Lamb With Onions Recipe
Recipe Ingredients
4 onions, large
7 garlic cloves, peeled
1 ginger, piece, 1 inch long coarse
2/3 cup vegetable oil
1 cinnamon stick, 1 inch
10 cardamom pods
10 cloves, whole
2 1/2 lb lamb shoulder, boneless trimmed of fat,
1 tbsp coriander, ground
2 tsp cumin, ground
6 tbsp yogurt, plain, beaten lightly
1/2 tsp cayenne pepper salt
1/2 tsp garam marsala
Recipe Preparation
"It's preferable to use freshly ground cumin and coriander seeds
yourself, but in a pinch, store bought ground cumin and coriander
will do."
Halve three onions lengthwise, then cut crosswise into very thin
half rings. Chop fourth onion finely. Keep two types of onions
separately.
Put garlic and ginger into container of blender or food processor;
add 3 Tbsp of the water and process till smooth.
Heat oil in large, wide saucepan over medium-high heat. When hot,
add sliced onions. Stir gently and fry 20 to 25 minutes or until
onions are reddish-brown. If necessary, reduce heat near the end of
cooking time. Remove onions with slotted spoon; spread on cookie
sheet lined with paper towel.
Add cinnamon, cardamom and cloves to hot oil in pan. Stir 5 seconds
over medium-high heat. Add 10 cubes meat or as many as pan will hold
in single layer. (Do not crowd pan.) Brown meat on one side; turn and
brown meat on other side. Remove with slotted spoon; set aside.
Repeat with remaining meat.
Add chopped onion to oil. Stir and fry on medium heat until brown
around edges.
Add garlic-ginger paste. Stir and fry until all water in it seems
to boil away, about 2 minutes. Reduce heat. Add coriander and cumin;
fry 30 seconds.
Add 1 Tbsp yogurt; stir and fry, incorporating into sauce. Add
another tablespoon yogurt, incorporating it into sauce. Repeat with
remaining yogurt.
Add meat and accumulated juices in bowl, remaining water, cayenne
and salt. Stir to mix. Bring to simmer. Cover, reduce heat to low and
cook 1 hour or until lamb is tender.
Add fried onions and garam marsala. Stir to mix; cook uncovered 2
to 3 minutes, stirring gently.
Remove from heat and let pan sit a couple of minutes. Fat will rise
to the top, remove with spoon. SERVES: 6
Servings: 6
Back to Meat Recipes
Food Tips of the Week
Losing weightRecognise the difference between hunger and thirst. At times when going through a hectic day, you imagine you feel hunger but if truth be told you just need a restorative tumbler of water or cranberry juice. The feelings of hunger and thirst are quite alike, but one can result in weight gain and the alternative is fine.
Some lower carb diet pointers:
* Fiber is important: Decreasing the carbs in your diet often results in reduction in fiber also. Look out for reduced carbohydrate recipes that are fiber-rich to restore the balance.
* Use low carb chocolate for cookies and muffins. Once you have converted your favorite chocolate chip cookie or muffins recipe using soya flour, you really shouldn't mix in those high carbohydrate 'real' chocolate. Chop up a low carb chocolate bar into tiny pieces and use that as an alternative.
Foods containing allyl sulfides
( includes garlic, leeks and welsh onion)
The onion and garlic range of vegetables is rich in allyl sulphides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer.
Even though there is little definitive proof obtainable, allyl sulfides are also thought by many researchers to reduce symptoms with blood circulation, sterilization and diabetes.
Foods containing allyl sulfides are also good for weight loss, so should be included in your diet system.
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