Archive for the 'kosher lamb recipes' Category

30
Jun
13

Sautéed Lamb with Eggplant


I always liked cooking in a wok and anyone who’s been following this blog knows we like lamb. Here’s an easy recipe that adds a fresh and unusual flavor to lamb:

Sautéed Lamb with Eggplant

Photo from web, by: Max Falkowitz (not exactly this recipe)

Photo from web, by: Max Falkowitz (not exactly this recipe)

Serves 4

Ingredients

  • 4 tablespoons olive oil
  • 1 pound ground lamb
  • 2 large eggplants thickly sliced
  • 2 garlic cloves minced
  • 6 large tomatoes, blanched, skinned and thickly sliced
  • 1 lemon sliced to garnish

Ingredients for the sauce

  • 2 tablespoons fresh mint, chopped, plus extra to garnish
  • 2/3 cup pareve sour cream (I used Tofutti brand Better than Sour Cream)
  • black pepper to taste

Directions

  1. Heat 2 tablespoons oil in a wok over high heat until almost smoking. Add the minced lamb and fry until thoroughly browned. Remove from wok and keep warm.
  2. Add the remaining oil to the wok and fry the eggplant with the garlic for 10 to 15 minutes until lightly browned on both sides. Add the tomato slices and stir fry for 1 minute. Season with salt and pepper, then transfer to a serving dish. Top with the ground lamb and garnish with lemon slices and mint.
  3. Sauce. Mix together the mint and pareve sour cream, season with black pepper, serve with the lamb and vegetables.

Enjoy, gentle reader, enjoy! I plan to make this for tonight’s dinner.

CS

20
Jun
13

Kashmiri Lamb – Rogan Josh


Exotic, delicious, Indian dish with just enough spice to keep it interesting:

Kashmiri Lamb – Rogan Josh

RogJosh

Ingredients

  • 5 cloves garlic roughly chopped
  • 1 0nion roughly chopped
  • 1 inch piece ginger root, peeled and roughly chopped
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp paprika
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tbsp tomato paste
  • 1/2 cup vegetable oil
  • 2 lb lamb, cut into 1 inch chunks
  • 10 cardamon pods, slightly crushed
  • 1 1/4 cups water

Directions

  1. Put the garlic, onion, ginger root, ground spices, salt, tomato paste into a blender and pulse until smooth.
  2. Heat the oil in a flameproof casserole dish, add the lamb and cardamon pods. Fry over high heat to brown the meat on all sides.
  3. Add the blended paste and cook for 5 minutes stirring frequently. Pour in the water and simmer, covered for 1 1/2 hours or until the meat is tender.
  4. Serve over rice with some warmed naan bread.

Indian Style Rice

(from: simplyrecipes.com)

Ingredients

  • 2 cups long-grain rice
  • 8 cups water
  • 2 tsp salt
  • 2 cloves
  • 2 cardamom pods
  • One 2-inch piece of cinnamon
  • 3 tbsp vegetable oil
  • 1/2 tsp dark mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp chile flakes
  • 1 medium onion, chopped
  • 3 chopped garlic cloves
  • 1/4 tsp turmeric

Directions

  1. Place rice in a sieve and run cool water through it to rinse it until the water runs clear. Soak the rice in cool water for 30 minutes. Drain.
  2. Bring 8 cups of water and the salt to a boil in a large pot. Add the rice and stir. Add the cloves, cardamom and cinnamon and simmer for 10 minutes. Taste the rice, and test if it is done to your taste; rice can take more or less time to cook depending on how old it is. If still too firm, cook a few minutes longer
  3. When the rice is cooked to your liking, drain the rice into a colander and rinse with cold water to stop if from cooking. Remove the cloves, cardamom and cinnamon and discard. Set the rice aside to drain.
  4. In a pan large enough to hold the rice, heat the oil over medium-high heat. Add the mustard and cumin seeds and the chile flakes. Cook until the mustard seeds start popping, then add the onion. Sauté until the onion begins to brown, about 5-7 minutes.
  5. Add the garlic and sauté another 2-3 minutes. Add the rice and mix well. Sprinkle the turmeric over the rice and mix well. Cook for another 3-4 minutes, stirring often.

Enjoy, gentle reader, enjoy!

CS

25
Dec
12

Stuffed Lamb Shoulder


[A few Shabbatot ago, I had lunch at some Sephardic friends' home; I asked for the recipe of the delicious Lamb Shoulder we had and Mrs. Alma Ohayon emailed me this one. CS]

Stuffed Lamb Shoulder

Serves 6

Photo by: Alma Ohayon

Photo by: Alma Ohayon

Ingredients

  • 1 shoulder of lamb, weighing about 5 lb 8 o, boned and trimmed
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp flour, blended with 1 tbsp water
  • 1 cup beef or chicken stock

Stuffing

  • 1 tbsp oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup lean ground lamb
  • 1/2 cup long grain rice
  • 1/2 cup water
  • salt and pepper
  • 1 tsp ground cumin
  • 1 tbsp chopped cilantro
  • 1/2 cup chopped almonds
  • 1/4 cup raisins
  • 12 no-soak dried apricots, chopped
  • 1 egg, slightly beaten

Directions

  1. Preheat the oven to 350 F.  Prepare the stuffing. Heat the oil in a large skillet over medium-heat. Add the onion and cook for 3 to 5 minutes or until it begins to soften. Add the garlic and ground lamb and cook for 4 to 5 minutes, stirring to break up the meat. Stir in the rice and cook for 4 to 5 minutes, or until translucent, stirring frequently.
  2. Stir in the water, salt and pepper, and cumin. Cook covered over medium-low heat for 12 to 15 minutes, or until the liquid is absorbed and the rice is just tender. Remove the from the heat. Add the remaining stuffing ingredients.
  3. Open the meat out flat, skin side down. Spread over the stuffing roll. Roll up tightly and secure with string. Brush with oil. Place on a rack in a roasting pan. Roast for 50 minutes for medium. Brush with honey 15 minutes before the end. Transfer to a serving plate to rest, tented with foil for 15 minutes.
  4. Pour of all except 2 tablespoons of the fat. Set the pan over medium-high heat. Whisk in the flour mixture, stock and vinegar. Bring to a boil while stirring; simmer for 8 minutes, or until thickened. Serve with the lamb.

Enjoy, gentle reader, enjoy!

CS

22
Aug
12

Grilled Minted Beef Kabobs and Moroccan Tomato Salad


With the summer almost over, I’ve been frantically looking for more grilling recipes. I found this one – which promises to taste incredibly delicious – in Lévana Kirschenbaum‘s LEVANA’S TABLE:

Photo by: Ann Statton for LEVANA’S TABLE, page 105

Grilled Minted Beef Kabobs

This is the stuff of the barbecues of my childhood: hamburgers with a Meditteranean twist. These are perfect with Moroccan Tomato Salad (below). If you are avoiding beef or lamb and decide to substitute ground turkey, increase the amounts of seasoning to taste and add three tablespoons of olive oil to the mixture.

1 medium onion, quartered
4 large cloves garlic
1 small bunch of flat-leaf parsley, including stems
1 small bunch mint, leaves only
1 tablespoon cumin
! tablespoon paprika
Good pinch of cayenne, or more to taste
2 pounds of extra-lean ground beef, or extra-lean ground lamb, or a combination
Freshly ground pepper

Makes about 6 servings

Prepare the grill or preheat the broiler

Combine the onion, parsley, and mint in a food processor and pulse untul finely choppe, do not let mixture get watery. Transfer to a bowl, and mix in the cumin, paprika, cayenne, beef and pepper to taste..

Form about 18 logs approximately 1 inch in diameter and 4 inches long. Thread onto wet wooden or metal skewers. Broil for 2 to 3 minutes on each side. Serve hot. allow 2 to 3 skewers per guest.

As Levana tells us above, this dish combines perfectly with:

Photo by: Ann Stratton for LEVANA’S TABLE, page 65

Moroccan Tomato Salad

We Moroccans cook tomatoes, sun-dry tomatoes, pickle tomatooes, candy tomatoes-we prepare tomatoes in every way possible. In Mediterranean climates, they are spectacular year round, inexpensive and bursting with color and fragrance. Recently, it has become easier (altjhough not cheaper) to get decent tomatoes throughout the year in the United States. This salad includes capers, gherkins, and preserved lemons; it is delightfully fragrant, colorful and refreshing. If you do nopt have preserved lemons on hand, simply omit them and proceed with the recipe.  If you must make this salad ahead of time, make it without the tomatoes (up to two days ahead), then add the tomatoes before serving.

6 plum tomatoes, seeds and juice discarded, diced
2 tablespoons minced purple onion
4 sprigs flat-leaf parsley, finely chopped
2 tablespoons capers, preferably tiny nonpareils
1/4 cup minced dill pickle
6 pitted green olives, minced
2 pickled hot peppers, chopped (optional)
1/4 of a preserved lemon, skin onl, rinsed and finely chopped
1/4 cup vegetable oil
1/4 cup lemon juice
salt and pepper

Makes 6 servings

Place all ingredients in a glass bowl and mix well. Serve at room temperature.

Enjoy, gentle reader, enjoy!

CS

13
Aug
12

Stir-Fried Lamb with Garlic and Basil


Every once in a while, I enjoy preparing a dish in my wok; here’s a favorite which I adapted from Ken Hom‘s Quick Wok:

Stir-Fried Lamb with Garlic and Basil

Serves 4

Ingredients

  • 1 pound lean lamb steaks
  • 2 tablespoons peanut oil
  • 6 garlic cloves, peeled  and thinly sliced
  • Salt and freshly ground black pepper, to taste
  • Handful fresh basil leaves
  • Handful fresh coriander sprigs

Marinade

  • 1 tablespoon rice wine
  • 1 tablespoon light soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons cornflour

Directions

  1. Cut the lamb into thin slices. In a medium-sized bowl, combine the ingredients for the marinade. Add the lamb, mix well and marinade for 20 minutes at room temperature. Drain and discard the marinade.
  2. Heat a wok over high heat until it is very hot. Add the oil. when the oil becomes hot and starts tsmoking slighly add the the lamb and stir-fry for 2 minutes.
  3. Add the garlic, salt and pepper. Continue to stir-fry for another 3 minutes.
  4. Finally toss in the basil and coriander, and continue to stir-fry for 1 more minute or until the herbs have wilted.
  5. Turn onto a warm serving platter and serve at once.

The garlic and basil, the two aromatic ingredients, make this an unusual but delicious dish.

Enjoy, gentle reader, enjoy!

CS

04
May
12

Lamb Stew with Sweet Bell Peppers


Last evening I had dinner with some friends, the main dish was absolutely delicious, looked great and its aroma alone was enough to make even the most satiated creature hungry again!  It was superb tasting, by any standard, even if I’m very partial to lamb.

When I asked the lady of the house for the recipe she referred me to a small book titled Mmmm… Casseroles, put out in 2010 by Parragon (under their Love Food imprint) in the UK. I can’t wait to make it myself, meanwhile here’s the recipe:

Lamb Stew with Sweet Bell Peppers

Serves 4

Ingredients

  • 1 pound lean, boneless lamb such as leg of lamb or fillet
  • 1 1/2 tablespoon all -purpose flour
  • 1 tablespoon ground cloves
  • 1 – 1 1/2 tablespoon olive oil
  • 1 white onion sliced
  • 2 – 3 garlic cloves, sliced
  • 1 1/4 cups orange juice
  • 2/3 cup lamb or or chicken stock
  • 1 cinnamon stick, bruised
  • 2 red bell peppers (sweet pointed variety, if available) seeded and sliced into rings
  • 4 tomatoes
  • a few, fresh cilantro sprigs, plus 1 tablespoon to garnish
  • salt and pepper

Directions

  1. Preheat the oven to 375 F.
  2. Trim any fat or gristle from the lamb and cut into thin strips. Mix the flour and cloves together. Toss the lamb in the spiced flour until well coated and reserve any remaining spiced flour
  3. Heat 1 tablespoon of the oil in a heavy bottom skillet and cook the lamb over high heat, stirring frequently, for 3 minutes, or until browned on all sides. Using a slotted spoon, transfer to a casserole.
  4. Add the onion and garlic to the skillet and cook over medium heat, stirring frequently for 3 minutes adding the extra oil if necessary. Sprinkle in the resrved spiced flour and cook, stirring constantly for 2 minutes then remove from the heat. Gradually stir in the orange juice and stock. then return to the heat and bring to a boil stirring.
  5. Pour over the lamb in the casserole, then add the cinnamon stick, bell peppers, tomatoes, and cilantro sprigs and stir well. Cover and cook in the preheated oven for 1 1/2 hours, or until the lamb is tender.
  6. Discard the cinnamon stick and adjust the seasoning adding salt and pepper if needed. Serve immediately, garnished with the chopped cilantro.

Aaah, this makes a perfect dish for a Shabbat dinner…

Enjoy, gentle reader, enjoy!

CS

19
Jan
12

Hearty Winter Soup


During this time of mild winter days and brutally cold evenings, nothing warms a body better than a delicious hot soup. Last eve I had the following (which I’d prepared a day earlier), it certainly did its job; no wonder soup is considered comfort food:

Hearty Winter Soup

Ingredients

  • 1 tbsp vegetable oil
  • 1 lb 2 oz neck of lamb
  • 1 large onion, sliced
  • 1 carrots, sliced
  • 2 leeks, sliced
  • 4 cups vegetable stock *
  • 1 bay leaf
  • fresh parsley sprigs
  • 2 oz pearl barley
  • salt and pepper to taste

Directions

  1. Heat the vegetable oil in a large, heavy bottom saucepan and add the pieces of lamb, turning them to seal and brown on both sides. Take the lamb out of the pan and set aside until ready to use.
  2. Add the onion, carrots and leeks to the saucepan and cook gently for about 3 minutes.
  3. Return the lamb to the saucepan and add the vegetable stock, bay leaf, parsley, and pearl barley. Bring the mixture in the pan to a boil, then reduce the heat. Cover and simmer for 1 1/2 to 2 hours.
  4. Discard the parsley sprigs. Lift the pieces of lamb from the broth and allow them to cook slightly. Remove bones and any fat and chop the meat. Return the lamb to the broth and reheat gently. Season to taste with salt and pepper.

Yields: 4 servings

You may want to prepare the soup a day earlier (as I did), let it cool, cover it, and refrigerate overnight. When ready to serve, remove and discard the layer of fat from the surface and reheat the soup gently. Ladle into warmed bowls and serve.

* Vegetable Stock

Ingredients

  • 1 tbsp sunflower or corn oil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped leek
  • 2/3 cup finely chopped carrots
  • 4 celery stalks, finely chopped
  • 3/4 cup finely chopped fennel
  • 1 small tomato, finely chopped
  • 10 cups of water
  • 1 bouquet garni

Directions

  1. Heat the oil in a large pan. Add the onion and leek, cook over a low heat, stirring occasionally for 5 minutes, until softened. Add the remaining vegatables, cover and cook for 10 minutes. Add the water and bouquet garni, bring to a boil and simmer for 20 minutes.
  2. Strain the stock into a bowl, let cool, cover and refrigerate. Use immediately or freeze in portions for up to three months.

Yields: 8 1/2 cups

Enjoy, gentle reader, enjoy!

CS

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13
Jan
12

French Country Casserole


Growing up in Uruguay, my mother used to make many a delicious dish for dinner that became favorites. This one most certainly qualified as comfort food. For a long time I tried to remember the ingredients, while my experiments usually worked well they never quite approached the flavor as I remembered it.

Recently, I came across a recipe that does full justice to my memories. Slightly adapted from MMMM… CASSEROLES (published by Parragon Books Ltd in 2010):

French Country Casserole

Serves 6

Ingredients

  • 2 tbsp corn oil
  • 4lb 8oz boneless leg of lamb, cut into 1 inch cubes
  • 6 leeks sliced
  • 1 tbsp all-purpose flour
  • 1/2 cup rose wine
  • 1 1/4 cups chicken stock
  • 1 tbsp tomato paste
  • 1 tbsp sugar
  • 2 tbsp chopped fresh mint, plus extra sprigs to garnish
  • 1/2 cup chopped plumped dried apricots
  • 2 lb 4 oz potatoes sliced
  • 3 tbsp melted unsalted margarine
  • salt and pepper to taste

Photo from: Mmmm... CASSEROLES, page 49

Directions

  1. Preheat the oven to 350 F.
  2. Heat the oil in a large, flameproof casserole. Add the lamb in batches and cook over medium heat, stirring, for 5-8 minutes, or until browned. Transfer to a plate.
  3. Add the leeks to the casserole and cook, stirring occasionally for 5 minutes, or until softened. Sprinkle in the flour and cook, stirring, for 1 minute. Pour in the wine and stock and bring to a boil, stirring. Stir in the tomato paste, sugar, chopped mint, and apricots. Season to taste with salt and pepper.
  4. Return the lamb to the casserole and stir. Arrange the potato slices on top and brush with the melted margarine. Cover and bake in the preheated oven for 1 1/2 hours.
  5. Increase the oven temperature to 400 F, uncover the casserole, and bake for an additional 30 minutes, or until the potato topping is golden brown. Serve immediately, garnished with mint springs.

Enjoy, gentle reader, enjoy!

CS

02
Nov
11

Lamb, I Like Lamb!


Before SYR posts the next installment of Recipes We’ve Enjoyed During the Holy Days I just have to share this easy to make but delicious lamb dish, which I found on PetiChef.com

Photo from: petichef.com

Honeyed Welsh Lamb

Serves 6

Ingredients

For the lamb:

  • 4-6 pounds leg of lamb
  • 4 tablespoons of rosemary infused honey
  • 3 sprigs of fresh rosemary
  • 2 cloves garlic minced
  • Salt and pepper to taste

For the gravy:

  • 3 tablespoons rosemary infused honey
  • 2 tablespoons cold white wine
  • 1 tablespoon corn starch

Directions
Preheat the oven to 400F. Place the lamb in a roasting pan and brush with the honey. Mince one sprig of rosemary and sprinkle it over the lamb along with the minced garlic. Season with salt and pepper. Place the last two sprigs of rosemary over the lamb. Using tinfoil form a tent over the lamb and place it in the oven. Roast for 15 minutes and then reduce the heat to 350F.

Continue roasting for 1-1/2 to 2 hours, estimating about 20 minutes per pound. When there?s approximately 20 minutes of roasting time left, remove the tinfoil from the lamb allowing the skin to brown and crisp. Depending on desired level of doneness, remove the lamb when it reaches about 10 degrees below desired read out on a meat thermometer as the cut will continue to cook as it rests. A temperature of 160F and pink juice indicates the lamb is medium rare.

Remove the lamb from the oven and transfer it from the roasting pan to a plate. Cover it with foil and keep it warm while it rests. Next place the roasting pan on the range. Mix 2 tablespoons of cold white wine with 1 tablespoon of cornstarch. Add the mix to the roasting pan along with 3 T of the honey. Stir together and heat over a low temperature until the liquid reduces by about two-thirds.

Serve the lamb with the gravy, roast potatoes and roast pears.

Preparation time: 10 minutes

Cook time: 150 minutes

Enjoy, gentle reader, enjoy!

CS

17
Aug
11

Lamb Soup


I like lamb, it is one of my favorite meats. Whether in a soup or in any other form, if a dish has lamb in it I just have to try it. Whether it’s those superb  Slow Roasted Lamb Chops at Mike’s Bistro or the Lamb Soup at Yummy Grill, SYR and I – hardcore carnivores both – are in total agreement that lamb is in a class of its own, we love it!

Recently, while going over some old papers I found cooking notes by my long departed mother in them the following recipe:

Lamb Soup

Yields 4

Ingredients

  • 5 1/2 ounces lean tender lamb
  • 2 garlic cloves, finely chopped
  • 2 tablespoons soy sauce
  • 5 cups chicken soup
  • 1 tablespoon grated fresh ginger
  • 2 inch piece lemongrass, sliced into very thin rounds
  • 1/4 teaspoon chili paste (I make my own from a recipe I found online, here)
  • 8 cherry tomatoes, quartered
  • 4 scallions, finely sliced
  • 1 3/4 ounces bean sprouts snapped in half
  • 2 tablespoons cilantro leaves
  • 1 tablespoonolive oil.

 Directions
  1. Trim away all the fat from the lamb and slice it thinly. Cut slices into bite sized pieces. Put the meat in a layer on a plate and sprinkle with the garlic and 1 tablespoon soy sauce. Cover it and let marinate for one hour.
  2. In a saucepan bring the chicken stock, ginger, lemongrass, remaining soy sauce and the chili paste. Bring to a boil, reduce the heat, cover and simmer for 15 minutes.
  3. When ready to serve the soup, drop the tomatoes, scallions, bean sprouts and cilantro leaves into the stock.
  4. Heat oil in a skillet, add the lamb and marinade. Strir fry the meat until is no longer red and divide among the 4 bowls.
  5. Add the hot soup to each bowl and serve immediately.
Enjoy, gentle reader, enjoy. I did!
CS



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