STEAMED MUSSELS I
Steps:
- Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish. Do not add water, as mussels produce all the water needed for steaming! Cook over high heat until most or all of the mussels open. Discard any that do not open.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 7.7 g, Cholesterol 71.2 mg, Fat 2.1 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.2 g, Sodium 393 mg, Sugar 3.7 g
MOROCCAN STEAMED LAMB SHOULDER
Lamb shoulder is an extremely versatile cut of meat, useful for everything from stews to kebabs. Steamed lamb shoulder is wonderfully succulent and tender, well worth the several hours it takes to cook. This recipe is inspired by one in Paula Wolfert's "Couscous and Other Good Food from Morocco," published in 1973.
Provided by David Tanis
Categories dinner, project, main course
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Season the lamb: Mix the salt with cumin and coriander, then rub mixture over surface of meat. Cover and leave at room temperature for 1 hour (or cover and refrigerate several hours or overnight, then bring to room temperature).
- Set up a steamer with abundant boiling water and steamer basket above water level. Put lamb in steamer, cover tightly and steam over medium-high heat until lamb is quite tender and nearly falling apart, 2 1/2 to 3 hours. (Alternatively, steam lamb in a pressure cooker for about 11/2 hours.)
- Make the saffron butter: Put a teaspoon of water in a small bowl and add crumbled saffron threads. When saffron has released its color, add butter, cumin and salt, then mash together with a small spoon. Leave at room temperature.
- Make the red pepper oil: Whirl chopped pepper, garlic, cayenne, cumin and olive oil in a food processor or blender. Transfer to a serving bowl and season with salt.
- When lamb is almost done, add carrots, turnips and zucchini to steamer and cook until softened, about 10 minutes. (Alternatively, cook vegetables in separate steamer or simmer in lightly salted water.)
- Put lamb on a large serving platter, cut into rough chunks and surround with vegetables. Smear surface of lamb with saffron butter. Ladle a bit of lamb broth from bottom of steamer over vegetables (save remaining broth for another purpose). Garnish with cilantro sprigs. Serve red pepper sauce alongside.
Nutrition Facts : @context http, Calories 907, UnsaturatedFat 43 grams, Carbohydrate 10 grams, Fat 78 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 30 grams, Sodium 1168 milligrams, Sugar 6 grams, TransFat 0 grams
HERB STEAMED LAMB
Provided by Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Sprinkle a generous amount of salt onto the lamb. Melt the butter in a pan over medium-high heat. Cook the lamb evenly, 2 to 3 minutes per side. The outside should be golden brown, and the inside still pink. Save the leftover juice in the pan.
- Bring the chicken stock to a simmer in a large pot over medium heat, then add the bark and thyme. The bark should be placed on top of the thyme so that it is above the liquid. Now place the lamb on top of the bark so it will be steamed and not submerged in the stock. Cover the pot and let the lamb steam, about 3 minutes. Add the thyme flowers and bear's garlic. Cover and steam again, about 10 minutes, and then let it rest for 2 to 3 minutes. Slice the lamb evenly along each rib to make lamb chops. Place the ribs on plates with dollops of Bear's Garlic Pesto and pour a little bit of the leftover juice over the lamb. Garnish with primrose flowers.
- Bring a small pot of water to a boil and add a pinch sea salt. Prepare a separate bowl of ice water and set aside. Blanch half the garlic in the boiling water for about 5 seconds, and then dip it in ice water for about 2 seconds. Squeeze the excess liquid from the leaves with your hands and place in a food processor with the remaining fresh garlic. Drizzle a generous amount of olive oil into the food processor with a pinch of salt. Process on high speed until coarsely ground, 5 to 10 seconds. Transfer the mixture to a sieve and press the liquid through into a bowl using a ladle.
STEAMED LAMB
_(Baha)_ **Editor's note:** The recipe and introductory text below are excerpted from Paula Wolfert's book [_Couscous and Other Good Food From Morocco_](http://store.digitalriver.com/store/harperco/en_US/buy/productID.294041700/quantity.1/pgm.95506400/ThemeID.36934400/Currency.USD). Wolfert also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. If you really love the taste of lamb, you will love this dish. It's a pity that we Americans know so little about steaming meats; just as steamed vegetables keep their original flavors, so do steamed chickens and lamb. If you don't have a steamer, use a couscousière or a colander with a tight-fitting lid that fits snugly over a kettle. Some people think that steamed lamb looks unattractive (though no one denies that it's incredibly good). If you feel this way you may brown the meat quickly in butter or oil at the end, or roast it at high heat until it browns. Steamed food should be eaten the moment it is ready, when it is at its peak: if left too long, it will dry out.
Provided by Paula Wolfert
Yield Serves: 8 (as part of a Moroccan dinner)
Number Of Ingredients 12
Steps:
- 1. Trim the lamb of excess fat: the thin fell can be left on. Blend the saffron with 1/4 cup butter, salt, and pepper. Rub into the lamb flesh.
- 2. Bring plenty of water to a boil in the bottom of a steamer, kettle, or couscousière (to borrow a trick from Diana Kennedy, author of The Cuisines of Mexico,* toss in a penny - when the penny stops clicking you need more water). Dampen a piece of cheesecloth and twist into a strip the length of the circumference of the kettle's rim. Use this strip to fasten the perforated top so that it fits snugly on top. Check all sides for effective sealing: steam should rise only through the holes. Make a bed of parsley over the holes and rest the shoulder of lamb on it. Surround with the onions, if used, and cover with a double layer of cheesecloth and then, tightly, with a lid. Do not lift the lid during the first 1 3/4 hours of steaming. Be very careful, and stand back when lifting the lid. If the lamb is tender and falling off the bone it is ready; if not, continue steaming 15 to 30 minutes longer.
- 3. If desired, brown in oil and butter or rub again with butter and brown in a very hot oven (highest setting). Serve with bowls of ground cumin and salt, to be used as a dip.
- New York: Harper & Row, 1972.
- •Traditionally, this dish would be prepared with zebda, a pungent, naturally curdled product that originated with the Moroccan Berbers. American unsalted butter, while not an exact match, can be successfully substituted. •This dish is typically served with couscous, the tiny Moroccan semolina pasta. To produce authentically fluffy Moroccan couscous, steam it for 30 minutes in a couscousière or tight-fitting, lidless steamer. Then dump it into a flat pan, slowly add 1 cup of salted water, and rake out any lumps with a wire whisk. Finally, return the couscous to the couscousière and steam it for an additional 30 minutes.
STEWED LAMB
This dish, as with all stews, tastes best the day after it's made when the meat is tender and has soaked up all the flavour it can
Provided by miriamgonzlezdurntez
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 8
Steps:
- Salt the lamb steaks and dust them with the flour. Fry in the oil in two batches, for about 10 mins each, in a large pan with a lid, until they are a little golden on both sides. Set aside. Tip the leftover oil into a small bowl and save for the potatoes.
- Next, crush the garlic and parsley using a pestle and mortar, then stir in the wine. Add it all to the pan and wait about 1 min until bubbles appear on the surface. Pour in 150ml water and wait until bubbles appear again. Now return the steaks, cover and let it all simmer over a low heat for 45-50 mins or until tender.
- With 30 mins to go, fry the potatoes in a separate pan in the leftover oil for 5 mins or until golden. Sit them on kitchen paper to absorb any excess oil, then add them to the lamb for the remaining cooking time. Once the lamb and potatoes are tender, add the peas and simmer for 5 mins before serving.
Nutrition Facts : Calories 463 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.1 milligram of sodium
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