How To make Lamb with Onions
4 Onions;large
7 Garlic cloves;peeled
1 Ginger; piece, 1 inch long
-coarsely chopped 1 1/2 c -Water
2/3 c Vegetable oil
1 Cinnamon stick;1 inch
10 Cardamom pods
10 Cloves, whole
2 1/2 lb Lamb shoulder;boneless
-trimmed of fat, -cut in 1 inch pieces 1 tb Coriander, ground
2 ts Cumin, ground
6 tb Yogurt, plain;beaten lightly
1/2 ts Cayenne pepper
1 ts -Salt
1/2 ts Garam marsala
"It's preferable to use freshly ground cumin and coriander seeds yourself, but in a pinch, store bought ground cumin and coriander will do." Halve three onions lengthwise, then cut crosswise into very thin half rings. Chop fourth onion finely. Keep two types of onions separately. Put garlic and ginger into container of blender or food processor; add 3 Tbsp of the water and process till smooth. Heat oil in large, wide saucepan over medium-high heat. When hot, add sliced onions. Stir gently and fry 20 to 25 minutes or until onions are reddish-brown. If necessary, reduce heat near the end of cooking time. Remove onions with slotted spoon; spread on cookie sheet lined with paper towel. Add cinnamon, cardamom and cloves to hot oil in pan. Stir 5 seconds over medium-high heat. Add 10 cubes meat or as many as pan will hold in single layer. (Do not crowd pan.) Brown meat on one side; turn and brown meat on other side. Remove with slotted spoon; set aside. Repeat with remaining meat. Add chopped onion to oil. Stir and fry on medium heat until brown around edges. Add garlic-ginger paste. Stir and fry until all water in it seems to boil away, about 2 minutes. Reduce heat. Add coriander and cumin; fry 30 seconds. Add 1 Tbsp yogurt; stir and fry, incorporating into sauce. Add another tablespoon yogurt, incorporating it into sauce. Repeat with remaining yogurt. Add meat and accumulated juices in bowl, remaining water, cayenne and salt. Stir to mix. Bring to simmer. Cover, reduce heat to low and cook 1 hour or until lamb is tender. Add fried onions and garam marsala. Stir to mix; cook uncovered 2 to 3 minutes, stirring gently. Remove from heat and let pan sit a couple of minutes. Fat will rise to the top, remove with spoon. SERVES: 6
How To make Lamb with Onions's Videos
Pan-fried lamb liver with creamed potato, pea puree and braised onions recipe
The brand-new Warner summer menu sees the reinvention of classic supper dishes that have stood the test of time. Gunton Hall’s Head Chef Joe gives you a taster of an all-time favourite.
Ingredients
150g lamb liver
1 rasher unsmoked streaky bacon
20g salted butter
10ml rapeseed oil
5g fresh chives (washed and chopped)
Table salt and ground black pepper to taste
For the pea puree
200g peas
40g salted butter
100g double cream
Salt and pepper to taste
For the braised onions
2 large onions
60g rapeseed oil
Salt and pepper
Method
1 Prepare the braised onions.
Wash, peel and slice the onions.
Add the oil to a heavy bottom pan and cook the onions over a low heat, mixing often and adding a little water if required. Cover and slowly cook the onions until they are soft and brown. Check the seasoning.
2 Make the pea puree.
Boil the peas in salted water until cooked, but still with their colour.
In a blender add the peas, diced butter, cream and seasoning and blitz until very smooth.
3 Make the mashed potato by peeling, dicing and boiling a handful of potatoes, then mashing until smooth. Add a little butter and cream and season with salt and pepper.
4 Cook the bacon in the oven at 180C on a greaseproof tray, weighted down with another tray to ensure it’s flat and crispy.
4 Slice the liver into three. Get a pan hot, add the butter, and straight in with the liver and a little oil. Season and turn the liver over until it’s nicely coloured.
5 Lift the liver out and use the same pan to warm through the braised onions.
6 Add the liver back in the pan with the onions and keep warm while reheating the potato (adding chopped chives) and peas.
7 Plate up, topping the dish with the streaky bacon.
Rural Style Cooking Of Lamb and Onions Recipe in a Peaceful Village ♧ Cooking Vlog
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Chef Atul's Gosht Do Pyaza aka Lamb with Onions
An Indian classic of lamb / goat with onions.
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Asslam o Alaikum Dosto
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How to cook Lambs Liver & Onions! A DELICIOUS and classic combo
How to Pan fry Lambs Liver & Onions, recipe from Marco Pierre White's Harvey's, recreated in the west country kitchen, very easy, very cheap and delicious! enjoy people :-)
How to cook the perfect Liver & Onions at home, learn this easy recipe to get restaurant style food with this simple and delicious rustic recipe! Liver & Bacon & Onion Gravy! learn the BEST recipe for this rustic CLASSIC!!
This video will teach you how to fry Lambs Liver a make a delicious Onion gravy. My recipe in this video is very easy, quick and fool proof to prepare and cook. Anyone can make this tasty and delicious dish for a date night, a dinner party, to feed the whole family, or to impress your friends. This recipe is hearty and rustic, and so so tasty!
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OMG! Italian Style Rich lamb stew with honey and caramelised onion
The best stew you will ever taste. This slow braising method fuses the ingredients together leaving you with an incredible tender, moist and rich flavoured meat.
Lamb is becoming a more fashionable red meat as it’s a healthier meat as it contains many vitamins, minerals and B12. Try and buy grass fed and it will also have the heart healthy omega 3 fatty acids.
But enough about health, this recipe is about taste. If you like those rich casserole stews, then look further, this is a complete meal cooked in one pot. The slow cooking process tenderises the meat and develops the flavour.
A complete meal because it has carrots, peas, potatoes all built in. The best part is that it will taste even better the next day, so make a big pot. It’s also easy to freeze for ready made meals when you’re short on time. I usually place them in glass storage containers and then microwave them or add a splash of water in a saucepan and reheat on very low heat.
For the wine, make sure you buy a full bodied wine, like a shiraz or cabernet sauvignon. Do not go crazy on the price but don’t skimp either, the quality of the wine will affect the sauce. It is a red wine sauce after all.
As an option, I like to serve it with a crusty toasted bread, rubbed with a clove of garlic for that extra flavour. This is of course optional. Sprinkle some freshy chopped parsley or you can even use the celery leaves to add colour and freshness before serving.
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