Sweet And Sour Lamb Egurdouce Recipes

SWEET-AND-SOUR LAMB

Sweet-And-Sour Lamb image

From my Betty Crocker One-Dish Main Meals cookbook. This satisfying stir-fry is also delicious with beef or pork.

Provided by ElizabethKnicely

Categories Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb lamb, boneless shoulder or 1 lb lamb, boneless leg
1 teaspoon cornstarch
4 medium stalk bok choy (with leaves)
1/3 cup red currant jelly
1 tablespoon cornstarch
3 tablespoons rice vinegar or 3 tablespoons wine vinegar
3 tablespoons soy sauce
3 tablespoons water
1 teaspoon five-spice powder
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
2 medium carrots, thinly sliced
1 medium green bell pepper, cut into 3/4-inch pieces
1 medium onion, cut into thin wedges
hot cooked brown rice

Steps:

Trim fat from lamb. Cut lamb with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze lamb about 1 1/2 hours.) Toss lamb and 1 teaspon cornstarch. Remove leaves from bok choy; cut leaves into 1/2-inch strips. Cut stems diagonally into 1/2-inch slices. Mix jelly, 1 tablespoon cornstarch, the vinegar, soy sauce, water and five-spice powder.
Heat wok or 12-inch skillet until very hot. Add 1 tablespoon oil to wok; rotate wok to coat side. Add lamb and garlic; stir-fry about 3 minutes or until lamb is brown. Remove from wok.
Add 1 tablespoon oil to wok; rotate wok to coat side. Add carrots; stir-fry 2 minutes. Add bok choy, bell pepper and onion; stir-fry about 3 minutes or until vegetables are crisp-tender. Stir in jelly mixture. Cook and stir about 1 minute or until thickened. Stir in lamb mixture. Heat through. Serve over rice. 4 servings.

Nutrition Facts : Calories 353.8, Fat 18.2, SaturatedFat 5.6, Cholesterol 60, Sodium 831.4, Carbohydrate 30.1, Fiber 2.3, Sugar 17.9, Protein 18.4

LAMB CUTLETS REFORM BY ALEXIS SOYER: SWEET AND SOUR LAMB CUTLETS

Lamb Cutlets Reform by Alexis Soyer: Sweet and Sour Lamb Cutlets image

Alexis Soyer invented this dish at the Reform Club - maybe the late arrival of a tricky and hungry club member, as well as an ingenious chef who had to make the most of what he had in his kitchen, might explain the creation of this somewhat strange concoction. But the tangy sweet and sour sauce works and is one of Soyer's best-known dishes. It's in danger of becoming a forgotten classic, but I think it's worth reviving. I suppose it goes back to the days of disguising inferior cuts of meat - the gentleman's club equivalent of the fish finger or fried chicken in a basket! The recipe has been altered over time - but this is pretty close to the original. I wouldn't suggest using cheap meat of course, but coating the cutlets in breadcrumbs keeps them juicy and seals in the flavour. It is best to keep the garnish separate, so it can be eaten as it is or mixed into the sauce. About Alexis Soyer: Celebrity chefs are nothing new. One who really was the Jamie Oliver of his time, was Alexis Soyer. He was involved with charity work as well as being a popular figure on the culinary circuit, chef de cuisine of the Reform Club and author of many cookery books. During the potato famine of 1847 he went to Ireland to help victims by setting up soup kitchens - he claimed he could provide 100 gallons of soup for £1 including expenses. Like high-profile chefs today he was often asked to cook for large numbers at prestigious events and in June 1838 rose to the challenge of cooking breakfast for 2,000 people for Queen Victoria's coronation. He designed the Reform Club's kitchens, installing advanced technology gas ovens, which became a bit of a tourist attraction and source of envy among his peers.

Provided by French Tart

Categories Ham

Time 35m

Yield 4 Reform Cutlets, 4 serving(s)

Number Of Ingredients 21

Ingredients

8 lamb cutlets (French trimmed, ie. with the fat taken off and flattened slightly)
salt & freshly ground black pepper
2 eggs, beaten
50 g cooked ham, very finely chopped
1 tablespoon chopped parsley
60 -70 g fresh white breadcrumbs
vegetable oil (for frying)
1 good knob butter
2 large shallots, peeled and finely chopped
half garlic clove, peeled and crushed
1 good pinch cayenne pepper
60 g butter
2 teaspoons flour
1/2 teaspoon tomato puree
2 tablespoons tarragon vinegar
1 tablespoon red currant jelly
300 ml beef stock, made up from a good stock cube will do fine
40 g sliced ham, cut into thin 3cm strips
1 small cooked beetroot, weighing about 70g peeled and cut into strips like the ham
2 large gherkins cut into strips like the ham
white of 1 large hard-boiled egg, shredded into strips the same size as the ham

Steps:

First make the sauce: gently cook the shallots, garlic and cayenne pepper in half of the butter for 2-3 minutes, stirring every so often. Add the flour and tomato purée and stir well. Add the vinegar and redcurrant jelly and simmer f for a minute, then add the stock, bring to the boil and simmer gently for 15 minutes. Season to taste, and whisk in the remaining butter.
Meanwhile, mix the breadcrumbs with the ham and parsley. Season the lamb cutlets and pass through the egg then the breadcrumbs. Heat a couple of tablespoons of the vegetable oil in a frying pan on a medium heat and cook the cutlets for 3-4 minutes on each side until golden, adding the butter towards the end.
To serve, add the shredded ham, beetroot, gherkin and egg white to the sauce, or mix and serve separately. Eat with potato dauphinoise.

Nutrition Facts : Calories 269.4, Fat 18.1, SaturatedFat 9.6, Cholesterol 154.8, Sodium 630, Carbohydrate 15.5, Fiber 0.7, Sugar 4.6, Protein 11.5

SWEET AND SOUR LAMB (EGURDOUCE)

Sweet and Sour Lamb (Egurdouce) image

This recipe is full of flavor, very simple, quick, and easy to make. This can be made with either ground lamb in small chunks or cubed lamb. I found this recipe online at http://recipes.wuzzle.org/index.php/36/363 I recommend eating this over a bed of rice.

Provided by CalDhubaib

Categories One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb lamb (Cubed, Ground lamb works too)
1 tablespoon butter
1 medium red onion (Chopped)
2 tablespoons red wine (Sweeter fruitier wines work best)
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 dash cayenne pepper (optional if you like spicy)
2 green onions (Chopped) (optional)

Steps:

In a small bowl, combine red wine, red wine vinegar, brown sugar, ginger, cinnimon and (if desired) cayenne pepperin. Set aside.
Sautee lamb in butter until browned.
Add onion and sautee 5 more minutes.
Add the red wine mixture and green onions.
Reduce heat, and let simmer for 15 minutes.
Remove from heat and serve.

Nutrition Facts : Calories 241.2, Fat 14.2, SaturatedFat 6.5, Cholesterol 67.6, Sodium 74.4, Carbohydrate 10, Fiber 0.7, Sugar 7.9, Protein 16.3

SWEET & SOUR SAUCE

Sweet & sour sauce image

Enjoy this simple version of a Chinese takeaway favourite as a dipping sauce or mix it through meat and veg for a tangy, flavourful dish

Provided by Adam Bush

Categories Condiment

Time 10m

Yield Serves 4-6 (makes 350ml)

Number Of Ingredients 6

Ingredients

200ml pineapple juice
100g light brown soft sugar
4 tbsp tomato ketchup
2 tbsp soy sauce
3 tbsp rice wine vinegar
1 tbsp cornflour

Steps:

Put everything except the cornflour into a small saucepan and cook over a medium heat, while whisking, until just simmering.
Add the cornflour to a small bowl, add 1 tbsp water and mix together. Pour into the saucepan and whisk together until thickened and saucy.

Nutrition Facts : Calories 105 calories, Fat 0.1 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 0.1 grams fiber, Protein 0.5 grams protein, Sodium 0.9 milligram of sodium

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