Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAfrican - Lamb - Lamb With Coriander
Famous Authors (View All Authors)
African - Lamb -  Lamb With Coriander Post by :Kaiser_Soze Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1243

Click below to download : African - Lamb - Lamb With Coriander (Format : PDF)

African - Lamb - Lamb With Coriander

1 1/2 lb stewing lamb, trimmed of fat and diced
4 tsp. paprika
4 tsp. ground coriander
3-4 tsp salt
6 garlic cloves, crushed
2 lal mirch (fresh green chilli peppers). crushed
2 cups full fat natural yogurt
2 medium onions (or more to taste)
4 Tbsp cooking oil (mustard oil is best
2 tsp black mustard seed
3 tsp ginger, coarsely crushed
3 tsp cumin seeds
2 tsp. red chilli powder (also called cayenne pepper or lal mirch)
1 tsp turmeric powder
4 oz fresh coriander


Dice the meat into bite-size cubes, and soak in warm water for 2-3 minutes.

Mix the paprika, ground coriander, salt, crushed garlic, and crushed green chillies with yogurt.

Drain the lamb and add to the yogurt marinade. Leave to marinate for at least six hours. Ideally it should marinate in the refrigerator for 24 hours.

Dice the onions into thin semi-circles.

In a large saucepan or a generous frying-pan, heat the cooking oil over a high flame. Add the onions when the oil is hot enough to "steam". Reduce the heat to medium and stir occasionally. Fry the onions until they change colour to a deep red/brown. This should take 10 to 15 minutes. At this point add the black mustard seeds and stir a few times. Then add the ginger, cumin seeds, red chillies and turmeric powder. Increase the heat and fry this "masala" for a couple of minutes. Add the marinated lamb to the masala and mix well.


At this point you have two options, either to cook the meat on the stove or to bake it.

Stovetop cooking takes less time but requires fairly constant stirring. It should be cooked in a covered saucepan on a low to medium flame for about 45 minutes. Add water if the sauce gets too dry and begins to stick.

For baking, transfer it to an ovenproof casserole, cover it, and bake for 1 1/2 hours at 200 deg. F. Check occasionally, though you are unlikely to need to add any water to the sauce.

Finally, prepare and wash the fresh coriander in cold water. Only the leaves and the tender stems should be retained. Chop coarsely and mix well just before serving. If you don't have any fresh coriander, then mix in 2-3 tsp of coriander powder.

Serve with well buttered (boiled) rice or pita bread, and fresh salad.

Notes: Take care not to burn the onions and don't overcook the masala just before mixing in the marinated meat.



If you like this book please share to your friends :
NEXT BOOKS

African - Ragout -  Venison Ragout African - Ragout - Venison Ragout

African - Ragout -  Venison Ragout
1 leg of Impala* (750g to 1 kg / 1 1/2 to 2 1/2 lb), boned and cut into cubes 2 onions, chopped 2 ripe tomatoes, grated 62.5 ml / 1/2 cup oil 250 ml / 1 cup beef stock salt and pepper to taste 250 g / 1/2 lb button mushrooms 1 litre / 4 cups cream 50 ml / 4 T red wine 30 ml / 2 T cranberry sauce (optional) Combine cubed impala, onions, tomatoes, oil and stock. Simmer for 1 hour until soft. Remove meat from stock and place in another saucepan (reserve stock to make soup).
PREVIOUS BOOKS

African - Lamb -  Kerrie African - Lamb - Kerrie

African - Lamb -  Kerrie
1kg mutton (old lamb) usually leg cut up 2 pieces green ginger 3 cloves garlic 1 thinly sliced tomato 1 thinly sliced onion 1 tsp ready made massala 1 dessertspoon strong Indian curry powder Unless the meat is very fat, brown the onion in fat. Braise the meat on top of the onion, when the onion is ready. Then add all the other ingredients. Salt the curry very well. Cook till meat is tender. You should have either rice or roti with this and any kind of salad you like. If you eat it with mango atjar (chutney) you need not
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT