The Secret to a Juicy Smokey Leg of lamb - Cooked in BBQ Greek style
A quick cruise on my M50 bike on the beautiful Mornington Peninsula in Australia, to buy a leg of lamb then to barbecue it on my kettle BBQ. High heat, followed by slow cooking with a hint of smoke is the secret. See how juicy this leg of lamb is, complete with a feta cheese and sundried tomato stuffing. All the details, cooking temperatures etc are on my website, check them out. You can also make this in a standard oven without the smoke. There is simply no better way to cook a leg of lamb.
Get full recipe here
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Campfire Spiced Winter Lamb Stew. Kazan Afghan Pressure Cooker.
In this video, I head down to the river, through the flood water to find a spot to do a bit of cooking. After setting up a tarp and getting a fire going, I begin to prepare lunch - a spicy, winter stew cooked in an Afghan Kazan pressure cooker. Pressure and steam build up inside this clever device as it heats up over the fire and that pressure forces the temperature much higher than normal - the result is a much faster cooking time and full flavour as nothing is lost to evaporation - a delicious, warming, spiced stew with melt-in-the-mouth tenderness in just 20 minutes.
As a child, my mother often used a pressure cooker and the hissing sound it made as sat on the stove terrified me. I can honestly say though, I am now a convert - fast cooking times mean less fuel which can only be a good thing, the cheapest, toughest cuts of meat become tender and succulent and the food retains all the nutrients and full flavour - its a winner for me!
I hope you enjoy the video, thanks for watching.
Links
Kazan Afghan pressure cooker 5l
US
Mengrills
UK
Tandoor-Adventures
TJM Metalworks Lightweight folding grill
Winter Spiced Stew Recipe
1 onion, coarsely chopped.
600g (1 1/2 lb) diced lamb
1 potato, peeled and chopped
1 carrot, peeled and chopped
1 parsnip, peeled and chopped
4 cloves garlic, chopped finely or minced
3 Cardamom pods
3 cloves
1/4 tsp ground ginger
1/2 cup tomato puree
2 cups water
1 cup red wine
Salt
Oil
Spice mix
1 tbsp black pepper
1 tbsp ground cumin
1/2 tsp tumeric
1/2 tsp ground cardamom
1/2 tsp sumac
Fry the onions and meat until the onions have softened and the meat has browned a little.
Add the spices and cook for a minute or so to release the flavours.
Add the tomato puree, water, wine, vegetables and salt.
Close the cooker and cook over a medium hot fire for 15-20 minutes.
Remove the pressure cooker from the heat and allow the steam and pressure to completely release before opening.
Enjoy.
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Traditional Way Of Making Mandi Underground [ Lamb Mandi recipes ]
Hi, friend's, during our Eid vacation at Hail, we cooked Saudi traditional dish which is called Mandi. It consisting mainly of meat and rice with a special blend of spices. It is cooked in a pit underground. It's extremely popular and prevalent in most areas of the Arabian Peninsula, and even considered a staple dish in many regions.
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traditional way of making mandi underground
Chamorro Recipe by Broadneck Grill chef Javier Diaz
Learn how to make Chamorro, slow roasted, tender, and succulent lamb shank. Chef Javier Diaz, of Broadneck Grill in Annapolis, Maryland shows you the cooking process. Check out WhatsUpMag.com for a detailed recipe. Video produced by Jeffrey A. Haines. Voiceover by Monserrat Urena.
Chinese Lamb & Mushroom Stew Recipe Asian Cooking
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Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.
Asian cuisine most often refers to East Asian (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the country's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded.The term Asian cuisine might also be used to address the eating establishments that offer wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For example combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.
Arabian Laham Mandi (Eid Special Recipe) | Mutton Mandi | Laham Mandi Saudi Recipe
Arabian Laham Mandi (Mutton Mandi) is the most popular Arabian food. It is a traditional Mutton and Rice dish from Middle East and fondly eaten all over the Arabian Peninsula. It is a traditional full course meal prepared with Mutton Whole Leg, Basmati Rice and mixture of assorted spices. To prepare Laham Mandi the mutton is first boiled with whole spices till it becomes tender and smoked with cooking oil or butter over it. Basmati Rice is cooked in the same spiced stock. The final touch to the dish is garnishing with Almonds or Raisins and served hot with Raita.