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How To make Braised Lamb with Fruits & Nuts
Text Only This Indian dish is anything but understated. It piles flavour upon flavour to stunning effect and would overwhelm milk-fed lamb. Amazingly, for something so sumptuous, it is comparatively nutritionally sound, as it has been modified to eliminate most saturated fat. However it is not for the meal-in-a-moment cook. Cover 45 g of raisins and 30 g sultanas in boiling water. Leave to soak. Trim an 800 g boneless piece of young lamb (leg or shoulder) of all visible fat. Put the piece in a large saucepan and add 3 cups of water, a tablespoon of lemon juice and 2 bay leaves. Cover, bring to the boil, skim, and simmer very gently for about one hour or until a skewer glides into the meat with ease. Remove the meat, setting it aside, and reduce the stock over high heat to about 1/4 of a cup. Reserve the stock and wash the saucepan. Into a processor bowl put 2 large onions quartered, 6 cloves of garlic, 5 cm ginger roughly chopped, 1/2 tablespoon ground cardamom, 2 tablespoons ground coriander, 1 teaspoon ground cloves, 1 tablespoon white poppy seeds, 45 g ground almonds and 1 teaspoon black pepper. Process to a paste. Chop
finely a generous handful of fresh mint and have ready 200 g plain yoghurt (low fat yoghurt can be used). Heat 2 tablespoons mono- or polyun- saturated oil in the saucepan, add onion and spice paste and fry, stirring, for about 3 minutes or until it is fragrant. Add the mint and yoghurt and simmer gently till the sauce is thick and creamy. Return the meat to the saucepan, spooning the sauce over it, cover and braise gently until the meat is heated through. Add the reserved stock to the saucepan and stir through. Continue to simmer uncovered until the stock is completely reduced. Sprinkle over the meat and sauce 2 teaspoons garam masala, 1 teaspoon chilli powder and salt to taste if you regard it as necessary. In a frying pan, heat a little oil and gently fry the drained sultanas and raisins, together with 45 g blanched slivered almonds, for about 5 minutes. Add them to the saucepan and stir. Infuse a few strands of saffron in a tablespoon of boiling water and add 1 1/2 teaspoons of rosewater. Stir this mixture into the saucepan and heat for a minute or so more. Slice the meat, which by now should be meltingly tender, and arrange on a serving dish. Spoon the sauce over the meat. Serve with rice. Makes 4 to 6 servings. From "Raw Materials" by Meryl Constance, The Syndey Morning Herald, 10/6/92. Courtesy Mark Herron.
Posted by Stephen Ceideberg; October 30 1992.
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Moroccan Lamb Shanks without Tagine - Best Moroccan Lamb Shank Recipe
Moroccan Lamb Shanks without Tagine - Best Moroccan Lamb Shank Recipe
Today we show you how to make Moroccan Lamb Shanks without a Tagine. Typically, Moroccan food is cooked in a Tagine, which is a clay pot with a cone-shaped lid, however, there is no need to worry if you don't have this available as we show you how to cook Moroccan-inspired lamb shanks without a tagine. Moroccan food is renowned for the use of exotic spices blended with sweet notes with dried fruit and nuts. This Moroccan Lamb shank was really tender and the flavors of the rich sauces transported us back to Morocco!
To make the Moroccan Lamb Shanks Recipe, you will need:
Step 1: Prepare Lamb
1-2 Lamb Shanks
salt to taste
1/2 tsp cumin powder
1/2 tsp ginger powder
1 tsp crushed coriander seeds
1/2 tsp black pepper
1 tsp paprika
1/8 tsp turmeric powder
1/2 tsp cayenne pepper
1 tbs olive oil
Step 2: Sauce
2 tbs olive oil
1 medium onion (finely chopped)
salt to taste
1/4 tsp paprika
2-3 grated garlic cloves
4-5 tbs saffron water
1 small cinnamon stick
2 medium-sized tomatoes grated or half cup tinned tomatoes
1 tbs tomato puree
enough hot water to cover the lamb (we used about 3 cups of water)
Step 3 Fruits:
butter
1/4 cup raisins
2-3 dried figs
dried apricots
blanched almonds
1/4 tsp cinnamon powder
1 tbs honey
Parsley for garnishing
*Cook the lamb shank in a preheated oven at 200C, covered with silver foil for one hour. Remove the Lamb shank and turn it over. Cover again with foil and cook for another hour. Finally, remove the foil and cook for at least another 30-40 minutes (uncovered). The longer you cook the lamb shank the more tender it will become. We cooked it for almost 3 hours.
You can view Moroccan recipes including our chicken tagine, lamb tagine, and fish tagine recipes in our playlist here:
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Hi, I'm Don Imran, and together with my family at the Don Imran Family Kitchen, we bring you very easy, tasty and delicious recipes from around the world. We bring you Indian and Pakistani dishes that were popular in our restaurant, in addition to Swahili food recipes from my mother and father's Tanzanian and Kenyan heritage. In addition, we showcase some of our favourite recipes from Middle Eastern, Turkish, Moroccan, and other International cuisines. So next time you're wondering whats for dinner, or you're in search of the perfect Saturday night dinner recipes, then consider subscribing to our channel for easy to follow and delicious dishes!
HOW TO PREPARE MOROCCAN LAMB TAGINE || COUS-COUS RECIPE || MAROKKANISCHES LAMM TAJINE APRIKOSEN
this is my version of lamb-couscous tagine, the dish traditionally uses lots of spices but here i´m trying to reduce some spices and making more meat tander and delicious with easy way here are the ingredients !
01kg Boneless lamb
350ml lamb borth
150g dried apricots
200g cous-cous
400g white onion chopped
3tbs extra-virgin olive oil
1tsp garlic paste
1tsp ginger paste
1tbs tomato paste
02 star anise
1tsp ground cumin
1tsp ground coriander
1tbs curry powder
1tsp paprika powder
pinch of ground cloves
pinch of saffron
salt and pepper--as for taste
fresh chopped cilantro + garniches and some roasted nuts
for lamb stock : water,rosemarry,carrot,onion and bay leaves..
for cous-cous : cous-cous,saffron, butter,salt, pepper...
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Try This Braised Lamb Shank with Root Vegetable Stew | Yan Can Cook | KQED
This first recipe reminds me of a sinking ship... it's full of leeks!
So begins this episode of Yan Can Cook dedicated to recipes rich in hearty root vegetables. Featured dishes include beef with caramelized leeks, chicken soup with potato (the root of all delicious soups) and Chinese fungus, braised lamb shank with root vegetable stew, and fruit-filled sweet potato cookies.
In this episode:
00:00
1:00 How to make beef with caramelized leeks
6:50 Chicken soup with potato and fungus
12:14 Martin explores the medicinal properties of Chinese herbs and other ingredients.
15:41 Braised lamb shank with root vegetables
19:33 Fruit-filled yam cookies
Yan Can Cook, Season 5, Episode 22
#MartinYan #beef #chickensoup
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About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
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Discover more fun with food on KQED:
White Porto Braised Lamb | Mediterranean Cuisine
Exotic spices, white Porto and fresh herbs gives this roast an amazing kick.
Ingredients:
1 lamb shoulder
(Goat or mutton is ok to)
1 garlic bulb
3 shallots
250 grams dried apricots
200 grams walnuts
¼ cup vegetable oil
5 sprigs o rosemary
1 bunch of thyme
12 centiliters white Porto
1 ½ tbsp honey
1 tbsp green or black peppercorns
3 tbsp sumac powder
4 tbsp Nora flakes
A good black pepper mill
6 to 8 dried rose buttons
3 tbsp Course sea salt
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YOUTUBE MUSIC LIBRARY:
Going Going Gone: The 126ers
Harvest Time: Silent Partners
Strolling Through: Silent Partners
Azerbaijani Pumpkin Pilaf With Lamb, Dried Fruit & Chestnuts
Pumpkin Pilaf (Plov) with Lamb
· 1 lb lamb
· 2 cups rice
· 2 stick Butter
· 1 cup dried yellow plum
· 1 cup “kişmiş” golden raisins
· 1 cup “şabalid” chestnut
· 1 cup “quru erik” dry apricot
· 2 onions
· Salt
· Black pepper
· 1 tsp “zefaran” saffron
· 2 cups Water and 2 cups Milk
Middle Eastern Eggplant & Lamb Stew | Everyday Gourmet S10 Ep81
As seen on Everyday Gourmet.