1 kg lamb shanks, neck orrib, cut into pieces. 2 Heat more oil in the pan and stir-fry the onions, garlic and ginger until fragrant and softened. stir-fry for about 1 minute or until fragrant. 4 Simmer for about 1 hour or until the meat is nearly tender. 00000 GROOTRIVIER LAMBSTEW. 1 kg lamb shanks, neck orrib, cut into pieces
Cook for a few hours so the meat falls off the bone. Adding half the tomatoes at the end allows the flavour to cook with the meat but you still have juicy whole tomatoes that pop with your bites of lamb
Gently fry the boned lamb with the onion, then, when it is half cooked, add the peeled tomatoes, and when the cooking is finished add the cardoons (or other vegetable) boiled separately, and leave to gain flavor with the meat
Was given a pressure cooker as a gift from my family for my birthday- a Tefal Minut Pressure Cooker. Tender braisedlamb shanks in a red wine and vegetable gravy
If I had to pick a favourite cut of beef, it would simply have to be shortribs. Return the ribs to the saucepan and continue cooking for a couple of minutes until the meat is coated in the sticky sauce
I have called this stew a North African LambStew mainly because I love the spices peculiar to Morroccan-style cooking and any creativity for calling it something else simply escapes me today
The grilling works best forLambRibs, as I wouldn’t advice those being made in a pan, However I have successfully made other lamb cuts as well by grilling in the oven
Author. 1KG Lamb , cleaned, cut into pieces and washed. 2 Large Onions, sliced or chopped. 1-2 teaspoon salt (OR TO taste). 2 teaspoon Coriander Powder. 1KG Lamb , cleaned, cut into pieces and washed. 2 Large Onions, sliced or chopped. 1-2 teaspoon salt (OR TO taste). 2 teaspoon Coriander Powder
4 tablespoons seasoning sauce (Worcestershire sauce). In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and Worcestershire sauce and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid. At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes
Some of these offerings were more successful than others, some were downright disasters, although with hindsight the roasted lamb with anchovies was particularly ill considered
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