Lamsbout In Karnemelk Lamb In Buttermilk Recipes

BUTTERMILK-MARINATED LAMB WITH MUSTARD SEEDS AND SAVORY

Steps:

• In a large deep bowl or a large sealable plastic bag, combine buttermilk, garlic and 1 teaspoon salt. Add lamb, turn to coat, and marinate in the refrigerator for at least 8 hours or up to 24 hours, turning occasionally.
• Heat oven to 325 and remove lamb from refrigerator. In a small bowl, combine mustard and savory. Remove lamb from marinade and pat dry; discard marinade. Season lamb well with salt and pepper and slather with mustard mixture. Place on a rack in a roasting pan. Roast for about 1 1/2 hours, until the internal temperature registers about 155 on a meat thermometer (for medium). For the last 15 minutes of cooking, raise heat to 400 or turn on convection (or both) to brown the outside of the meat.
• Remove from oven, cover lightly with foil and set aside to rest at least 15 minutes before slicing.

LAMSBOUT IN KARNEMELK - LAMB IN BUTTERMILK

Steps:

• Debone the lamb and cut the meat into large cubes. Sprinkle with salt and pepper. (give the bone to the dog or use for stock).
• In a glass bowl mix the buttermilk and herbs and fennel seeds. Add the meat and mix well.
• Place in refrigerator for 2 days.
• Preheat oven t 160°C.
• Remove meat and marinade to a oven proof dish with a lid and bake for 2 hours.

LAMB IN BUTTERMILK CURRY RECIPE

Steps:

• Pour buttermilk into large bowl. Add lamb/beef and mix well. Cover the bowl and refrigerate for at least 6 hours. Lightly pound coriander seeds in a mortar or a bowl with a heavy spoon. Set aside. Heat oil in a pot on medium heat for 1 minute. Add cumin seeds and cook until they sizzle for 30 to 45 seconds. Add garlic and sauté for 5 minutes. Add coriander, chilies, cloves, cardamom and salt. Stir well and cook 3 to 4 minutes. Add marinated meat with all the buttermilk plus 1 cup water. Stir continuously as you bring to a boil. Reduce heat to medium low, cover and cook for 1 hour. Remove lid and stir in mashed potato. Cover the pot again and cook for another hour, or until meat is cooked and tender. Add more water to keep meat covered if needed. Remove cloves before serving.