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How To make Braised Lamb with Fruits and Nuts
Text Only This Indian dish is anything but understated. It piles flavour upon flavour to stunning effect and would overwhelm milk-fed lamb. Amazingly, for something so sumptuous, it is comparatively nutritionally sound, as it has been modified to eliminate most saturated fat. However it is not for the meal-in-a-moment cook. Cover 45 g of raisins and 30 g sultanas in boiling water. Leave to soak. Trim an 800 g boneless piece of young lamb (leg or shoulder) of all visible fat. Put the piece in a large saucepan and add 3 cups of water, a tablespoon of lemon juice and 2 bay leaves. Cover, bring to the boil, skim, and simmer very gently for about one hour or until a skewer glides into the meat with ease. Remove the meat, setting it aside, and reduce the stock over high heat to about 1/4 of a cup. Reserve the stock and wash the saucepan. Into a processor bowl put 2 large onions quartered, 6 cloves of garlic, 5 cm ginger roughly chopped, 1/2 tablespoon ground cardamom, 2 tablespoons ground coriander, 1 teaspoon ground cloves, 1
tablespoon white poppy seeds, 45 g ground almonds and 1 teaspoon black pepper. Process to a paste. Chop finely a generous handful of fresh mint and have ready 200 g plain yoghurt (low fat yoghurt can be used). Heat 2 tablespoons mono- or polyun- saturated oil in the saucepan, add onion and spice paste and fry, stirring, for about 3 minutes or until it is fragrant. Add the mint and yoghurt and simmer gently till the sauce is thick and creamy. Return the meat to the saucepan, spooning the sauce over it, cover and braise gently until the meat is heated through. Add the reserved stock to the saucepan and stir through. Continue to simmer uncovered until the stock is completely reduced. Sprinkle over the meat and sauce 2 teaspoons garam masala, 1 teaspoon chilli powder and salt to taste if you regard it as necessary. In a frying pan, heat a little oil and gently fry the drained sultanas and raisins, together with 45 g blanched slivered almonds, for about 5 minutes. Add them to the saucepan and stir. Infuse a few strands of saffron in a tablespoon of boiling water and add 1 1/2 teaspoons of rosewater. Stir this mixture into the saucepan and heat for a minute or so more. Slice the meat, which by now should be meltingly tender, and arrange on a serving dish. Spoon the sauce over the meat. Serve with rice. Makes 4 to 6 servings. From "Raw Materials" by Meryl Constance, The Syndey Morning Herald, 10/6/92. Courtesy Mark Herron.
Posted by Stephen Ceideberg; October 30 1992.
How To make Braised Lamb with Fruits and Nuts's Videos
8 Flavorful Spring-Inspired Recipes | Vegetable Tart, Beer-Braised Lamb Shanks, Asparagus & More!
Hello Food Wishers! Chef John’s Corporate Overlords here to get you excited for spring with 8 delicious seasonal spring recipes! The Spring Vegetable Tart is a feast for the eyes, and it’s packed with peak seasonal produce. Speaking of seasonal, there’s no better time to cook with fresh asparagus, and Chef John’s Cream of Asparagus Soup and Fresh Asparagus Patties won’t disappoint. Lamb is a classic springtime meat, and Beer-Braised Lamb Shanks are a flavorful, comforting meal for those last chilly days of spring, while Spring Lamb Sliders are an inventive choice for a casual Easter dinner. Whether you’re looking for a light lunch or a hearty meal, Chef John has the perfect springtime recipe for you!
Creamy Salmon Leek Pasta:
Cream of Asparagus Soup:
Beer-Braised Lamb Shanks:
Tuna Poke:
Spring Vegetable Tart:
Fresh Asparagus Patties :
Peanut Curry Chicken:
Spring Lamb Sliders:
00:00 Creamy Salmon Leek Pasta
05:02 Cream of Asparagus Soup
10:42 Beer-Braised Lamb Shanks
19:28 Tuna Poke
26:47 Spring Vegetable Tart
36:12 Fresh Asparagus Patties
44:03 Peanut Curry Chicken
52:11 Spring Lamb Sliders
Gordon Ramsay - Braised Stuffed Lamb Breast
Gordon Ramsay - Braised Stuffed Lamb Breast
Try This Braised Lamb Shank with Root Vegetable Stew | Yan Can Cook | KQED
This first recipe reminds me of a sinking ship... it's full of leeks!
So begins this episode of Yan Can Cook dedicated to recipes rich in hearty root vegetables. Featured dishes include beef with caramelized leeks, chicken soup with potato (the root of all delicious soups) and Chinese fungus, braised lamb shank with root vegetable stew, and fruit-filled sweet potato cookies.
In this episode:
00:00
1:00 How to make beef with caramelized leeks
6:50 Chicken soup with potato and fungus
12:14 Martin explores the medicinal properties of Chinese herbs and other ingredients.
15:41 Braised lamb shank with root vegetables
19:33 Fruit-filled yam cookies
Yan Can Cook, Season 5, Episode 22
#MartinYan #beef #chickensoup
Subscribe to watch a newly released classic episode of Yan Can Cook every Monday:
About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
See what Martin is up to now on his website:
Discover more fun with food on KQED:
Middle Eastern Eggplant & Lamb Stew | Everyday Gourmet S10 Ep81
As seen on Everyday Gourmet.
Braised leg of lamb served with Arabic Spiced Rice
Braised leg of lamb served with Arabic Spiced Rice
I visited Waterfront Market to get all my ingredients for lunch. It was exciting to tour the market and visit the different sections specialising and catering to all my grocery needs. Open 24 hours a day, 7 days a week the Waterfront market has everything you need under one room. Join me on my visit to buy my ingredients and watch me prepare this wonderful lamb recipe for the first day of Eid. @wfm.uae #waterfrontmarket #bestatwaterfront #eidmubarak
INGREDIENTS:
Lamb:
- 2 kg lamb shoulder
- 1 tsp black pepper powder
- 1 tsp white pepper powder
- 2 tsp cinnamon powder
- 2 tsp 7-spice powder
- 2 tsp turmeric powder
- 2 tbsp. orange zest
- 1/3 cup olive oil
- 2 large onions, quartered
- 2 carrots, cut into large chunks
- 2 celery stalks, cut into large chunk
- 1 orange, cut into slices
- 2 garlic bulbs
- 6 fresh thyme sprigs, finely chopped
- 2 bay leafs
- 4 cups chicken stock
- 4 cups hot water
- 2 tsp salt
Arabic Spiced Rice:
- 4 cups Calrose rice
- vegetable oil
- 1 bay leaf
- 1 cinnamon stick
- 300 g roughly minced lamb
- 2½ tsp salt
- ½ tsp white pepper
- 1/4 tsp black pepper powder
- 1 tsp cinnamon powder
- 1 tbsp 7-spice powder
- 4 cups boiling water
GARNISH:
- 1 cup mixed nuts
摘些白果,炖一锅秋季养生汤:白果炖猪小肠【滇西小哥】
秋季养生汤:白果炖猪小肠
白果又叫银杏果,皮臭肉香
取果肉装入过水后的猪小肠内
再用龙骨高汤熬两小时,有银杏果淡淡的苦味,好吃不腻!爷爷听我说吃白果,就叫来了爱吃白果的二公公跟二爹,这道菜被吃个精光!
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Autumn Health Soup: Stewed Pig Small Intestines with Ginkgo Nuts
Ginkgo nut is also called ginkgo fruit, with smelly skin and fragrant meat.
Remove the pulp and put the nutlet into the blanched pig small intestines.
Boiled in pork spine broth for two hours, it has a slight bitterness of ginkgo nuts, delicious and not greasy! Hearing that I would cook ginkgo nuts, grandpa invited over my second grandpa and second uncle who love eating ginkgo nuts, and we ate up the dish!
大家好!我是滇西小哥,一个地道的云南妹子,如果你喜欢我的视频,请持续关注我的频道,
我会在不同的平台分享我的生活,以及云南特色美食,祝你们天天开心,每天都有美食相伴~
YouTube【滇西小哥 Dianxi Xiaoge】▶
Facebook【滇西小哥 Dianxi Xiaoge】 ▶
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#滇西小哥 #DianxiXiaoge #ĐiềnTâyTiểuCa #白果