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Receta Lamb Henry
by Global Cookbook

Lamb Henry
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  Raciónes: 4

Ingredientes

  • 1 x lamb shoulder*
  • 6 Tbsp. extra virgin olive oil (I find I use much less) sea salt and freshly grnd pepper
  • 4 med onions, halved lengthwise and thinly sliced
  • 1 x 2 ounce. piece fresh ginger, finely minced
  • 4 clv garlic, peeled and chopped
  • 1 Tbsp. grnd cumin
  • 2 Tbsp. grnd coriander
  • 1 Tbsp. grnd turmeric
  • 1 tsp grnd cayenne
  • 1/2 tsp garam masala
  • 1 c. whole lowfat milk yogurt
  • 1 x hard, acidic apple, like Granny Smith, grated

Direcciones

  1. (The organic dept. of my grocery store has whole lowfat milk yogurt; if you cannot get substitute low fat)
  2. 1 lamb shoulder, about 3 lbs. bone reserved and meat cut into 2 in. cubes, fat removed
  3. In large casserole, heat 3 Tbsp. oil over medium high heat. Add in lamb and bones in batches (do not crowd) and brown meat on all sides. As meat browns remove with tongs to separate pan and sprinkle with salt and pepper. Continue till all lamb is browned and seasoned.
  4. Add in onions to fat in pan and saute/fry, scraping up any brown bits. Continue cooking till onions are soft and golden, about 15 min. Add in ginger and garlic and cook for one minute more. Add in spices and cook til fragrant, about 15 secs. Add in lamb and any juices which have accumulated, 1 c. water, yogurt and grated apple. Stir to blend. Liquid should barely cover meat. Cover, simmer gently turning lamb regularly till very tender
  5. (1 1/2 to 2 hours.) Taste for seasoning. Remove and throw away bone. Serve
  6. (or possibly chill overnight, remove fat which has risen, if you like) and reheat gently. Serve with rice.
  7. Yield: 4 servings
  8. (Note: we like this with couscous instead of rice)