Tag: lamb
Malaysian Lamb Curry
Malaysian Lamb Curry
This Malay lamb curry is to die for. The lamb is fall off the bone tender; simmered in a curry sauce. I always use bone-in lamb for curries to achieve maximum flavor, but you can definitely use boneless shoulder or leg. Goat is also an acceptable alternative to lamb. If you want your lamb curry to be spicy, replace the finger chilies with serranos.
Servings: 4
Ingredients
- 2 tbsp vegetable oil
- 1 large yellow onion diced
- 1 tbsp garlic finely chopped
- 1 tbsp ginger finely chopped
- 1 cup cherry tomatoes
- 2 lbs bone in lamb shoulder cut into cubes
- 4 finger chilies diced
- 2 cups water
- 3 large carrots sliced
- 2 tbsp cilantro finely chopped
- basmati rice for serving
Spice Mix
- 1 tbsp garam masala
- 2 tsp ground turmeric
- 1 tsp ground white pepper
- 1 tsp ground fennel
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
Instructions
- Heat up cooking oil in a large saucepan over medium heat. Sauté the onion for 10 minutes.
- Add in the garlic and ginger. Sauté for a minute.
- Stir in the cherry tomatoes and cook for 5 minutes.
- Add in the spice mix. Cook for a minute.
- Add in the lamb and chilies. Coat the lamb in the curry mix.
- Pour in the water. Bring to a boil, cover, and simmer over low heat for an hour.
- Add in the carrots and cook for 20 more minutes.
- Turn off the heat and garnish with cilantro.
Hong Shao Rou Lamb Shanks
Hong Shao Rou Lamb Shanks
Hong Shao Rou traditionally uses pork belly. I prepared this dish using lamb shanks, which I cut into thirds to help cut the cooking time. If you want them cut like mine, you will have to ask your butcher to do this for you. Other cuts of lamb you can use include boneless leg of lamb or shoulder, cut into cubes. Bone in lamb shoulder would be even better. Whatever cut you use, the recipe is pretty straightforward; producing a savory dish that you will crave.
Ingredients
- 1 tbsp vegetable oil
- 4 lamb shanks cut into 3 pieces
- 4 green onions chopped
- 1 knob ginger split in half
- 3 dried chili peppers
- 1/4 tsp Sichuan peppercorns
- 4 cups water
- 1/4 cup shaoxing cooking wine
- 1/4 cup light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rock sugar
Instructions
- Heat up the cooking oil in a large oven-safe sauté pan over medium high heat. Add in the lamb shanks.
- Brown on all sides for 12 minutes. Remove from the pan.
- Toss in the ginger, green onions, dried chili peppers, and Sichuan peppercorns. Cook for 1 minute.
- Pour in the water and shaoxing cooking wine. Scrape up the brown bits from the bottom and add the shanks back in. Bring to a boil, cover, and place in a 325° preheated oven for 90 minutes.
- Remove the pan from the oven and place on the stove over medium heat. Stir in the soy sauces and rock sugar. Simmer for 30 more minutes until the sauce is reduced.
Grilled Garlic Mint Leg of Lamb Steak
Grilled Garlic Mint Leg of Lamb Steak
Leg of lamb steaks are one of my favorite cuts from lamb. They are simply cut straight from a whole bone in leg of lamb. This is something you can’t do at home unless you have a bandsaw in your kitchen; so ask your butcher for assistance. The leg steaks grill just like any other beef steak. This particular steak was an 1 1/4” thick; so it will take about 6 minutes a side for medium rare.
Equipment
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 leg of lamb steak 1 1/4” thick
- 3 garlic cloves pushed through a garlic press
- 2 tbsp mint finely chopped
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Mix together the garlic, mint, and olive oil in a bowl.
- Coat the lamb in the marinade. Season with salt and pepper. Let marinate for 30 minutes.
- Start the charcoal in a chimney starter. Pour the gray charcoal in the grill. Place on the grate. Put the leg steak directly over the charcoal.
- Grill for 6 minutes a side for medium rare.
- Let the lamb steak rest for 10 minutes before serving.
