MOROCCAN SPICED LAMB MEATBALLS IN CUMIN CORIANDER SPICED TOMATO SAUCE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield about 32 meatballs, about 6 servings
Number Of Ingredients 32
Steps:
- Meatballs:
- Preheat oven to 350 degrees F.
- In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.
- Sauce:
- In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.
- To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.
- In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.
LAMB IN CORIANDER SAUCE
a subtle blend of asian spices, not a curry but a delightful dish. Easy to prepare and it s a real winner for anyone who likes spicy without r ed hot!
Provided by JoyfulCook
Categories Southwest Asia (middle East)
Time 1h25m
Yield 4 4 portions, 4 serving(s)
Number Of Ingredients 18
Steps:
- heat oil and in a large pan over medium heat add the lamb and cook stirring all the time until the meat is sealed.
- Add the onions and continue to fry for at least 5 minutes - adding a little extra oil or water if it looks like sticking.
- Add Chopped coriander, chilli, garlic and ginger and cook for just a few minutes more.
- Add the remaining spices, curry leaves, chopped tomato and salt, cook for another few minutes adding the water. bring to the boil, turn down heat and simmer for about 3/4 of an hour.
Nutrition Facts : Calories 443, Fat 30, SaturatedFat 10.4, Cholesterol 122.4, Sodium 104.1, Carbohydrate 8.5, Fiber 1.8, Sugar 3.8, Protein 33.8
CORIANDER LAMB CHOPS
Steps:
- Preheat broiler.
- With a mortar and pestle or in an electric coffee/spice grinder grind coriander seeds. Mince garlic and mash to paste with salt. In a bowl stir together coriander, garlic paste, and oil and rub onto chops.
- Arrange chops on rack of a broiler pan and broil 3 inches from heat 3 minutes on each side for medium-rare.
MOROCCAN ROAST LAMB WITH ROASTED ROOTS & CORIANDER
Serve up this tasty Moroccan roast lamb dish for a low-calorie main that delivers stacks of flavour and three of your 5-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Take the lamb out of the fridge while you chop the onions, squash and celeriac. Heat oven to 200C/180C fan/gas 6. Trim any excess fat off the leg of lamb, then cut a few slashes into the meat. Rub ½ tbsp oil and 1 tbsp ras el hanout over the lamb and season with salt and pepper. Put the onion, celeriac, butternut squash into a large roasting tin with the garlic. Toss with the remaining ras el hanout, remaining oil and some salt and pepper. Nestle the lamb into the tin and put in the oven to roast for 40 mins.
- Take the lamb out of the oven and leave to rest. Put the veg back in the oven for 20 mins. Meanwhile, blitz the coriander, cumin seeds, lemon zest, lemon juice and green chilli together in a mini food processor until finely chopped and vivid green.
- Carve the lamb, put on a platter, then pile on the veg. Sprinkle over some of the coriander mixture before taking the platter to the table for everyone to help themselves.
Nutrition Facts : Calories 446 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 45 grams protein
CORIANDER-CRUSTED LAMB CHOPS
As taken from the AARP magazine Eating Well Romantic Dinner for Two. Serve these chops with steamed asparagus and roasted new potatoes.
Provided by Chabear01
Categories Lamb/Sheep
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from chops and place them on a flat plate.
- Combine all the other ingredients in a small bowl, then rub the mixture over the chops. Cover with plastic wrap and marinate in the refrigerator about 30 minutes.
- Heat a lightly oiled grill pan over high heat until almost smoking, then add the chops and sear for about 2 minutes, flip the chops over and cook for another 3 minutes for the medium rare or 3 1/2 minutes for medium.
- Allow the chops to rest 5 minutes before serving.
Nutrition Facts : Calories 69.5, Fat 7.2, SaturatedFat 1, Sodium 293.6, Carbohydrate 1.6, Fiber 0.5, Sugar 0.1, Protein 0.4
LAMB KEBABS WITH CORIANDER YOGURT SAUCE
An easy recipe that I'm sure you will enjoy! :) Happy to share! (Time does not include marinating time.)
Provided by Wildflour
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Make sauce:.
- Mix, then chill and set aside to serve with meat.
- Stir marinade ingredients together, set aside.
- Cube lamb and lay out in shallow dish/pan. Pour marinade over the lamb, and toss to coat.(Or do this in a ziplock baggie.).
- Place in fridge, and let marinate for several hours or overnight.
- Drain the meat, skewer, and grill for about 10 minutes, until browned, turning occasionally.
- Grill lemon wedges at the same time.
- Serve kebabs on a platter, garnished with the grilled lemons and extra rosemary sprigs and the bowl of coriander yogurt sauce for dipping.
Nutrition Facts : Calories 205.4, Fat 16, SaturatedFat 3.3, Cholesterol 34.2, Sodium 37.7, Carbohydrate 5, Fiber 0.5, Sugar 2.9, Protein 10.7
HOME-STYLE LAMB CURRY
Storecupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry, that's rich in iron and two of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 2h5m
Number Of Ingredients 14
Steps:
- Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.
- Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
- Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
- Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
- Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.
- Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
- Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
- Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.
Nutrition Facts : Calories 470 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium
CORIANDER CRUSTED LAMB WITH SPICED ORANGE-HOISIN SAUCE
From Chef Jimmy Chok, courtesy of my favourite food blogger, Chubby Hubby. This is in his section of simple recipes, and it is yummy!
Provided by AmandaInOz
Categories Lamb/Sheep
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate the lamb with 50ml of the hoisin for an hour.
- To cook the lamb, sear the meat on a hot pan and roast in a preheated oven at 180 Degrees C for 20 minutes.
- Remove from the oven and spread 50ml of the hoisin on the lamb and crust with the coriander leaves and seeds.
- Set aside the lamb to rest.
- For the sauce, mix all the ingredients together in a mixing bowl and whisk until the sauce is well mixed. Heat before serving.
- Slice your chops when ready to serve, and top with sauce to taste.
Nutrition Facts : Calories 363.4, Fat 6.2, SaturatedFat 0.7, Cholesterol 2.8, Sodium 2087.6, Carbohydrate 76.6, Fiber 12.1, Sugar 43.1, Protein 7.9
LAMB KEBABS WITH CORIANDER SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Marinate lamb cubes in mixture of olive oil, garlic, yogurt, soy sauce, mustard and thyme with pepper to taste for at least two hours, but preferably overnight.
- Thread lamb on skewers, alternating with pieces of onion and peppers.
- Combine yogurt, garlic, lemon juice and coriander leaves and season to taste with salt and pepper.
- Preheat grill or broiler. Grill lamb for five to seven minutes, turning once for medium rare; cook longer if you want it more well done. Garnish plates with coriander sprigs. Serve sauce separately in a small bowl.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 19 grams, Carbohydrate 9 grams, Fat 33 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 12 grams, Sodium 658 milligrams, Sugar 5 grams, TransFat 0 grams
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