Showing Tag: "lamb" (Show all posts)

Lamb Stew and Naan 囊包肉 (Nangbaorou)

Posted by Kroocrew on Thursday, March 17, 2011, In : Xinjiang 





Ingredients:
  • 500gm (~ 1 lb) Lamb or mutton ribs.
  • 2 Tbsp Xinjiang spices
  • Tomato
  • 2 tablespoons vegetable oil or  peanut oil
  • 2 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 3 tomatoes. chopped
  • 1 teaspoon salt
  • Nan bread (preferably Xinjiang neng)
  • water, enough to cover the contents
Method:
  1. In a large casserole dish, heat oil and stir fry lamb for 2 minutes. Add onion and carrot, stir fry until aromatic.
  2. Add the salt, and spices, and mix well.
  3. Add the water and bring to a boil. Cover and simmer on low h...

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Szechuan Ma La Steamboat 四川麻辣火锅 (Szechuan Ma La Huo Guo)

Posted by Kroocrew on Saturday, January 8, 2011, In : China 





Ingredients:
  • 5 small dried chillies (more if desired)
  • 1 tablespoon peanut oil (more if using more chilies)
  • ¼ - ½ cup lard (duck fat always works.)
  • ¼ cup chillie bean paste
  • ¼ cup black bean garlic sauce
  • 8 cm (~3 in) piece of fresh ginger, peeled & cut into 2mm (1/8 in) thick slices
  • 2 litres (2 qt) chicken stock
  • 1 tablespoon rock sugar
  • 1/3 cup rice wine or dry sherry
  • 1 teaspoon whole Szechuan peppers (optional) Szechuan pepper is spicy but noticeably it has a numbing effect on the lips and tongue....

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Cauliflower and Lamb Meatball Curry

Posted by Kroocrew on Tuesday, September 28, 2010, In : India 


© All Rights Reserved. Used with kind permission. doufumafia.com

 

Ingredients:
  • 1 egg, beaten
  • 450 gm (1 lb) lean minced lamb
  • 15 gm (1/2 oz) fresh ginger, grated
  • 2 cloves garlic, chopped
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin
  • 1 leaves from 1 sprig of coriander
  • salt
  • 1 small cauliflower, cut into florets
Sauce: 
  • 75 gm ( 2 1/2 oz) ghee
  • 1 small onion, finely chopped
  • cardamom seeds from 2 pods
  • crushed 2 cloves
  • 2.5 cm (1 in) cinnamon stick
  • 15 gm (1/2 oz) fresh ginger, grated
  • 2 cloves garlic, crush...

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Curry Sumatra

Posted by Kroocrew on Tuesday, July 13, 2010, In : Indonesia 





Ingredients:
  • 1kg stewing steak or lamb
Curry:
  • 10 fresh chilies (long)
  • 1 tbsp shrimp paste
  • 4 onions sliced
  • ½ tsp turmeric
  • 6 crushed candlenuts
  • 2 cloves garlic, shopped
  • 1 length lemon grass
  • 1 cm (1/2 in) black ginger
  • 2 tsp salt
  • ¼ cup vegetable oil
  • 2 cups water
  • 2 cups coconut milk
Method:
  1. Cut meat into small cubes, about 2.5 cm (1 in)
  2. Heat a deep saucepan, add oil and gently fry the curry ingredients until fragrant.
  3. Add beef and stir until the spices are mixed with the pieces of beef.
  4. Cover with water and coc...

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Braised Lamb

Posted by Kroocrew on Monday, July 12, 2010, In : China 





Ingredients:
  • 1 Kg  (2 1/2 lbs) boneless leg of lamb, cut into 5 cm (2-in) pieces
  • 2 cloves garlic
  • 2 green onions
  • 2 slices ginger
  • 240 ml (1 cup) water
  • 60 ml (1/4 cup)  chicken broth
  • 1 tablespoon Chinese rice wine or dry sherry
  • 60 ml (1/4 cup) dark soy sauce
  • 2 teaspoons light soy sauce
  • 2 tablespoons hoisin sauce
  • Salt
  • 2 teaspoons granulated sugar
  • 2 tablespoon oil for stir-frying, or as needed

Method:
  1. Boil the lamb in water for 5 minutes. Drain.
  2. Mince the garlic. Cut the green onion into thirds.
  3. Heat the wok over...

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Sizzling Mongolian Lamb

Posted by Kroocrew on Friday, July 9, 2010, In : China 





Ingredients
  • 450 g (1 lb) lamb tenderloin
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 tablespoons light soy sauce
  • 1/2 teaspoon bicarbonate of soda (this softens the meat)
  • 2 teaspoons cornflour
  • 5 tablespoons peanut oil
  • 1 large onion cut into wedges lengthways
  • 1 green onion (scallion), finely sliced
  • 1 teaspoon finely chopped garlic

Sauce
  • 1/2 teaspoon five-spice powder
  • 1 tablespoon hoisin sauce
  • 1 tablespoon ground bean sauce (mor sze jeung)
  • 1 teaspoon chilli bean sauce (there are many different kinds and any will do)...

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Braised Chinese Lamb 红烧中羔羊

Posted by Kroocrew on Sunday, April 18, 2010,


Ingredients:
  • 1 Kg (~2 lbs) boneless leg of lamb, cut into 2-inch pieces
  • 2 cloves garlic
  • 2 green onions
  • 2 slices ginger
  • 240 ml (1 cup) water
  • 60 ml (1/4 cup) chicken broth
  • 1 Tbsp Chinese rice wine or dry sherry
  • 60 ml (1/4 cup) dark soy sauce
  • 2 tsp light soy sauce
  • 2 Tbsp hoisin sauce
  • Salt, to taste
  • 2 tsp granulated sugar, or to taste
  • 2 Tbsp oil for stir-frying, or as needed
Method:
  1. Boil the lamb in water for 5 minutes. Drain.
  2. Mince the garlic. Cut the green onion into thirds.
  3. Heat the wok over medium-high heat a...

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Lamb Tomato Tarkari

Posted by Kroocrew on Friday, April 16, 2010, In : Nepal 






Ingredients:
  • 1 Kg (~2 lbs.) lamb, cut into 2.5 cm (~1-in.) cubes (pork can also be used)
  • 1 litre (~2 cups) onion, chopped
  • 1 tsp curry powder
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 5 dried red chilies
  • 1 litre (~2 cups) tomato, chopped
  • 480 ml (1 cup) broth or water
  • 1 Tbsp garlic, minced
  • 1 Tbsp ginger, minced
  • 1 tsp turmeric
  • 4 Tbsps cooking oil
  • Salt and Pepper
  • 2 Tbsps chopped cilantro for garnish

Method:
  1. In large bowl, season lamb pieces with salt and pepper.
  2. In a non-stick pan, heat two Tbsps of oil.
  3. Add seasoned ...

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Uyghur Open Lamb Pies 維吾爾開放羊肉餡餅

Posted by Kroocrew on Sunday, March 7, 2010, In : Xinjiang 


Proof that Marco passed this way?



Dough Ingredients:
  •  150g ( 5 1/4 oz) plain flour
  •  7g (1/4 oz) dry yeast
  •  half teaspoon salt
  •  1 tablespoon olive oil
  •  125ml (~1/2 cup) warm water
  •  olive oil

Lamb Topping:
Method:
  1. Make dough by mixing flour, yeast, salt, oil and enough warm water until mixture forms a ball.
  2. Place ball of dough in oiled medium bowl, spray with oil. Cover and stand in...

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Xinjiang Lamb Bread Fills

Posted by Kroocrew on Sunday, March 7, 2010, In : Xinjiang 



Ingredients

  • 250 gm (~½ lb) of lamb loin
  • 3 cloves garlic, finely minced
  • 1 tablespoons ground cumin
  • 1 tablespoon dried mint
  • 1½ teaspoons ground fennel
  • 1 teaspoons Hungarian paprika
  • ½ teaspoon cayenne/chile powder, less depending on preference
  • ½ teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons canola oil
  • ½ cup young watercress, daikon sprouts or any peppery or other green shoots
  • 4 pitas, bagels or any chewy bread rolls.


Method:
  1. Slice the lamb as thin as possible. (pre-freezing for 20 m...

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Xinjiang Lamb Kidney Kebabs

Posted by Kroocrew on Saturday, March 6, 2010, In : Xinjiang 





Ingredients:

Method:
  1. Peel or cut off any adhering skin cover from the kidneys.
  2. Cut the kidneys in half lengthwise. Remove the centre of each kidney half by cutting it out carefully.
  3. Wash the kidneys and if you want to reduce the strong flavour soak the cut kidneys in water for 30 miutes.
  4. Pat the kidneys dry.
  5. Coat with a little oil
  6. Sprinkle the Xinjiang Spice Mix all over each kidney piece.
  7. Allow to marinade in the fridge for 1 hr.
  8. Sk...

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Barbecued Dried Lamb

Posted by Kroocrew on Wednesday, March 3, 2010, In : Xinjiang 




Ingredients:
  • 1 lb boneless lamb, leg or loin
  • 3 Tablespoons pickled bamboo shoots, minced fine
  • 1 teaspoon whole cumin, ground
  • 1 teaspoon rice vinegar
  • 2 scallions, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3 Tablespoons peeled carrots, minced fine
  • 1/2 small onion, minced fine
  • 1 Tablespoon corn starch or sweet potato flour
Method:
  1. Thin slice the lamb and hang slices on a rack in the refrigerator for two to four hours, or air dry for one to two hours outdoors on a windy day.
  2. Mince meat fine and add in all ...

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Manti (Uyghur Dumplings)

Posted by Kroocrew on Wednesday, March 3, 2010, In : Xinjiang 







Ingredients:
  • 1000 ml (4 cups) flour
  • 1 egg white
  • 1 tsp salt
  • 500 gm (~1 lb) chopped or ground lamb
  • 1 Tbsp minced lamb fat
  • 240 ml (1/2 cup) onions, minced
  • 1 small cooked carrot, minced
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon each of salt, pepper, and sugar
  • 1 Tbsp sesame seeds
  • 1 tsp minced fresh coriander

Method:
  1. Mix flour, egg white, salt and a cup of warm water and knead until smooth. Let this dough rest for an hour, then roll it out to about twice the thickness of a wonton skin. Cut into three-inch squares...

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Uyghur Polo (Pilaf)

Posted by Kroocrew on Wednesday, March 3, 2010, In : Xinjiang 




Ingredients:
  • 1/2 cup oil
  • 1 lb lamb or beef
  • 1 large onion, chopped
  • 1 lb carrot, julienned
  • salt (as you prefer)
  • 2 1/4 cups water
  • 2 cups rice
  • 1 bulb of garlic
  • 1 red hot pepper
  • 1/2 teaspoon cumin
  • 1/2 cup raisins

Method:

  1. Heat oil in a large pot. On a high heat.
  2. Cook the meat in the oil, stirring occasionally until evenly browned.
  3. Add the chopped onion to the pot, still stirring, and cook until it is translucent.
  4. Stir carrots into the pot. Note that it will initially look like there are too many carrots in the dis...

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Mince Lamb Satay 切碎的羊肉沙爹

Posted by Kroocrew on Monday, March 1, 2010, In : Xinjiang 



Ingredients:
  • 500 gm (1 lb) lean minced lamb
  • bamboo skewers (soak in water before hand for 30 minutes)
  • 500 gr lamb fat tissue (others have used a binding mix of 1 cup of bread crumbs + egg)
  • 2 Tbsp coriander seeds, toasted till fragrant
  • 6 cloves garlic
  • 1/4 tsp cumin, toasted till fragrant
  • 1 tsp of sugar
  • 2 Tbsp tamarind extract
  • pinch of salt
  • 1 Tbsp dark soy sauce
Method:
  1. Mix processed ingredients with minced lamb.
  2. Wrap 1 tbs of mixture on bamboo skewers, shape oval, set aside
  3. Grill them on bbq until cooked ...

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Lamb Kebab 羊肉串 (Yang Rou Chuan)

Posted by Kroocrew on Monday, March 1, 2010, In : Xinjiang 




This recipe is really rare and the best I could find. Arguably the most popular street food in China

Ingredients:
  • 1 kg of lamb
  • 1/2-cup ground cumin
  • 1 tablespoon coriander seeds (optional)
  • 1/4-cup chillie flakes
  • 2 tablespoon ground black pepper
  • 1-tablespoon chili powder
  • 1 tablespoon ground Szechuan peppercorns (optional)
  • 2 tablespoons granulated fresh garlic
  • 2 tablespoons salt
  • ½ cup lemon juice
  • 2 tablespoon of light soy sauce
  • 1/2 cup of olive oil

Method:

  1. Cut the 1kg of lamb into long thin strips with ...

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Lamb Chili Meatballs (Nepali Skewered Meatballs Curried and grilled)

Posted by Kroocrew on Tuesday, January 26, 2010, In : Nepal 
Ingredients:

For lamb mixture:
  • 2 lbs. minced lamb (pork can also be used)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green onions
  • 2 tablespoons finely minced cilantro
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon grated nutmeg
  • 1 tablespoon curry powder
  • 1 cup paneer cheese, roughly grated (optional)
  • 2 tablespoons cooking oil
  • 1 egg, beaten
  • 2 tablespoons flour
  • Salt to taste
  • Bamboo skewers (pre...

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Keema Sekuwa (Nepali Grilled Ground Lamb Skewers)

Posted by Kroocrew on Tuesday, January 26, 2010, In : Nepal 





Reference:  Meat – Lamb Chili Sekuwa (Nepali Food Recipe)

Ingredients:

  • 1 Kg (~2 lbs.) minced lamb (chicken or pork can also be used)
  • 120 ml (1/2 cup) finely chopped onions
  • 60 ml (1/4 cup) finely chopped green onions
  • 2 tablespoons finely minced cilantro
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon cumin powder
  • 1 teaspoon curry powder
  • 240 ml (1 cup) paneer cheese, roughly grated (optional)
  • 2 tablespoons cooking oil
  • 1 egg, beaten
  • 1 tabl...

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Cauliflower And Meatball Curry (फूलगोभी और मसालेदार मीटबॉल करी)

Posted by Kroocrew on Tuesday, January 26, 2010, In : India 





 


Ingredients:

Meat and cauliflower:
1 egg, beaten 
450 gm (~1lb.)lean mince (lamb) 
15 gm (~1/2 oz.) fresh ginger, grated 
2 cloves garlic, chopped 
1/2 teaspoon garam masala 
1/2 teaspoon cumin 
leaves from 1 sprig of  coriander 
salt 
1 small cauliflower, cut into florets

Sauce:
75 gm ghee 
1 small onion, finely chopped 
1 cardamom seeds from 2 pods 
1 crushed 
2 cloves 
2 1/2 cm (~1in) cinnamon stick 
15 gm (~1/2 oz.)fresh ginger, grated 
2 cloves garlic, crushed 
1/2 teaspoon turmeric 
1 teaspoon chilli powd...

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Lamb Cashew Korma

Posted by Kroocrew on Sunday, December 27, 2009, In : India 





Ingredients:   

• 750 gm (1-1/2 lb) Lamb or mutton, cut into 2 inch cubes
• 3 tbsp Ghee
• 1-2 tbsp Chili powder
• 1/2 tsp Saffron
• 2 Onions, thinly sliced
• 1 Cinnamon stick, about 4 inch
• 250 ml (~1 Cup) plain yoghurt
• 2 Tomatoes, quartered
• 120 ml (~1/2 Cup) of cashew nuts, unsalted
• 4 Cloves garlic
• 1 Inch ginger, sliced
• 2 tbsp Fresh cilantro for garnish, finely
• 4 tbsp Malaysian meat curry powder
• Salt to taste   
   

Method:
   
•    Grind cashew nu...
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Mongolian Lamb (蒙古羔羊)

Posted by Kroocrew on Saturday, October 31, 2009, In : China 


CC license



Ingredients :

  • 750 gm (1.6 lb) lamb strips
  • 3 tbl oil
  • 4 med onions, quartered
  • 2 tsp garlic
  • 3 shallots, chopped
  • 2 tsp freshly chopped chilli
  • 2 tsp cornflour
  • 2 tbl soy sauce
  • 1 tbl oyster sauce
  • 120 ml 1/2 cup chicken stock


Method :

  1. Heat oil, stir fry lamb in 2 batches, 2-3 mins. Remove.
  2. Stir fry onions, garlic, shallots & chillies, 2 mins.
  3. Blend cornflour with soy sauce, oyster sauce & stock.
  4. Return lamb strips to pan. Stir in cornflour mixture, cook 2-3 mins or until slightly thickened.
  5. Sprinkle lightly wi...

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Mongolian Grill (蒙古烧烤)

Posted by Kroocrew on Saturday, October 31, 2009, In : China 




CC license
Ingredients :
Lamb

Seasoning mixture:
1/2 cup Scallions, cut in slivers
2 Cloves garlic, crushed
1/4 cup Parsley, chopped
1 cup Water
1/2 cup Soy sauce
1 tbl Sugar


Method :

The Mongolian Grill, unlike the firepot, is a barbecue technique requiring a large open charcoal stove with a fine iron grating on top. (A good-sized hibachi with wire mesh covering can substitute.) For the fuel, pinewood-with the bark left on-is favored, with charcoal the second choice.

The Mongolian Grill technique is suitable i...
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Momos: Tibetan style 西藏莫莫斯

Posted by Kroocrew on Monday, August 17, 2009, In : China 


The fillings:

Ingredients:
  • Ground beef &/or ground lamb
  • Onions
  • Garlic
  • Mushrooms
  • Cabbage
  • Cauliflower
  • Cilantro
  • Carrots
  • Potatoes
  • Chillies
  • Black pepper
  • Salt

Method:
  1. Sauté the onion, leeks etc and smashed garlic in a pan or wok with a little oil. Add some ground cumin powder. Cook until translucent.
  2. Dice or shred the vegetables:
  3. Blanch the vegetables: Cabbage, cauliflower florets, carrots for a couple of minutes in boiling water and drain. Refresh in cold water to stop the cooking process.
  4. Mix the vegetables wit...

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