Lamb Receipes
lamb curry receipe - no one ever help me out on my questions :(?We Answered:
I don't have one but you could check out www.cooks.com.Beverly Said:
lamb curry receipe for Slow Cooker (crockpot)?We Answered:
Lamb Curry - Crock PotIngredients
2 lbs lean lamb fillets
2 medium onions , chopped
1 granny smith apples , peeled, chopped
3 tablespoons sultana raisins
1/2 cup chopped mixed nuts
1 1/2 cups apple juice
1 lemon, juice and zest of
2 tablespoons curry powder
1 tablespoon packed brown sugar
1/8 teaspoon Tabasco sauce
1 garlic clove , smashed
Directions
1Remove any fat from lamb, cut into 1 inch cubes.
2Place chopped onions in bottom of a 3 1/2 quart.
3crock pot, top with chopped apple, raisins, and nuts, lay meat cubes evenly over top.
4Mix apple juice with remaining ingredients, pour over meat, cover pot.
5Cook at low setting for 8 to 10 hours, stirring once during last hour.
6Serve over hot cooked rice.
Kevin Said:
Murgh Masala - Indian Food?We Answered:
Masalewala Murgh - Spicy Grilled Chicken - IndiaRecipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
India
Amount Measure Ingredient -- Preparation Method
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1 tbsp coarsely crushed black pepper
1 tbsp paprika -- bright red
1/2 tsp chili powder -- or to taste
1 tbsp Garam Masala
2 tsps ground cumin
2 tsps oregano
1 clove garlic -- peeled and crushed
1 1/4 tsps salt
3 tbsps vegetable oil
2 tbsps lemon juice
2 tbsps plain yogurt
2 3/4 lbs jointed chicken pieces
Preheat grill and arrange grilling tray at least 5-6″ for source of heat
(medium-high). Combine all ingredients for the spice paste in bowl and
mix. Rub past over chicken as evenly as possible. Arrange chicken on
grilling tray in single layer with fleshier parts up and skin down.
Grill for 10-12 minutes or until brown. You may need to rearrange some
of pieces so that brown evenly. Turn and cook in the same way.
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Tandoori Murgh (Tandoori Chicken)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Poultry
Chicken Main Dishes
Ethnic
Amount Measure Ingredient -- Preparation Method
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2 pounds Chicken;drumsticks -- breasts
-or thighs
1 each Ginger -- fresh 1/2″ piece
4 each Garlic cloves
1/2 cup Yogurt -- plain
-Salt -- to taste
1/4 teaspoon Cayenne pepper
1 teaspoon Paprika
1/2 teaspoon Garam masala -- *
1/2 teaspoon Coriander seeds -- ground
1/2 teaspoon Cumin seeds -- ground
1 dash Lemon juice
* I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 i' cinnamon
sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all ground
together Skin the chicken, wash & pat dry with paper towel. Make deep cuts on
the surface with a knife. Mince or grate ginger and garlic. Transfer to a small
bowl and add the spices. Mix well, then rub the paste into the chicken and
let marinate several hours in refrigerate. Cook chicken on grill or in
broiler (30 minutes for legs), basting with leftover marinade and turning to
ensure even cooking. Serve with a dash of lemon juice. Serves: 4-6
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Teresa Said:
curry goat????????????We Answered:
Rice and Peas (Red Kidney Beans)½ lb. Red Kidney Beans
1lb. Rice
12 oz. Coconut Milk (not water)
1 Stlk. Scallion (Green Onions)
2 sprg. Thyme
2 tblsp. Salt.
1 tblsp. Margarine (optional)
1 Qt. Water
Wash peas and remove any foreign matter, if present. Wash scallion and remove only the outer layer.
Add peas and salt to water and boil peas in a 2-quart stock pot until medium soft, on medium heat.
The water will evaporate during the boiling process, so add more warm water to the pot.
Here is the trick to making this rice and peas nice and shelly.
As you may know, rice is usually cooked using a one to one ratio; equal parts of water to equal parts of rice, or close to it.
So, add the coconut milk, thyme and scallion to the cooked peas and let this combination boil for about 5 minutes, then taste the pot. Add more salt to taste.
Now estimate the amount of water in the pot to the ratio of the rice you have. Try to get a one to one ratio or as close to it as possible.
Add the rice to the ingredients and stir, using a fork.
Add the margarine to the rice and peas and then reduce to a low heat. Wait until the boiling water in the pot sinks just below the top of the rice.
Wet a piece of cellophane and cover the rice then cover the pot with the pot cover. Simmer until rice is soft and shelly.
NOTE:
This is making rice & peas from “scratchâ€, as everyone would say. But you can use canned red kidney beans if you would like to, you know.
You wouldn't need to cook the red beans for any long length of time either, Cool?
I would like you to try to experiment with this recipe any way you like. For example, the coconut milk can be omitted from this dish….it will taste just as good, believe me I have tried it like that already.
Another thing, if you want a true spicy Jamaican food flavor, add a Scotch Bonnet Pepper to the pot the same time you are putting in the scallion and thyme….
YAH MON!!!
Jerome Said:
I need a receipe for "Lamb Rogan Gosh - Indian Food?We Answered:
Rogan Gosh -- Lamb stewServes about 4 in about 40 minutes
INGREDIENTS:
2 lbs lamb cubed
1 Jar Mogul Masala Curry
1 cup plain yogurt
water to cook
Lemon slices and coriander for garnish
DIRECTIONS:
a glass bowl, add lamb cubes and yogurt. Stir yogurt until all the lamb is coated with yogurt. In a saucepan, warm Mogul Masala Curry and warm for a minute or two. Add the lamb cubes, stirring constantly until curry has coated all the lamb. Add a little water and continue cooking on medium heat for about 20- 25 minutes until done. Keep adding a little water at a time if the sauce thickens. Cook until lamb is tender. Garnish and serve.
Jeanette Said:
I need some nice lamb recipes . . . ?We Answered:
This is nice, very flavourful and visually appealing.Get your butcher to get a best end(or rack) of lamb for you, and get him/her to remove the bones so you are just left with a chain or fillet. season this with salt and pepper, and brown it off in a very hot pan to give a good deep brown colour. put to one side.
Cook down some spinach with salt, pepper and nutmeg. Allow to cool, before placing in a clean towel and squeeze most of the liquid out of it. run the spinach in a clean line over the top of your fillet of lamb.
You then wrap the whole thing up in parma ham, and roast it in a hot oven for 15 minutes. You get nice crispy parma ham on the outside, the green of the spinach, and the pink of the lamb - lovely.
Try serving it with some creamed potatoes and roasted shallot red wine gravy and veg of your choice. Email me if you want further hints and tips regarding the sauce or anything else.
Cheers
Kelly Said:
I LOVE (spicy) AFRICAN FOOD,any receipes????We Answered:
try doing your own YAHOO and GOOGLE searches.Africa is huge & there are thousands of recipes from each country, region....