Gail South
Bobotie Serves 8
In a small bowl, let the bread soak in 3T of the milk for 10 min. In a large skillet cook the onion in the butter over moderate heat, stirring, for 3 min; add the garlic and cook the mix, stirring, for 2 min. Add curry powder and cook the mix, stirring, 1 min. Add lemon juice, sugar, raisins, almonds, salt and pepper and cook, stirring 4 min. Remove skillet from heat, stir in meat (lamb is traditional) marmalade, and 1 of the eggs, beaten lightly, and combine the mix well. Transfer to well buttered 13 x 9 inch baking pan, pat into flat cake, and bake at 375 for 30 min. Pour off fat. In a small bowl, combine the remaining egg, beaten lightly, remaining 1 c milk, and the turmeric, pour the custard over the meat mix and bake at 325 for 10 min until custard is just set. Serve w rice and chutney.
Bread 2 slices white, torn up
Milk 1c + 3T
Onion 2 chopped
Butter 3T
Garlic 2 cloves, minced
Curry Powder 1.5T
Lemon Juice, Fresh 2T
Sugar 1T
Raisins 2T
Nuts, Almonds 3T ground
Salt/Pepper
Ground Lamb 2 lb
Marmalade 2T orange
Egg 2
Turmeric 1tsp
Nuts, Almonds, chopped 6 blanched
Apricots 0.25c dried, chopped (or use 1 GS apple and omit marmelade)
Ground Lamb Pulao
Check the rice and discard any debris. Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. Place the rice in a bowl, cover with water by 1 inch, and soak for 30 minutes. As the rice soaks, cook the lamb: Place a medium saucepan with a heavy lid or a Dutch oven over medium heat. When the saucepan is hot, break the lamb into chunks, and cook until the fat renders, about 2 minutes. Drain most of the fat, leaving behind 1 to 2 tablespoons, and continue to cook the lamb until it browns, another 2 minutes. Add the ghee and heat over medium until it melts, 30 to 45 seconds. Add the garlic and ginger and sauté for 1 minute. Add the garam masala, chile powder, black pepper and 1 teaspoon salt and sauté until the spices are fragrant, 1 minute. Add 1 tablespoon lime juice and stir until the flavors come together, about 1 minute.
Transfer the lamb mixture to a large bowl and keep warm. (To do so, you could transfer it to a 250-degree oven.) Clean the saucepan and wipe dry. Drain the soaked rice. Add to the same saucepan and cover with water by 1 inch. Stir in 1 tablespoon lime juice, the turmeric and the remaining 1 teaspoon salt. Bring to a boil over medium heat, then cover, and reduce heat to simmer until the rice absorbs all the water, about 10 minutes. (Do not stir the rice as it cooks, or the grains might break.) Remove the saucepan from heat, and let sit, uncovered, for 5 minutes. Stir the rice into the cooked lamb mixture, then drizzle with the remaining 1 tablespoon lime juice. Fold the scallions and mint into the rice, and serve immediately.
2 cups basmati rice
1 ½ pounds ground lamb or beef
1 teaspoon ghee, unsalted butter or extra-virgin olive oil
4 garlic cloves, peeled and grated
2 tablespoons grated fresh ginger
1 ½ teaspoons garam masala
½ teaspoon red chile powder
½ teaspoon black pepper
2 teaspoons kosher salt
3 tablespoons lime juice
½ teaspoon ground turmeric
1 bunch scallions (about 6), trimmed and thinly sliced
¼ cup loosely packed fresh mint leaves
Lamb & Bean Skillet, Greek Serves 4
Combine lamb, garlic salt and Italian seasoning; mix lightly but thoroughly. Pinch off 1.5-inch pieces of lamb mix tomake approximately 16 meatballs. Brown in large non-stick skillet over medium heat. Pour off drippings. Add beans,tomatoes and wine. Continue cooking over meduim for 15 min, stirring occasionally. Garnish w parsley and lemon peel.
Lamb 1 lb, ground
Garlic Salt 1tsp
Italian Seasoning 1tsp
Beans, Great Northern 1can (15 oz)
Tomato 2 medium, chopped
Wine, White 1c Greek
Parsley 1T
Lemon Zest 1tsp
Lamb Chops Provencale Serves 4
Grill or pan broil chops to preferred doneness . Sprinkle tomatoes w sugar and set aside. Melt 2T butter over medium inlarge skillet. Add shallots and just heat through. Add wine and cook, stirring, until slightly reduced. Add tomatoes andgently cook and turn until heated through (do not allow them to lose shape). Add remaining butter, garlic and parsley.Gently shake and tilt pan over heat to mix ingredients and soften butter. Season sauce with salt and pepper. Pour over
Lamb 4 servings lean chops
Tomato 4 peeled, cut into sixths and seeded
Sugar 0.5tsp
Butter 6T
Shallot 0.33c minced
Wine, White 0.5c
Garlic 3 cloves, mashed
Parsley 0.25c minced
Salt/Pepper
Lamb Chops, Herb Crusted Serves 6
Season lamp w s&p. Heat oil in skillet and quickly sear both sides. Set aside to cool. Mix chopped herbs w breadcrumbs. Brush chops w mustard and coat w crumb mix. Bake at 350 7-10 min
Vegetable Oil 0.25c
Lamb 1 Frenched rack
Mustard 0.25c dijon
Bread crumbs 0.5c
Parsley 1T fresh chopped
Rosemary 1T fresh chopped
Sage 1 T fresh chopped
Thyme 1 tsp dried
Lamb Chops, Roasted serves 4
Preheat oven to 425. Make marinade: in a medium bowl, whisk together garlic, honey, coriander, chili flakes, soy sauce, lime juice, fish sauce and 2 T olive oil. Toss chops with marinade, massaging into meat. Arrange chops evenly across a large sheet pan and marinate at room temp at least 10 min. Roast chops until they start to brown, 5 min, then flip and continue roasting until medium-rare, about 6 min more. Remove and let meat rest at least 3 min. Serve.
Garlic 4 cloves, minced
Honey 2 T
Coriander 1 tsp ground
Soy Sauce 2 T
Lime juice 4 tsp fresh
Fish Sauce 2 tsp
Olive Oil 2 T
Lamb chops 12 loin, 1 1/2" thick
Lamb Curry (Kuzhambu) Serves 6
Brown onions in oil. Add raisins, coconut & almonds. Remove for garnish. Add poppy seeds, coriander, cinnamon,fennel, cloves, turmeric, ginger, garlic, mint, cumin, chili and paprika. Add lamb and brown. Add thin coconut milk (oruse yogurt). Simmer, covered, .5 hour (watch liquid). Stir in tomato juice & thick coconut milk. Simmer, uncovered 15min. Add parsley, cardamom, anise and lemon juice. Serve w garnishes and rice.
Olive Oil 2T
Onion 2sliced
Raisins 0.25c
Coriander 2tsp
Cinnamon 1tsp
Fenne l0.5tsp
Cloves 4
Turmeric 0.75tsp
Cardamom 1t sp ground
Ginger 1tsp
Garlic 3 cloves, minced
Mint 0.5tsp
Cumin1 tsp
Chili Powder dash
Paprika 1tsp
Lamb 2 lb cubed
Coconut 0.5c
Coconut Milk 1c thick & 1 c thin
Tomato Juice 0.5c
Anise 1 tsp ground
Poppy Seeds 1T Parsley 0.25c chopped
Lemon Juice, Fresh 0.25c
Lamb Roast Middle East Serves 6
Trim all but a thin layer of fat from lamb. Place, trimmed side up, on rack in shallow roasting pan. Chop onions, whole lemon and mint leaves until very fine; blend w 1 tsp of the salt and pepper. Press all but 1/4 c of mix onto surface ofmeat. Place pan on rack in oven; pour 3 c boiling water into pan. Roast at 425 for 15 min; reduce heat to 325 and roast1 hour 45 min, basting several time w water in pan (for rare lamb--30 min longer for medium). Remove roast from panto heated serving platter and sprinkle w reserved green onion mix. Keep in warm place while making gravy. Strain liquid in pan into 4-cup measure; allow to stand 5 min. Skim off all fat. Return liquid to pan; heat to boiling. Combine flour w.5 c cold water to make a smooth paste. Stir into bubbling liquid. Cook, stirring constantly, until mixture thickens andbubbles 3 minutes. Season w remaining .5 tsp salt and serve in heated gravy boat. Garnish platter w lemon wedges
Lamb 5 lb leg
Onions, Green 1 bunch
Mint 1 small bunch, fresh
Salt 1.5tsp
Pepper 0.25tsp
Water 3c boiling
Flour 4T
Lamb Roast, Southwestern Serves 8
Place lamb in deep glass or enamel pan. Combine remaining ingredients and pour over meat. Refrigerate 24 hours,turning occasionally. Drain meat. Place on rack in open roasting pan. Roast at 450 for 15 min. Reduce temp to 350,pour marinade over meat and continue to roast 2.5 hours or until done to your preference. Baste frequently. If juicescook down, add a few T boiling water. Skim off fat and serve juices w meat
Lamb 6lb leg, boned, rolled and tied
Wine, Red 1c
Orange Juice 0.5c
Chili Sauce 0.25c
Water 0.25c
Onion 1 minced
Olive Oil 2T
Chili Powder 1T
Brown Sugar 1T
Cumin 1T crushed
Oregano 0.75tsp
Salt/Pepper
Lamb, Greek Peasant Baked Serves 4
Place lamb in 2 qt casserole. Arrange cheese over meat. Cover w tomatoes. Sprinkle w oil, salt and pepper. Bake,uncovered at 350 for 1.5 hours or until meat is tender, basting occasionally.
Lamb 2 lb cubed
Cheese, Feta 1lb
Tomato 1 peeled, sliced
Olive Oil 2T
Lamb, Grilled Patties w White Bean Relish Serves 6
In mixing bowl, combine lamb, shallots, garlic, mint, Creole seasoning, cumin, chili powder, salt, pepper, and egg. Mixwell. Form into 12 small patties. In saute pan, over med. Heat, render the bacon until crispy, about 6-8 min. Using aslotted spoon, remove and drain on paper towels, reserving 2 T fat. In bowl, combine bacon, red onions, tomatoes,garlic, lemon juice, white beans, mint and reserved fat. Mix well. Season w s&p. Set aside. Heat olive oil in largeskillet over med-hi heat. Add patties and pan fry for 4 min on each side. To serve, spoon relish in center of 6 servingplates. Place 2 lamb patties on top of relish. Spoon some of veal reduction over patties. Garnish w parsley.
Lamb 1.5lb ground
Shallot 2T minced
Garlic 2T minced
Mint 2T chopped
Creole Seasoning 2 tsp
Cumin 2 tsp
Chili Powder 1tsp
Egg 1
Olive Oil 3T
Bacon 4 oz, chopped
Onion 0.5c red diced
Tomato 0.5c chopped, seeded
Garlic 1tsp
Lemon 1 juiced
Beans, Navy 1c cooked
Mint 2T chiffonade
Stock 1c veal reduction
Parsley
Lamb Meatballs with Lemon-Cumin Yogurt
Heat the oven to 375°F and arrange a rack in the middle. Combine all meatball ingredients in a large bowl and mix thoroughly with your hands. Form into 30 balls (about 2 teaspoons each) and place on a baking sheet. Bake until meatballs are no longer pink in the middle, about 15 minutes. Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well. Serve with the meatballs.
For the meatballs:
1 pound ground lamb
1/4 cup finely chopped white onion
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh cilantro
1 garlic clove, finely chopped
1 teaspoon ground coriander
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
For the yogurt:
7 ounces whole-milk Greek yogurt
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint
1 teaspoon ground cumin
Zest of 1 medium lemon, minced
Lamb and Quinoa Tabouleh with Tangy Pomegranate Molasses Dressing
In a large bowl mix all salad ingredients together.
To make the dressing, mix all the dressing ingredients in a small jar, shake well, then taste. Add more honey or salt if desired.
Dress salad with the dressing after the salad is plated.
Note: To cook the quinoa, rinse 1 cup in a sieve under a cold running water. Place into a saucepan and add 2 cups water, 1/2 tsp salt and 2 tsp olive oil. Bring to a boil and cook over a medium heat for 10-15 minutes. Once water is reducing, reduce the heat to low and cover the pan with a lid. Cook till all liquid is absorbed, another 5-10 minutes. Cool quinoa prior adding to salad. To cool evenly, spread on a large plate and fluff it up with a fork.
2 cups sliced leftover roast lamb shoulder
2 cups cooked quinoa (see notes at the end)
1 cup halved cherry tomatoes
1 avocado peeled, seed removed, diced
1 lebanese cucumber, diced
1/2 red onion, thinly sliced
1/2 cup chopped flat leaf parsley
1/2 cup mint leaves
1/4 cup chopped dried apricots
1/4 cup dried cranberries
1 tsp toasted cumin seeds
Dressing
1 lemon juice (3-4 tbsp)
2 tbsp extra virgin olive oil
1 tbsp pomegranate molasses
1/2 tbsp honey
Pinch of salt or to taste
Lamb, Swedish
Preheat oven to 425. Rub salt and pepper into the lamb and place the meat on rack in roasting pan surrounded w onionsand carrots. Roast 30 min, then skim off fat. Reduce temp to 350 and add broth, coffee, cream and sugar. Continueroasting, basting frequently, forty min to 1 hour. Transfer lamb to warm platter and force the gravy through a sieve
Lamb 5lb leg
Onion 3 sliced
Carrots
Stock 1c hot beef
Coffee 1.5c hot strong
Heavy Cream 0.5c
Moussaka Serves 6
Peel 1 eggplant and slice 1/4" thick. Saute in olive oil. Reserve. Halve 3 unpeeled eggplants lengthwise. Saute slowly,cut side down. Remove pulp w/o breaking skin. Chop pulp w lamb. Add onion, mushrooms, garlic, parsley, thyme,stock, tomato paste, salt and pepper. Add 2 beaten eggs. Line oiled 2 qt mold w eggplant skins. Leave enough to foldover. Blend flour in 2 T butter over low heat. Cook 1 min, stirring. Add sour cream or yogurt, salt and nutmeg. Boil,stirring 1 min. Cool slightly. Sitr in ricotta and 3 beaten egs. Fill mold w layers of meat, cheese and eggplant slices. Fold ends of skin over. Place in pan of hot water. Bake 1-1.5 hours at 375. Cool 10 min. Unmold and serve w rich bechamel sauce
Eggplant 4
Lamb 1 lb ground cooked
Onion 0.5c chopped cooked
Mushrooms 0.5lb chopped cooked
Garlic 1 clove crushed
Parsley 0.25c chopped
Thyme 0.25tsp
Stock 4-6 cups
Tomato Paste 1T
Salt
Pepper
Egg 5 beaten
Flour 0.25c
Butter 2T
Sour Cream 2c
Nutmeg 1 dash
Cheese, Ricotta 1c
Lamb Shanks, Rosemary Serves 2
Scatter shanks w rosemary. Heat oil and brown shanks on all sides. Remove from pan. Add onion to pan. Cook w zest UNTIL THE ONION IS BROWN AND CRISPY. Add wine, beef stock and orange juice w s & p, and bring to simmer. Put onion mix in heavy lidded roasting pan and add shanks. Place in 375 oven one hour and fifteen minutes. Serve over garlicky mashed potatoes or cauliflower.
Lamb 2 shanks
Rosemary 2T finely chopped
Onion 2 large, very finely sliced
Orange Zest from 1 orange
Orange Juice from 1 orange
Wine, Red 0.25 c
Olive Oil 3 T
Stock 1 c beef
Moroccan Meatloaf
Heat oven to 350. Heat olive oil in large pan over medium., then add the onions. Cook, stirring occasionally, for 5 min. Add garlic and stir for another minute or two. Add celery, carrots and ginger and cook for about 5 min, adding more olive oil as needed to make sure ingredients are well coated and softening. Add the spices and salt, stirring well. Add tomato paste and cook for another 5 min, stirring well and scraping the bottom of the pan. Once mix is cooked, remove pan from heat and let cool for about 5 min. Meanwhile, combine in large bowl the fresh herbs and the eggs and bread crumbs. Add ground lamb and the cooked mix. Mix well with clean hands until well blended. Place mix in 9 x 5 loaf pan and cover w foil. Create a water bath by placing the loaf pan into a larger baking pan and filling halfway up w water. Put meatloaf pan in water into the oven and bake until internal temp reaches 140 degrees. Remove pans from oven, lift loaf pan out and let cool for at least 5 min, discarding excess grease if necessary. For sauce, mix yogurt, lemon juice and pine nuts together and serve on the side.
Olive Oil 2+ T
Onion 1 med. diced (1 c)
Garlic Cloves 12 minced
Celery 1/2 c minced
Ginger Root 1/3 c peeled and minced
Cumin 2 T ground
Smoked Paprika 2 T
Coriander 1 T ground
Cinnamon 1 T ground
Salt 1 tsp
Tomato Paste 7 T
Cilantro 1/2 c chopped fresh
Mint 1/2 c chopped fresh
Parsley 1/2 c chopped fresh
Eggs 2 lightly beaten
Whole wheat bread crumbs 1 c
Ground lamb 2 lb
For Sauce:
Pine nuts 1/2 c toasted in 350 oven til golden (5-7 min) chopped
Yogurt 1 c plain Greek
Lemon Juice 3 T fresh
Pastitsio Serves 8
Heat a large soup kettle over med-hi. Add ground meat. Cook until it loses its raw color and the meat starts to sizzle. Add 4 of the garlic cloves, cinnamon, oregano, pepper flakes and s&p. Cook until fragrant and spices are well incorporated, 1-2 min. Add tomatoes, sauce and enough wine for a sauce that is neither too gloppy not too thin. Bring to a boil, reduce heat to med-lo and continue to simmer, partially covered, until sauce is thick and rickly flavored, about 20 min. Meanwhile, bring a generous 2 qts of water and 1 T salt to boil in large pot. Add penne; stirring frequently at first to prevent sticking and, cook until just tender. Drain and return to pot, stirring in a generous c of the meat sauce. Meanwhile, microwave milk and broth in a 2-qt Pyrex measuring cup covered with a small plate until steamy ot, 8-10 min. Heat butter and remaining 2 cloves of garlic in a large saucepan until garlic is fragrant and golden; whisk vigorously until sauce is smooth and starts to bubble and thicken. Stir in 1/2 c of cheese and season to taste. Adding them one at a time, vigorously whisk in eggs. Remove from heat and if not using right away, place plastic wrap directly over the surface to prevent a skin from forming. Adjust oven rack to middle position and heat oven to 425. Spread half of the pasta over a 9x13 pan, top w meat sauce, 1/2 c of cheese, another layer of pasta, white sauce and remaining 1/2 c of cheese. Cover pan w foil; bake until very hot, about 30 min. Leaving pan in place, remove foil and turn oven to broil. Watching carefully, broil until top is spotty brown, 3-5 min. Remove from oven and let stand to set, 10 - 15 min. Cut into portions and serve.
Lamb 2 lb ground
Garlic 6 cloves, minced
Cinnamon 4T
Oregano 2 tsp dried
Pepper Flakes, Red 0.5tsp
Tomato 28 oz crushed or ground
Tomato Sauce 8oz
Pasta 1 lb penne
Milk, Evaporated 12oz
Stock 1.5c vegetable
Butter 3 TFlour 0.33c
Cheese, Parmesan 1.5c
Nutmeg 0.25tsp
Egg 2
Moroccan Shakshuka
Make the sauce: over an open flame or under the broiler, roast pepper until skin is black and blistered. Transfer to heatproof bowl and cover with plate for 15 min. Uncover and rub the skin off, then finely chop the pepper. In 12-in cast iron skillet, heat oil over med-hi heat. Stir in onion and cook until starting to brown, 7-12 min. Stir in garlic and roasted red pepper and saute for another 2 min. Stir in tomatoes, carrot juice, thyme, salt, paprika, cumin, white pepper, cayenne and 1/4 c water and bring to a simmer. Simmer over med-lo heat until mix is reduced by 1/3, 40 min to an hour.
Make the kefta: drizzle olive oil over on a rimmed baking sheet and turn on broiler. In a large bowl, mix all ingredients just to combine, then scoop out 1.5" balls, transferring them to baking sheet. Flatten slightly, then broil without turning until well browned, 3-5 min. When ready to serve, stir the preserved lemon, parsley and cilantro into the sauce and bring to a simmer. Arrange kefta in sauce along the outer edges, leaving room for the egg yolks in the middle. Simmer until kefta are cooked through and sauce has reduced a little, 10-15 min. Slip yolks into the center of the pan, cover and heat gently until yolks are warmed through, 2-4 min. Serve immediately, garnished w cilantro.
Sauce:
Red bell pepper 1 large
EVOO 2 T
Red onion 1.5 c finely diced
Gsrlic 2 T minced
Tomatoes 6 c canned, preferably San Marzano
Carrot juice 1 c
Thyme 1 T chopped fresh
Paprika 3/4 tsp
Cumin 1/2 tsp
White pepper 1/4 tsp
Cayenne pinch
Preserved lemon 2.5 T minced
Parsley 1 T chopped
Cilantro 1 T chopped, plus more for garnish
Egg yolks 6 large at room temp
Kefta:
EVOO for brushing
Salt 1.5 tsp
Paprike 2 tsp
Cumin 2 tsp
White Pepper 1/2 tsp
Cayenne 1/8 tsp
Red onion 1/4 c finely diced
Parsley 1 T minced
Cilantro 1 T finely minced
Garlic 1 tsp minced
Lamb 1 lb ground
Egg 1 large beaten
Tagine
In a large bowl, combine lamb and 2 tsp salt. Let sit at room temp at least 1 hour or overnight in frig. In small pot, bring stock to boil. Remove from heat, add apricots, and let sit at least 15 min. Heat oven to 325. In dutch oven w tight fitting lid, warm 2 T oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece. Cook until well browned on all sides, about 10 min. Transfer pieces to plate as they are browned. Drain fat, if necessary, leaving just enough to coat the bottom of pot. Add tomato paste, ginger, 1 cinnamon stick, and the spices and cook until fragrant, abut 2 min. Add lamb and any juices, the apricots and stock, and half the cilantro. Cover pot w foil and then its lid, and cook in oven for 2.5 to 3 hours or until lamb is tender, turning occasionally. Meanwhile, in small skillet, hat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 tsp salt and cook until golden brown, 5-7 min. Discard cinnamon stick. To serve, transfer lamb and juices to a platter. Top w toasted almonds and any butter left in pan., scallions, parsley and remaining cilantro. Sprinkle w fresh lemon juice.
Lamb 3 lb bone-in lamb stew meaat or neck, cut into small pieces
Kosher salt
Stock 1 3/4 lamb or chicken
Apricots 1 c dried (5 oaz)
EVOO 2 T
Onions 2 lg. thinly sliced
Tomato paste 1 tsp
Ginger 1/2 tsp grated fresh
Cinnamon sticks 2
Saffron lg pinch
Ginger 1/2 tsp ground
Turmeric 3/4 tsp ground
Pepper 3/4 tsp ground
Cinnamon 1/4 tsp ground
Nutmeg pinch grated
Cilantro 1/3 c chopped
Butter 1 T unsalted
Almonds 1/2 c slivered
Scallions 2 finely chopped
Parsley 2 T chopped
Fresh lemon juice