LAMB WITH SPINACH
Lamb and spinach is always a good combination in Indian curries. Not Indian but very nice is this Greek style dish which has that combination. It is very simple and this was "born" after a holiday in Greece and trying to re-create the taste and with that the memories of a holiday! My husband likes this with rice, I prefer it with orzo.
Provided by PetsRus
Categories Spinach
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle salt and pepper over the cubed lamb, heat the oil in a dutch oven and brown the meat on all sides.
- Add the onion and garlic and fry until the onion gets translucent.
- Add the stock, bring to the boil, lower the heat, cover and simmer slowly for 40- 50 minutes or until the meat is tender.
- Was the spinach and cook for about 5-7 minutes, without adding any water, drain very well and chop roughly.
- When the lamb had its cooking time, add the spinach together with the oregano and the lemon juice.
- On a medium heat and stirring regularly, cook until most cooking juices have evaporated, but it should still be moist.
- Transfer to a serving dish and sprinkle with the feta cheese.
Nutrition Facts : Calories 457.1, Fat 30.6, SaturatedFat 11.5, Cholesterol 118.5, Sodium 558.1, Carbohydrate 11.2, Fiber 4.9, Sugar 2.9, Protein 36.2
SZECHUAN LAMB WITH PEPPERS AND SPINACH
. . . or Sichuan, or Szechwan. However you choose to spell it, this colorful and nicely spiced dish comes together quickly with a bit of preparation beforehand. Served with steamed rice, you have an entire meal. Feel free to up the quantity of red pepper flakes if you so choose! Preparation time DOES NOT include marination time for the lamb, so plan in advance. Cooking time is active (stir-fry).
Provided by FlemishMinx
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice the lamb across the grain into strips 1/2 inch thick.
- In a medium bowl or resealable plastic bag, mix 2 tsp soy sauce, all of the hoisin sauce, 2 of the minced garlic cloves, and 1/4 tsp of the red pepper flakes; add lamb and marinate in the refrigerator for 2 hours.
- During this time, thaw the spinach and allow to come to room temperature; press out as much moisture as possible.
- Heat a wok over high heat and add 1 tsp of the oil; when the oil is hot, add the lamb and stir-fry until the pink color is gone, about 2-3 minutes.
- Remove the lamb to a plate and set aside.
- Add the remaining 2 tsp oil to the wok and when warm stir in ginger, remaining garlic and pepper flakes.
- Cook, stirring constantly, until fragrant, about 1 minute.
- Stir in the pepper and scallion strips and remaining 2 tsp soy sauce; reduce heat slightly and stir-fry for one minute.
- Add 1 TBS water and stir-fry for 1 minute more.
- Stir in the spinach and mix well with other ingredients.
- Add the cornstarch to the chicken broth, mixing well, then add this to the wok, along with the lamb and any juices that have collected on the plate.
- Cook, stirring frequently (or it will stick!) until the lamb and spinach is heated through and the juices are thickened, about 1 minute.
- Serve immediately.
Nutrition Facts : Calories 278.5, Fat 15.8, SaturatedFat 6.3, Cholesterol 56.2, Sodium 575.2, Carbohydrate 14.4, Fiber 4.4, Sugar 5.8, Protein 21.5
LAMB WITH SICHUAN PEPPER AND ORANGE
Provided by Robert Farrar Capon
Categories dinner, main course
Time 20m
Yield 2 or more servings
Number Of Ingredients 7
Steps:
- Heat the oil in a wok and fry the orange peel in it until lightly browned. Remove both oil and peel and set aside. When the peel is cool enough to handle, cut it into fine julienne strips. Reserve the oil.
- Seed the chili peppers and cut them into julienne strips. Add to the orange shreds and set aside.
- Put the peppercorns in a dry skillet, toast them over moderate heat until they begin to smoke, then remove and crush fine in a mortar.
- Cut the lamb across the grain into fairly uniform slices ( 3/8 inches thick and 1 to 1 1/2 inches long). Put them in a bowl and mix thoroughly with the crushed pepper.
- Heat the wok in which the peel was fried until very hot, spread out the lamb slices in a single layer and fry them for 1 minute without moving them. Then stir-fry vigorously for 10 to 20 seconds and remove quickly to a serving dish. (They will still be raw in the center at this point.)
- In the wok, heat the reserved orange oil until hot again, add salt to taste and stir-fry the onion rings until nicely browned. Add the orange peel, the red-pepper shreds and the lamb, stir-fry for 5 to 10 seconds and dish up. Serve over noodles dressed with a little sesame oil and soy sauce.
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