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How To make Lamb Steamed In Rice Powder
1 3/4 lb Piece of boneless lamb
2 ts Dark soy sauce
1 tb Light soy sauce
pn Salt 1/2 ts Sugar
5 sl Ginger
1 tb Ginger juice (see note)
4 Garlic cloves, crushed
2 Scallions, cut in half and
-smashed 2 sm Dried hot peppers, ground
1 c Uncooked long-grain rice
2 Star anise
Fresh banana leaves (opt, -see note) Cut the meat into "butterfly" slices by making one slice not quite all the way through and the second slice all the way through. Pound the meat lightly. Toss the meat with the soy sauces, salt, sugar, ginger, ginger juice, garlic, scallions and hot peppers; marinate for 30 minutes. Meanwhile, make the rice powder by putting the rice and star anise into a dry skillet and cook while stirring until the rice is brown. (It should be thoroughly browned but not scorched.) Spoon the rice and anise into a blender++a food processor won't work++ and blend until it's the consistency of fine sand. (Don't blend it too finely.) Line two steamer sections with banana leaves cut to fit. Put half the rice powder into a bowl, reserving the rest in a jar for future use, and dredge the lamb pieces in the powder, coating them generously. Arrange them on the banana leaves and steam them for 25 minutes. At the end of 15 minutes, sprinkle them with a little water. Serve in the steamer. NOTES: Ginger juice is made by covering fresh crushed ginger with boiling water and letting it stand for 15 minutes or so. If you can't get banana leaves, the lamb may be steamed on a plate. Posted by Stephen Ceideberg; September 28 1992.
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How to make PRE-COOKED LAMB (BIR) Indian Restaurant Style | STEP BY STEP TUTORIAL!
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Ingredients List:
1 kg Boneless Lamb
8 tbsp Vegetable Oil
4 Green Cardimon
1 Cinnamon (Cassia Bark)
3-4 Bay Leaf (Tez Pata)
1 Diced Onion
1 Heaped tsp salt
2 tbsp Ginger & Garlic Paste
2 tbsp Tomato Puree
Spice:
1 tsp Chilli Powder
2 tsp Curry Powder
2 tsp Ground Coriander Powder
1 tsp Ground Cumin Powder
1 tsp Garam Massala Powder
Water as instructed from the video.
Enjoy cooking!
Ginger and Garlic Paste:
tomato puree recipe:
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Arabic style steam lamb with rice | عربی گوشت چاول مندی | Recipe by Shazia
Mutton mandi is a favorite food of Saudis. It is made in different ways. Today we will just steam the mutton with salt and make rice in the same stock. This dish is very tasty. You can serve it with onion and tomato sauce.
مٹن مندی سعودی کی پسندیدہ غذا ھے۔ اسے مخطلف طریقون سے بنایا جاتا ھے۔ ہم آج مٹن کو صرف نمک لگا کر سٹیم کریں گے اور اسی کی یخنی میں چاول بنائیں گے۔ یہ ڈش بہت ہی مزے کی بنتی ھے آپ اسے پیاز اور ٹماٹر کی چٹنی کے ساتھ پیش کر سکتے ہیں۔
EASY LAMB STEW | LAMB STEW RECIPE | STEW
How to make the easiest yet delicious lamb stew for the family. This stew is my own creation based on spices and herbs that I like, meaning I developed the recipe myself! So for those who are wondering it’s neither Asian nor European, it may have ingredients from Asia and Europe but it has got nothing to do with those areas..
INGREDIENTS
☘️Lamb shoulder or leg 880g
☘️Hot water 600ml
☘️Smoked paprika 1 Tsp
☘️Thyme 3/4 Tsp
☘️Black pepper 1/2 Tsp
☘️Cumin ground 1/2 Tsp
☘️Clove ground 1/2 Tsp
☘️Coriander ground 1/2 Tsp
☘️Carrot 1 1/2 cut into rough equal chunks
☘️Potatoes 3 medium cut into rough equal chunks
☘️Onion 1 small thinly chopped
☘️Garlic 2 minced
☘️Tomatoes 2 medium skinless cut thinly
☘️Salt
☘️Chili flakes 1/4 Tsp
☘️Worcestershire sauce 1/2 tbsp
☘️Gravy thickener 1/2 tbsp (I use my
homemade one
☘️Tomato paste 1/2 tbsp
☘️Olive oil 3 tbsp
☘️Chicken broth powder 1 1/2 tsp
METHOD
-Heat up 3 tbsp of olive oil on medium-low
heat
-Add the chopped onion and crushed
garlic, cook for a 3 minutes
-Add Worcestershire sauce and cook for
1 minute
-Add smoked paprika,coriander,black
black pepper, thyme ,cumin,clove
Chili flakes, cook for 3 minutes
-Add the 880g lamb,cook for 8 minutes
-Add 2 medium skinless tomatoes, stir and cook for 5 minutes
-Add the tomato paste, stir and cook for
1 minute
-Add the chicken broth powder plus 600ml
hot water
-Cover and cook for 35 minutes
-Add the gravy thickener mix fast so that it
does not form lumps, add salt cook for 5
Minutes
-Add the potatoes cut in chunks and the
Carrots, cook for 20 minutes
-Serve and enjoy
#STEW#LAMBSTEW
How to make RICE taste 10x BETTER
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Rice Flour String Hoppers Sri Lankan ???????? (Lamb Curry, Potato Curry Pol Sambol)
Today's live consist of String Hoppers which is similar to rice noodles. String Hoppers consist of roasted Rice Flour mixed with salt and water which is pushed through a mold onto mats which are then steamed. String Hoppers are very popular in Sri Lanka which is eaten as a breakfast, lunch or a dinner! I will serve these string hoppers with potato white curry, lamb curry and coconut sambol. Watch and enjoy!
The menu for dinner will consist of String Hoppers, Lamb Curry, White Potato Curry and Coconut Sambal. Enjoy the live show and share these recipes with loved ones :)
Ingredients for String hoppers:
Lightly roasted rice flour mixed with salt
I am using cold water, as the package instructs. Use lukewarm water instead if you are using home roasted rice flour
Ingredients for White Potato curry:
5 small potatoes (I am using baby potatoes)
1/2 onion
bunch of curry leaves
pandan leaves
2 garlic cloves
1 green chili
1 t mustard seeds
1 cinnamon stick
salt to taste
1 t raw curry powder
1 c coconut milk
Ingredients for Coconut Sambal:
1 1/2 c fresh or frozen & thawed coconut
1 t black pepper
1 t salt (or to taste)
1 T red chili powder
juice of half a lemon (or one lime)
1/8th an onion
1 clove garlic
1 green chili
4-6 shallots (pearl onions) optional
Ingredients for Lamb Curry:
2 - 3 lbs lamb, cut into cubes
½ onion, chopped
1 green chili, chopped
1 clove garlic, chopped
½ tomato, chopped
1 t mustard seed
1 in stick cinnamon
3 cloves
3 cardamoms
1 t turmeric powder
1 T chili powder
2- 3T roasted Sri Lankan curry powder
1 T dark roasted curry powder
Salt and pepper to taste
1 large potato, chopped
1 T coconut milk, optional (I did not use it in the video)
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