Red Curry Rack Of Lamb With Warm Pea Salad Recipes

Steps:

• Heat the oil in a work or large skillet over high heat, add the onion, garlic and fry 3 minutes.
• Add the meat and quickly stir fry until browned.
• Stir in the curry paste and cook 2 minutes, then add the coconut milk and sugar, bring mixture to a boil.
• Reduce the heat and simmer 15 minutes. Keep an eye on the curry, stirring occasionally.
• Add the sweet pepper, stock, fish sauce and lime juice, voer and continue simmering 15 minutes or until the meat is tender.
• Now you will add the chestnuts, cilanto and basil and season with salt and pepper to taste and simmer for 5 minutes.
• Garnish with basil sprigs and serve with steamed jasmine rice.

Steps:

• Season the lamb with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the lamb in a single layer and brown, turning once, 3 to 4 minutes per side. Remove to a plate. Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds.
• Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
• Add the tomatoes to the pot and cook, stirring, until they break down, 4 to 5 minutes. Add the lamb and any juices from the plate. Stir in 1 3/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the lamb is almost cooked through and the sauce has thickened slightly, 1 hour 15 minutes.
• Tuck the potatoes among the lamb pieces, submerging them in the liquid; season with 1/2 teaspoon salt. Cover and simmer until the potatoes are cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes occasionally, until the curry is thickened, 8 to 10 minutes. Stir in the peas and heat through.
• Remove the curry from the heat and stir in the yogurt. Thin with water, if necessary; season with salt. Serve with rice and top with mint.

Steps:

• Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
• Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
• Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

Steps:

• In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
• Preheat an outdoor grill or grill pan to medium-high.
• Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.
• Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
• Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
• Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.

Steps:

• Sprinkle the salt and pepper over the lamb cubes, tossing a few times to distribute it evenly. Heat the fat in a large, sturdy sauté pan over medium-high heat. Brown the pieces of lamb, working in batches if needed so the meat is not crowded in the pan.
• Reduce heat to medium and return all the meat and any juices to the pan. Add the rosemary and garlic and cook for another minute or so, turning the meat. Sift the flour over the meat, and turn again so the flour is absorbed. This should take just another minute or so. Add the vinegar and bring it to a boil, scraping up any brown bits on the bottom of the pan. Add 1/2 cup water, then lower the heat so the liquid barely simmers and then cover the pan.
• Cook for an hour, or until the meat is very tender, turning it every once in a while. Add a few tablespoons of water if the sauce is too thick or the meat is beginning to stick to the pan.
• Mash the anchovies in a small bowl. Take about 1/3 cup of the sauce and mix it well with the anchovies. Add the mixture back to the meat, stirring briefly so the meat is well coated. Put the meat on a platter and arrange the pea salad across the top. Or, divide into 6 servings and top each with 1/2 cup of the salad.