Category Archives: Lamb

Spicy Lamb Stew in a Cashew Cream Sauce

Lamb_Korma (1 of 1)Here’s another dish that’s loaded with fantastic flavors. This is my take on Indian lamb korma. I’ve reduced the loads cooking oil with a couple of tablespoons of ghee, which add a wonderful depth of flavor. I’ve replaced almonds (which unfortunately I can’t eat 😦 ) with cashew nuts. I usually try to stay away from cream in my recipes, but the light cream in this dish is important. I’m also a fan of garam masala, so I add lots of that too! It all comes together wonderfully in the oven. I like to serve it with an assortment of Indian relishes and chutneys. Hope you’ll give it a try and let me know what you think!

8 cloves garlic, peeled and coarsly chopped
1 inch ginger, peeled and finely grated
2 oz toasted cashews
6 Tbsp plus 8 oz water
2 Tbsp ghee, divided
2 lbs lamb, cut into 1-inch cubes
10 cardamom pods
6 whole cloves
1 (2-inch) piece cinnamon stick
1 large onion, peeled and finely diced
1 tsp ground coriander
2 tsp ground cumin
1/2 tsp cayenne pepper
2 tsp salt
10 oz light cream
1/2 tsp garam masala

Preaheat oven to 350 degrees Fahrenheit.

Place garlic, ginger, cashews and 6 Tbsp water into a food processor. Process to a very fine paste.

In a large Dutch oven, heat 1 Tbsp of the ghee over high heat. Add lamb and brown, about 5 minutes. Remove with a slotted spoon and set aside. Add another 1 Tbsp ghee. Cook liquid down, about 1 minute. Add cardamom pods, cloves and cinnamon stick and stir 30 seconds. Add onions and cook 5 minutes.

Reduce heat to medium. Add garlic paste, coriander, cumin and cayenne. Stir-fry for about 3 minutes. Add back meat and its juices. Stir in cream and the rest of the water (8 oz). Increase heat to high. Stir and bring to a boil. Deglaze pan. Cover, place in oven and bake 1 hour. Remove from oven and stir in garam masala. Season with additional salt, if desired. Serve with cumin-scented rice with peas.

Serves 4.

Tagine of Lamb Meatball Soup

Moroccan_Meatball_Soup1 (1 of 1)This Moroccan-inspired dish is delightful on a chilly fall evening — we saw our first snow of the season here today, so this was a perfect fit! As is usual with many Moroccan dishes, this has a fantastic blend of spices, together with fresh cilantro and parsley. This finishing touch of lemon adds a great brightness to the soup! I hope you’ll try this dish!

Meatballs
1 lb ground lamb
1 tsp ground ginger
2 garlic cloves, peeled and finely grated or minced
Juice of 1/2 lemon
1 tsp salt
2 Tbsp ground coriander
1/2 tsp garamasala
2 Tbsp chopped cilantro
1 tsp harissa

Soup
2 Tbsp olive oil
2 Tbsp butter
1 onion, finely chopped
1 cup crushed tomatoes
1 large stalk celery, finely diced
1 red bell pepper, seeded and diced
1 Tbsp ground coriander
1 tsp sweet paprika
1 tsp garamasala
1/2 tsp salt
1/4 tsp ground turmeric
4 cups beef broth
2 Tbsp chopped parsley
Juice of 1/2 lemon
1 14-oz can chick peas, rinsed and drained

1 baguette

In a large bowl, combine the first 9 ingredients (lamb through harissa). Mix well and shape into walnut-sized meatballs. Set aside

For the soup, heat the oil and butter in a flame-proof tagine or large Dutch oven over Moroccan_Meatball_Soup2 (1 of 1)medium-high heat. Add the onions and saute until softened, about 5 minutes.

Add the tomatoes, celery, red bell pepper, coriander, paprika, garamasala, salt and turmeric. Saute for 15 minutes, or until moisture has just about evaporated.

Add meatballs to tomato mixture. Cook gently for another 10 minutes, being careful not to break up the meatballs.

Add beef broth to meatball mixture. Turn heat to high, and bring to a boil. Reduce heat to low, and cook for another 15 minutes. Stir in the parsley, lemon juice and chick peas, and cook for another 2 minutes. Season with additional salt, if desired. Serve with fresh, crusty baguette.

Serves 4.

Malaysian Lamb Curry with Cilantro and Mint

Malaysian_Lamb_Curry2 (1 of 1)I’m on a bit of a lamb kick at the moment, so I tried this very interesting Malaysian lamb dish last night. Malaysian cuisine is influenced by cuisines from around the world, but it is particularly influenced by its Malay, Chinese and Indian ethnic groups. This dish is a delicious Malaysian spin on Indian Lamb Korma. The unique balance of spices and herbs, and the use of ghee are what make this dish! I hope you’ll try it!

2 inches (1 oz) fresh ginger, peeled and grated
4 garlic cloves, peeled and chopped
2 – 3 red Thai chilies, seeded and minced
2 tsp garam masala
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 1/2 lbs boneless lamb leg, trimmed and cut into 1-inch cubes
3 Tbsp ghee (clarified butter)
2 medium onions, peeled, halved lengthwise and sliced
1/2 tsp sugar
6 cardamom pods, lightly crushed
1 cinnamon stick
1 14-oz can coconut milk
2 tsp salt
1/4 tsp ground black pepper
2 Tbsp roasted peanuts, chopped
Handful fresh cilantro, chopped
Handful fresh mint leaves, chopped

In a small food processor (or mortar and pestle), grind ginger, garlic and chilies to a fine paste. Stir in the garam masala, ground coriander, cumin and turmeric.

In a medium bowl, combine the lamb cubes and the garlic mixture well, ensuring that every Malaysian_Lamb_Curry1 (1 of 1)cube is coated. Cover and let stand in the refrigerator for one hour.

Heat ghee in a Dutch oven over medium-high heat. Add the onions and sugar, and cook until caramelized, about 20 minutes.

Stir in the cardamom pods, cinnamon stick and lamb with its marinade. Brown the lamb, stirring for 4 minutes.

Stir in the coconut milk and bring mixture to a boil. Reduce heat to low, cover and simmer gently until meat is tender, about 1 hour. Season to taste with additional salt and black pepper. Serve over steamed jasmine rice. Garnish each serving with the chopped peanuts, cilantro and mint.

Serves 4.

Grilled Lamb-Beef Burgers with Tzatziki Sauce

Lamb-Beef_Burgers1 (1 of 1)Who knew I liked lamb! I sure didn’t growing up. I’ve learned to really like it over the years, however, especially in Greek, Turkish and Middle Eastern cuisines. This dish is a perfect example of my style of lamb, which with the herbs, spices, garlic and tzatziki, is delicious. I hope you’ll try it!

1/2 lb ground lamb
1/2 lb ground sirloin
1/3 cup finely chopped red onion
4 tsp chopped fresh mint
4 tsp chopped fresh oregano
1/2 tsp salt
1/4 tsp garamasala
1/4 tsp ground allspice
1/4 tsp crushed red pepper flakes
3 garlic cloves, peeled and very finely grated or minced

1/4 cup plain Greek yogurt
2 oz crumbled feta cheese
1 Tbsp fresh lemon juice
1 Tbsp chopped fresh mint
1/4 cup peeled, seeded and chopped cucumber
1/4 tsp salt

1 loaf ciabatta bread
Sliced red onions
Lettuce

For the burgers, add the first 10 ingredients (lamb through garlic) to a large bowl. Combine well.Lamb-Beef_Burgers2 (1 of 1) Remove meat mixture from bowl and divide equally into 4 portions. Shape each into square, 3 to 4-inch patties. Set aside.

For the tzatziki sauce, combine the next 6 ingredients (yogurt through salt) in a medium bowl, mixing well. Cover and place in refrigerator.

Slice ciabatta loaf horizontally down middle, then slice crosswise into 4 pieces, so that you end up with 4 tops and 4 bottoms.

Prepare grill.

Place burgers on hot grill; cover and cook about 4 minutes on each side (flipping only once). Place ciabatta buns face-side down on grill, cooking until browned (about 1 minute).

Assemble burgers on the buns, topping each with a spoonful tzatziki. Serve with lettuce and red onions.

Serves 4.