Tag: lamb
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.
El Hamlahlou (Algerian Sweet Lamb)
El Hamlahlou (Algerian Sweet Lamb)
This is the first Algerian recipe on stonedsoup.net! El hamlahlou is a sweet lamb dish typically eaten during Ramadan. The lamb is seasoned with cinnamon and sautéed, then braised with pears, prunes, and raisins, finished off with a drizzle of orange blossom water. After fasting for a day, the dish is prepared and eaten in wait for fasting for the following day. The dish is purposely prepared without salt to stave off thirst, which drinking is prohibited during fasting. The dried fruits are used as a sugar boost of energy. You can definitely eat this whenever you want; if you celebrate Ramadan or not. I highly recommend to do so. This is probably the best thing I’ve eaten all month. Serve the lamb with couscous and a veggie of your choosing.
Ingredients
- 4 tbsp butter
- 2 lbs bone in lamb shoulder cut into 2” cubes
- 1/2 tsp ground cinnamon
- 3 cups water
- 1/2 cup sugar
- 12 prunes pitted
- 1 pear unripened; peeled and sliced
- 3 tbsp golden raisins
- 2 tbsp slivered almonds
- 2 tbsp orange blossom water
Instructions
- Heat up butter in a large saucepan over medium high heat. Sauté the lamb cubes until browned on all sides; about 8 minutes. Season with cinnamon.
- Pour in the water and sugar. Bring to a boil. Cover. Reduce the heat to medium low and simmer for an hour.
- Add in the pears, prunes, raisins, and slivered almonds. Simmer uncovered for 20 minutes.
- Turn off the heat. Stir in the orange blossom water.
Birria Tacos
Birria Tacos
Over the last 6 months, there has been a huge trend in the Mexican culinary world. All of a sudden, every Mexican restaurant is carrying birria tacos. So what is a birria taco? Birria originated from the Mexican state of Jalisco; also home of pozole and menudo. It all started with caldo de birria, a meat stew in a pepper broth. Traditionally goat and lamb are used, but beef can be substituted. I used a combination of all 3 meats. Corn tortillas are dipped in the birria broth, then assembled with the meat, onions, and cilantro. The tacos are folded over and grilled on a griddle until they are crispy. The tacos are served with a side of the birria broth to dip the taco in; just like a French dip sandwich. I chose to use an Instant Pot to make the birria. It only took 90 minutes to prepare. You can make this in a Dutch oven or a crockpot if you don’t have a pressure cooker. It will take anywhere from 4-6 hours to get the meat tender enough to shred. Either process will get you the same results.
Servings: 24 tacos
Equipment
- food processor
- instant pot
Ingredients
- 1 1/2 lbs beef chuck cubed
- 1 beef shank
- 1 1/2 lbs bone in goat shoulder cubed
- 1 lamb shank
- 3 dried ancho chilies
- 6 dried guajillo chilies
- 3 roma tomatoes
- 1/2 medium white onion sliced
- 6 garlic cloves
- 4 whole cloves
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns
- 1 tsp Mexican oregano
- 1/2 tsp marjoram
- 1 cinnamon stick
- 1/2 cup vinegar
- salt to taste
- 2 cups water
- corn tortillas softened
Garnish
- white onion finely chopped
- cilantro chopped
Instructions
- Dry toast the dried peppers in a sauté pan over medium heat for 5 minutes.
- Place the peppers in a bowl of hot water for 20 minutes.
- Dry toast the cumin seeds, cloves, and cinnamon stick for 2 minutes. Remove from the pan.
- Dry toast the tomatoes, onions, and garlic for 10 minutes.
- Place the rehydrated roast peppers, tomatoes, onion, garlic, whole spices(except the cinnamon stick), oregano, marjoram, vinegar, and salt in a blender.
- Purée until smooth.
- Arrange all of the meat in a glass baking dish.
- Pour the sauce from the blender over the meat. Cover with foil and marinate overnight in the refrigerator.
- Place all of the meat and sauce in the Instant Pot along with 2 cups of water. Toss in the cinnamon stick. Turn the function to pressure cook on high for 90 minutes. Put on the cover and push start.
- Remove all of the meat and bones from the Instant Pot.
- Keep all of the birria juice warm.
- Pick out all of the bones from the meat. Place the meat in a large sauté pan over medium high heat.
- Cook down the meat until the majority of the liquid has evaporated.
Birria Taco Assembly
- Dip the softened corn tortillas in the birria juice.
- Top the tortillas with the meat, onion, and cilantro.
- Place the tacos on a griddle over medium high heat. Fold the tacos over.
- Grill the tacos for 3-4 minutes a side until the tortillas are crispy.
