Tag: lamb
Spiced Lamb with Fennel, Chili, and Tomato
Spiced Lamb with Fennel, Chili, and Tomato
Kothu kari kulambu is a spiced ground lamb dish from the southern Indian state of Tamil Nadu. Seasoned ground lamb is cooked with onions, garlic, and tomatoes. A spice paste consisting of coriander, fennel, cumin, Kashmiri chilies, and curry leaves is stirred in, then cooked down with the lamb. The lamb is served with flaky parathas.
Equipment
- Spice grinder
- food processor
Ingredients
- 1 1/2 lbs ground lamb
- 8 garlic cloves
- 1” ginger
- 1 green bird’s eye chilies
- 2 tbsp vegetable oil
- 8 curry leaves
- 1 small onion finely chopped
- 2 roma tomatoes diced
- salt to taste
- 1/2 cup water
- 1 tbsp lemon juice
Spice Paste
- 1 tbsp coriander seeds
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 5 Kashmiri chilies
- 10 curry leaves
Garnish
- cilantro chopped
Instructions
- Add the 6 garlic cloves, ginger, and green chili to a food processor and process into a paste.
- Mix the paste with the ground lamb and set aside.
- Add the spice paste ingredients to a spice grinder and turn into a powder.
- Mix the spices with a tbsp of water to create a paste. Set aside.
- Heat up the oil in a sauté pan over medium heat. Sauté the 2 minced garlic cloves and curry leaves for a minute.
- Stir in the onions and cook for 10 minutes.
- Add in the tomatoes and cook for 5 minutes.
- Turn the heat up to medium high and brown the lamb for 8 minutes.
- Add in the spice paste, water, and salt. Simmer for 3 minutes.
- Cover the pan. Reduce the heat to medium low and simmer for 25 minutes.
- Uncover the pan. Squeeze over the lemon juice.
Moroccan Lamb Kebabs
Moroccan Lamb Kebabs
Kebabs are a staple street food in Morocco, as well as a go to for the grill at home. Lamb, and sometimes beef, are marinated in cumin, coriander, paprika, garlic, and olive oil. The lamb is skewered with thin slices of beef fat in between to add an extra richness, then grilled over open flames. While you’ll see many Americanized versions of Moroccan lamb kebabs drowning the meat in cheese or a yogurt sauce, tradionally the kebabs are served with just pita, sliced cucumber, and tomatoes. No sauce. It’s all about the flavor of the meat.
Equipment
- metal skewers
Ingredients
- 3 lbs boneless leg of lamb cut into 1 1/2” cubes
- 1/4 cup olive oil
- 1/4 cup parsley chopped
- 3 garlic cloves minced
- 1 tbsp sea salt
- 1 tbsp smoked paprika
- 1 tbsp black pepper
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 3 tsp lime juice
Instructions
- Mix together all of the marinade ingredients.
- Marinate the lamb for at least 4 hours, preferably overnight.
- Turn on your oven’s broiler. Place 5-6 pieces of lamb on each metal skewer. Place the lamb skewers on a rack on a baking sheet lined in foil.
- Broil for 5-6 minutes a side.
Seco de Borrego (Ecuadorian Stewed Lamb)
Seco de Borrego (Ecuadorian Stewed Lamb)
Seco de borrego is lamb stewed with beer, white wine, and some type of juice such as tamarind, naranjilla, and passion fruit, in an onion/tomato/bell pepper base. You can use either boneless lamb leg or bone in lamb shoulder. The shoulder will take a little longer to cook than the leg, but both are good regardless of what you choose. The lamb stew is served with rice, yucca, vegetables, avocado, and pickled red onion.
Equipment
- food processor
- blender
Ingredients
Lamb Marinade
- 4 lbs boneless leg of lamb cut into 2” cubes
- 1 large red onion diced
- 1 head garlic peeled
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp mustard seeds ground
- 1/4 cup mixed herbs parsley/cilantro
- 1 cup beer
Lamb Stew
- 1 large white onion diced
- 2 roma tomatoes diced
- 2 bell peppers 1 red, 1 green; seeded and diced
- 1 tsp annatto powder
- 2 tbsp olive oil
- 1 tsp chili powder
- 2 cups beer
- 1 cup white wine
- 1 cup water
- 1 tbsp tamarind concentrate
- 3 tbsp panela sugar grated
- salt and pepper to taste
Garnish
- cilantro chopped
Instructions
- Add the lamb marinade ingredients to a food processor and purée.
- Marinate the cubed lamb for 4 hours.
- Place the white onion, bell peppers, and tomatoes in a blender. Purée.
- Heat up the oil in a dutch oven over medium high heat. Pour in the purée along with the annatto powder and chili powder. Sauté for 8 minutes.
- Add in the marinated lamb, beer, white wine, water mixed with tamarind concentrate, panela, salt and pepper. Bring to a boil. Reduce the heat to medium low and simmer for 2 hours until the majority of the liquid has evaporated.
- Garnish the stewed lamb with cilantro.
