Spiced Lamb Shanks with Lentil Reduction and Almond, Apricot & Sultana Couscous | Lidjia's Kitchen
We’re excited to bring you Chef Lidjia’s @LidjiasKitchen spiced lamb shanks with lentil reduction and almond, apricot & sultana couscous, all details for the recipe below ????
For the Lamb and Lentils:
Ingredients:
4 Australian lamb shanks, removed from the refrigerator 30 minutes prior to cooking
3 tablespoons vegetable oil
1 onion, finely chopped
4 cloves garlic, minced
1 fat pinch of of salt
1 tablespoon turmeric
2 teaspoons cumin
1 teaspoon fresh ginger
1 dried red chili pepper (crumbled (or ¼ teaspoon dried chili flakes))
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
Black pepper
6 tablespoons honey
2 tablespoon soy sauce
1 cup red lentils
Water to cover
Sliced toasted almonds to garnish
Directions:
Put 3 tablespoons of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan. Set.
Fry the onion and garlic until soft. Stir in the turmeric, ground ginger, cumin chili, cinnamon and nutmeg, and season with some freshly ground pepper. Cook for 1 minute.
Add the honey and soy sauce.
Put the shanks back in the pan, add cold water almost to cover, bring to the boil. Put a lid on the pan, lower the heat and simmer very gently for 2½ to 3 hours or until the meat is tender, stirring occasionally.
Remove the shanks from the lentil sauce. Set aside and keep warm. Turn up the heat to medium/high and simmer the sauce until reduced by half. Return the shanks to the sauce and reheat prior to serving.
For the Almond, Apricot, and Sultana Couscous:
Ingredients:
2 tablespoons unsalted butter
1 shallot, minced
1 cup couscous
1 cup homemade chicken or vegetable stock
½ teaspoon salt
1/3 cup dried apricots
1/3 cup sliced almonds, lightly toasted
2 tablespoons flat leaf parsley, finely chopped
Directions:
Heat butter in a pan, add the shallots. Sauté until soft.
Bring Chicken stock to a boil. Add Couscous and salt. Cover and let sit for 15 minutes. Fluff with a fork. Add shallots, apricots, almonds, and parsley. Mix and serve with the lamb shanks.
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Sunday Lamb Shank with Lentil Salad and Baked Pumkin
Sunday Lamb with Lentil Salad and Baked Pumpkin is the title of his cooking video, what was made on a lazy Sunday... when I don't feel like spending hours in the kitchen, instead just put everything in the oven and let it bake and braise itself... The food and it's recipe turned out really delicious, with a beautiful lamb jus (sauce) and tender Lamb shanks prepared at it's best.
You can find the quantity of the ingredients in the video as sub title.
Hope it will inspire you as well to cook this easy yet mind blowing dish.
recipe: properlycooked.com
#lambshank #sundaylunch #easyrecipe
00:00 Intro
00:24 the Lamb Shank
04:03 the Lentil
05:17 the Pumpkin
06:36 the Finishing
Pressure Cooked Lamb Shanks With Lentils
Using the pressure cook function on the Crock Pot is a great way to cook lamb shanks. Excluding the time to brown the lamb shacks it took 30 minutes to cook the lamb and then another 8 minutes after lentils were added. It is a very hearty meal that reheats really well.
I used as a guide a recipe from The Australian Women's Weekly Delicious Recipes For Your Pressure Cooker & Slow Cooker.
Music
Onion Capers Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
#pressurecooking #lambshank
Moroccan Lamb With Potato & Raisins | Gordon Ramsay
This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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