Mohameds Mean Lamb Cutlets Recipes

MOHAMED'S MEAN LAMB CUTLETS

Steps:

• Brown the seasoned chops in 1 tablespoons of the oil in a skillet. Set aside.
• Sauté onions, garlic, in a stewing or large pot in the other 1 tablespoons of oil until onions are translucent.
• Add the cooking salt, pepper, ginger and paprika. Sauté with the onions and garlic for 1 minute.
• Add the chops to the pot along with the water and drop in the parsley and coriander parcels. Add tomato (grated as we do here or chopped) and stir being careful not to dislodge the herb packets.
• Bring to the boil. Cover and simmer on low heat 30 minutes. Uncover and simmer on medium low heat another 15 minutes.
• Place the chops onto a platter and cover with the brothy sauce. Serve with bread, salad and a cold drink. Follow with a pot of mint tea. P.S. Yes, Mohamed and I serve sauce tomatish with this too! We love the stuff, what can I say?!

BREADED LAMB CUTLETS

Steps:

• Preheat oven to 200 degrees. If you are using rib or loin slices, pound them lightly with heel of your hand until they are about 1/2 inch thick. If you are using leg slices, put them between 2 pieces of wax paper or plastic wrap and pound with a mallet or rolling pin until they are about 1/2 inch thick. Put a large nonstick or well-seasoned skillet over medium-high heat and add half the oil.
• When oil shimmers, dip a piece of lamb in eggs, then press both sides into bread crumbs. Put the slices in the skillet; do not crowd. Season with salt, pepper and cumin.
• As each slice browns, flip it. Adjust heat so that each side browns in about 2 minutes. Keep finished pieces warm in the oven. Add the remaining oil to the pan when necessary. Serve with parsley and lemon slices.

CRUMBED LAMB CUTLETS

Steps:

• break egg into a bowl and whisk.
• Dip cutlets into egg to coat.
• coast cutlets in dry stuffing mix as you would to bread them.
• place on a baking tray and cook at 350F for approx 40 minutes or until golden.
• DO NOT turn them over.

BREADED LAMB CUTLETS

Steps:

• Preheat the oven to 200°F. If using medallions from racks, press to a 1/2-inch thickness with the palm of your hand. If using cuts from the loin or leg, place the meat between sheets of wax paper and pound to a 1/2-inch thickness with a mallet or rolling pin. Place a nonstick skillet over medium-high heat and add the oil, cumin, thyme, and garlic.
• When the oil shimmers, remove the garlic and discard. Dip the lamb pieces into the egg, press into the bread crumbs on both sides, and add to the skillet. Do not crowd-you will have to cook in batches. When the meat is in the skillet, season it with salt and pepper and sprinkle it with a pinch of cumin.
• Brown one side, then flip and brown the other; adjust the heat so that each side takes about 2 minutes. The meat should remain rare. Remove the pieces, drain, and then transfer to a warm platter in the oven. When all the pieces are done, drain the oil from the pan, leaving the browned bits, and then add the wine to the pan. Allow the mixture to simmer until it reduces by half, 3 to 5 minutes.
• Garnish the lamb with the parsley if you like and serve it alongside the wine sauce and lemon wedges.

MOHAMED'S BISTEEYA

Steps:

• Put first 10 ingredients (chicken broth, chickens, garlic, salt, cinnamon, parsley, onion, ginger, pepper, butter) in a large pot.
• Bring to a boil, cover, lower heat, and simmer for 1.5 hours.
• Remove chicken from cooking liquid and shred meat into bite-sized pieces. Set aside.
• Strain liquid and cook down until it has reduced to 2 cups. Add lemon juice and simmer about 5 minutes. Slowly add beaten eggs and stir constantly with a wooden spoon until the eggs have congealed into a thick curd and most of the liquid has evaporated. This takes about 10 minutes. Cool.
• Heat 2 tbs. of butter in a skillet and saute almonds. When you can smell them and they are lightly browned, drain on paper towels, chop, and combine with powdered sugar and cinnamon.
• One hour before eating, preheat oven to 400°F.
• Unroll the phyllo and put the leaves under a damp towel to keep them moist while you are working. Brush the bottom of a pizza pan, paella pan, or very large cake pan with the melted butter. Layer the bottom of the pan with leaves of phyllo until the entire surface is covered and the phyllo extends about 2 inches outside the pan in all directions. Brush the top of the phyllo with butter.
• Top with half of the nut mixture, cover lightly with more phyllo, and brush with butter. Add half the chicken, covering with more phyllo and brushing with butter. Cover with half of the egg mixture, add another layer of phyllo, and brush with butter. Add remaining chicken and a couple more leaves of phyllo brushed with butter, and sprinkle the remaining almond mixture over the top. Cover with all but 3 of the remaining leaves of phyllo, again brushing with butter. Fold the edges of the bisteeya in over the top to make a neat package. Put the remaining leaves of phyllo on top and pour most of the remaining butter over them.
• Bake for 20 or 25 minutes until top leaves are golden. Remove pan from oven, carefully invert onto a large buttered baking sheet, brush with the remaining butter, and bake 10 minutes more.
• Dust with powdered sugar and cinnamon.