Tag: lamb
Xinjiang Lamb Burger
Xinjiang Lamb Burger
The seasonings in this lamb burger are the exact same as the Xinjiang lamb skewers eaten by the Uyghur population of Northwestern China. With middle eastern influences in the flavor, the burgers are heavily cumin based. I recommend cooking the burgers to medium-well. They will still be quite juicy. The lamb burgers are topped with lettuce, tomato, and a simple yogurt sauce that cuts through this heavy comfort food of goodness.
Ingredients
- 1 lb ground lamb
- 2 tbsp ground cumin
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- burger buns
- tomatoes sliced
- lettuce
Sauce
- 1/2 cup Greek yogurt
- 2 tbsp lime juice
- 1/4 cup onion finely chopped
- 1/4 cup cilantro finely chopped
- 1/2 tsp cumin
- pinch salt
Instructions
- Mix together all of the sauce ingredients. Keep in the refrigerator until ready for use.
- Mix together the lamb, cumin, garlic, salt, pepper, and cayenne.
- Patty up the lamb to your desired size: 4-1/4lb, 3-1/3lb, or 2-1/2lb.
- Heat up cooking oil on a griddle over medium high heat. Place the patties on the pan.
- Depending on the size of the patties, cook for 5-7 minutes per side. You do want the burgers cooked all of the way through.
- Place the burgers on a bun with lettuce, tomato, and the sauce.
Moroccan Lamb Tagine with Apricots
Moroccan Lamb Tagine with Apricots
I’ve been really excited to finally make this recipe in an actual tagine. The tagine I bought is made of earthenware pottery. It happens to be unseasoned, so I had to season it. First, the tagine has to be submerged in water for at least 2 hours. After that, the tagine needs to be rubbed with oil and tempered in the oven at 300 degrees for 2 hours. It then needs to cool in the oven. Then it is ready for use.The lamb needs to be cooked in batches, searing for 4 minutes a side. Set the lamb aside. Brown the onions, ginger, and garlic. Mix in the tomato paste and seasoning. Add the lamb back in along with the apricots soaked in beef stock. Place the cover on and simmer over medium low heat for 1 hour. Stir in slivered almonds. Turn off the heat and garnish with cilantro and mint. Serve the tagine over couscous.
Equipment
- tagine
Ingredients
- 4 lbs boneless leg of lamb cubed
- 1/2 tbsp coarse ground salt
- 1 1/2 cups beef stock
- 1 cup dried apricots
- 3 tbsp olive oil
- 1 medium onion diced
- 6 garlic cloves minced
- 1 tbsp ginger minced
- 2 tbsp tomato paste
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cinnamon stick
- pinch saffron
- 1/4 cup cilantro chopped
- 1/2 cup slivered almonds
- 1/4 cup mint roughly torn
- cracked black pepper
Instructions
Seasoning the Tagine
- If this is the first time using a tagine, it will need to be seasoned. If not, skip this step. Submerge the entire tagine in water for at least 2 hours.
- Pat dry. Rub the entire tagine with oil. Place in a cold oven. Turn the oven to 300 degrees. Let the tagine sit in the oven for 2 hours. Turn off the heat and let cool completely inside the oven. Now it’s ready for use.
Lamb Tagine with Apricots
- Season the lamb with salt. Let marinade for an hour.
- Bring the beef stock to a boil in a small pot. Add in the dried apricots. Remove from the heat and let sit for 15 minutes.
- Heat up olive oil in your tagine over medium high heat. Brown the cubed lamb in 3 batches for 4 minutes a side. Set the lamb aside.
- Add in the onions to the tagine. Brown for 5 minutes.
- Add in the garlic and ginger. Cook for a minute.
- Stir in the tomato paste, making sure all of the onions are coated. Cook for 2 minutes.
- Stir in all of the spices. Cook for a minute.
- Add in the lamb, stock and apricots. Bring to a boil.
- Cover. Reduce the heat to medium low. Simmer for 1 hour.
- Take off the cover. Stir in the slivered almonds. Turn off the heat.
- Garnish with cilantro and mint.
Mughlai Karahi Gosht
Mughlai Karahi Gosht
Mughlai cuisine hails from Northern India, with huge Turkish and Persian influences. Mughal dishes like to use an abundance of freshly ground whole spices such as cumin, coriander, and black peppercorns. When you eat at a typical Indian restaurant in the U.S., you will see many interpreted Mughlai dishes such as kormas, rogan josh, biryani, samosas, and tandoori chicken to name a few.This dish consists of bone in lamb shoulder cooked with tomato, onion, and a seasoned yogurt sauce. There is no liquid added to this dish. The bone in lamb, tomatoes, and onions create enough of it’s own juices to slowly braise over the course of 90 minutes. While there are a fuck ton of ingredients in this recipe, it’s fairly easy to prepare and is honestly one of the most flavorful Indian dishes I’ve eaten. Serve the lamb curry with steamed rice and parathas.
Servings: 4
Ingredients
- 2 lbs bone in lamb shoulder cubed
- 2 tbsp ginger garlic paste
- 4 tbsp vegetable oil
- 2 medium tomatoes thinly sliced
- 1 medium white onion thinly sliced
- 1/2 tbsp Kashmiri chili powder
- salt to taste
- 2 tbsp Greek yogurt
- 2 tsp coriander powder
- 1/8 tsp turmeric
- 1 tsp cumin seeds crushed
- 1/2 tsp coarse ground black pepper
- 1/4 tsp garam masala
Garnish
- 2 green bird’s eye chilies slit in half
- 2 tbsp cilantro chopped
- 2 tbsp mint chopped
- 3 tbsp ginger julienned
Instructions
- Marinate the cubed lamb shoulder in the ginger garlic paste for at least 4 hours, preferably overnight.
- Heat up cooking oil a large sauté pan over medium heat. Sear the lamb on all sides for 10 minutes.
- Add in the sliced tomatoes. Continue cooking for 8 minutes.
- Add in the onions and Kashmiri chili powder. Cook for 3 minutes. Season with salt and cover, simmering over low heat for 30 minutes. Stir half way through.
- While the lamb is simmering, mix together the yogurt, turmeric, cumin, and black pepper.
- Add the yogurt mix to the lamb curry, making sure to stir in well so the yogurt doesn’t split. Place a cover half way over the pan and continue to simmer for 50 minutes.
- Turn off the heat. Stir in the garam masala. Garnish with cilantro, mint, split bird’s eye chilies, and julienned ginger.
