Lamsbout In Karnemelk Lamb In Buttermilk Food

LAMSBOUT IN KARNEMELK - LAMB IN BUTTERMILK

Steps:

• Debone the lamb and cut the meat into large cubes. Sprinkle with salt and pepper. (give the bone to the dog or use for stock).
• In a glass bowl mix the buttermilk and herbs and fennel seeds. Add the meat and mix well.
• Place in refrigerator for 2 days.
• Preheat oven t 160°C.
• Remove meat and marinade to a oven proof dish with a lid and bake for 2 hours.

BUTTERMILK-MARINATED LAMB WITH MUSTARD SEEDS AND SAVORY

Steps:

• In a large deep bowl or a large sealable plastic bag, combine buttermilk, garlic and 1 teaspoon salt. Add lamb, turn to coat, and marinate in the refrigerator for at least 8 hours or up to 24 hours, turning occasionally.
• Heat oven to 325 and remove lamb from refrigerator. In a small bowl, combine mustard and savory. Remove lamb from marinade and pat dry; discard marinade. Season lamb well with salt and pepper and slather with mustard mixture. Place on a rack in a roasting pan. Roast for about 1 1/2 hours, until the internal temperature registers about 155 on a meat thermometer (for medium). For the last 15 minutes of cooking, raise heat to 400 or turn on convection (or both) to brown the outside of the meat.
• Remove from oven, cover lightly with foil and set aside to rest at least 15 minutes before slicing.

BUTTERMILK SOUP (KARNEMELKSCHE PAP)

Steps:

• Mix flour with a little water until smooth; add 1 pint of the buttermilk.
• Let come to a boil, stirring constantly to prevent separating.
• Add the rest of the buttermilk, a little at a time.
• Serve hot with sugar or molasses.

BUTTERMILK LAMB CURRY

Steps:

• mix rice, currants, pine nuts, and diced bell pepper. add water. heat to a rolling boil. cover and turn heat down to medium low. allow to simmer for twenty minutes.
• remove rice from heat and let sit for five minutes.
• meanwhile, heat oil in a large skillet and add scallions, garlic, and chili. saute until soft. add lamb. cook until there is no pink left in the meat.
• drain the water and oils from the meat. turn stove down to low and add cumin, turmeric, and coriander. mix well.
• slowly add buttermilk while stirring. heat, but be sure the milk does not boil.
• serve over rice.
• this recipe will taste good with lamb, goat, or chicken. or leave out the meat altogether for a good vegetarian dish.