Showing posts with label Lamb. Show all posts
Showing posts with label Lamb. Show all posts
Ingredients: 

For the dough:

1 kg semolina flour
2 tbsp extra virgin olive oil
2 eggs
15 gr brewer's yeast
water
salt

For the filling:

1 kg lamb mince
200 gr grated cheese (caciocavallo ragusano)
5 eggs
4 stalks fresh garlic
1 bunch of parsley
ground black pepper

 Preparation:

Prepare the dough mixing all ingredients. Prepare the meat. Place the lamb mince in a non-stick pan and cover with a lid. The meat should cook in its own juice, add little water only if necessary. After about 10 minutes, remove the lid and let the juice evaporate, mixing every so often with a wooden spoon. Let the meat cool down, then mix in the other ingredients, the grated cheese, the fresh garlic and the parsley finely chopped, the beaten eggs and black pepper.
Then roll the dough out, cut into 10-12 cm circles and, with the help of a piece of dough previously rolled into a long thin cylinder, close and place onto a tray.
Brush with egg wash and bake in a pre-heated oven at 180° until golden brown. Serve on their own as a piatto unico with a nice salad or as antipasti.

Pastieri di Pasqua

Added on 8:08 PM

Ingredents:

  • 1.3 kg/3 lb lamb from a leg or forequarter
  • 3 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2-3 teaspoons harissa
  • 2 teaspoons ground fennel seeds
  • 2 teaspoons ground coriander
  • 2 tablespoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground allspice
  • 4 cloves garlic, finely chopped 
  • 225 ml/8 fl oz iced water
  • thin sausage casings
Preparation:
  1. Trim any fine skin from the lamb, but leave a good proportion of fat. Cut into 2.5 cm/1 in cubes; check the weight. If the lamb is not very cold, cover and refrigerate for at least 2 hours in the coldest part of the refrigerator.
  2. Place the lamb in a large bowl, sprinkle with salt and mix well. Process in six batches in a food processor with a steel blade until finely minced. Transfer to a wide dish. Mix in the pepper, harissa to taste, spices and chopped garlic. Process again in six batches to mix the flavourings evenly into the meat, adding 2-3 tablespoons of iced water to each batch. Transfer to a large bowl and mix well by hand.
  3. If the sausage casings are fresh, finse off the salt and soak in warm water for 30 minutes. Run cold water through each length of casing to check for holes. Fit about 1 m/3 ft of fresh casing onto the nozzle of a sausage filler or large funnel. If using dry casings, cut off a 7.5 cm/3 in length.
  4. Pass the lamb mixture through a sausage filler or push through a funnel with the end of a wooden spoon. When the mixture appears at the end of the nozzle, stop and pull the casing over the end and tie, then continue with filling. Let the sausage curl into the dish.   When the casing is filled, leave the open and untied, and fill more casings as necessary.
  5. Stretch the sausage along the work surface and press the half-way point with a finger. Twist at this point three times. Even out the filling between the twist and the tied end, mark the half-way point and twist again. Continue to twist until the required lengths are formed.  Tie off the end.
  6. Use the sausages within 2 days, or store well wrapped in the freezer.


Merguez

Added on 5:38 AM

Ingredients:
  • 2 tablespoons olive oil
  • 1kg lamb leg or lamb rump steak, trimmed, cut into 4cm pieces
  • 1 large brown onion, diced
  • 2 garlic cloves, crushed
  • 2 x 410g cans Ardmona Rich & Thick
  • Moroccan Style chopped tomatoes with ginger and coriander
  • 600g kent pumpkin, peeled, deseeded, cut into 3cm pieces
  • 400g can chickpeas, drained, rinsed
  • 200g green beans, trimmed, cut into 4cm pieces fresh coriander leaves, to serve

Preparation:
  1. Preheat oven to 200°C. Heat 2 teaspoons of oil in a large, heavy-based saucepan or ovenproof casserole dish over medium-high heat. Add one-quarter of the lamb. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat with remaining oil and lamb, adding more oil if necessary.
  2. Add onion to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic and cook for 1 minute. Add tomatoes and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.
  3. Remove from heat. Cover and place in oven. Cook for 1 hour or until meat is tender. Add chickpeas and beans. Cook for a further 15 minutes or until beans are tender. Spoon into bowls. Sprinkle with coriander. Serve.

Moroccan lamb tagine

Added on 4:55 PM

Ingredients:
  • 1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two)
  • 1 medium onion, chopped very fine
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot ground pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh coriander (cilantro)
  • 1 teaspoon cinnamon (optional)
  • 1 tablespoon chopped mint leaves (optional)
Preparation:

Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend. The kefta is then ready to shape and cook.
To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold in the skewer.
Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don't dry out the kefta.
Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.
Kefta kebabs are often served in bread with tomato and roasted pepper salad (recipe is below) as a filler, and Mint tea as a beverage.

Moroccan Kefta Kebab

Added on 4:43 PM

Ingredients :
  • 1/2 to 1/3 lb. lamb meat cut into small pieces
  • 1/4 cup oil or "samn" (vegetable ghee)
  • one large onion
  • 1 table spoon tomato paste
  • 2 -3 tomatoes
  • 1 lemon
  • 1/2 cup orzo, salt, red pepper, Libyan spices (Hararat) or cinnamon
Preparation:
  • SautÈ the onion with meat in oil.
  • Add parsley and sautÈ until meet is brown.
  • Add chopped tomatoes, tomato paste, salt, spices, and stir while sizzling.
  • Add enough water to cover meat, simmer on medium heat until meat is cooked.
  • Add more water if needed, and bring to a boil.
  • Add orzo, simmer until cooked.
  • Before serving, sprinkle crushed dried mint leaves, and squeeze fresh lemon juice to taste.

Sharba Libiya

Added on 7:50 PM

Ingredients:
 
1 onion, peeled and quartered
1 medium carrot, washed and halved (no need to peel)
1 small courgette/zucchini
small piece of green pepper/capsicum
a few lamb chops
6 fresh tomatoes, peeled OR 1 tin plum tomatoes
2 tablespoons tomato concentrate
salt, pepper, sprinkle cinnamon
1.5 litres water

Preparation:
  • Throw all the above ingredients into the pressure cooker as they are, no need for chopping or dicing. Put the lid on and pressure cook until the meat and vegetables are soft.
  • Carefully remove the pieces of meat and then puree the soup with a handheld blender or pour into a jug blender.
  • Return to a gentle heat and proceed to remove the meat from the bone and break up into fairly small pieces and return meat to pan. Add 1/2 tin of chickpeas and 2 handfuls of cracked wheat/burghul – the fine variety is better. Add more water as and when necessary.
  • Simmer until the chickpeas are softened and the burghul is cooked. Remember to stir occasionally so the burghul doesn’t stick to the bottom of the pan.
  • Just before serving stir in some chopped coriander and garnish with additional chopped coriander. Serve with quarters of lemon.

Algerian Shorba

Added on 7:38 PM

Ingredients:

175g dried chickpeas
2 tbsp olive oil
4 lamb shanks (medium)
2 medium onions , chopped
2 tsp finely chopped fresh root ginger
3 garlic cloves , finely chopped
2 fresh green chillies , seeded and finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp freshly ground black pepper
1 tsp paprika
2 large tomatoes , peeled, seeded and chopped
pinch of saffron strands
2cm/0.25in piece of cinnamon stick
450g carrots , cut into thick slices
140g ready-to-eat dried apricots
1 tsp clear honey

to serve

50g blanched almonds , fried in butter until browned
chopped fresh coriander

Preparation:

1. Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.

2. Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.

3. Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850ml/11⁄2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11⁄2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)

4. Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.

Lamb shanks with chickpeas

Added on 7:09 PM


Ingredients:
(for 4 servings)
 
4 pieces lamb chops (loin or shoulder cut)
3 tablespoons extra virgin olive oil
2 whole tomatoes, sliced
1 medium onion, sliced
4 cloves finely chopped garlic
3 teaspoons Italian seasoning blend (dry)
3 teaspoons salt
3 teaspoons pepper
1/2 cup grated Romano cheese
1/4 cup white wine
 
Preparation:
 
Preheat oven to 350'F.

In a medium sized baking dish, drizzle 1 tbs of olive oil.

Evenly layer the baking dish with the following: 1/3 of sliced tomatoes, 1/3 of sliced onions, 1/3 of chopped garlic.

Sprinkle with 1/3 of Italian seasoning, salt, pepper, and Romano cheese.

Lay lamb chops in a single layer.

Drizzle with 1 tbs of olive oil, and add another layer of 1/3 of sliced tomatoes, 1/3 of sliced onions, 1/3 of chopped garlic.

Sprinkle with 1/3 of Italian seasoning, salt, pepper, and Romano cheese.

Drizzle with the remaining olive oil and layer with the remaining tomatoes, onion, garlic, Italian seasoning, salt, pepper, and cheese.

Bake at 350'F for 40 minutes.

Increase the temperature to 375'F, and drizzle the chops with 1/4 cup white wine.

Return to the oven, bake for another 15 minutes.

Baked Lamb Chops With Tomatoes

Added on 5:37 AM

Ingredients:
(for 6 servings)

- 1 cup lentils, picked over for stones and other debris, rinsed and drained
- 2 pounds lamb soup bones
- 2 tbsp canola oil
- 1 medium onion, chopped (about 1 cup)
- 2 big carrots, diced (about 1 cup)
- 2 celery stalks, diced (about 1/2 cup)
- 4 garlic cloves, minced
- 2 ripe, medium tomatoes, peeled and diced (about 1 1/2 cup)
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- A bouquet garni, made of: 4 sprigs of parsley, 4 sprigs of cilantro, 4 sprigs of fresh mint and two bay leaves, tied together with a string
- 8 cups water (chicken or vegetable broth if you're not using the lamb bones)
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- For the Dersa:
- A very generous bunch of cilantro chopped (about 3/4 cup)
- 1/2 tsp ground cumin
- 2 garlic cloves
- 1/2 tsp zest of a lemon
- 1 tsp lemon juice
- 1 tbsp good olive oil

Preparation:

Heat oil in heavy large saucepan over medium heat. Add onions, celery, carrots, cumin, ground coriander, turmeric and garlic; sauté until vegetables begin to brown slightly, about 10 minutes. Add 8 cups water, lamb bones, lentils, and tomatoes and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 30-35 minutes.

Meanwhile, prepare Dersa. On a chopping board, mince the garlic cloves finely. Add the chopped cilantro, lemon zest and cumin and give it another chop with your knife. Gather with your knife and chop. Gather and chop until everything looks blended. Put the mixture into a bowl and add the lemon juice and olive oil. Stir quickly and set aside.

When the lentils are done, discard the bones and the herbs bundle. Season with more salt and pepper if needed and half the Dersa. Ladle soup into bowls. Garnish with remaining Dersa.

Chorbet Addas (Algerian Lentil Soup)

Added on 2:00 AM

Ingredients:

8 marrows
250g beef or lamb mincemeat
200g rice
1 large onion grated
4 tbsp grated marrow (from the 8 marrows above)
2 tbsp dill
100 ml olive oil
Salt and pepper to taste

For the egg-lemon Sauce :
1 egg
1 tbsp flour
1 tbsp butter
30 ml lemon juice


Preparation :

Cut the marrows in half and keep the thick ends to use. You can keep the narrow halves to use for something else.
Scoop out the insides of the marrow halves and grate enough for 4 tablespoons.
Place the marrows in a pan (open end up) and set aside until the filling is ready.

Filling
Put the oil in another pan and gently fry the grated onion for 3 minutes.
Add the mincemeat and stir well for 5 minutes.
Add the rice and stir well for 3 minutes.
Add the grated marrow, dill, salt and pepper along with 1 cup water and stir well.
Simmer for 15 minutes.

Fill the marrows with the filling mixture and add enough water to the pan to come up to halfway up the marrows.
Bring to the boil and simmer for 20 minutes.
Turn off the heat but leave the pan on to keep it warm while you are making the Egg-lemon sauce.

Egg-lemon Sauce
Remove very carefully any remaining liquid from the pan with the marrows, put in a bowl and add the lemon juice.
In a separate bowl beat the egg white well and then add the yolk and continue beating.
Very gradually add the lemon juice and water mixture to the beaten egg, stirring very well as you do so.
Put the butter in a pan to heat, add the flour and stir well for 2 minutes.
Turn down the heat and add the egg and lemon juice mixture.
Stir well for 2 minutes to make a runny sauce. If the sauce isn’t runny, you can add some warm water.

Pour the egg-lemon sauce over the stuffed marrows in the pan.

Stuffed Marrows with egg lemon sause

Added on 8:15 PM

Ingredients:

18-24 large green olives
1/4 pound ground lamb or beef
1 egg
1 teaspoon spice blend of cumin, coriander and fennel
1 teaspoon of paprika

Ingredients for bed of fennel:

1 bulb of fennel, thinly sliced
1 onion sliced
3 cloves of garlic
a few sprigs of flat leaf parsely
Extra virgin olive oil
Salt
Water

Preparation:

Oven 300F (150C), cook 2 hours or more until tender.
1) Combine all the ingredients for the kefta in a bowl and combine very quickly do not over work the meat, stuff the olives with the mixture. If you have leftover kefta make little meatballs.
2) Put the fennel and onion slices and whole garlic cloves in baking dish, drizzle with olive oil, season with salt. Add the stuffed olives and enough water to reach mid level in the baking dish, cover with foil and place in oven.
This is delicious as a starter on pieces of grilled bread spread with a little Algerian tomato jam.

Kefta bel Zeitoun (Algerian Stuffed Olives on a Bed of Fennel)

Added on 12:13 AM

Ingredients:

1-1/4 pounds boneless leg of lamb,
   trimmed of all fat and cubed
1/2 teaspoon ground cinnamon
1 teaspoon dried and ground rose petals
   or 1/4 teaspoon rose water
Salt to taste
1/2 cup extra virgin olive oil
1-1/2 pounds quince (variety of apples),
   peeled, cut into eighths, and cored
3 to 4 cups water
1-1/3 cups sugar

Preparation:

1. In a medium-size bowl, toss the lamb together with the cinnamon, rose petals or rose water, and salt.
2. In a medium-size casserole, heat the olive oil over medium-high heat and brown the lamb, about 2 minutes, stirring. Add the quince, cover with the water, and bring to a boil. Reduce the beat to medium-low and cook for 1 hour, uncovered. Add the sugar and stir. Cover and cook until the lamb is very tender and the quince soft, about another hour. Remove to a serving platter with a slotted spoon and serve.




Maraqat al-Safarjal (Sweet Ragout of Quince and Lamb)

Added on 11:58 PM

Ingredients:

 1 lb Ground meat (beef or lamb)
 2 Med. onion
 A large handful of fresh mint
 A large handful of fresh watercress
 Salt
 Turmeric
 1 Egg
 Butter
 Tomato paste
 Split peas
 Rice

Preparation:

Cook same of rice and split peas (1/2-3/4 c. each) in
pan - with not too much water for 5-10 min.  Chop
onion with mint and watercress. Add about 1/2 t.  salt
and 1/4 to 1/2 t. turmeric on rice, then add onions
and mix with meat.  Add 1 egg.  Mix well. Coarsely
chop 1 med onion and put in pan with a little oil and
about 3 T. butter Saute, then add about 1/2 t.
turmeric, 3 T. tomato paste, salt (1/2 t.), and water
(about 1/2 saucepan). Bring to a boil. Make palm-sized
meatballs and place in boiling mixture. Cook about 1/2
hr. Serve in bowls with broth. Yogurt and pickles on
the side.

Sabzi Koofteh

Added on 7:11 PM

Ingredients:

• 1 leg of Lamb (de-boned) • Ύ cup Bulghur/ Fine Cracked Wheat • 1 White Onion • 1 tbsp Cinnamon • 1 tbsp All-spice • 1 tsp Salt • Olive Oil (for serving) • Sliced Onions (for serving)

Preparation:



•Remove all fat from the meat and discard it.
•Wash the bulghur thoroughly and soak it in water for 30 minutes.
•Run the lamb meat through a meat grinder.
•Chop the onion into small pieces and mix it with the meat.
•Add in the cinnamon, all-spice and salt.
•Run the meat mixture through the meat grinder for the second time.
•Squeeze out all the water from the bulghur, using your hands or a sieve or cheesecloth.
•Add the bulghur in the ground meat and mix well.
•Taste the meat and adjust the seasoning.
•Place one or two tablespoons of the meat on a plate.
•Serve with pita or flat bread, olive oil and thinly sliced onions.

Kibbeh Nayeh Recipe

Added on 1:22 PM

Ingredients: 

• 1 kg Lamb Fillet • 100 g Fat • Ό cup Vinegar • Ό cup Olive Oil • 1 tsp Ground Nutmeg • 1 tsp Cardamom Powder • 1 tsp Cinnamon Powder • 1 tsp Cumin Seeds, grounded • 1 tsp Cloves • 1 tsp All Spice • 1 tsp Black Pepper • 1 tsp Mistika • Salt, to taste

 Preparation:

•In a bowl, cut the lamb fillet and fat into thin strips.
•In a separate bowl, mix well all the ingredients (except lamb fillet and fat), to prepare seasoning.
•Now, mix the lamb and fat strips in the seasoning mixture and preserve overnight.
•Heat a large non-stick skillet the next day and cook the lamb and fat strips over high heat, until the fat melts and the lamb strips turn brown.
•Serve hot with Tahini sauce and salad.

Shawarma Lamb Recipe

Added on 1:20 PM

Ingredients:

Lean beef or lamb, cut into small pieces
Water: 6 cups
Onion: 1 medium, chopped
Butter: 3 tbsp
Garlic: 5 cloves, crushed
Vinegar: 1 tsp
Arabic pita bread: 1 loaf, dried in the oven until crisp
Cooked rice: 2 cups
Salt and pepper to taste

Preparation:

Prepare a broth by boiling meat in water with salt, pepper and chopped onions, until the meat is tender. Skim off the froth, and remove the onion. Take away the meat with a slotted spoon and drain on paper towels. Set aside.

Then melt 2 tablespoons of butter in a frying pan. Fry all the meat over high heat, until it becomes brown. Keep it in a serving bowl. Then fry garlic in the remaining butter until golden brown and stir the contents. Pour vinegar into the broth and boil them. After that, break the crispy bread pieces into the soup. Place the meat and the rice separately and serve.

Egyptian Meat Soup

Added on 3:47 AM

Ingredients:

  • 1 1/4  pounds  boneless leg of lamb, trimmed and cut into 1-inch cubes
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1  tablespoon  olive oil
  • 1  cup  chopped onion
  • 1  tablespoon  tomato paste
  • 4  cups  water
  • 1  cup  drained canned chickpeas (garbanzo beans)
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground red pepper
  • 2  cups  chopped tomato
  • 1/2  cup  dried small red or brown lentils
  • 1/2  cup  chopped red bell pepper
  • 1/2  cup  hot cooked angel hair (about 1 ounce uncooked pasta)
  • 1  tablespoon  minced fresh cilantro
  • 1  tablespoon  fresh lemon juice

Preparation:

Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven over high heat. Add lamb; cook 5 minutes or until browned, stirring occasionally. Add onion; cook 1 minute, stirring frequently. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in water, chickpeas, cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer 30 minutes.
Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and juice; cook 1 minute or until thoroughly heated.

Harira

Added on 6:10 PM

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