How To make Lamb In Cook Pot
1 1/2 lb Lean, boneless lamb from
-leg or shoulder 2 oz Cellophane noodles
1/4 lb Fresh spinach
1/4 lb Celery cabbage
1/4 c Soy sauce
1 Tb sesame-seed oil
1 Tb dry sherry
1/2 Tb brown sugar dissolved in
-1 tb boiling water 1 tb Peanut butter thinned with
-4 tb boiling water 1/8 ts Pepper
1/2 Tb mashed red bean curd
4 c Chicken stock fresh or
-canned 1 Finely chopped scallions
1/2 ts Chopped garlic
1/2 Tb finely chopped peeled
-ginger root 1/8 c Finely chopped parsley
I picked up a nice little Mongolian fire pot at a sale this weekend. That makes two that I have now. The other is a highly polished brass museum piece that I never use for cooking because it's such a hassle to clean up. This one is smaller and, with the exterior parts being made of a matte finish aluminum, much easier to keep clean. This is the kind you'd see in a Chinese or Japanese place and is just the right size for two to four diners. This one also has a neato adjustable grate to control the heat. I found this recipe stuffed inside the pot. It was hand-typed. The amounts called for in it would be too much for the little pot I found it in, but is sounds quite good and is probably authentic. You generally don't find Nam Yuey (red bean curd cheese) called for in Westernized recipes. The pot is a neat touch, but this can be made just as effectively in a fondue pot or in a sauce pan on a tabletop burner++in anything that gets the broth hot enough to cook the ingredients. Freeze lamb for 2 or 3 hours for ease in slicing. Cut against the grain into paper thin slices. Then cut slices into 2 x 2 inch pieces. Cover cellophane noodles with 1 cup warm water and soak for 30 minutes. Drain and cut into 6 inch lengths. Wash spinach leaves
under cold running water and pat dry with paper towel. Arrange on platter along with noodles. Trim greens and root ends of the cabbage. Separate into stalks and wash thoroughly. Cut each stalk into small pieces and drop into pot of boiling water. Take out in 2 minutes, dry and place with spinach and noodles. Combine soy sauce, sesame-seed oil, sherry, brown sugar, peanut butter pepper and bean curd. Mix thoroughly, then take 1 tablespoon of the sauce and put into each of 4 bowls. Reserve the rest and place in small bowl. Preheat your broiler to its highest point. Place 8 to 10 charcoal briquettes side by side in baking pan lined with heavy aluminum foil and place under broiler. Heat for 10 to 15 minutes until white ash forms on briquettes. Transfer to funnel of cook pot with tongs. Put fireproof (asbestos) mat on table and place cook pot on it. Bring chicken broth to a boil then pour it into the cook pot. Give each person a plate of lamb and a soup bowl. Drop the scallions, garlic, ginger, and parsley into the boiling stock. Each person cooks own lamb with fondue fork and then dips it into sauce in soup bowl. Extra sauce is also placed on table. When the lamb has been used, ladle a little of the remaining stock into each bowl. Add the noodles and vegetables in the remaining stock in the cook pot, for a minute or two then ladle with broth into bowls as another course. Makes 4 servings. Source++Hand typed recipe stuffed inside Mongolian fire pot. Posted by Stephen Ceideberg; March 9 1993.
How To make Lamb In Cook Pot's Videos
Roast Lamb with mint sauce #shortvideo
Recipe
Ingredients
- leg of lamb
- lamb marinade (recipe below)
- olive oil
- salt and pepper
- 1 yellow onion, sliced thin
- 1kg baby potatoes
- 1 bunch Dutch carrots
- 500g green beans
- mint sauce (recipe below)
Method
1. Add the sliced onions to the bottom of an oven-safe dish.
2. Place the lamb on top and score with a sharp knife and cover in the marinade.
3. Drizzle the potatoes with olive oil and season with salt then pour around the lamb.
4. Place the lamb and potatoes into a 180c oven for 25 min per 500g, but use this as a guide.
5. Use a probe to check the internal temp after about 45 minutes, for lamb cooked medium (I'm not a huge fan of rare lamb) you want to pull it out around 55c (it will continue to cook a few more degrees) and let it rest for at least 15 minutes.
6. At the 45 minute mark, it's a good time to check your potatoes, they will probably not take as long as the lamb. When they are ready, remove and set aside. You can flash them at the end so they are hot when you are ready to serve.
7. While your lamb is resting, add the carrots to the pan and put them in the oven. After 10 minutes, add the green beans and the potatoes if they need reheating.
8. When ready to serve, slice the lamb and serve it with the veg and mint sauce. Happy days!
Lamb marinade
- 4 cloves garlic
- 2 large sprigs rosemary
- 1 tsp salt
- 1 tsp mustard powder
- 1 tsp fresh ground pepper
- 2 tbsp olive oil
Method
1. Blend everything in a mortar and pestle.
Mint sauce
- 1 bunch of picked mint leaves
- 1 tsp sugar
- 1/2 tsp salt
- 3 tbsp white balsamic vinegar (apple cider works well also)
- 3 tbsp water
- 1 tsp xanthan gum
Method
1. Blend the mint, vinegar, salt, sugar and water together.
2. Once blended, add the xanthan gum while the blender is still going.
3. Store in the fridge until you are ready to use.
Roasted garlic and herb leg of lamb
Slow Cooked Roast Lamb Shoulder
#shorts
Slow cooked roast lamb shoulder
Cooked for 4 hours
Fool Proof Slow Roasted Leg of Lamb | Sunday Roast Special | TSpoon Recipes
Ingredients below.
This is a fool proof slow roast leg of lamb recipe. It is incredibly easy, the most difficult part of the recipe is waiting a few hours for it to roast, but it is so worth it. The sauce at the end makes an incredible gravy.
Oven is to be preheated at 150 degrees Celsius - fan assisted OR 180 degrees Celsius otherwise.
This recipe uses a 2kg lamb leg, roasted at 4 hours covered then 30 mins uncovered. The general rule of thumb is 1 hour per 500g roasted covered. The final roasting uncovered is estimated at 30 mins but do keep an eye on it.
Ingredients:
- Leg of Lamb
- Stock x400ml (lamb or beef)
- Red wine x250ml (Sherry or Ruby)
- Rosemary x3 springs
- Onions x2 medium, halved
- Garlic x1 whole bulb, halved across
- Flour x1 TBSP
- Salt and Pepper to taste
12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
PRINT RECIPE:
shoulder/
THE EASIEST LAMB MANDI | THE GOLDEN BALANCE
#shorts #lambmandi
Lamb Mandi ????
4 Lamb Shanks
1 large onion
4-6 Chilis
1 cinnamon stick
1 bay leaf
6-10 cloves
6-10 pimento seed (all spice berry)
6-10 cardamom pods
1 Tbsp salt
Pressure cooked on high pressure for 55 minutes. You can also do this on the stove top. Bring to a boil and drop to a simmer, cook for 2-3 hours or until tender!
2 cups washed basmati Rice:
Add 3 cups stock ( follow liquid amount according to rice package)
-1 Shallot
4 Green chilis
- 1 Dried lemon
- 1 Cinnamon
- 5 Cardamom
- 5-6 Cloves
- 5-6 pimento seeds
- 1 tsp Saffron
- 1 tsp Salt