Butter Lamb In Gravy Food

BUTTER LAMB GRAVY

Steps:

• Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.
• Melt the remaining butter in the same skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in the turmeric, ginger, and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.
• Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.

LAMB GRAVY

Steps:

• Put roasting tray on hob.
• Spoon fat off.
• Make 500ml stock from the lamb stock cubes.
• Heat juices in tray on hob.
• Stir in stock a little at a time.
• Add the wine and rosemary on high heat.
• Sieve in the flour and then add the butter.
• Add the mint.
• Heat until thickened.
• Enjoy!

BEST LAMB GRAVY

Steps:

• Gently fry onion and garlic in oil until soft.
• Add stock and wine and bring to the boil.
• Simmer uncovered for 20 minutes to reduce.
• Add rosemary and redcurrant jelly, stir until disolved.
• Serve immediately.

LAMB & SHALLOT GRAVY

Steps:

• Heat the butter and oil in a large saucepan over a medium-high heat and fry the shallots, carrot and celery for 7-10 mins, or until deep golden brown. Tip in the flour and cook, stirring, for 1 min. Pour in the wine and stir to combine everything, then simmer on a low heat for a few minutes, or until the wine has reduced by half. Add the rosemary and bay leaf, then gradually stir in the lamb stock. Simmer for 30 mins, uncovered.
• Strain the gravy through a fine sieve into a clean saucepan. Stir in the Worcestershire sauce and simmer on a low heat until thick and glossy, about 15-20 mins. Will keep frozen for three months.

SPRING LAMB WITH MINTED GRAVY

Steps:

• Starting 2-3 days BEFORE cooking, purchase spring lamb.
• At Easter time, it's a good idea to order it from a butcher in advance.
• Have the butcher take the bone out AND remove the gland, but tell him NOT to tie it.
• Ask for the string so you can tie it at home after marinating.
• At home, rub the lamb well, inside and out with the combined marinating ingredients.
• Roll up lengthwise and use the butcher's string to tie it up by tying lengths of string every 2-3 inches.
• Marinate the lamb for two days before cooking.
• On the day of cooking, plan on 2 hours of roasting time.
• Preheat oven to 400°F.
• Place lamb in roasting pan and roast (uncovered) for 20 minutes and then reduce heat to 250°F and continue baking for about 1 1/2 hours.
• Meat thermometer should reach 140°F.
• Remove lamb from oven and let rest, covered in foil, while making gravy.
• Make one quart of brown gravy using a good quality beef base and diluting it with 3 1/2 cups hot water.
• Bring to a boil, reduce to simmer and thicken with roux.
• Add the sherry and butter, whisking to blend well.
• Season with salt and pepper and stir in the mint jelly, stirring until melted.
• Serve with lamb.
• For roux: Melt 4 tbsp butter in saucepan over medium heat, and add 4 tbsp flour.
• Stir constantly with wooden spoon about 1 minute.
• Remove from heat.
• (See "roux" search if you need further details).