Braised Lamb with Radishes & Mint - Basque-Inspired Braised Lamb Shoulder
Learn how to make a Braised Lamb with Radishes & Mint Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Basque-Inspired Braised Lamb with Radishes recipe!
Ultimate Lamb Kebab Recipe | John Quilter
Ladies and Gents, I would like to welcome you to the worlds most perfect lamb kebab recipe which has so many levels of flavour that you'll be high off taste with this little beauty!
Perfect for any occasion, but my cameraman needed to be sorted out, so he appreciated this recipe more than anyone!
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Peace and love people x
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Ingredients
For the lamb kebabs
400g lamb mince
1 tsp garlic puree
½ a red onion, finely diced
1 tbsp ground cumin
1 tbsp garam masala
1 tbsp turmeric
Large handful of dried apricots, diced
1½ tbsp olive oil
1 tbsp pomegranate molasses
For the slaw
Juice ½ a lemon
1 tbsp olive oil
1 small bulb fennel
½ a red onion
¼ a white cabbage
Handful of coriander, finely chopped
For the dressing and garnish
Handful of mint, finely chopped
2 tbsps natural yogurt
1 tsp. runny honey
Lemon juice to taste
1 pomegranate
Handful shelled pistachios
Soft white tortilla wraps, to serve
Method
In a large bowl, combine the lamb kebab ingredients with a good pinch of salt and freshly ground black pepper, and knead with the hands to incorporate. Shape the mixture into 5-6 thin sausage shapes, taking care to compact the mixture and remove any air bubbles. Cover and refrigerate for 20 minutes to allow the flavours to mingle and the mixture to firm up – this will help avoid breakage when frying.
In another bowl, combine the lemon juice and olive oil. Finely slice the fennel, onion and cabbage into thin slivers, and add to the liquid with the coriander, stirring to coat all the ingredients. Set aside.
Stir together the mint, yogurt and honey in a small bowl, adding a squeeze of lemon juice and pinch of salt to taste, and set aside.
Heat a griddle pan over a medium-high heat and add the lamb kebabs. Turn frequently until golden and caramelized on the outside, and cooked through – roughly 11-12 minutes.
Meanwhile, slice open the pomegranate, and using a wooden spoon, tap the shell over a wide bowl to catch the seeds. In a pestle and mortar, lightly crush the pistachio nuts.
Remove the kebabs from the griddle pan, and leave to rest on kitchen paper. Meanwhile, gently warm the tortillas individually in the griddle pan.
To serve, place a heaped spoonful of slaw in the centre of a tortilla, and top with a lamb kebab, generous sprinkle of pomegranate seeds and pistachios, and drizzle of yogurt dressing.
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FOOD BUSKING is filmed at
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OLD LAUNDRY YARD
LONDON
W12 8EZ
#RooftopBusking #JohnQuilter
I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
Increase the peace.
JQ
Ultimate Lamb Kebab Recipe | John Quilter
John Quilter
Lamb Braised in Pomegranate Juice - Braised Lamb Shoulder Recipe
Learn how to make a Lamb Braised in Pomegranate Juice Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Lamb Braised in Pomegranate Juice!
Butterflied ROAST LAMB | Pomegranate Molasses | How to cook recipe
#originalnakedchef
Original Naked Chef how to cook a leg of lamb that has been deboned and butterflied! Ask your butcher to do this for you!
He marinades the meat inside out over night.
Take a look at the video as the result is really tasty
Very easy to follow video recipe that shows you simple step by step instructions on how to make this delicious leg of lamb. All the ingredients are shown at the start of the video and you see me cooking and tasting the creation.
Thank you for watching and I hope you enjoy :))
Original Naked Chef
My recipes:
POMEGRANATE WALNUT STEW RECIPE (with meatballs!)
Cooking authentic Persian fesenjoon (pomegranate walnut stew) with my multi-generational family.
I N G R E D I E N T S
-ground lamb/beef
-onion
-walnuts
-turmeric
-pomegranate paste
-sugar
-tomato sauce (optional)
-salt
-pepper
I N T H I S V I D E O
Walnuts:
Pomegranate paste:
Pomegranate juice:
Spill-proof straw sippy cups:
Kettle:
K I T C H E N G E AR
Can opener:
Onion chopper:
C A M E R A G E A R
Pro camera:
Fave lens:
Big Tripod:
F O L L O W M E
Instagram:
Business Email: saharabeig@gmail.com
FTC: This video is not sponsored! All thoughts and opinions are my own as always! Links above are affiliate.
How To Make Moroccan Lamb Stew In The Instant Pot
This Moroccan lamb stew could be my favorite recipe this year! The flavors and texture of this instant pot recipe are off the charts. The lamb stew meat is tender, the apricots are sweet, the pomegranate molasses sour, and spice add heat..this dish has everything you want for a pressure cooker recipe that is perfect for the winter. The yogurt sauce with pomegranate molasses is the perfect topping for the lamb stew, its cool, creamy, and tangy. Just cook the lamb stew in the instant pot for 30 minutes and it's ready. This is a great dish to cook in the pressure cooker for quick and tasty comfort food.
RECIPE:
Macros per serving, makes 4 servings:
495 calories
26.8 grams of net carbs
33.5 grams of total carbs
15.9 grams of fat
48.6 grams of protein
7 grams of fiber
Macros per serving for keto, if omitting the butternut squash, chickpeas, & apricots, makes 4 servings:
364 calories
4.9 grams of net carbs
12.65 grams of total carbs
14.8 grams of fat
44 grams of protein
1 gram of fiber
Macros for all of yogurt sauce:
148 calories
19.5 net & total carbs(4.5 grams of omitting molasses)
2.3 grams of fat
11.5 grams of protein
0 fiber
GET THE KITCHEN GEAR I USE:
spice canisters: or
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tea bags:
6 quart instant pot(one i have):
8 quart instant pot:
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my other chef's knife:
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