2 lb Okra, fresh 2 ea Onions, lg, chopped 2 ea Garlic cloves 4 tb Butter or oil 2 lb Lamb, beef or veal, cubed 1/2 lb Tomatoes, ripe, sliced 1 tb Tomato paste Salt and pepper 1 ea Lemon (juice only) Wash fresh okra and cut off stems. Fry the chopped onions and whole garlic cloves in butter or oil until both are golden and the garlic is aromatic. Add the cubed meat and brown all over. THen add the prepared okra and fry gently for a little while longer. Add the tomatoes, continue to cook for a few more minutes, and cover with water in which you have diluted the tomato paste. Season with salt and pepper, and stir well. Bring to a boil and simmer over low heat 1 1/2 hours or more, until the meat and vegetables are very tender and the sauce is reduced, adding a little more water if necessary. Remove from heat, and add juice of one lemon. Stir and serve. >From "A Book of Middle Eastern Food" by Claudia Roden |
2 tb Melted butter or peanut oil 3 ea Jalapeno, serrano or Thai 1 x Peppers, seeded and minced 2 ea Clove garlic, minced 1/2 c Coconut milk 2 tb Unsalted smooth peanut butte 2 tb Soy sauce 1 tb Lime juice 2 ts Sesame oil 1 ts Honey 1 ts Habanero sauce or 1 x Favorite red hot pepper sauc In a saucepan, add the melted butter, chili peppers and garlic, and saute for 2 to 3 minutes. Stir in the coconut milk, beanut butter, soy sauce, lime juice, sesame oil, honey and habanero sauce, and bring to a simmer. Remove from the heat and transfer to a serving bowl. Serve with grilled chicken, fish or lamb, or serve as a vegetable dip. |
1 Lamb, cut into pieces * Maguey leaves Ingredients for Barbecue -Consomme * backbone, legs, shoulders, ribs, and head To further explore the international links of various cuisines, check out this one and remember a few months back when we were talking abou the Pacific Island custom of cooking in pits. I didn't realize that the Mexicans also had such a practice. Here's a series of recipes revolving around Mexican Barbacoa or BBQ. To be very authentic, use a lamb which has been slaughtered the day before the cookout and hung overnight. On the day of the big event, the animal is split into sections: backbone, legs, shoulders, ribs, and head. METHOD: We assume that no one would tackle this kind of barbecue without a large number of guests-the kind who really like to pitch in. So, the first thing to do is to set one group of your guests to digging a hole about four feet by two feet across. Other members of the party can scout up kindling and others can be set to work cleaning each maguey leaf. Once the hole is dug, it is plastered with mud to keep the walls firm. Large porous stones should then be placed in the bottom of the pit (beware of little hard rocks; they'll split open). Over the stones put enough dry wood to fill the pit, then set fire to the wood and let it burn to the smokeless coal stage. While the fire is burning down, the maguey leaves should be toasted until limp, for this will enable them to release precious juices needed to season the meat. When the fire has burned down sufficiently, line the pit with the maguey leaves, making sure that all of the mud is covered so meat will not stick to pit. The leaves should be suspended vertically, the tips overlapping all the way around and held down with stones for the moment. The next step is to lower a grate into the hole and on it place the casserole with soup ingredients. On top of the uncovered casserole ingredients, arrange the lamb pieces, starting with the backbone, then the legs, shoulders, rib sections, and the head. Do not salt meat before it is cooked, for this can toughen it. After meat is in the pit, fold the tips of the maguey leaves into the hole to cover the meat well. Over this place a metal sheet to keep any earth from seeping into the pit and then seal the pit with a coat of fresh mud and build a large fire over the metal sheet and mud cover. Keep the fire blazing for 5 or 6 hours, depending upon the age of the meat. Open the pit, salt the meat before serving it, and accompany it with Salsa Borracha*. The broth is served in small cups. * See Shepherd's Roast with Drunken Sauce for recipe. 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. |
1 Leg of lamb (5-6 lb)* 3/4 c Balsamic vinegar 1/3 c Mint jelly 1/3 c Minced fresh mint leaves Fresh mint sprigs (opt) Salt Pepper sm Pocket bread** * - boned and trimmed of surface fat ** - or regular pocket bread, cut in half crosswise 1. Lay meat boned side up. Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even. 2. Place lamb in a 9x13" pan. In a 1 1/2 quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir in mint and pour evenly over lamb. Cover and chill 2 hours or up to a day. Turn meat over occasionally. 3. On firegrate in a barbecue, with a lid, ignite 50-60 charcoal briquets. When briquets are dotted with ash, in about 30 minutes, spread them into a single layer; scatter 10-12 more briquets over coals. Set grill 5-6" above coals. Lift meat onto grill; reserve marinade. Put lid on barbecue and open vents. 4.Turn meat as needed to brown evenly; baste with marinade. Cook until thickest part of meat is done to your liking; for rare (140' on a thermometer) in center of thickest part, allow about 40 minutes total. Thinner sections will be well done. 5. Transfer lamb to a platter and let rest 5-10 minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper. Eat with knife and fork or tuck into pocket bread. ----- |
1 Leg of lamb (5-6 lb)* 3/4 c Balsamic vinegar 1/3 c Mint jelly 1/3 c Minced fresh mint leaves Fresh mint sprigs (opt) Salt Pepper Small pocket bread** * - boned and trimmed of surface fat ** - or regular pocket bread, cut in half crosswise ======================================================= ============== === 1. Lay meat boned side up. Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even. 2. Place lamb in a 9x13" pan. In a 1 1/2 quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir in mint and pour evenly over lamb. Cover and chill 2 hours or up to a day. Turn meat over occasionally. 3. On firegrate in a barbecue, with a lid, ignite 50-60 charcoal briquets. When briquets are dotted with ash, in about 30 minutes, spread them into a single layer; scatter 10-12 more briquets over coals. Set grill 5-6" above coals. Lift meat onto grill; reserve marinade. Put lid on barbecue and open vents. 4.Turn meat as needed to brown evenly; baste with marinade. Cook until thickest part of meat is done to your liking; for rare (140' on a thermometer) in center of thickest part, allow about 40 minutes total. Thinner sections will be well done. 5. Transfer lamb to a platter and let rest 5-10 minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper. Eat with knife and fork or tuck into pocket bread. ----- |
1 Leg of lamb (5-6 lb)* 3/4 c Balsamic vinegar 1/3 c Mint jelly 1/3 c Minced fresh mint leaves Fresh mint sprigs (opt) Salt Pepper Small pocket bread** * - boned and trimmed of surface fat ** - or regular pocket bread, cut in half crosswise 1. Lay meat boned side up. Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even. 2. Place lamb in a 9x13" pan. In a 1 1/2 quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir in mint and pour evenly over lamb. Cover and chill 2 hours or up to a day. Turn meat over occasionally. 3. On firegrate in a barbecue, with a lid, ignite 50-60 charcoal briquets. When briquets are dotted with ash, in about 30 minutes, spread them into a single layer; scatter 10-12 more briquets over coals. Set grill 5-6" above coals. Lift meat onto grill; reserve marinade. Put lid on barbecue and open vents. 4.Turn meat as needed to brown evenly; baste with marinade. Cook until thickest part of meat is done to your liking; for rare (140' on a thermometer) in center of thickest part, allow about 40 minutes total. Thinner sections will be well done. 5. Transfer lamb to a platter and let rest 5-10 minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper. Eat with knife and fork or tuck into pocket bread. |
1 1/2 lb Lean lamb 2 Cloves Garlic 2 ts Sugar 2 tb Soya sauce 1 ts Salt 1. Cut the lamb into thin slices 2. Mix together the remaining ingredients. Coat all pieces of lamb with the sauce and allow to soak 15 minutes in a dish. 3. Grill on each side for 5 minutes and serve immediately. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93 |