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How To make Lamb Steamed In Rice Powder
1 3/4 lb Piece of boneless lamb
2 ts Dark soy sauce
1 tb Light soy sauce
pn Salt 1/2 ts Sugar
5 sl Ginger
1 tb Ginger juice (see note)
4 Garlic cloves, crushed
2 Scallions, cut in half and
-smashed 2 sm Dried hot peppers, ground
1 c Uncooked long-grain rice
2 Star anise
Fresh banana leaves (opt, -see note) Cut the meat into "butterfly" slices by making one slice not quite all the way through and the second slice all the way through. Pound the meat lightly. Toss the meat with the soy sauces, salt, sugar, ginger, ginger juice, garlic, scallions and hot peppers; marinate for 30 minutes. Meanwhile, make the rice powder by putting the rice and star anise into a dry skillet and cook while stirring until the rice is brown. (It should be thoroughly browned but not scorched.) Spoon the rice and anise into a blender++a food processor won't work++ and blend until it's the consistency of fine sand. (Don't blend it too finely.) Line two steamer sections with banana leaves cut to fit. Put half the rice powder into a bowl, reserving the rest in a jar for future use, and dredge the lamb pieces in the powder, coating them generously. Arrange them on the banana leaves and steam them for 25 minutes. At the end of 15 minutes, sprinkle them with a little water. Serve in the steamer. NOTES: Ginger juice is made by covering fresh crushed ginger with boiling water and letting it stand for 15 minutes or so. If you can't get banana leaves, the lamb may be steamed on a plate. Posted by Stephen Ceideberg; September 28 1992.
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Afghanistan Lamb Shanks Kabuli Pulao
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INGREDIENTS:
3 cups sella rice (wash and soak in water for 1 hour)
1/4 cup Oil
3 pieces of Lamb shanks
2 Onions
1 tsp Tomato paste
1/2 tsp Turmeric powder
Hot boiling water
Salt to your taste
3 Carrots
1 cup Raisins
1 tbsp Afghani rice masala
1 tsp Afghani rice masala
Whole garlic
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Lamb makloubeh Recipe
Lamb makloubeh Recipe By genie_cooks
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2 pounds bone in lamb shoulder
1 onion diced
3 cups parboiled rice soaked
8 cups water
1/4 tsp curry powder
1tsp salt
1/2 tsp pepper
1/4 tsp tumeric
1tsp cumin
1 1/2 tsp 7 spice
1tsp olive oil
Air fried, Roasted or fried veggies of choice as much or as little as you’d like such as
eggplant
potatoes
carrots
bell pepper
cauliflower
Jalapeño
If roasting veggies drizzle with olive oil and sprinkle with salt bake at 375 until golden brown flip as needed for eggplant sprinkle with salt to draw out excess liquid and dry with paper towel prior to baking.
In pressure cooker add olive oil lamb and onion. Add seasonings and sauté until golden brown. Add water and pressure cook for 30 minutes. Quick release and add cooked lamb to the bottom of a large pot. Top lamb with air fried fries or oven roasted veggies. Then top with rice and spread in to an even layer. Add liquid from lamb with a ladle so you don’t mess up the layers. Add enough liquid to cover about 1 inch over rice. Place on the stove top over high heat. Bring to a boil then reduce down to a simmer. Cover with a lid and simmer until liquid has been fully evaporated and rice is fully cooked about 30 minutes. Flip in to a serving dish top with parsley and toasted almonds (optional) and serve with plain yogurt and a tomato and cucumber salad dressed with lemon juice and salt to taste.
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How to make PRE-COOKED LAMB (BIR) Indian Restaurant Style | STEP BY STEP TUTORIAL!
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Ingredients List:
1 kg Boneless Lamb
8 tbsp Vegetable Oil
4 Green Cardimon
1 Cinnamon (Cassia Bark)
3-4 Bay Leaf (Tez Pata)
1 Diced Onion
1 Heaped tsp salt
2 tbsp Ginger & Garlic Paste
2 tbsp Tomato Puree
Spice:
1 tsp Chilli Powder
2 tsp Curry Powder
2 tsp Ground Coriander Powder
1 tsp Ground Cumin Powder
1 tsp Garam Massala Powder
Water as instructed from the video.
Enjoy cooking!
Ginger and Garlic Paste:
tomato puree recipe:
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Kabsa Yemeni Recipe. How to Cook Arabian lamb kabsa (rice), a Step by Step Detailed Tutorial!!!!!!
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Ingredients: 7-8 lamb chops, 2 cup long grain basmati rice, onion, carrot, 1 tsp paprika, 1/4 tsp turmeric, 1 tsp cumin powder, 1/4 tsp cumin seed, all purpose seasoning to taste or Bouillon cube, 1/2 tsp curry powder, 1 bayleaf, 2 cardamom, 2 clove, and 1 cinnamon stick and (purée 1 vine tomato and 4 garlic and jalapeño-remove seed and Insides). Optional (sazon for color and flavor)
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