High Altitude Lamb Food
LAMB AND CABBAGE CURRY
A South African Indian dish that's become a favorite
Provided by Lorraine
Categories Main Course
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot. Add the cinnamon sticks, bay leaf and star aniseed to the oil and fry until fragrant
- Add the onion and saute until golden brown. Add the curry leaf and ginger/garlic paste and saute for a minute
- Add the masala, chilli powder, turmeric, fennel and garam masala. Cook the spices for 2 minutes, add a few drops of water if required
- Add the lamb and allow it to cook with the spices for 5 minutes, on low heat. Do not cover the pot
- Add the pureed tomatoes, season with salt. Cover and simmer for an hour or until the lamb is tender. If the lamb needs further cooking add another quarter cup of water and cook further
- Add the cabbage and cook for about 10-15 minutes
- Garnish with coriander and serve hot with rice or roti
HIGH ALTITUDE LAMB
Delicious and easy way to cook lamb. When I made lamb this way I was a bit skeptical but the lamb was the best I've ever made. Recipe adapted from The New High Altitude Cookbook
Provided by ellie_
Categories Lamb/Sheep
Time 3h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 550 degrees F.
- Place lamb fat side up on rack in roasting pan.
- With small sharp knife cut slits all over lamb.
- Place garlic slivers in slits.
- In small bowl combine savory through olive oil and combine well.
- Rub herb mixture over lamb.
- Salt and pepper lamb, if desired.
- Insert meat therometer into lamb.
- Bake at 550 degrees F for 15 minutes (rare-internal temp 140), 20 minutes (medium-internal temp 160), or 25 minutes (well-internal temp 170).
- Turn off oven.
- Do not open oven door for 3 1/2 hours.
- Pour off 2 Tablespoons fat into saucepan and cook with 1 Tablespoon flour.
- Add drippings and chicken stock to equal 2 cups.
- Cook until thickened.
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