From townerf@cyberlink.bc.ca Mon Mar 8 15:40:40 1999 Date: 7 Mar 1999 22:52:48 -0700 From: Fred Towner Newsgroups: rec.food.recipes Subject: Collection (3) Lamb and Garlic Entrees Followup-To: rec.food.cooking Lamb with Onions Lamb with Spinach Garlic-Herb Leg Of Lamb With Roasted Vegetables >From: "Justin P. Bissell" >I would very like to acquire a recipe(s) for lamb that involves >EXCESS amounts of garlic; if anyone could help me find such a >recipe, I'd highly appreciate it. No one would knowingly create a recipe with an excessive amount of anything. Always the amounts are just the needed amounts to create the taste sensation that was sought. However, perhaps you can add more garlic to one of these to come up with the taste sensation you seek. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Lamb with Onions Categories: Indian, Meats Yield: 6 servings 4 Onions;large 7 Garlic cloves;peeled 1 Ginger; piece, 1 inch long -coarsely chopped 1 1/2 cup -Water 2/3 cup Vegetable oil 1 Cinnamon stick;1 inch 10 Cardamom pods 10 Cloves, whole 2 1/2 lb Lamb shoulder;boneless -trimmed of fat, -cut in 1 inch pieces 1 Tbsp Coriander, ground 2 tsp Cumin, ground 6 Tbsp Yogurt, plain;beaten lightly 1/2 tsp Cayenne pepper 1 tsp -Salt 1/2 tsp Garam marsala "It's preferable to use freshly ground cumin and coriander seeds yourself, but in a pinch, store-bought ground cumin and coriander will do." Halve three onions lengthwise, then cut crosswise into very thin half rings. Chop fourth onion finely. Keep two types of onions separately. Put garlic and ginger into container of blender or food processor; add 3 Tbsp of the water and process till smooth. Heat oil in large, wide saucepan over medium-high heat. When hot, add sliced onions. Stir gently and fry 20 to 25 minutes or until onions are reddish-brown. If necessary, reduce heat near the end of cooking time. Remove onions with slotted spoon; spread on cookie sheet lined with paper towel. Add cinnamon, cardamom and cloves to hot oil in pan. Stir 5 seconds over medium-high heat. Add 10 cubes meat or as many as pan will hold in single layer. (Do not crowd pan.) Brown meat on one side; turn and brown meat on other side. Remove with slotted spoon; set aside. Repeat with remaining meat. Add chopped onion to oil. Stir and fry on medium heat until brown around edges. Add garlic-ginger paste. Stir and fry until all water in it seems to boil away, about 2 minutes. Reduce heat. Add coriander and cumin; fry 30 seconds. Add 1 Tbsp yogurt; stir and fry, incorporating into sauce. Add another tablespoon yogurt, incorporating it into sauce. Repeat with remaining yogurt. Add meat and accumulated juices in bowl, remaining water, cayenne and salt. Stir to mix. Bring to simmer. Cover, reduce heat to low and cook 1 hour or until lamb is tender. Add fried onions and garam marsala. Stir to mix; cook uncovered 2 to 3 minutes, stirring gently. Remove from heat and let pan sit a couple of minutes. Fat will rise to the top, remove with spoon. SERVES: 6 SOURCE: Madhur Jaffray, published in Toronto Star MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Lamb with Spinach Categories: Meats Yield: 6 servings 8 Tbsp Vegetable oil 1/4 tsp Black peppercorns 6 Whole cloves 2 Bay leaves 6 Cardamom pods 2 Medium onions finely chopped 6 Garlic cloves chopped 1 Inch cube of ginger chopped 2 lb Cubed lamb 2 tsp Ground cumin seeds 1 tsp Coriander seeds 1/4 tsp Cayenne pepper 2 tsp Salt 5 Tbsp Plain yogurt well beaten 2 lb Fresh spinach chopped 1/4 tsp Garam masala Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks. Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all yogurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on low heat for about 1 hour or until meat is tender. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce. Remove the whole spices and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Garlic-Herb Leg Of Lamb With Roasted Vegetables Categories: Lamb, Main dishes, Weight watchers Yield: 21 servings 1 Leg (6-pound) of lamb 1/4 cup Garlic-herb paste Roasted vegetables Preheat oven to 325F. Trim fat from leg of lamb. Cut 10 (1-inch-deep) slits into lamb, and spoon 1/4 teaspoon Garlic-Herb Paste into each slit. Rub remaining Garlic Herb Paste over entire surface of lamb. Place lamb on a broiler pan, and insert meat thermometer into thickest part of lamb, making sure thermometer does not touch bone (Prepare vegetables for roasting, and arrange around lamb at this point, if desired.) Bake lamb at 325F for 2 hours or until thermometer registers 145F (medium-rare) to 160F (medium). Let lamb stand 15 minutes before slicing. Serve with Roasted Vegetables. Yield: 21 (3-ounce) servings. Note: Leftover lamb should be removed from bone: wrap lamb tightly, and store in an airtight container in the refrigerator for up to 4 days. Exchanges: 3 P/M Per serving: CAL 102 (36% from fat); PRO 14.6 g; FAT 4.1 g (sat 1.5 g); CARB 1 g; FIB 0.2 g; CHOL 45 mg; IRON 1.4 mg; SOD 106 mg; CALC 21 mg. Recipe by: Weight Watchers Magazine, March/April 1997 MMMMM >From the recipe collection of Fred Towner ... Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Requests/Recipes go to recipes@rt66.com; Questions/Comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.