4 lb Lamb bones, cracked 1 lb Lamb meat (shoulder or leg) 4 qt Cold water 1 tb Fresh ginger, sliced 1 lg Onion, quartered 1/2 ts Salt 1 ts Sugar 1/2 c Light sherry 1/2 lb Canned salted mustard green 1 lb Bean sprouts 1/2 c Unsoaked "cloud ear" Dried black fungus 4 Scallions 1/2 lb Dried bean thread noodles 8 Charcoal briquettes Make stock: Put lamb bones, ginger, onions & water in stock pot. Bring to boil, reduce heat & simmer for 2 hours, reducing liquid by half. Skim froth. Shred lamb meat. Add meat, salt, sugar & light sherry to stock. Simmer for another 20 minutes. Finish soup: Wash & soak "cloud ears." Soak noodles for a few minutes until soft. Drain & rinse mustard green; slice into shreds. Rinse bean sprouts. Wash & remove roots from scallions; shred on bias, greens & all. Prepare Fire Pot: Heat charcoal briquettes. When they start to turn white, transfer to bottom of Fire Pot; place pot on heat-proof tile on your table. Add half the broth & half the other ingredients, reserving the rest for later in dinner. Serve after broth has boiled briefly. |
Karen Mintzias 1 Leg of lamb; boned, cubed* 5 Baby lamb sweetbreads, opt.* 4 Baby lamb kidneys, opt. * 1/4 c Olive oil Lemon's juice 1/4 c Wine 1/4 ts Thyme 1/4 ts Oregano 1/4 ts Rosemary 1 Bay leaf; crushed 2 Garlic cloves; crushed Freshly ground black pepper 8 Bay leaves; cut Firm tomatoes (opt); 1/4'd Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot. From: "The Food of Greece" by Vilma Liacouras Chantiles. Typed for you by Karen Mintzias |
6 Lamb steaks from the boned -rib OR loin, trimmed into Round steaks 1" thick 1 Clove garlic, minced 1 ts Salt 1/4 ts Pepper 1/2 ts Chopped dried rosemary OR 1 ts Finely chopped fresh -rosemary 3 tb Butter 1 Onion, chopped 2 tb Chopped shallot 1/2 ts Grated lemon peel 1/2 lb Small mushrooms 1/2 c Dry vermouth 3 tb Minced fresh parsley -(garnish) Preheat oven to 350 degrees. Rub lamb with a mixture of garlic, salt and pepper and rosemary. Heat 2 tablespoons butter in a large skillet. Saute' meat slices over moderate heat until well browned on one side. Pour off excess fat from pan. Turn and brown other side. Remove and keep warm in ovenproof serving dish. Add remaining tablespoon butter to same skillet and heat. Add onion, shallot, lemon peel and mushrooms. Saute' until softened. Add vermouth and pour over meat. Cover serving dish loosely with aluminum foil and bake about 10 minutes for pink lamb, 15 minutes for well done. Remove foil and bake 5 more minutes. Season to taste and sprinkle with chopped parsley before serving. Serves 6. ~-- |
1 3/4 lb Piece of boneless lamb 2 ts Dark soy sauce 1 tb Light soy sauce pn Salt 1/2 ts Sugar 5 sl Ginger 1 tb Ginger juice (see note) 4 Garlic cloves, crushed 2 Scallions, cut in half and -smashed 2 sm Dried hot peppers, ground 1 c Uncooked long-grain rice 2 Star anise Fresh banana leaves (opt, -see note) Cut the meat into "butterfly" slices by making one slice not quite all the way through and the second slice all the way through. Pound the meat lightly. Toss the meat with the soy sauces, salt, sugar, ginger, ginger juice, garlic, scallions and hot peppers; marinate for 30 minutes. Meanwhile, make the rice powder by putting the rice and star anise into a dry skillet and cook while stirring until the rice is brown. (It should be thoroughly browned but not scorched.) Spoon the rice and anise into a blender++a food processor won't work++ and blend until it's the consistency of fine sand. (Don't blend it too finely.) Line two steamer sections with banana leaves cut to fit. Put half the rice powder into a bowl, reserving the rest in a jar for future use, and dredge the lamb pieces in the powder, coating them generously. Arrange them on the banana leaves and steam them for 25 minutes. At the end of 15 minutes, sprinkle them with a little water. Serve in the steamer. NOTES: Ginger juice is made by covering fresh crushed ginger with boiling water and letting it stand for 15 minutes or so. If you can't get banana leaves, the lamb may be steamed on a plate. Posted by Stephen Ceideberg; September 28 1992. |
1 lb Chestnuts roasted & shelled 2 ea Onions 1/4 c Sunflower oil 1 1/2 lb Lamb boneless 1/2"cubes 1/4 ts Turmeric ground 1/4 ts Saffron threads crushed 1/2 ts Cinnamon ground 1 c Walnuts minced fine 1/4 ts Mint crushed 1 c Pomegranate juice fresh 2 tb Tomato paste 3 tb Lemon juice freshly squeezed 1 1/2 c Chicken stock 1 ts Honey 1 ts Salt 1 ea Garlic clove minced fine 1 ts Black pepper 1/4 c Fresh mint as garnish Heat the oil in a heavy casserole over med. heat then saute' the onions & garlic for 10 minutes. Raise the ehat to high, add the meat, turmeric, salt, pepper, and brown meat on all sides. Stir in the saffron, cinnamon, mint, walnuts, tomato paste, & chicken stock. Bring to aboil, reduce heat to low, cover, & simmer for 1 1/2 hrs. Add lemon juice, pomegranate juice, and chestnuts stir well then cover and simmer for 10 more minutes. Serve over a bed of saffron |
-------------------------------GUY E. ATWOOD------------------------------- 2 lb Lamb 2 ea Onions 1 tb Oil 2 tb Flour 1 ts Salt 6 ea Artichokes 1 ts Mint leaves 2 tb Lemon juice 1/2 ea Onions, chopped 1 Eggs 1 tb Lemon juice Cube lamb. Quarter onions. In Dutch oven, quickly brown meat and onions in oil over medium high heat. Lower heat and sprinkle flour into pan. Stir until well blended. Add salt and enough water to just cover meat. Simmer, uncovered, until meat is half done. Prepare artichokes by cutting off tops and removing small outer tough leaves. With scissors, square cut each remaining leaf. Place in cold water to which you have added a few drops of lemon juice. Drain and stand them on meat. Chop mint leaves and mix with lemon juice; spoon over artichokes. Lightly salt. Scatter chopped onions over artichokes and meat. Cover tightly and simmer until artichokes and lamb are done, about 12 hours. Remove artichokes and meat and arrange on platter. Beat egg, add lemon juice and salt. Add some broth and mix well. Add back into remaining broth and cook over low heat until thickened, making sure you stir constantly. Pour over meat and serve with good ol' Oriental sticky rice or (God forbid) noodles. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook echo |
3 pounds boneless lamb stewing meat -- well trimmed 1/2 cup flour 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon leaf thyme 1/4 teaspoon pepper 1/4 teaspoon garlic powder -- optional 1 14 oz can beef broth 4 potatoes -- peeled and cubed 3 large carrots -- peel, slice thin 8 small white onions 1 10 oz pkg frozen peas Wipe off any collected juices from lamb. Combine flour with salt, sugar, thyme , pepper and garlic powder; toss with lamb to coat thoroughly. Place all ingre dients except peas in Crock-Pot; stir well. Cover and cook on Low for 10 to 12 hours. One hour before serving, turn to High and stir in frozen peas. Cover and cook until done. Serves 6 to 8 Note: pease may be added at beginning of cooking, but will darken slightly. |