Archive for the ‘Lamb’ Category
3 lbs leg of lamb, trimmed, cut into bite-size cubes
2 Tablespoons cumin, ground
2 Tablespoons dried mint
1 Tablespoons coriander, ground
1 Tablespoons Sichuan peppercorn, ground
1 Tablespoons fennel, ground
2 teaspoons Hungarian paprika
1/2 teaspoon cayenne, less depending on preference
6 cloves garlic, finely minced
1 Tablespoon + 1 teaspoon kosher salt
1 Tablespoon ground black pepper
1/4 cup EVOO
Some rice bran oil
Disposable chopsticks, soaked
Preparing the lamb:
Toast and grind spices. Mix all the dried spices, garlic, salt, pepper and EVOO together in a small bowl. (Reserve some for vegan option)
Rub lamb kebabs with spice mix. Pass through an instant marinator, or leave to marinade overnight. Skewer with thick bamboo or chopsticks.
Cooking the lamb:
Heat a grill on medium high heat. Grill lamb about 2-3 minutes on each side or until meat is nicely brown and caramelized. Assemble kebabs on a plate and serve with flat bread.
This lamb curry recipe is adapted from my friend, Angie Koong, rogan josh recipe. It is to die for. In class, since we had very little time to stew the meat, we gave it a head start by braising the meat with some water and some cardamom and cloves for an hour and then proceeded with the recipe. If you have the time, just follow the recipe for better flavor.
Spice Paste 1:
4 green cardamom pods, peeled, reserve seeds, , toasted and ground
2 small cinnamon sticks, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin, seeds, toasted and ground
2 teaspoons paprika
1 teaspoon turmeric
1/2 teaspoon cayenne
2 lb boneless leg of lamb, silver skin removed, deboned, cut into 1 ½ inch cubes
1 cup plain yogurt
Spice Paste 2:
1 Tablespoon garam masala
1 1/2 cups canned crushed tomatoes
2 clove garlic, peeled
1 onion, chopped
2-inch ginger, minced
3 Tablespoons ghee / clarified butter
3/4 cup water
2 Tablespoons kosher salt, to taste
2 Tablespoons cilantro, chopped
4 Tablespoons cream
Fresh cilantro springs for garnish
Preparing the spice paste: In a skillet, dry fry the whole spices (cardamom, cinnamon, coriander and cumin) for about 3 minutes or until fragrant. Transfer to a spice grinder and grind to a fine powder. Mix with remaining spices (paprika, turmeric and cayenne). Stir spices into yogurt and marinate the meat with the mixture, preferably overnight.
Preparing the curry: In a food processor, combine garam masala, tomatoes, garlic, onions and ginger; purée until smooth. Heat the ghee in a deep large sauté pan over medium heat. Add tomato mixture and cook for 5 minutes. Stir in lamb and marinade. Stir in water and salt. Bring lamb mixture to boil. Reduce heat to a slow simmer for 2 hours or until meat is fork tender. Stir occasionally to prevent sticking. If lamb is still not tender and the curry is drying up, add water and stir to combine. Cover the pot and put on low simmer. When the curry gravy has mostly evaporated and a layer of oil starts to appear, taste for seasoning. Add more salt or sugar if needed
Stir in the chopped cilantro and cream just before serving. Garnish with fresh cilantro sprigs.
Muslim Chinese foods are such a unique combinations of Middle Eastern flavors and Chinese techniques. My favorite dish is the lamb noodles. This is a take of the lamb noodles stir fry using the chewy rice ovalettes, the now-in garlic scapes and lots of green onions.
2 Tablespoons rice bran oil
2 cloves garlic, chopped
2 cups green onions, chopped
2 lamb tenderloins, about 8 oz, sliced thin
1 teaspoon curry powder
1/2 teaspoon kosher salt
1 teaspoon black pepper, ground 8 oz fresh rice ovalettes
1/4 cup water
1 cup garlic scapes, cut into 2 inch lengths
1. Heat a wok medium high. Add oil. Add garlic and saute until fragrant.
2. Add green onion and cook till slightly brown. Push to the side of the wok.
3. Add a little more oil, then add sliced lamb and sear to brown. Sprinkle on curry powder, salt and pepper.
4. When lamb is seared, add rice ovalettes (or your choice of noodles), then toss to coat. Add some water to prevent sticking.
5. Fold in garlic scapes and saute till rice ovalettes and garlic scapes are tender.
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