Middle Eastern Lamb Fondue Recipes
MIDDLE EASTERN LAMB
MMMMM, can you smell the aromas of this cooking, if not, it means that you are not cooking this, so get to it or you will miss out ;-)
Provided by djmastermum
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim meat of fat and sinew.
- Slice across grain into long thin strips.
- Heat oil.
- Add 1 teaspoon ground cumin.
- 1 teaspoon ground corriander.
- 1 teaspoon dried mint leaves.
- 1/2 teaspoon turmeric.
- Stir fry 1 minute.
- Add meat and cook until browned.
- Add spinach and cook 4 minutes.
- Mix together cornflour, yoghurt and water and add to pan.
- Add sultanas.
- Let sauce thicken over heat.
- Serve immediately with couscous.
Nutrition Facts : Calories 513.3, Fat 38.1, SaturatedFat 15.9, Cholesterol 96.5, Sodium 108.1, Carbohydrate 20.4, Fiber 1.8, Sugar 13.8, Protein 23.2
MIDDLE EASTERN LAMB FONDUE
This originally came from a fondue cookbook that I got to go with my fondue pot. But, I've made so many little tweaks that I think I can now call it my own. This is a full meal recipe, and half the fun is cooking your own dinner around the fondue pot with friends. All you'll need to add is a bottle of wine, or a pitcher of tea. Don't be intimidated by the long ingredients list. This comes together easier than you think.
Provided by EmmyDuckie
Categories Lamb/Sheep
Time 7h
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- Cut lamb into bite size pieces, and place in a zipper bag with lemon juice, garlic, herbs, and olive oil. Add salt and pepper to taste. Marinate for up to 8 hours, or at least while you prepare the rest of the meal.
- Prepare the sauces. For the tzatziki sauce, grate or finely mince the cucumber, squeeze out as much water as you can, and mix with yogurt and seasonings. Refrigerate until ready to use. This can be made a couple of days ahead, if you like.
- For the apricot relish, heat oil in a small skillet or saucepan, add onion and garlic, and cook just until translucent. Add drained apricots, and sherry if using. If you don't use the sherry, add the same amount of apricot juice from the can. Simmer for just a few minutes, until the liquids just begin to thicken. Puree in a blender or food processor until smooth. Add parsley, lemon juice, and salt and pepper to taste. This can be stored in the refrigerator, but should be reheated before serving.
- Make the salad by dicing tomatoes, cucumbers, and peppers into bite sized pieces. Quarter or slice olives, and toss salad with oil, vinegar, salt, and pepper to taste.
- Remove the lamb from the marinade, and pat dry with a clean towel to avoid splattering. Serve lamb on its own plate to avoid cross contamination.
- Set out lamb, salad, bread, and sauces where they're easily reached by your dinner companions. Be sure to provide small plates, and spoons for the sauces.
- Now, you're ready to set up the fondue pot. Fill about halfway with vegetable oil, and heat to 375. (At the right temperature, it will brown a cube of bread in about 30 seconds.)
- Each person spears a cube of lamb, and cooks it to their taste in the hot oil. The piece can be set on a piece of pita with a little bit of sauce, and eaten that way, or with a fork with or without sauce.
Nutrition Facts : Calories 889.4, Fat 35.9, SaturatedFat 11.2, Cholesterol 120, Sodium 819.5, Carbohydrate 96.2, Fiber 8.2, Sugar 18.8, Protein 47.2
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