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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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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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Slow Braised Breast Of Lamb. TheScottReaProject.
Slow braised breast of lamb,seasonal veg and salsa verde.
you can not beat eat seasonally, and this lamb dish is spring on a plate.
The lamb breast is braised slowly then chilled, then pan fried to perfection, served with new potatoes, purple sprouting broccoli and salsa verde.A great way to turn a very underrated cut of meat into something spectacular.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
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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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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Iranian Lamb And Yogurt Stew - Tony's Comfort Kitchen
I saw this Iranian lamb and yogurt stew being made on a BBC cookery programme. Nigel Slater was on location in Iran being shown this dish by a restaurateur. The problem was there was no written recipe, so this has been recreated as close as I can remember it from the programme some time ago. Nigel called it mutanjan, but all the mutanjan recipes I see are rice and meat dishes, nothing like this. Apparently, this dish comes from the 16th century, so maybe this is the original mutanjan? I have no idea, but I do know that it is absolutely divine. That slow-cooked lamb mixed with the saffron-infused yogurt is a marriage made in heaven.
Ingredients
1 1/2 tbsp olive oil
1 large onion roughly chopped
4-5 cloves of garlic minced
1 tsp mild curry powder
1 tsp ground cumin
1tsp turmeric
1/2 tsp ground cinnamon
250ml water
1/2 a 400g tin of chopped tomatoes
800g diced lamb shoulder (or leg)
A good pinch of salt and black pepper
500g yogurt (I used Greek yogurt)
2 tbsp of the cooking liqueur from the lamb
2-3 tbsp saffron-infused water
A handful of raisins or sultanas or goji berries reconstituted in hot water
A handful of roasted pistachios and flaked almonds
Boiled rice or flatbread to serve
#lambstew #middleeasternfood #comfortfood
Chapters
0:00 Intro
0:24 Preparation and cooking
Gordon Ramsay - Braised Stuffed Lamb Breast
Gordon Ramsay - Braised Stuffed Lamb Breast
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.
#GordonRamsay #Cooking
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