East West Lamb Recipes

Steps:

• Pat lamb dry with paper towels and place in a large bowl. In a small bowl, combine 1 tablespoon curry powder, the salt, the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
• Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 tablespoons oil in a blender; purée until smooth. Scrape mixture over lamb and toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Stir in 2 teaspoons curry powder and heat until fragrant, about 30 seconds. Working in batches to avoid overcrowding the pot, brown the meat on all sides. Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot. Transfer browned meat to a plate as it browns.
• Once all the meat has been browned, return it to the pot, along with any juices on the plate. Add enough water to just cover meat. Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
• Stir potato, carrot and pepper into pot. Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer.
• Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes. Taste sauce and add more salt if needed. Pour sauce over meat. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.

Steps:

• Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

Steps:

• Trim the fat and sear the lamb in a pan. Transfer to the slow cooker. Add olive oil to the already hot pan and add the spices and onion and fry all the chopped vegetables on high heat for a minute. Turn off the heat. Add hot water and mix everything in the pan and pour in in the slow cooker. Put the potatoes and corn on top, and close the lid. Cook on high for 3 hours or low for 6 hours.
• After the given time, remove the lid carefully, lift the slow cooker pot and place it in the oven for about 10 mins at 450 degree F, stirring every few minutes to allow the soup to thicken. I usually turn on the broil for couple mins to allow the corn to broil as well.
• Take out the corn on the cob and the potatoes in a separate plate and dish out the lamb stew and garnish with freshly chopped cilantro. At my home, we have some scliced onions and lemon or lime on the side.
• Enjoy!

Steps:

• Heat 1 tablespoon of canola or corn oil in a skillet large enough to hold all the ingredients.
• Add the lamb and saute quickly to brown. Remove meat and set aside.
• Add sesame oil and remaining canola or corn oil to skillet. Saute onions, peppers and ginger in hot oil until peppers soften.
• Stir in soy sauce and sherry with reserved lamb just long enough to heat lamb through and serve.