Cooking with Lamb

Although you may be aware of the delicious aroma and taste of lamb, you may not realize this tender meat is actually good for your body. Lamb is an excellent protein and iron source, promotes muscle mass and may improve your exercise, stamina and muscle function.

Lamb Tagine

Ingredients:

  • 2 pounds of lamb in 1 inch cubes
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 2 teaspoons paprika
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cardamom
  • 1 pinch saffron
  • 8 ounces minced garlic
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon garlic powder
  • 2 medium onions in one inch cubes
  • Peeled carrots cut into quarters and sliced lengthwise until thin
  • 1 tablespoon grated ginger
  • 14.5 ounces of chicken broth
  • 1 lemon zested
  • 1 tablespoon tomato paste
  • 1 tablespoon cornstarch
  • 1 tablespoon honey
  • 1 tablespoon water

Olive oil

Directions

Take your lamb and put it into a bowl with 2 tablespoons of olive oil. Combine the paprika, cumin, cinnamon, cardamon, ginger, garlic, turmeric, cayenne pepper, cloves, salt, saffron and coriander in a large and resealable bag and toss the ingredients together. Place the lamb in the bag and shake until it is well coated before refrigerating for a minimum of eight hours or overnight.

Use a heavy bottomed pot to heat three tablespoons of olive oil over medium to high heat. Add your lamb and make certain it is browned thoroughly. Remove the lamb and then add the carrots and onions to the pot and continue cooking for five minutes. Stir in the ginger and garlic and cook for another five minutes. Place the lamb back in the pot and mix in the chicken broth, honey, lemon zest and tomato paste. Bring the ingredients to a boil and decrease the heat to low. Cover the pot and simmer for approximately two hours and stir occasionally. You will know when the lamb is done because it will be exceptionally tender.

If your tagine is thin, you can add water and cornstarch during the last five minutes of cooking for additional thickening. Keep in mind, some of the best recipes for lamb are cooked with not only love too!

Grilled Tandoori Lamb

Ingredients:

  • 1 tablespoon grated ginger
  • 2 teaspoons paprika
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 2 teaspoons kosher salt
  • chopped cilantro
  • 1 tablespoon vegetable oil
  • Fresh lemon wedges
  • Spicy cilantro chutney
  • Sliced medium red onion
  • 1 cup of plain yogurt
  • 2 cups of lemon juice
  • 4 cups on onion, finely minced
  • 2 crushed cloves
  • 8 ounces minced garlic
  • 2 pounds of lamb shoulder, boneless and cut into pieces of 2 inches
    Directions 

Whisk together the yogurt, onion, ginger, paprika, turmeric, lemon juice, garlic, garam masala, cumin and cayenne pepper into a large bowl until well mixed. Add the salt and lamb into your mixture and stir until there is an even coating on the lamb. Cover the mixture and refrigerate for a minimum of four hours or overnight. Skewer the pieces of lamb but make certain they barely touch.
Use a paper towel to remove any extra marinade. Sprinkle with salt and then brush with vegetable oil. Preheat your grill to medium and oil your grate lightly. Grill the lamb skewers for approximately five to seven minutes per side or until the lamb springs back when touched. Garnish the lamb with chopped cilantro, lemon wedges and red onions.

Posted by Penny S. Lopez

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