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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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Spring Lamb Sliders - Lamb Shoulder Braised with Honey & Mint - Easter Lamb
Learn how to make Spring Lamb Sliders! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Lamb Shoulder Braised with Honey and Mint recipe!
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
摘些白果,炖一锅秋季养生汤:白果炖猪小肠【滇西小哥】
秋季养生汤:白果炖猪小肠
白果又叫银杏果,皮臭肉香
取果肉装入过水后的猪小肠内
再用龙骨高汤熬两小时,有银杏果淡淡的苦味,好吃不腻!爷爷听我说吃白果,就叫来了爱吃白果的二公公跟二爹,这道菜被吃个精光!
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Autumn Health Soup: Stewed Pig Small Intestines with Ginkgo Nuts
Ginkgo nut is also called ginkgo fruit, with smelly skin and fragrant meat.
Remove the pulp and put the nutlet into the blanched pig small intestines.
Boiled in pork spine broth for two hours, it has a slight bitterness of ginkgo nuts, delicious and not greasy! Hearing that I would cook ginkgo nuts, grandpa invited over my second grandpa and second uncle who love eating ginkgo nuts, and we ate up the dish!
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我会在不同的平台分享我的生活,以及云南特色美食,祝你们天天开心,每天都有美食相伴~
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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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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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Juicy Lamb with Dried Fruits and Fried onions! Azerbaijani style of Dinner
Juicy lamb with dried fruits and fried onions! Azerbaijani style of dinner! If you liked the video, then be sure to like it and write your comments! See you very soon!
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