil, add whole red chilies; fry for 30 sec.
• Add turmeric and chopped onion, and fry until brown.
• Put garlic and ginger into the onion mixture; fry for 30 sec.
• To this mixture, add cumin, curry powder and chili; mix well for a minute or so.
• Transfer lamb pieces into the spice mixture, add salt and pepper; stir well.
• Add yogurt and broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender. Add more broth or water if required. Cook until the sauce has attained thick saucy consistency, about 35-45 minute.
• When cooked, turn off the heat and add chopped cilantro to garnish.
• Serve hot with rice, and or roti (flat bread).

LAMB KABOBS

Steps:

• Cut the lamb into 1 to 1 1/2 -inch cubes or pieces and put them in a large bowl. Season with kosher salt and black pepper.
• In the bowl of a food processor fitted with a blade, combine the onion, garlic, spices, parsley, olive oil and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).
• Pour the onion marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes).
• Brush the grates of a gas grill (or an indoor griddle) with oil and heat.
• Shake excess marinade off and thread the lamb pieces on some long skewers, allowing a little room between pieces (I used 6 wooden skewers that have been soaked in water).
• Assemble the lamb kabobs in one single layer over your heated grill or griddle. Grill over high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, anywhere from 7 to 9 minutes, depending on how well you like your lamb cooked (7 minutes on my grill produced medium-rare kabobs).

PAHADIYA LAMB TARKARI

Steps:

• In large bowl, season lamb pieces with salt and pepper.
• In a non-stick pan, heat two tablespoons of oil.
• Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
• In a non-stick sauce pan, heat oil.
• To the hot oil, add whole red chilies; fry for 30 sec.
• Add turmeric and chopped onions, and fry until brown.
• Put garlic and ginger into the onion mixture; fry for 30 sec.
• To this mixture, add cumin, chili powder, grated nutmeg and chopped tomatoes; mix well for a few minutes.
• Transfer browned lamb pieces into the spice mixture, add salt and pepper; stir well.
• Add broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender, and the sauce has attained a thick, saucy consistency, about 35-45 minute.
• When cooked, turn off the heat and add chopped cilantro to garnish.
• Serve hot with rice, and or roti (flat bread).