1 tb Cumin seeds 4 ts Coriander seeds 1 Or 2 teaspoons cayenne -pepper 1 ts Saffron threads 3 tb Hot milk 6 tb Ghee or clarified butter -(see note) 2 md Onions, chopped 5 Black cardamom pods -cinnamon sticks 4 Cloves 3 Bay leaves 1 Fresh ginger, grated 4 lg Garlic cloves, minced 2 lb Boneless lamb, cut into -1/2-inch cubes 1 c Fresh, sweet, unflavored -yogurt Salt 1/4 c Heavy cream 1 tb Rose water 1/4 c Blanched almonds Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove. Soak the saffron in hot milk. Heat the ghee or clarified butter in a large, shallow, heavy pan. Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes. Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown. Stir in the ground spices and cook, stirring, for about 10 seconds, or until the spices release their fragrance. Dry the meat with paper towels. Stir half of the meat into the spice mixture. Increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated with the spices. Stir in the remaining meat, and cook as before, scraping the bottom of the pan. If the mixture gets too dry, splash in a little water. Turn the heat to medium. Start adding the yogurt 1 tablespoon at a time, stirring and incorporating it into the mixture before adding the next tablespoonful. Continue adding in this way until all the yogurt has been used. Turn the heat to low. Cover the pan and simmer the meat for about 1 1/2 hours, or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, and salt to taste. Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly. Fry the almonds in a little oil until golden brown. Serve the lamb piping hot garnished with the almonds. (The whole spices in this dish are not meant to be eaten.) Serve this dish with a pilaf or any Indian bread. NOTE: Ghee is sold in Indian markets. San Francisco Chronicle, 12/7/88. Posted by Stephen Ceideberg; November 2 1992. |
3 lb Lamb, cubed 1 c Olive oil 3 ea Onions, chopped 1 t Salt 1 t Pepper, ground You can use cubed leg or shoulder of lamb. Combine oil, onion, salt and pepper and marinate lamb for at least one day in refrigerator. Skewer the meat and broil until brown all over. Serve with Rice Pilaf and broiled tomatoes. |
1 lb Cold, leftover roast, lamb, 1/2 oz Flour Beef, veal, pork orn 1/4 pt Meat stock or milk Combination of these meats Salt and pepper to taste 1 1/2 lb Potatoes Milk 1 1/2 oz 1 1/2 T butter or margarine Mince the cold meat, removing all fat, skin and gristle first. Cook potatoes, peeled and cut in halves, until soft enough for mashing. Melt 1 tablespoon butter or maragrine in a saucepan and stir in the four. To this add slowly stirring, 1/4 pint meat stock or milk. When smooth and fairly thick and just to the point of boiling, stir in the minced meat. Stir over a low heat for 3 minutes, seaoning with the salt and pepper to taste. Pour into a flat oven proof dish and refrigerate. Meanwhile, mash the potatoes, season and stir in 1/2 teaspoon butter or margarine, and a little milk and whick with a fork until smooth. Set aside until the minced meat is cool enough to have solidified and formed a solid surface. If you add the potatoes to hot mince, it will sink into it. When cool, spread the potatoes about an inch thick all over the dish, working lightly with a fork. Dot with pieces of butter or cover with grated cheese, if liked. Bkae in a 400 degree oven for 30 minutes. This dish may be prepared in the morning and left for cooking in the evening wothout harm. Cabbage is the best vegetable to accompany this dish. ----- |
Ingredients | |||
2 | teaspoon | vegetable oil | |
1 | md | onion, thinly sliced | |
3 | md | tomatoes, peeled and thinly sliced | |
3 | teaspoon | butter, or margarine | |
2 | teaspoon | flour | |
1 | teaspoon | salt 1/4 t pepper | |
1 | cup | chicken stock, or 2pk instant+1cup water | |
2 | pound | lamb, cooked cut into 1 inch cubes | |
3 | cup | mashed potatoes, leftover or fresh or instant | |
Directions: | |||
In a deep, 2-quart, heat-resistant, non-metallic casserole, Place vegetable oil, onion and tomatoes and heat, uncovered, in Microwave Oven 4 minutes or until tender. Set aside. In a small, heat-resistant, non-metallic bowl melt butter in Microwave Oven 30 seconds. Blend in flour, salt, pepper and chicken stock. Heat, uncovered, in Microwave Oven 3 minutes or untiI thickened and smooth. Stir occasionally. Add sauce and cooked lamb to onion-tomato mixture. Stir to combine. Heat, covered, in Microwave Oven 5 to 7 minutes or until almost heated through (time will depend on temperature of cooked lamb). Top with mashed potatoes and heat, uncovered, an additional 3 to 5 minutes or until serving temperature is reached. Variation: Cooked beef chunks, ground beef or ground lamb may be substituted for cooked lamb. |
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. |
------------------------------FOR THE SOUVLAKI------------------------------ 12 oz Lean ground lamb 2 Garlic cloves - peeled and crushed 4 tb Minced onion 1/2 ts Dried oregano 1/2 ts Dried basil 1/4 ts Crushed rosemary 1/4 ts Thyme leaves 1 pn Ground red pepper 3 tb Fresh lemon juice 2 tb Vegetable oil Salt; to taste 4 Pitas - wrapped in foil and warmed 1 c Shredded lettuce -------------------------------FOR THE SAUCE------------------------------- 1 Garlic clove - peeled and minced 1/3 c Diced tomato 1/3 c Diced cucumber; peeled, - seeded and chopped 2 tb Fresh chopped mint 1 tb Fresh lemon juice 3/4 c Plain yogurt COMBINE THE LAMB with the garlic, onion, oregano, basil, rosemary, thyme, red pepper, lemon juice and salt and mix just until blended. Form the lamb into 12 meatballs. In a large skillet, heat the oil until hot and almost smoking. Add the meatballs and saute over medium-high heat until cooked through, about 3 minutes per side. Drain the lamb balls well. Combine the garlic, tomato, cucumber, mint, lemon juice and yogurt in a small bowl. Cut open 1 end of each warmed pita, fill with shredded lettuce and 3 meatballs. Spoon the sauce over the meatballs and serve. |
Oil or unsalted butter - for coating 1 Pork Shoulder, 4-to-5 lb Salt & freshly ground pepper Slow roasting results in tender, juicy pork. Turkey, lamb, beef or veal can be roasted similarly. PREHEAT OVEN TO 350F. Oil or butter pork all over. Season fatty outer layer with salt and pepper. Place pork on a roasting rack in a pan. Place pan in center of preheated oven and roast, uncovered. Roast for 30 minutes per pound or until the internal temperature at the thickest point reaches 155F. (NOTE: Trichinoisis is destroyed when the internal temperature reaches 139F for a period of 10 minutes.) Remove from oven. Cover loosely with foil and allow to "rest" for at least 15 minutes before carving. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK |