How To make Lamb In Cook Pot
1 1/2 lb Lean, boneless lamb from
-leg or shoulder 2 oz Cellophane noodles
1/4 lb Fresh spinach
1/4 lb Celery cabbage
1/4 c Soy sauce
1 Tb sesame-seed oil
1 Tb dry sherry
1/2 Tb brown sugar dissolved in
-1 tb boiling water 1 tb Peanut butter thinned with
-4 tb boiling water 1/8 ts Pepper
1/2 Tb mashed red bean curd
4 c Chicken stock fresh or
-canned 1 Finely chopped scallions
1/2 ts Chopped garlic
1/2 Tb finely chopped peeled
-ginger root 1/8 c Finely chopped parsley
I picked up a nice little Mongolian fire pot at a sale this weekend. That makes two that I have now. The other is a highly polished brass museum piece that I never use for cooking because it's such a hassle to clean up. This one is smaller and, with the exterior parts being made of a matte finish aluminum, much easier to keep clean. This is the kind you'd see in a Chinese or Japanese place and is just the right size for two to four diners. This one also has a neato adjustable grate to control the heat. I found this recipe stuffed inside the pot. It was hand-typed. The amounts called for in it would be too much for the little pot I found it in, but is sounds quite good and is probably authentic. You generally don't find Nam Yuey (red bean curd cheese) called for in Westernized recipes. The pot is a neat touch, but this can be made just as effectively in a fondue pot or in a sauce pan on a tabletop burner++in anything that gets the broth hot enough to cook the ingredients. Freeze lamb for 2 or 3 hours for ease in slicing. Cut against the grain into paper thin slices. Then cut slices into 2 x 2 inch pieces. Cover cellophane noodles with 1 cup warm water and soak for 30 minutes. Drain and cut into 6 inch lengths. Wash spinach leaves
under cold running water and pat dry with paper towel. Arrange on platter along with noodles. Trim greens and root ends of the cabbage. Separate into stalks and wash thoroughly. Cut each stalk into small pieces and drop into pot of boiling water. Take out in 2 minutes, dry and place with spinach and noodles. Combine soy sauce, sesame-seed oil, sherry, brown sugar, peanut butter pepper and bean curd. Mix thoroughly, then take 1 tablespoon of the sauce and put into each of 4 bowls. Reserve the rest and place in small bowl. Preheat your broiler to its highest point. Place 8 to 10 charcoal briquettes side by side in baking pan lined with heavy aluminum foil and place under broiler. Heat for 10 to 15 minutes until white ash forms on briquettes. Transfer to funnel of cook pot with tongs. Put fireproof (asbestos) mat on table and place cook pot on it. Bring chicken broth to a boil then pour it into the cook pot. Give each person a plate of lamb and a soup bowl. Drop the scallions, garlic, ginger, and parsley into the boiling stock. Each person cooks own lamb with fondue fork and then dips it into sauce in soup bowl. Extra sauce is also placed on table. When the lamb has been used, ladle a little of the remaining stock into each bowl. Add the noodles and vegetables in the remaining stock in the cook pot, for a minute or two then ladle with broth into bowls as another course. Makes 4 servings. Source++Hand typed recipe stuffed inside Mongolian fire pot. Posted by Stephen Ceideberg; March 9 1993.
How To make Lamb In Cook Pot's Videos
Slow Cooker Lamb Stew - Sweet and Savory Meals
Learn how to make Slow Cooker Lamb Stew - a classic comfort food made with lamb, potatoes, vegetables, and herbs, all cooked in a rich and thick broth. The meal is slowly cooked for hours, resulting in tender, and fall-apart meat.
This dish is guaranteed to cheer and warm you up during colder winter days. Also, this is the ultimate recipe to enjoy for St. Patrick’s or Easter day.
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Lamb Shanks with Red Wine Sauce
A stunning, classic way to slow cook lamb shanks.
Lamb in the Slow Cooker (Instant Pot Recipe): Pull-Apart Soft!!
Print the recipe here:
Ingredients
1 leg of lamb cut into 3 pieces
2-3 tablespoons olive oil
Salt, to taste (approx. 1/2 teaspoon per pound)
black pepper, to taste
1/2 cup- 3/4 cup fresh lemon juice
2-3 cups water
2 teaspoons ground coriander
1 heaping teaspoon ground cumin
2-3 tablespoons grated garlic
1 teaspoon crushed red pepper flakes (optional)
1 heaping teaspoon dried oregano or thyme
Optional: a sprig or 2 of rosemary
Serve with: Rice, pita, salad, and/or tzatziki sauce
Instructions
Wash the lamb and pat dry. Trim excess fat and place the lamb on a tray.
Drizzle with olive oil and rub all over the lamb. Season both sides with some salt and pepper.
The lamb can be browned in the Instant Pot, in an air-fryer, or under the broiler. My favorite way to brown lamb is using the air-fryer method. Preheat the air-fryer to 400 °F and brown the lamb 10-15 minutes per side until golden all around.
To brown lamb in the Instant Pot, set it to the saute setting and brown until golden all around. About 20 minutes total.
Add all of the remaining ingredients to the instant pot and set it to the slow-cooker setting for about 14 hours. Halfway through cooking, flip the pieces of lamb over for even cooking and add more water if needed.
The lamb is ready when it is falling off the bone.
Taste and adjust the seasoning if needed.
Serve over a pita, with Rice pilaf, and/or a salad with lots of tzatziki on the side. Kali Orexi!
Notes
Store the leftovers along with their juices in an airtight container in the refrigerator. Warm through in a pan and serve.
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Slow Cooked Roast Lamb Shoulder
#shorts
Slow cooked roast lamb shoulder
Cooked for 4 hours
Slow Roasted Lamb Leg
Try this ultra tender slow roasted lamb leg for your next Sunday roast! Incredibly easy and very forgiving.
slow cooker (crockpot) lamb shoulder #lambrecipe #crockpotlambrecipe #howtocook
This under 5 minutes to prepare dish, will leave you to have the rest of the day to enjoy. Start this mid-morning, ready for a beautiful tender lamb dinner in the evening.
Human error in the write-up on the timing. It should have said 5 to 7 hours on the high setting. Sorry for any confusion