Lamb Masala With Jeweled Rice Food

EASY CREAMY LAMB TIKKA MASALA

Steps:

• Combine 1 tablespoon garam masala, 1 teaspoon salt, ½ teaspoon cumin, coriander, and pepper in a 1-gallon zipper-lock bag. Toss the spices around to combine. Add lamb and shake to coat. Add yogurt, seal bag, and massage meat to coat. Transfer bag to refrigerator and marinate for 1 hour or up to overnight.
• Heat oil in a 12-inch sauté pan over medium. Add onion and remaining teaspoon salt and cook until softened and starting to brown, 8-10 minutes, stirring occasionally. Reduce heat to medium-low and add garlic, serrano, and ginger; cook stirring frequently until onions are softened and golden brown, about 7 minutes. Stir in remaining tablespoon garam masala, remaining teaspoon cumin, and cardamom; cook 1 minute.
• Add tomatoes with juices, crushing them with your hands as you add them (or use your kitchen shears to cut them in the can). Bring sauce to a boil, reduce heat, and simmer, stirring frequently and scraping up browned bits from bottom of pan, until thickened and deepened in color, 15-20 minutes. Add coconut milk and simmer until thickened, 5-7 minutes.
• Meanwhile, heat oven to broil (high) with rack set in upper middle position Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange lamb on rack in a single layer (don't scrape marinade off). Broil lamb until starting to char, 10-12 minutes.
• Add lamb to sauce, and simmer, stirring occasionally, until lamb is cooked through, about 8 minutes. Serve with rice, cilantro, and naan if desired.

LAMB TIKKA MASALA

Steps:

• Special Equipment: Chimney starter, newspaper, vegetable oil, 4 pounds natural lump charcoal, and metal skewers
• Combine 1 tablespoon of the garam masala, 1 teaspoon of the salt, cumin, coriander, and pepper in a 1-gallon resealable bag. Seal and shake the bag to combine. Add the lamb and shake to coat. Add the yogurt to the bag, seal and squish to coat. Refrigerate the bag in a leak proof container for 30 minutes and up to 1 hour.
• Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
• When the charcoal is lightly covered with gray ash, carefully pour it onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
• Meanwhile, heat the vegetable oil in a 12-inch straight sided saute pan over medium-high, until it shimmers and almost begins to smoke. Add the onion and remaining teaspoon of salt, and cook until the onion is browned around the edges, 11 to 12 minutes, stirring occasionally. Reduce the heat to medium-low and add the garlic, ginger and chile. Cook, stirring constantly, until the onions have softened and browned completely, approximately 7 minutes. Sprinkle with the remaining tablespoon of garam masala and stir several times to coat.
• Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes.
• Remove the lamb from the yogurt mixture, leaving as much yogurt on the meat as possible. Thread the pieces of lamb, 1/4-inch apart, onto the skewers. Grill until the yogurt has slightly charred or blackened, about 2 minutes on each side. Remove the lamb from the skewers. Add the lamb and coconut milk to the tomato mixture and stir to combine and heat through. Transfer to a serving bowl, garnish with mint or cilantro and serve over basmati rice.
• Combine all of the seeds, peppercorns, cloves, chile, and cinnamon in an 8-inch cast iron skillet over medium-high heat. Cook, moving the pan constantly, until you smell the cumin toasting, approximately 3 to 4 minutes. Remove the mixture to a plate and spread out to cool for 5 minutes.
• Once cool, add the toasted mixture and nutmeg into a spice grinder. Process until a fine powder is formed, approximately 1 minute. Use immediately or store in an airtight container for up to 1 month.

GRILLED LAMB CHOPS WITH GARAM MASALA

Steps:

• Heat grill or grill pan to medium-high heat. In a bowl, combine garam masala, salt, and pepper. Place lamb chops on a baking sheet or platter, and drizzle with oil; rub chops to coat evenly all over. Sprinkle tops of chops with half the spice mixture, and gently rub onto meat. Turn chops over; repeat with remaining spice mixture.
• Grill chops until they reach desired doneness, about 3 minutes per side for medium-rare. Serve immediately, garnished with cilantro.

LAMB MASALA WITH JEWELED RICE

Steps:

• Combine 1 1/2 teaspoons garam masala, salt, garlic powder and flour; toss with lamb cubes to coat.
• Brown lamb in hot oil in a large nonstick skillet over medium-high heat 5 to 7 minutes. Remove lamb and set aside.
• Add onion and apple to skillet, and cook, stirring constantly, 5 minutes or until apple is tender. Return lamb to skillet; stir in remaining 1 1/2 teaspoons garam masala, tomatoes, and coconut milk. Bring to boil. Reduce heat and simmer, uncovered, 8 minutes. Remove from heat, and let stand 5 minutes. Arrange meat and sauce over Jeweled Rice.
• To prepare Jeweled Rice: Saute onion in hot oil in a large saucepan over medium-high heat 5 minutes or until tender. Stir in rice, broth, and water; bring to boil. Cover, reduce heat, simmer 20 to 25 minutes or until rice is tender. Remove from heat; stir in fruit, cover and let stand 5 minutes.

JEWELLED RICE

Steps:

• Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.
• Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp - this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.
• To serve, remove whole spices if you like, and scatter the onions on top.

WAKANDAN JEWELED VEGETABLE PILAU WITH BERBERE BRAISED LAMB RECIPE BY TASTY

Steps:

• To make the Berbere Braised Lamb, heat the vegetable oil in a large pan over medium-high heat until oil is lightly shimmering. Add the lamb to the pot, season with salt and pepper, and brown on all sides, for about 10 minutes. Remove the lamb from the pot.
• To the same pot, add the red onions and cook until brown, for about 15-20 minutes. Stir in the ghee, garlic, ginger, paprika, cayenne, fenugreek, nutmeg, cardamom, cloves, cinnamon, allspice, and tomato paste.
• Pour in the beef stock, stirring well to incorporate. Bring the sauce to a boil and return the lamb to the pot. Reduce heat to medium-low, so the sauce is at a gentle simmer, and cover and cook for 1 hour, stirring occasionally until the lamb is tender.
• To make the Jeweled Vegetable Pilau, use a separate large, shallow pot, melt the ghee over medium heat. Add the sliced red onions and cook until soft and slightly caramelized, for about 20 minutes.
• Add the cabbage, carrots, garlic, and ginger, and sauté until vegetables have softened and cooked down.
• Season with salt, pepper, ground cumin, curry powder, and cardamom.
• Stir in the rice and add the water. Add the bay leaf, cinnamon stick, and star anise. Reduce the heat to low and cook for 20-25 minutes until water is absorbed and rice is slightly fluffy.
• Discard the bay leaf, cinnamon stick, and star anise. Stir the rice well before transferring to a large serving platter.
• Create a small well in the middle of the rice, and spoon the lamb over the top.
• Serve garnished with scallions, cashews, and pomegranate seeds.
• Enjoy!

BRAISED SHOULDER OF LAMB WITH JEWELLED STUFFING

Steps:

• To make the stuffing, soak the dates, apricots and cranberries in boiling water for 30 mins, then drain and squeeze dry gently. Mix with the rest of the stuffing ingredients and salt and pepper.
• Season the lamb well on both sides. Spread on the stuffing, then roll into shape and secure with string. Heat the oil in a large, lidded ovenproof pan. Add the lamb and brown on all sides. Remove to a plate.
• Heat oven to 150C/130C fan/gas 2. Brown the onions in the remaining fat for 5 mins, add the garlic and sizzle for 30 secs. Now pour in the cider and as it bubbles, scrape up any caramelised bits at the bottom and sides of the pan. Add enough of the stock to come ¹/³ of the way up the lamb, and the orange zest, cinnamon and bay leaves.
• Cover with a piece of crumpled baking parchment and cook for 2½-3 hrs, turning halfway through, until the meat is completely tender. Remove and wrap with foil. Strain the juices and spoon off any fat that comes to the top, then put into a wide pan and boil to reduce for 5-10 mins, until slightly thickened and rich in flavour. Season with salt, pepper and a squeeze of lemon or orange juice, if necessary. Slice the lamb and serve with the sauce, and parsley sprinkled over.