Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


October 2018

Lamb Recipes

Breakfasts Recipes

JMiller's Wild Rice Pancakes

JMiller's Wild Rice Pancakes Recipe

read more

Braised Lamb with Fruits Nuts Recipe

Braised Lamb with Fruits Nuts recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Braised Lamb with Fruits Nuts recipe  PDF

Te t 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 mi ture 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.

Braised Lamb with Fruits Nuts recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
813 people have voted
Last Reviewed on 2018-10-23

Tuesday, Oct 23 2018 Download & Print Braised Lamb with Fruits Nuts recipe  PDF   Lamb recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Peanut Butter Chocolate Chip Cookies

New Cooking Recipes

Fried Fish with Puerto Rican SauceMojo Isle
Fried Fish with Puerto Rican SauceMojo Isle Recipe

SAUCE (A 1/2 c Olive oil 2 1/2 lb Onions, peeled and sliced 1 1/2 c Water 24 Stuffed olives with pimientos 2 tb Capers 1 cn 4 oz pimientos, cut in tiny slices in their juice 2 cn (8 oz) tomato sauce 2 tb Vinegar 1 tb Salt 2 Bay leaves THE REST (B 4 lb Fish slices 1 inch thick white meat fish Chillo 2 tb Salt 1 c Olive oil 4 lg Cloves garlic, peeled and crushed Let's start with some fish (this is a normal all year around recipe.): 1. Prepare sauce by mi ing ingredients (A) and cooking over modearte heat about 1 hour...

Cooking Magazines: Puerto Rican Recipes » October 2018   Puerto Rican recipes RSS   Thumsb up

Dish Of The Day

UpsideDown Chocolate Cupcakes

UpsideDown Chocolate Cupcakes Recipe
1/4 c Butter or margarine, melted 1/2 c Brown sugar, firmly packed 1 tb Water 36 To 48 walnut halv...
read more

Category: » Cupcake Recipes

View more dishes