Lamb for everyone! The easter is coming! :)

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hassutvarpaat
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Lamb for everyone! The easter is coming! :)

Postby hassutvarpaat » Mon Mar 23, 2009 6:38 pm

Ok, this isn´t about music, but my favorite food anyway, and this is "kitchen" forum. :)

Lamb of Kabul.

2 lb piece of leg of lamb without bone
2 lb of onion
1 garlic (all cloves)
Oil
Salt
Black pepper (grinded)
At least 3-4 tablespoonful of tandoori masala spice
~2 cup of water


Cut the lamb into 1,5 inch cubes. Peel and cut onions into 4-6 sections. Mince garlic cloves.
Stir-fry the onion and move them into large pan, with the garlic cloves.
Roast the meat brown in small portions, sprinkle with salt, pepper and a little of tandoori masala. Move them into the large pan.
When all meat is roasted, sprinkle rest of the tandoori masala into the large pan. Add the water and bring to the boil.
Cover and put the large pan into oven, preheated to 392°F, at least for 2 - 2,5 hours. Turn the heat off and leave the large pan into oven until cooled.

Keep in fridge for 2 days.
Heat and serve with basmati rice.

Delicious!!! :D
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Ang Mo
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Postby Ang Mo » Wed Mar 25, 2009 5:34 am

That sounds delicious. I am fond of lamb cooked Australian Style with mint sauce. The mint sauce kind of takes away the gamey flavor of the flesh.
ROAST LEG OF LAMB WITH MINT SAUCE

MINT SAUCE:

1/4 c. water
1 tbsp. sugar
1/4 c. finely chopped fresh mint
1/2 c. malt vinegar

MEAT:

2 tbsp. salt
1 tbsp. black pepper
1 tbsp. finely chopped fresh rosemary
Or 2 tsp. dried crushed rosemary
2 cloves crushed garlic
4 to 5 lbs. leg of lamb

Make the mint sauce first. Combine the water and sugar in a 1 quart saucepan, and bring to boil over high heat, stirring until the sugar dissolves completely. Remove the pan from the heat, and stir in the mint leaves and vinegar. Taste and add up to 1 more tablespoon sugar if desired. Set aside at room temperature for 2 or 3 hours. Preheat the oven to 500 degrees. Combine salt, pepper, garlic and rosemary to form a paste. Using the point of a small knife, cut slits in lamb and fill slits with spice mixture. Transfer lamb to rack in roasting tin. Roast for 15 minutes. Reduce temperature to 375 degrees and roast for about one hour longer. (20 minutes per pound). Transfer lamb to a heated platter and rest for 15 minutes before slicing. Stir mint sauce, pour into a sauceboat and serve separately with the lamb.


I might give the Lamb kabul recipe a try though.
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Postby roofboy179 » Wed Mar 25, 2009 7:41 am

2 pounds of onion? :shock:

I needed a new recipe for easter. Thank you :wink:

hassutvarpaat
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Postby hassutvarpaat » Wed Mar 25, 2009 9:19 am

roofboy179 wrote:2 pounds of onion? :shock:


Actually I just tried to make it easy with these rounded weights, the original recipe I have in Finland says:
1kg of leg of Lamb
1kg onion

And 1kg is ~2,2lb of each of them. As much as you have the meat, the same weight you put onion to the food.

BTW you don´t even notice the onion after the food is ready, it almost melts to the food during making, and it gives nice flavor to the food with tandoori masala spice.

It´s funny, that this amount of onion is always the same spot of wonder, when someone see the recipe, so don´t worry roofboy, you´re not alone with your shock! :lol:
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Postby roofboy179 » Wed Mar 25, 2009 10:51 am

hassutvarpaat wrote:
roofboy179 wrote:2 pounds of onion? :shock:


Actually I just tried to make it easy with these rounded weights, the original recipe I have in Finland says:
1kg of leg of Lamb
1kg onion

And 1kg is ~2,2lb of each of them. As much as you have the meat, the same weight you put onion to the food.

BTW you don´t even notice the onion after the food is ready, it almost melts to the food during making, and it gives nice flavor to the food with tandoori masala spice.

It´s funny, that this amount of onion is always the same spot of wonder, when someone see the recipe, so don´t worry roofboy, you´re not alone with your shock! :lol:


Well, as I said earlier, I needed something to cook up for Easter, and this seems like an amazing recipe. Mint sauce is great and all, but you can only have it so many times before you long for something different...

hassutvarpaat
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Postby hassutvarpaat » Fri Apr 24, 2009 7:20 pm

Did anyone of you tried this? :?:

I made it and it was absolutely delicious!!! I ate it three days!!! *Slurps* :wink:
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Postby Ang Mo » Sat Aug 15, 2009 5:24 am

Here is a recipe from a PBS series that looked really good by Hubert Keller. It's called
Cumin-Scented Rack of Lamb in a Honey-Red Wine Sauce with Sautéed Potato Cake

http://www.hubertkeller.com/recipes/204_2.html


It's easier to make if you play Vienna Teng music to go along with your culinary efforts.
--the only adults who are never depressed: chuckleheads, California surfers, and fundamentalist Christians who believe they have had a personal encounter with Jesus and are saved once and for all. Would you trade your depression to become any of these?


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