***Dressing*** 1/2 cup olive oil 1/2 cup veg oil 1/2 cup mint, fresh — chopped 1/2 cup basil, fresh — chopped 1/4 cup balsamic vinegar 2 large shallots — halved 1 teaspoon Dijon mustard 1 teaspoon salt 1/4 teaspoon sugar ***Lamb** 12 ounces lamb leg meat, — trimmed and sliced – into 1 1/4 X 1/3 in 7 cups Torn mixed greens 9 ounces artichoke hearts, 1 large red bell pepper — julienned 10 ounces mushroom 1/2 cup mint leaves — fresh 1/2 cup basil, fresh basil, fresh for garnish mint sprigs for garnish Blend first 10 ingredients in blendr or processor until dressing is as = smooth as possible. (Can be prepared 1 day ahead. Cover and refrigerate) Heat 1/4 cup dressing in heavy large skillet over med -high heat. Add = lamb and cook, stirring frequently, about 3 min for medium-rare. Drain. = Transfer to bowl. Season with salt & pepper. Combine greens, articokes,= = bell pepper, mushrooms, 1/2 cup mint and 1/2 cup basil in bowl. Add = enough dressing to season to taste and toss gently. Mound salads on = plates. Top with lamb. Garnish with basil and mint sprigs. |
5 lb Leg of lamb —–SAUCE—– 3 To 4 dried chili pasillas or 4 tb Chili powder 1 1/2 c Tepid water 2 Cloves garlic 1/2 c Olive oil 1 lg Onion, cut into chunks 2 Pickled Serrano chilies, or -any small red or green hot -pepper 2 Ounces dry grated cheese 8 tb Tequila 2 1/4 tb Salt 1/4 ts Ground cloves 1 tb Dry red wine 1/2 tb Lime juice (Shepherd’s Roast with Drunken Sauce] ) In Hidalgo, halves of mutton are hung over a wood fire and slowly turned until the meat is cooked and the outside is crisp and black. Toward the end of the cooking process, the roast is basted with lightly salted butter. It’s served with Salsa Borracha, below. FOR THE ROAST: Use a 5-pound leg of lamb and roast it on a spit over a charcoal fire until done the way you like it (1 1/2 to 2 hours). Baste from time to time with lightly salted butter in which a clove of garlic has been crushed and a pinch of dry mustard added. In an ungreased skillet, cook the dried chili pasillas for a few minutes, turning occasionally to prevent burning. Skip this step if chili powder is used. Remove stems and seeds and cover them with the water, saving the skins. In about 3/4 hour, put the chilies in a blender with the remaining ingredients and 4 tablespoons of the water in which the chili seeds were soaked. Blend all until smooth. Strain the remaining chile water and add to sauce. Serve, either by pouring a little over each portion of meat, or letting guests help themselves. Add more chili powder or chilies for a hotter sauce. Makes 6 servings. From “The Art of Mexican Cooking” by Jan Aaron and Sachs Salom. Doubleday and Company, N.Y., 1965. Posted by Stephen Ceideberg; March 9 1993. |
8 lamb chops — rib 2 tablespoons vegetable oil 1/2 cup orange juice 2 tablespoons honey 2 teaspoons salt 2 tablespoons cornstarch 1 teaspoon orange peel — grated In skillet, brown lamb chops in oil; drain well. Thoroughly combine orange juicew, honey, salt, cornstarch and grated orange peel. Brush browned lamb chops with orange mixture and place in Crock Pot. Cover and cook on Low setting for 6 to 8 hours. If a thicker sauce is desired, remove chops before serving and turn on High setting; stir in a mixture of 2 tablespoons cornstarch and 1/4 cup water. Cook, stirring, until the sauce is transparent. |
1 T Whole fennel seeds 3 1/4 c Plain yoghurt 6 T Vegetable oil 1 3/4″ stick of cinnamon 1/2 t Whole cloves 2 1/2 t Salt 1 pn Asafetida 3 lb Cubed lamb 4 t Paprika 1/2 t Cayenne pepper 1 1/2 t Dried ginger 3 2/3 c Water or beef broth 1/4 t Garam masala Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves. A second later, put in the ground asafetida. A second after that, put in all the meat and the salt. Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way. Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly. Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot. Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid. |
Stephen Ceideburg 2 c Nonfat yogurt 1/4 c Fresh lemon juice 1 1/2 tb Minced peeled ginger root 3 Cloves garlic, minced 2 Jalapeno or other hot -chilies, seeded and minced 2 Bay leaves 2 ts Paprika 1 1/2 ts Ground cumin 1 1/2 ts Ground coriander 1 ts Turmeric 1 ts Salt 1/2 ts Freshly ground black pepper 1/8 ts Ground cardamom In India, meat that has been marinated in a mixture of yogurt and spices is roasted in a giant urn-shaped clay oven called a tandoor. Use this marinade with poultry, lamb or seafood Drain yogurt in a cheesecloth lined colander in the refrig- erator for 2 hours. Reserve the liquid for another use (baking or sauces). Place the drained yogurt in a bowl and stir in the remaining ingredients. Discard bay leaves before cooking. Makes 1 3/4 cups. From an article by Steven Raichlen in The San Mateo Times, 5/25/93. |
4 Lamb chops* 1/2 c All-purpose flour 1 lb White cabbage; cored, and Thinly sliced 2 tb Butter 1/2 c Hot water 3 tb Whole black peppercorns *Thin round-bone shoulder -lamb chops, trimmed but -with Some fat. Directions: Directions: Lightly salt the chops, preferably an hour before you plan to cook them. Oil a heavy casserole that can be placed on top of the stove and that is just wide enough to hold two chops. Put in two chops and sprinkle them with flour. Place a 1/2 to 1-inch layer of cabbage over them, sprinkle with salt and then flour, and dot with butter. Continue making layers, ending with cabbage and a little butter. Pour on the hot water. Tie the peppercorns securely in cheesecloth and lightly bruise them with a rolling pin, or bruise them with pestle and mortar and put them in a metal spice-holding ball. Bury the peppercorns in the casserole. Cover and bring to the boil. Immediately lower the heat and simmer very gently for about 1 1/2 hours, until the meat is very tender and the cabbage almost melted. Remove the peppercorns. Serve with boiled potatoes. |
1 1/2 lb Mutton, cut into pieces Parsley sprigs 6 Carrots, sliced 2 lb Potatoes Salt and pepper 1 lb Onions Place meat and vegetables in saucepan and cover with cold water. Add salt and pepper as required and flavor with a few parsley sprigs and add carrot slices. Slowly bring to a boil and skim off the top. Simmer over a very low heat for approximately 2 hours or until the meat is tender. Note:You can probably substitue lamb for the mutton and not need to cook as long. Also this kind of dish is good for buffets as soups and stews keep well and don’t suffer for extended simmering…..8-) |
1 1/2 kg Leg of lamb, boned 1 tb Coriander seeds 2 ts Black peppercorns 2 ts Cardomom seeds 2 ts Cumin seeds 1/2 Cinnamon stick, crumbled 2 tb Oil 1 lg Onion, chopped 2 Garlic cloves, crushed 2 ts Fresh ginger, grated Stem of lemon grass, 10 cm -long 15 oz Can tomatoes 2 c Water 1 c Coconut milk 1. Remove fat from lamb, cut lamb into 2.5 cm cubes. 2. Finely grind corriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon. 3. Heat oil in a pan, add lamb in three batches, fry until brown, remove. 4. Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion is tender. Add spice mixture, stir-fry for 3 minutes. 5. Return lamb to pan with undrained, crushed tomatoes, water and coconut milk, bring to a boil. Reduce heat to low, simmer, uncovered, stirring often, for 1-1/2 hours, or until lamb is tender. NOTE: This curry is very mild. If you prefer a spicier one, add 1 to 4 chopped red chillies. HINT: Most Indonesians are Muslims and therefore do not eat pork. Instead they eat lamb, beef and goat. Source: Indonesian Cooking |
—–WOMAN’S DAY; 2/1/94—– —–BASIC STEW—– 1 1/2 pounds Boneless pork shoulder 1 cup Stock 3/4 cup Onions — chopped 1/2 tablespoon Garlic cloves — crushed —–THIS VARIATION—– 16 ounces Corn — NOT thawed 15 ounces Black beans; canned — drained 4 ounces Green chiles — chopped 1/2 teaspoon Chili powder 1/2 teaspoon Oregano leaves 8 ounces Tomato sauce 1 tablespoon Flour You may substitute lamb shoulder or beef chuck for the pork. Use beef stock for beef, chicken stock for pork or lamb. Basic stew: Trim meat of fat and cut into 1-1/2″ chunks. Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2-1/2 hours, until meat is tender. Crockpot directions: pile all ingredients into crockpot and cook all day on LOW. When done: skim off and discard fat. It takes less than 8 minutes to assemble this stew. Then you can pay it little or no attention as it simmers for about 2-1/2 hours. Make multiples of the basic stew, then divide stew into 4-serving portions; refrigerate or in airtight containers for up to 5 days, or freeze for up to 3 months. Thaw in microwave-safe container on defrost or in refrigerator for 24 hours. To assemble: bring basic stew, vegetables, and herbs to boil in 3-qt pot over medium-high heat. Meanwhile, whisk tomato sauce with flour until blended. Stir into stew and simmer, uncovered, 5-7 minutes, stirring occasionally, until gravy is slightly thickened. This especially easy stew is also good made with beef. Because it’s prepared with pantry staples, it’s perfect when you don’t have time to shop or chop. Nutritional information per serving: 469 calories, 42 g protein, 44 g carbohydrate, 15 g fat, 29% of calories from fat, 114 mg cholesterol, 1396 mg sodium. Exchanges: 2 starch/bread, 1 vegetable, 5 lean meat MM tyops by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes |
| Ingredients | |||
| 8 | each | lamb, loin chops | |
| 3 | each | garlic, cloves | |
| 2 | oz | butter | |
| 1/4 | cup | parsley, fresh, chopped | |
| 1/4 | cup | mint, fresh, chopped | |
| 1 | salt, to taste | ||
| 1 | pepper, freshly ground, to taste | ||
| 1 | orange, rind, curls, for garnish | ||
| 1 | mint, fresh, for garnish | ||
Directions: | |||
| Trim the fat from the chops. Cut garlic cloves into slivers. Brush chops with butter. Make small cuts on the top of the chops and poke with garlic and mint. Place chops in a roasting dish covered with foil, sprinkle with parsley and season to taste. Cover chops with an additional piece of foil and tuck down edges. Roast at 375 degrees for 35 minutes. To brown, remove top foil for last five minutes of roasting. Garnish with fresh mint and orange curls.  | |||