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How To make Braised Lamb with Fruits and 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.
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5 Delicious Lamb Recipes | Gordon Ramsay
We've raided the vaults of the Gordon Ramsay channel to bring you our top 5 lamb recipes. Just delicious.
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Traditional Haroseth-Braised Lamb Shanks Recipe - Martha Stewart
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Traditional Haroseth-Braised Lamb Shanks Recipe - Martha Stewart
Gordon Ramsay - Braised Stuffed Lamb Breast
Gordon Ramsay - Braised Stuffed Lamb Breast
I made this traditional Persian Lamb Shanks | Fit for a Shah | Kravings
I love cooking Lamb shanks and this time I decided to cook this in a traditional Persian style. Persian or Iranian food, similar to other Middle Eastern flavors is subtle yet distinct. The shanks are marinated in spices and Garlic and drizzled with some Rose water and Saffron steeped water. It's then slow cooked in the oven and served with a fragrant rice with nuts and pomegranate seeds.
Here are the ingredients and steps to make this recipe!
Persian Lamb Shanks
Large pinch Saffron
1/4 cup hot Water
2 Lamb shanks 3.3.5 Lbs or 1432 gms
1 tsp Salt
1 tsp Pepper
1 tsp Cumin powder
1 tsp Cinnamon powder
1/2 tsp Turmeric
1 tsp Lemon rind
1/4 cup crushed Garlic
1 tsp crushed Rose Petals
Juice of a Lemon
2 tbsps Olive Oil
2 Bay leaves
1/2 tsp Rose water
1/2 cup Meat or Veggie stock
Steep the saffron in hot water
Score the lamb shanks
Marinate the lamb shanks preferably overnight with salt, pepper, cumin, cinnamon and turmeric powder, lemon rind, garlic, crushed rose petals & olive oil
Rub the marinade into the meat and push some of the garlic into the slits
Marinate overnight
Transfer the shanks to a roasting pan and add the onion to the container were the lamb sat in the marinade so the onion absorbs the leftover marinade
Add the onion to the roasting pan as well together with some bay leaves
Add the rose water and steeped saffron water over the shanks and add the stock to the bottom of the pan
Roast in a 350 degree oven for 2.5 - 3 hrs
Start cooking covered and then open and continue to cook
Once cooked serve with rice
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Juicy Lamb Stew With Vegetables in a Clay Pot - Cooking Secret from Grandma
Food lovers must see this. Hearty recipe. Grandma cooked juicy lamb stew in a clay pot in a wood oven. Lamb stew recipe with vegetables. If you like the video, don't forget to like and comment! I hope you have fun! ❤️
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