SLOW-ROASTED LAMB SHOULDER WITH CORIANDER SEEDS
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 6h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring lamb to room temperature before cooking. Heat oven to 275 degrees. In a dry skillet over medium heat, toast coriander seeds until aromatic. Crack 2 tablespoons seeds in a mortar. In mortar or spice grinder, grind remaining seeds until fine; set aside.
- Use a sharp knife to score fat on roast, making shallow cuts in a crisscross pattern. Rub all over, including cuts, with cracked coriander seeds, salt and pepper. Place in a roasting pan and drizzle all over with olive oil.
- Roast about 6 hours, until tender and brown all the way through. Internal temperature will be about 165 degrees. (If pressed for time, cook at 325 degrees for about 3 hours, but result will not be quite as succulent.) Let rest on carving board, covered with foil, 15 minutes.
- Meanwhile, make gravy. Tilt roasting pan and spoon off fat. Place pan on stove over low heat, sprinkle in flour and whisk up browned bits from pan. When flour is just golden, pour in stock and whisk well. Add ground coriander and simmer until thickened to taste. Season with salt and pepper. Carve lamb into thick slices so that each piece includes crust. Serve with roasted potatoes and coriander gravy.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 204 milligrams, Sugar 1 gram
CRISPY LAMB WITH CUMIN, SCALLIONS AND RED CHILES
Dongbei cai is the food of Northeast China. Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds - a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows. Lamb is considered a Northern taste and excessively "strong" by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.
Provided by Julia Moskin
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside to marinate 1 hour.
- Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)
- Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chiles and stir-fry a few seconds until cumin seeds start to pop. Press chiles against sides of wok to char their skins.
- Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 8 grams, Sodium 367 milligrams, Sugar 1 gram, TransFat 0 grams
KIBBEE NYI (RAW KIBBEE)
Lebanese raw beef or lamb dish, often served as part of a meza (appetizer) assortment. This recipe is my variation of my dad's and my cousin's recipes. In addition to being eaten 'as is', it is also the basis for many cooked kibbee recipes, a few of which will be submitted separately.
Provided by Toby Jermain
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Do not use purchased ground meat if you can avoid it.
- Even extra lean has too much fat in it.
- Wash bulghur and soak in hot water for about 30 minutes.
- Drain well, and squeeze dry.
- Trim fat and sinew from the meat, cut in chunks, and run through a grinder, using the finest plate.
- Grind onion and mint, and in a large bowl, thoroughly mix with meat and spices.
- Run mixture through the grinder again, and knead the olive oil into the mixture; if it feels too dry add a little water, and continue to knead.
- Refrigerate for 30 minutes for flavors to develop, adjust seasonings, and knead again to combine thoroughly.
- Mound on a shallow serving dish, pat down, and smooth the top and sides, using a little water on your hands to help.
- Coat top lightly with olive oil, or if desired, drizzle melted butter over meat, and coat evenly.
- Serve with pita bread or leaves of Romaine lettuce for scooping.
- In addition to being to being delicious as is, raw, Kibbee Nyi is the basis for many cooked kibbee dishes, a few of which will be submitted separately.
Nutrition Facts : Calories 370.3, Fat 27.5, SaturatedFat 8.6, Cholesterol 76, Sodium 450, Carbohydrate 7.6, Fiber 1.7, Sugar 0.8, Protein 22.7
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