Tag: lamb
Lamb and Cabbage Soup
Lamb and Cabbage Soup
Not only is this soup unbelievably tasty, it is fairly healthy for you. This soup is full of protein from the lamb, fiber from the channa daal and cabbage, plus iron, Vitamin A and B just to name a few. Perfect for a cold day.
Ingredients
- 1 tbsp ghee
- 1 onion finely chopped
- 1 1/2 lbs bone in lamb shoulder cubed
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp salt
- 4 cups water
- 15 oz canned tomatoes puréed
- 1/2 head cabbage chopped
- 1/2 cup channa daal soaked for 2 hours
Garnish
- mint chopped
Instructions
- Heat up the ghee over medium high heat. Sauté the onions, lamb, cumin seeds, coriander seeds, peppercorns, and bay leaf for 10 minutes until browned.
- Season the lamb with salt, ground coriander, paprika, and pepper.
- Pour in the water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 45 minutes.
- Add in the tomato purée, cabbage, and channa daal. Continue to simmer for 2 hours.
Merguez Burger
Merguez Burger
What most people don’t know is that anytime you make sausage, you are left with extra bulk sausage that doesn’t get stuffed into casings. With the size of my small sausage stuffer, I get at least a 1/2lb. In an industrial stuffer, you’l get 1-1 1/2lbs. For me, it presents any opportunity to turn that extra bulk into a burger. While making some merguez sausage, I thought “why not a burger?” This lamb patty was topped with cucumber, tomato, feta cheese, harissa mayonnaise, on a toasted brioche bun. You could also cook the sausage crumbled and serve all of these ingredients in pita. Attached is also the recipe if you just want to make the burgers and weren’t planning on making sausage.
Ingredients
- 1 lb ground lamb
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground fennel
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 2 tsp paprika
- 3 garlic cloves minced
- 2 tbsp harissa
- 1 tbsp olive oil
- brioche buns
Burger Toppings
- cucumber thinly sliced
- tomato thinly sliced
- feta cheese
- 2 tbsp mayonnaise
- 1/2 tsp harissa
Instructions
- Mix together the burger ingredients. Form into 3 patties.
- Heat up olive oil on a nonstick skillet over medium high heat. Toast the brioche buns for a couple of minutes.
- Add the lamb patties to the skillet.
- Cook for 5-6 minutes a side.
Burger Assembly
- Mix together the mayonnaise and harissa. Spread on both sides of the buns.
- Placd the cucumber slices on the bottom half of the bun, the tomato on the top half.
- Top with the lamb patty and feta cheese crumbles.
Mauritian Lamb Curry
Mauritian Lamb Curry
50% of the population on Mauritius is of Indian descent, making this lamb curry a great representation of their influence over Mauritian cuisine. Traditionally, mutton is used, which is an older sheep. The regular lamb you find at the grocery store will work just fine. The lamb is cooked in a variety of spices, then simmered with tomatoes until tender. Serve with basmati rice and roti.
Ingredients
- 3 tbsp vegetable oil
- 1 white onion diced
- 6 garlic cloves minced
- 1” ginger peeled and minced
- 3 red bird’s eye chilies finely minced
- 12 curry leaves
- 3 tbsp cilantro stalks finely chopped
- 3 tbsp madras curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp fenugreek seeds
- 1 1/2 lbs leg of lamb cut into 2” cubes
- 2 roma tomatoes diced
- 1/2 cup water
- 1 cinnamon stick
Garnish
- cilantro chopped
Instructions
- Heat up the oil in a large sauté pan over medium high heat. Sauté the onions, garlic, ginger, and chilies for 5 minutes.
- Stir in the curry powder, curry leaves, cumin, coriander, cinnamon stick, fenugreek seeds, cilantro stalks, and a splash of water. Cook for a minute.
- Add in the lamb. Brown on all sides for 10 minutes.
- Add in the tomatoes and cook for 2 minutes.
- Pour in the water. Bring to a boil. Reduce heat to medium low and simmer for an hour.
- Uncover and cook for 15 minutes until the gravy thickens. Season with salt and white pepper. Garnish with chopped cilantro.
