Finskt Lamm Finnish Lamb Recipes

FINSKT LAMM (FINNISH LAMB)

Steps:

• Cut all fat off lamb.
• Mix salt and mustard together and rub into lamb.
• Insert slivers of garlic into meat near bone.
• Place in a heavy baking dish and roast at 450 degrees F (230 degrees C) for 15 minutes.
• Reduce oven temperature to 350 F (175 degrees C) and roast another 15 minutes.
• Mix coffee, cream and stock together.
• Remove lamb from oven, pour coffee, cream and stock over lamb and return it to the oven.
• Continue cooking until done, about 25 minutes a pound (all-up) to reach medium rare.
• The most accurate way to determine doneness is with a meat thermometer: 110 degrees F (42 degrees C) is rare, 120 degrees F (58 degrees C) is medium-rare, and 145 degrees F (68 degrees C) is medium-well done.
• (Don't exceed 145 degrees F or it will become dry.) If you want your roast to be particularly succulent, once it is within 10 degrees F (5 degrees C) of its ideal doneness, remove it from the oven and allow it to rest for 15 or 20 minutes with a tent of foil placed very loosely over it.
• Sauce: Spoon surplus fat off pan juices.
• Place pan over medium heat and stir in flour.
• Cook 2 minutes or until it colours a little.
• Add cream, red current jelly and seasonings and simmer for a few minutes.
• Carve the lamb after it has rested, and serve the sauce separately.

LAMB BHUNA

Steps:

• To make the marinade, combine the ingredients with a large pinch of salt in a large bowl. Toss in the lamb, cover and marinate for 1 hr at room temperature, or chill overnight.
• For the sauce, heat the oil in a flameproof casserole and fry the onions for 10 mins, stirring until soft and golden. Drizzle in more oil if the pan gets dry. Add the curry leaves and chillies and fry for a few minutes, then add the spices and cook for 5 mins more until the onions start to caramelise.
• Tip in the lamb along with the marinade and turn the heat to high. Cook, stirring, for 5 mins until the lamb browns. Add the tomato purée and cook for 1 min, then stir in the tomatoes and 100ml water. Bring to a simmer, reduce the heat, cover and cook, stirring now and then, for 1 hr 20 mins until the lamb is tender.
• Uncover and cook for 8-10 mins more until the sauce has reduced and thickened. Remove from the heat, stir in the garam marsala and season. Will keep chilled for up to three days or frozen for two months.

LAMB KUTTU ROTI

Steps:

• Heat a frying pan over a medium-high heat, and toast the spices and curry leaves for a couple of mins until just browning and aromatic.
• Use a pestle and mortar to grind the spices with a pinch of salt. Add in the ginger and garlic, and crush until you have a paste.
• Stir together the ingredients for the curry sauce and have all your other ingredients ready.
• Heat a wok over a high heat and add half the groundnut oil. Fry the rotis until starting to brown around the edges, then transfer to a plate.
• Add the remaining oil, followed by the spice paste, and move it around the wok. Add the chilli, carrot, cabbage and lamb, and stir-fry for 5 mins before adding the egg and spring onions. Stir-fry for 2 mins more, mixing the egg in well, then add a couple ladlefuls of the curry sauce, stirring vigorously until the sauce is distributed and the mix is starting to dry. Return the rotis to the pan. Serve garnished with coriander leaves and lime wedges.