Spicy Lamb Curry
This is based on a traditional Malay curry, not hot, but full of interesting flavours.
Ingredients

25ml oil

2-3 large onions, sliced

3 cloves garlic, crushed

15ml curry powder

10ml turmeric

10ml ground coriander

5ml ground cumin

1 stick cinnamon

1 knob root in ginger, peeled and crushed in garlic press

4 cardamom pods, split

2 bay leaves

3 whole cloves

1-1,2kg sliced shoulder of lamb

3 tomatoes, skinned and chopped

10ml salt

5ml sugar

200ml hot water or stock
Method

Heat oil in large saucepan and brown onions. Add garlic, curry powder, turmeric, coriander, cumin, cinnamon, ginger, cardamom pods, bay leaves and cloves and fry for a few minutes, stirring and taking care not to scorch. Remove most of the fat from the lamb but do not slice off the bone. Add to pan and when coated with curry mixture add tomatoes and remaining ingredients. Cover and simmer very slowly, stirring occasionally, for about 1 hour 30 minutes, or until tender. You shouldn’t need to add more liquid, or have to thicken the rich gravy. Remove whole spices and serve with rice and sambals. Serves 4-5.
Note

Sambals range from diced pawpaw to poppadoms but the simplest (and most popular) are: desiccated coconut, chutney, cucumbers in yoghurt or sour cream, sliced bananas and sweet pickles.

Butternut Bredie
This delicious, spicy stew is slightly different from the traditional bredie, which uses mutton breast, neck or rib. Furthermore, this bredie is baked, instead of simmered on the stove, and requires little attention.
Ingredients

750g chump chops (weight after trimming)

25ml flour

5ml salt

10ml ground coriander

5ml turmeric

25ml oil

2 onions, chopped

2 cloves garlic, crushed

125ml stock or water

10ml brown vinegar

750g butternut squash (weight before peeling)

7ml ground cinnamon

Pinch ground cloves

5ml ground ginger

15ml brown sugar
Method

Preheat oven to 160ºC. Having removed excess fat from chops, slice into fairly large pieces. Mix flour with salt, coriander and turmeric and dust meat on both sides. Heat oil in large frying pan and brown meat lightly over medium heat to prevent scorching. Remove to 30 x 20cm baking dish. Add dash more oil to frying pan if necessary and add onions and garlic. Cover the pan and allow to sweat gently. Add to lamb, pour stock over, sprinkle with vinegar, cover and bake for 45 minutes. Peel butternut and cut into smallish dice. Mix spices with sugar and shake cubes in this mixture until coated. Add to lamb, stir to mix, then return to oven and bake, covered, for 1 hour, stirring twice and adding a little more stock or water if necessary to ensure a rich gravy. Serves 4.

More delicious lamb recipes!

Author: Marius Bezuidenhout
Article Source: EzineArticles.com
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The English equivalent of this dish is called Spoon Leg of Lamb, because the lamb becomes so tender you can eat it with a spoon. The only cookbook, other than mine, that I have seen it in is by James Beard and this recipe is similar to his. This leg of lamb is not only delicious, it is delectable!

NOTE: Be forewarned, the lamb cooks for as much as 7 hours. However, 6 of those hours can be unsupervised.

5-6 lbs boned and tied leg of lamb.
5-6 lamb neck bones
3 medium sized onions stuck with 2 cloves each
3 carrots split lengthwise
6 cloves garlic
1/2 cup olive oil
1 teaspoon dried thyme
1 tablespoon dried parsley
1 bay leaf
2 cans diced tomatoes
1 cup red wine
2 cans white beans
Salt and pepper

Sprinkle the lamb with salt and pepper and arrange on a rack in a roasting pan. Surround with the neck bones, onions, carrots and three garlic cloves. Pour the olive oil over all and roast in a 400 degree oven for 30 minutes. Reduce heat to 350 degrees and continue roasting for 30 more minutes. Remove pan from heat and reduce heat to 200 degrees.

Transfer the lamb to a large casserole and add the remaining 3 garlic cloves, salt and pepper, thyme, bay leaf, parsley, tomatoes, neck bones and vegetables from the roasting pan. Rinse the roasting pan with the red wine and pour over the lamb.

Cover the casserole tightly with heavy duty foil and then top with the casserole cover. You want a very tight seal. Return to the 200 degree oven a bake for 6 hours while you are doing any number of things.

Transfer the lamb to a platter and discard the neck bones and bay leaf. Skim any excess fat from the pan juices. Remove the cloves from the onions and, in a blender, puree all the vegetables. Combine the puree with the pan juices and sprinkle with parsley.

Heat the beans and serve the meat with some sauce spooned on top of the lamb and beans.

I serve this with a green salad topped with some feta cheese. My wife insists on having mint jelly with this meal and I concur.

This is one of the 325 recipes contained in my award-winning Cookbook and Cooking Guide, Help – I Gotta Cook! (Cookbook of the Year in 2007). A perfect Holiday gift for someone that will last a lifetime. Buy it off my web page, Http://www.ineedtocook.com or go to Amazon and type in my name.

Author: Ed Dugan
Article Source: EzineArticles.com
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We all know and have read about the health benefits of eating a varied diet, consisting of a selection of one product out of the 5 main food groups. (Fruit & Vegetables, Meat & Fish, Dairy Products and Milk, Bread cereal and potatoes, and fatty and sugary foods) When it comes to choosing a meat product Lamb is one of the most flavorsome of all the meats.

With lamb you have a varied choice of cuts i.e. Breast, Leg, Shank, Shoulder, Loin, Chump Fillet Scrag and of course Minced Lamb.

When people think of a joint of lamb they tend to think of roast lamb and mint sauce, whilst this is truly delicious there are so many other recipes that you can choose using different cuts of Lamb.

If you have the opportunity to buy a whole lamb from a local farmer so much the better, the flavor of the meat and the tenderness is so much better than the lamb that we tend to get in the supermarkets.

You also have the benefit of knowing that the Lamb has been reared on a local farm and hopefully has been well looked after. If you do have to buy lamb from the supermarket then make sure that you but the leanest cuts with firm creamy-white fat.

A lot of recipes that we tend to use beef mince for are in fact so much better if you use lamb, how can you make Moussaka with beef, and all curries are so much better made with lamb try it for yourself and you will see the difference.

Because lambs are young when they go to slaughter the meat is always tender, ever heard of a tough bit of lamb, I very much doubt it. If you can get it the neck fillet is one of my favorite cuts and you can do absolutely anything with it that you like.

Cut it into large chunks and roll in some spices and fry quickly in a frying pan and it’s meltingly soft and so full of flavor. Mince it up and make Moussaka or Shepherds pie I bet you notice the difference from beef. Cube it for all your curries.

All the joints can be roasted, make some slits in the skin with a sharp knife and place some slivers of Garlic in each slice with some thyme or rosemary it gives the meat a most wonderful smell.

There are so many things that can be done with such a succulent piece of meat. If you are stuck for ideas or have never cooked lamb before try looking for some recipes online, or try cooking it on its own and when your confidence grows start to add things to the meat.

Vicki Churchill is the owner of http://www.simplecookery.com, a site that specializes in Recipes and information simple cooking tips and ideas.

Author: Vicki Churchill
Article Source: EzineArticles.com
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Casserole of Lamb and Mushrooms
Any lean lamb may be used in this casserole, but knuckles are my choice because they have a few bones, which add to the flavour, and very little fat, and become tender with slow simmering.
Ingredients

25ml oil

1kg lamb knuckles in 2,5cm slices

Salt and milled black pepper

1 large onion, chopped

2 cloves garlic, crushed

300g mushrooms, wiped and sliced

1 sprig fresh rosemary needles, chopped

35ml flour

250ml seasoned stock

100ml red wine

5ml Worcester sauce

25ml tomato paste

1 bay leaf
Method

Heat oil and brown lamb slices on both sides, then remove to baking dish and season. To pan drippings add onion, garlic, mushrooms and rosemary. Fry over low heat until soft and beginning to brown, then combine with meat in baking dish. Add a nut of butter to pan, if necessary, then stir in flour. Cook 1 minute, stirring, then slowly add stock and wine. When thickened add Worcester sauce, tomato paste, bay leaf and a good pinch sugar. Stir well and then pour over meat and mushrooms. Cover and bake at 180ºC for 1 hour. Remove from oven and stir to mix meat with the gravy. Reduce heat to 160ºC and continue baking, covered, until meat is very tender. Adjust seasoning, remove bay leaf, and ladle over portions of rice. Baked pumpkin and green peas make good, old-fashioned accompaniments. Serves 4.

Crumbed Lamb Chops with Herbs
Dipped in yoghurt and herbs, crumbed and then slowly baked until tender, this is a delicious way of preparing loin or thick rib lamb chops.
Ingredients

1kg chops

200ml plain drinking yoghurt or buttermilk

5ml dried thyme

5ml dried marjoram

10ml garlic salt

10ml prepared mustard

375ml toasted crumbs or 6 wholewheat breakfast biscuits, crushed
Method

Trim chops of excess fat. Mix remaining ingredients, except crumbs. Coat chops with yoghurt mixture, then roll in crumbs, patting on firmly. Chill for at least 2 hours to set crumbs. To bake, preheat oven to 160ºC. Brush one large or two medium shallow baking dishes with oil and heat for 5 minutes in oven. Turn chops once in hot oil, then cover and bake for 45 minutes. Uncover and bake for a further 30 minutes or until browned and tender. A potato and onion casserole goes well with this dish. Serves 6.

More delicious lamb recipes!

Author: Marius Bezuidenhout
Article Source: EzineArticles.com
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Spicy Lamb Curry
This is based on a traditional Malay curry, not hot, but full of interesting flavours.
Ingredients

25ml oil

2-3 large onions, sliced

3 cloves garlic, crushed

15ml curry powder

10ml turmeric

10ml ground coriander

5ml ground cumin

1 stick cinnamon

1 knob root in ginger, peeled and crushed in garlic press

4 cardamom pods, split

2 bay leaves

3 whole cloves

1-1,2kg sliced shoulder of lamb

3 tomatoes, skinned and chopped

10ml salt

5ml sugar

200ml hot water or stock
Method

Heat oil in large saucepan and brown onions. Add garlic, curry powder, turmeric, coriander, cumin, cinnamon, ginger, cardamom pods, bay leaves and cloves and fry for a few minutes, stirring and taking care not to scorch. Remove most of the fat from the lamb but do not slice off the bone. Add to pan and when coated with curry mixture add tomatoes and remaining ingredients. Cover and simmer very slowly, stirring occasionally, for about 1 hour 30 minutes, or until tender. You shouldn’t need to add more liquid, or have to thicken the rich gravy. Remove whole spices and serve with rice and sambals. Serves 4-5.
Note

Sambals range from diced pawpaw to poppadoms but the simplest (and most popular) are: desiccated coconut, chutney, cucumbers in yoghurt or sour cream, sliced bananas and sweet pickles.

Butternut Bredie
This delicious, spicy stew is slightly different from the traditional bredie, which uses mutton breast, neck or rib. Furthermore, this bredie is baked, instead of simmered on the stove, and requires little attention.
Ingredients

750g chump chops (weight after trimming)

25ml flour

5ml salt

10ml ground coriander

5ml turmeric

25ml oil

2 onions, chopped

2 cloves garlic, crushed

125ml stock or water

10ml brown vinegar

750g butternut squash (weight before peeling)

7ml ground cinnamon

Pinch ground cloves

5ml ground ginger

15ml brown sugar
Method

Preheat oven to 160ºC. Having removed excess fat from chops, slice into fairly large pieces. Mix flour with salt, coriander and turmeric and dust meat on both sides. Heat oil in large frying pan and brown meat lightly over medium heat to prevent scorching. Remove to 30 x 20cm baking dish. Add dash more oil to frying pan if necessary and add onions and garlic. Cover the pan and allow to sweat gently. Add to lamb, pour stock over, sprinkle with vinegar, cover and bake for 45 minutes. Peel butternut and cut into smallish dice. Mix spices with sugar and shake cubes in this mixture until coated. Add to lamb, stir to mix, then return to oven and bake, covered, for 1 hour, stirring twice and adding a little more stock or water if necessary to ensure a rich gravy. Serves 4.

More delicious lamb recipes!

Author: Marius Bezuidenhout
Article Source: EzineArticles.com
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In this article, I will discuss the basics of cooking lamb. It won’t provide a particular recipe, but rather a series of steps that you should use in any lamb recipe. This will give you the freedom to flavor your lamb to taste or tinker with existing recipes in a way that you like, but that will still provide a high quality dish.

The first step in cooking any lamb is the marinade. In order to marinate your lamb, take it out of its packaging. If it is frozen, you will need to thaw it first. Afterward, make a “spice rub”. This is a collection of spices that you enjoy having on your lamb when you eat it. Some popular spices are pepper, oregano and garlic, but you may choose any spices you like or enjoy.

First, you should prepare the marinade. This is a set of liquids that will loosen up and soften up the meat prior to cooking, plus add flavor. Most marinades will include lemon juice and olive oil, as these are especially suited to bringing out the lamb’s own flavor. Then, you may want to add something else to the mixture, like red wine, depending on your recipe.

At this point, you’ll want to rub the spice rub all over your lamb. You can do this simply with a spoon. Take out a spoonful of your spice rub and then put a large amount in a spot on your lamb. After this, use the bottom of the spoon to spread the spice rub all over the lamb itself like you would jam on a piece of bread. Repeat this process, covering the lamb. Once you’ve done one side, you won’t want to simply turn it over, or you’ll get spices all over your cutting board or counter top. Instead, stand the piece of meat on its end while you do the other side.

Now, you should get a large plastic Ziploc back. Put your spiced lamb inside the Ziploc bag, and pour the marinade all over it. Seal it well. If you are cooking the lamb for the evening, you should do this early in the morning so it has time to marinade, but if you are cooking it for lunch, you should do this the evening before. Now you put it in the refrigerator (don’t leave it out), and wait for the lamb to absorb the juices. If you have a chance, you should turn over your marinade once in the middle of this process (there’s no need to get up in the middle of the night, though).

Take your lamb out of the bag, and add more seasoning. You won’t want to use the same collection of spices as before. In general, lamb takes very nice with some pepper on the edges, plus a little bit of salt. This won’t get into the lamb like the spices on your marinade, but will provide a little bit of “oomph” to the edges of the meat.

Cooking the lamb itself is a two-step process. First, you should preheat your oven to 450 degrees Fahrenheit, and then cook the lamb for about twenty minutes. This will provide the initial cooking for your lamb. Now, you’ll want to fine-tune the process. Reduce the heat to 325 degrees Fahrenheit, and cook it depending on how you like your meat. The average amount for a medium cooked lamb will be about twenty minutes, but you may cook more or less deciding on how well done you want the lamb cooked and the temperament of your oven.

David Markazian, M.A., has been writing articles on the internet for over a decade. His latest site is called Corporate Conference Calling, and it has a page about conference call providers.

Author: David Makazian
Article Source: EzineArticles.com
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Casserole of Lamb and Mushrooms
Any lean lamb may be used in this casserole, but knuckles are my choice because they have a few bones, which add to the flavour, and very little fat, and become tender with slow simmering.
Ingredients

25ml oil

1kg lamb knuckles in 2,5cm slices

Salt and milled black pepper

1 large onion, chopped

2 cloves garlic, crushed

300g mushrooms, wiped and sliced

1 sprig fresh rosemary needles, chopped

35ml flour

250ml seasoned stock

100ml red wine

5ml Worcester sauce

25ml tomato paste

1 bay leaf
Method

Heat oil and brown lamb slices on both sides, then remove to baking dish and season. To pan drippings add onion, garlic, mushrooms and rosemary. Fry over low heat until soft and beginning to brown, then combine with meat in baking dish. Add a nut of butter to pan, if necessary, then stir in flour. Cook 1 minute, stirring, then slowly add stock and wine. When thickened add Worcester sauce, tomato paste, bay leaf and a good pinch sugar. Stir well and then pour over meat and mushrooms. Cover and bake at 180ºC for 1 hour. Remove from oven and stir to mix meat with the gravy. Reduce heat to 160ºC and continue baking, covered, until meat is very tender. Adjust seasoning, remove bay leaf, and ladle over portions of rice. Baked pumpkin and green peas make good, old-fashioned accompaniments. Serves 4.

Crumbed Lamb Chops with Herbs
Dipped in yoghurt and herbs, crumbed and then slowly baked until tender, this is a delicious way of preparing loin or thick rib lamb chops.
Ingredients

1kg chops

200ml plain drinking yoghurt or buttermilk

5ml dried thyme

5ml dried marjoram

10ml garlic salt

10ml prepared mustard

375ml toasted crumbs or 6 wholewheat breakfast biscuits, crushed
Method

Trim chops of excess fat. Mix remaining ingredients, except crumbs. Coat chops with yoghurt mixture, then roll in crumbs, patting on firmly. Chill for at least 2 hours to set crumbs. To bake, preheat oven to 160ºC. Brush one large or two medium shallow baking dishes with oil and heat for 5 minutes in oven. Turn chops once in hot oil, then cover and bake for 45 minutes. Uncover and bake for a further 30 minutes or until browned and tender. A potato and onion casserole goes well with this dish. Serves 6.

More delicious lamb recipes!

Author: Marius Bezuidenhout
Article Source: EzineArticles.com
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Here is a special handed down nutritious recipe that is perfect for an evening meal, especially on a cold night. You can substitute very tender Beef for the Lamb if you wish, but it does taste better with Lamb.

Ingredients:

• 0.9Kg or 2 lb Tender Lamb boned meat
• 3 Tablespoons of plain Flour
• Pinches of Salt and freshly ground Pepper
• 3 to 4 Tablespoons of Olive Oil
• 2 Leeks, peeled and chopped
• 2 Carrots, peeled and sliced
• 1 Teaspoon of fresh Thyme leaves
• 0.6Kg or 1 lb 5 oz Potatoes (large style) peeled and thinly sliced
• 600 ml or 1 Pint well-flavored Lamb Stock liquid
• 55 grams or 12 oz unsalted Butter
• Freshly chopped Parsley to garnish

Method:

Turn on your oven and let it heat up to 190 Deg C or 375 Deg F. Grease your oven proof baking dish using a little of the Butter.

Trim any fat off the Lamb and cut into reasonably large bite sized pieces.

Season the Flour with the Salt and freshly ground Pepper coating the Lamb pieces with it. A great way to do this and avoid a lot of mess is to place the seasoned Flour and the Lamb pieces together into a plastic bag. Twist the top of the plastic bag close and tip up and down to mix the contents together.

Heat the oil in a frying pan and fry the coated Lamb until golden brown all over. Remove the Lamb from the frying pan. Wipe out the pan with a paper kitchen towel and add a little oil. Saute the vegetables lightly for about 4 minutes.

Place half of the Potatoes in a layer at the bottom of the greased oven proof dish, followed by a layer of vegetables, then a layer of meat. Add a sprinkle of the fresh Thyme leaves on top. Repeat the layers and top with the remaining Potatoes, overlapping them in concentric circles. Pour in the Stock and put dots of Butter randomly on top of the Potatoes.

Cover with Aluminum foil and bake for about 2 hours, until the meat is tender. Remove the foil and cook for an additional 20 minutes until the Potatoes have become golden and crisp. Garnish with Parsley and serve immediately.

Author: Ash Brooks
Article Source: EzineArticles.com
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Spicy Lamb Curry
This is based on a traditional Malay curry, not hot, but full of interesting flavours.
Ingredients

25ml oil

2-3 large onions, sliced

3 cloves garlic, crushed

15ml curry powder

10ml turmeric

10ml ground coriander

5ml ground cumin

1 stick cinnamon

1 knob root in ginger, peeled and crushed in garlic press

4 cardamom pods, split

2 bay leaves

3 whole cloves

1-1,2kg sliced shoulder of lamb

3 tomatoes, skinned and chopped

10ml salt

5ml sugar

200ml hot water or stock
Method

Heat oil in large saucepan and brown onions. Add garlic, curry powder, turmeric, coriander, cumin, cinnamon, ginger, cardamom pods, bay leaves and cloves and fry for a few minutes, stirring and taking care not to scorch. Remove most of the fat from the lamb but do not slice off the bone. Add to pan and when coated with curry mixture add tomatoes and remaining ingredients. Cover and simmer very slowly, stirring occasionally, for about 1 hour 30 minutes, or until tender. You shouldn’t need to add more liquid, or have to thicken the rich gravy. Remove whole spices and serve with rice and sambals. Serves 4-5.
Note

Sambals range from diced pawpaw to poppadoms but the simplest (and most popular) are: desiccated coconut, chutney, cucumbers in yoghurt or sour cream, sliced bananas and sweet pickles.

Butternut Bredie
This delicious, spicy stew is slightly different from the traditional bredie, which uses mutton breast, neck or rib. Furthermore, this bredie is baked, instead of simmered on the stove, and requires little attention.
Ingredients

750g chump chops (weight after trimming)

25ml flour

5ml salt

10ml ground coriander

5ml turmeric

25ml oil

2 onions, chopped

2 cloves garlic, crushed

125ml stock or water

10ml brown vinegar

750g butternut squash (weight before peeling)

7ml ground cinnamon

Pinch ground cloves

5ml ground ginger

15ml brown sugar
Method

Preheat oven to 160ºC. Having removed excess fat from chops, slice into fairly large pieces. Mix flour with salt, coriander and turmeric and dust meat on both sides. Heat oil in large frying pan and brown meat lightly over medium heat to prevent scorching. Remove to 30 x 20cm baking dish. Add dash more oil to frying pan if necessary and add onions and garlic. Cover the pan and allow to sweat gently. Add to lamb, pour stock over, sprinkle with vinegar, cover and bake for 45 minutes. Peel butternut and cut into smallish dice. Mix spices with sugar and shake cubes in this mixture until coated. Add to lamb, stir to mix, then return to oven and bake, covered, for 1 hour, stirring twice and adding a little more stock or water if necessary to ensure a rich gravy. Serves 4.

More delicious lamb recipes!

Author: Marius Bezuidenhout
Article Source: EzineArticles.com
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Lamb is a good source of zinc, a mineral that affects many fundamental processes, perhaps the most important of which is immune function. If one mineral were singled out for its beneficial effects on the immune system, zinc would lead the pack. A cofactor in a wide variety of enzymatic reactions, zinc is critical not only to immune function, but for wound healing, and normal cell division. Zinc also helps stabilize blood sugar levels and the body’s metabolic rate, and is necessary for an optimal sense of smell and taste.

Very tasty Lamb is the meat from young sheep that are less than one year old. It is usually available in five different cuts including the shoulder, rack, shank/breast, loin and leg. Americans eat a fraction of the amount of lamb consumed in many other countries in the world. And that’s too bad since this red meat is very healthful and extremely delicious, having a very tender and buttery quality.

A few great choices for your holiday celebrations include a roasted whole bone in leg of lamb, a roasted boneless leg stuffed with seasonal ingredients, or a roasted rack of lamb. While Lamb makes up only a fraction of the meat eaten in the United States, it is used in a myriad of wonderful recipes throughout the world. When lamb is labeled as “spring lamb” it signifies that lamb that was brought to market during the spring and summer months which was formerly the season for fresh lamb. However, lamb is now available throughout the year, and the label “spring lamb” does not necessarily connote additional quality. The Very cheap and fresh lamb is available in our shop.

Fresh boneless filet of fish stewed with a ragout of onions, tomato, and feta cheese. Easter is traditionally the time for lamb. If you’re planning to serve it, but haven’t yet decided how, this is quite nice; the mustard and herbs do an excellent job of balancing lamb’s richness. Please purchase online www.indomunch.com in NewYork city.

More here: Healthful and Extremely Delicious Lamb Food