CURRIED LAMB AND POTATOES
Loads of rich flavors and spices make this a warming, inviting meal. It's a great way to impress at a family get-together. -Subrina Goosch, North Carolina
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight., Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker., Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro.
Nutrition Facts : Calories 337 calories, Fat 19g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 935mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.
LAMB SAUSAGE
This is a lamb sausage recipe that I stumbled upon which is a departure from the expected Middle-Eastern/Arabic or the handful of Scots and Irish recipes available. It definitely evokes the taste of Spain, Provence, Italy, and Greece but without being recognizably any single one of those cuisines.
Provided by Joe Schroeter
Categories Lamb/Sheep
Time P1DT30m
Yield 3 lbs. sausage
Number Of Ingredients 10
Steps:
- Cut lamb and pork fat into 1" chunks. Toss with all remaining ingredients except wine and refrigerate for 12 hours. Spread on a tray and freeze for 1 hour until meat is partially, but not completely, frozen. Chill meat grinder and bowl for 1 hour in fridge.
- Grind using a 1/8th inch die. Add reduced wine, and stir to mix. Stuff into medium pork casings.
- Sausage is really easy to make, especially if you have a Kitchen Aid stand mixer. Get the grinding and stuffing attachments.
Nutrition Facts : Calories 1340.4, Fat 113.8, SaturatedFat 53.4, Cholesterol 282.7, Sodium 1319.5, Carbohydrate 7.5, Fiber 1.7, Sugar 0.7, Protein 54.2
CURRIED LAMB STEAKS
Once had a stranger knock on my door and ask what I was grilling because the smell was so incredible. Taste is equal. You could use lamb cubes and make shishkabob with this. Times do not include marinating. Don't recall where recipe came from.
Provided by charlie 5
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim excess fat from lamb, but leave in the bone.
- Crush garlic with the salt. Add ginger, pepper, turmeric, coriander, cumin and oregano. Stir in soy, lemon juice and vegetable oil.
- Coat evenly over the lamb. Cover and refrigerate for 3 hours to 3 days.
- Prepare bbq grill for coals to be white-ash covered. Grill meat 5 minutes each side or broil.
SAGE AND PUMPKIN MASH
Side to go with recipe # from Super Food Ideas as part of a menu for 8 and is paired with recipe #454028 as the main. Times are estimated.
Provided by ImPat
Categories Pumpkin
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place pumpkin and potato in a large saucepan and cover with cold water and bring to the boil over high heat and then reduce heat o medium and cook for 12 to 15 minutes or until tender and then drain and return to saucepan and then add sour cream and mash until smooth.
- Place a frying pan over medium heat and add butt and cook for 1 to 3 minutes or until melted and foaming and then add garlic and sage and cook for 2 to 3 minutes or until sage is crisp and butter dark and golden and then remove from heat.
- Spoon mash into a bowl and top with butter mixture and serve.
- NOTE - you could make mash ahead to the end of step 1 and then reheat gently, adding a little milk if too thick and continue recipe from step 2.
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