Lamb Or Beef With Whole Spices And Onions Recipes

LAMB SHANKS WITH CARAMELIZED ONIONS

Steps:

• Sprinkle lamb shanks with salt to taste; if using kosher lamb, less salt will be needed. In a large, wide casserole with a lid, heat oil over medium-high heat until shimmering. Working in batches, brown lamb shanks on all sides. Transfer lamb to a plate and set aside.
• Add onions to pan and sauté until they begin to soften, about 3 minutes. Add 1 cup of water and 1 teaspoon salt. Cover, reduce heat to low and simmer until onions are very soft, about 30 minutes. Meanwhile, heat oven to 275 degrees.
• Mix saffron with 1/4 cup water and add to pan. Stir to mix well, 2 to 3 minutes. Add lamb to the onions and mix well. Cover and transfer to oven. Bake until lamb is very tender, about 2 hours.
• Stir 1 cup of the tanzeya into onions. Return pan to the oven and bake, covered, until mixture is reheated, about 15 minutes. Garnish with toasted almonds and serve by itself or over couscous.

LAMB WITH WHOLE SPICES AND ONIONS: KHARU GOS

Steps:

• Heat the oil in a heavy saucepan until a haze forms on top. Add the cinnamon, cardamom, garlic, and red chiles. As soon as the spices swell and change color, add the onions and saute until well browned. Add the lamb and cook, turning occasionally, until browned on all sides. When the liquid in the pan has almost dried up, add the ground spices and the ginger/garlic paste and stir well. Then add some salt and enough water (or stock) to just about cover the lamb. Cover with a tight-fitting lid and summer for 15 to 20 minutes, stirring from time to time and making sure the sides of the pan are kept clean.
• Add the potatoes and mix them in well, then add the tomato, if using. Cover again and simmer until the lamb and potatoes are tender. Check the seasoning and sprinkle with some chopped fresh cilantro. Stir some in as well, if you like, for an extra kick.
• Ginger/garlic paste forms the basis of most of India's cooking. In many recipes in this book I have listed finely chopped garlic and ginger separately to make life easier. However, in some recipes, only a paste will do. Most supermarkets now sell separate jars of ginger paste and garlic paste. All you need to do is blend them together.
• To make your own, take equal quantities of peeled garlic and fresh ginger and work them to a paste with a mortar and pestle. Alternatively, puree them in a blender with a little water and some bland vegetable oil (not olive oil), stopping regularly to scrape down the sides. The paste will keep in the refrigerator for up to 2 months if you mix in a little oil to prevent spoiling.

LAMB OR BEEF WITH WHOLE SPICES AND ONIONS

Steps:

• Cut meat into 1-1.5 inch cubes and pat dry. Slice onions into thin slices. Peel and grate ginger.
• Heat oil in large pot. Saute onions, stirring occasionally for 15 minutes. Remove onions and set aside.
• Add the cardomoms, bay leaves, cumin, red peppers, peppercorns, and ginger to the pot. Stir for 1 minute until bay leaves darken and ginger is sizzling.
• Add the meat and 1 t salt. Cook, stirring, for about 5 minutes until the liquid comes to a full boil. Cover, lower heat, and simmer for 1 hour and 10 minutes or until the meat is tender.
• Add onions and cook, uncovered, over medium heat for another 3-5 minutes.

STUFFED ONIONS WITH SPICED LAMB AND POMEGRANATE

Steps:

• Boil the onions:
• Fill a medium pot with enough water to cover the onions and bring to a boil. Add whole onions, return to a boil, and cook until tender, 20 to 25 minutes. Using a slotted spoon, remove onions to a colander, drain, and let stand until cool enough to handle. Cut a 1/2-inch wedge from the outside to the core of each onion, then carefully peel 5 outer layers from each onion and reserve; chop the onion wedges and core, and reserve separately.
• Make the stuffing:
• In a medium skillet, heat the oil over medium-high. Add the chopped onion and cook, stirring, until golden, 4 to 5 minutes. Add the lamb, anchovies, salt, and pepper and cook, breaking meat up with a wooden spoon, until lamb is no longer pink, 5 to 6 minutes. Add the rice and cook, stirring, until translucent, 2 to 3 minutes. Add the spices and 1 cup broth; cook, stirring, until evaporated, 4 to 5 minutes. Transfer lamb mixture to a rimmed baking sheet and cool slightly; cover and refrigerate for 30 minutes. Remove from the refrigerator, transfer to a bowl, and add parsley, cilantro, and 1 tablespoon pomegranate molasses.
• Stuff and bake the onions:
• Preheat the oven to 250°F. In a small bowl, whisk together the remaining broth and pomegranate molasses with the tomato paste. Wrap one onion layer around about 2 to 3 tablespoons filling and arrange seam-side down in a 2-quart shallow baking dish. Repeat with remaining onion layers and filling.
• Pour liquid over stuffed onions, cover with foil, and roast until tender and some of the liquid is absorbed, 2 hours (you can roast for up to 3 additional hours for softer, more savory onions). Remove from oven and uncover. Preheat broiler and broil until golden brown, 1 to 2 minutes. Let cool for 10 minutes. To serve, drizzle with oil, and garnish with pomegranate seeds, parsley, and cilantro.

SPICED LAMB BURGERS

Steps:

• If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put lamb and onion into a food processor (in batches if your machine is small) and pulse until coarsely ground. Put in a bowl with chili, coriander, cumin and turmeric, and sprinkle with salt and pepper. Mix, handling the meat as little as possible, until combined. Taste and adjust seasonings. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.
• To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.
• Garnish with diced mango, green and red pepper, red onion and scallion, and with shredded carrot and lettuce.

LAMB DO PIAZA (LAMB WITH ONIONS)

Steps:

• Cut three of the onions into thin sliced half rings, cut the fourth finely. Keep the two types of onions separate.
• Put the garlic and ginger into a blender add 100ml of the measured water and blend until fairly smooth.
• Heat the oil in a wide heavy saucepan over a medium heat. When hot, put in the sliced onions. stir and fry for 10-12 minutes until the onions turn a reddish-brown colour. You may have to turn the heat down towards the end of this cooking period.
• Remove onions when cooked and spread them on a paper towel lined plate.
• Put the cinnamon, cardamom and cloves into he hot oil. Stir them for about 5 seconds, now put in the meat and brown the meat on one side.
• Turn it over and brown on the other side. Remove the meat and put in a bowl.
• Put the chopped onion into the remaining oil. Stir and fry on a medium heat until the pieces turn brown at the edges. Add the garlic-ginger paste. Stir and fry it until all the water has boiled away and you can see the oil again. Turn the heat down and add the coriander and cumin. Stir for 30 seconds.
• Now add 1 tablespoon of yoghurt, stir and blend, add all the yoghurt this way, blending well.
• Put all the meat and accumulated juices and remaining water into the pan. Add the cayenne and salt, simmer, covered on a low heat for 40 minutes or until the meat is tender.
• Add the fried onions and the garam masala. Stir to mix.
• Cook, uncovered for another 2-3 minutes.
• Turn off the heat and let the pan sit for a while. the fat will rise to the top, remove it.
• This dish is great prepared ahead of time and reheated.