Minced Lamb With Ginger Hoisin And Green Onions Food

MINCED LAMB WITH GINGER, HOISIN, AND GREEN ONIONS

Steps:

• Combine orange juice and cornstarch in small bowl.
• Saute lamb in heavy large skillet over high heat until cooked through, breaking up with back of spoon, about 5 minutes.
• Pour lamb with its juices into colander; drain.
• Heat oil in same skillet over high heat.
• Add ginger, garlic and orange peel; stir-fry 30 seconds.
• Add green onions and stir-fry 1 minute.
• Add hoisin sauce and lamb to skillet; stir until blended.
• Add orange juice mixture; stir until thickened, about 1 minute.
• Spoon into lettuce leaves.

BRAISED HOISIN LAMB SHANKS

Steps:

• Mix beef stock, hoisin, sherry and soy sauce.
• Set aside.
• In large pan, brown lamb in oil and add garlic, ginger, carrot, onion and green onion.
• Add liquid ingredients, bring to boil.
• Reduce to very low heat, cover and simmer for approximately 2 hours.
• Stir occasionally to ensure even cooking Remove lamb from pan and skim off excess oil.
• Puree vegetables and juices with hand blender.
• If you desire a thicker consistency, add cornstarch dissolved in water.

MASOOR PULAO (LAYERED MINCED LAMB AND LENTILS WITH RICE)

Steps:

• Make the saffron water by soaking the saffron strands in 200ml of hot water. Leave to stand until needed.
• Wash the rice in warm to hot water and leave to soak in a bowl of water while you prepare the other ingredients.
• Add the lentils to a large pan filled with 400ml hot water . Place over a low to medium heat and cook for approximately 30-45 minutes, until the lentils are tender. If necessary, add more hot water during cooking.
• Heat two thirds of the vegetable oil in another large pan and heat until smoking hot. Add half the onions and fry until they are golden brown and crispy. Remove with a slotted spoon and place on kitchen paper to drain. Set aside.
• In the same hot oil, add the potatoes and fry till they are almost done. Remove and drain on kitchen paper. Set aside.
• Leave the oil in the pan and add the cinnamon sticks and cardamom pods. Allow the spices to sizzle for a few seconds then add the remaining raw onions and fry until golden brown.
• Now add the garlic and ginger and stir for a few seconds.
• Add the chopped tomatoes, green chillies, ground cumin, garam masala , turmeric and red chilli powder and stir for a minute or two.
• Add the minced lamb and cook until browned then add the yoghurt and stir through. Cover the pan and cook on a low heat for 30 minutes.
• Meanwhile, bring a large pan of water to the boil and add the rice. Add three teaspoons of salt and a drizzle of oil to prevent the rice from sticking. Cook until the rice becomes tender but not completely cooked through - about three minutes. Drain well and leave to stand.
• Add the remaining oil to the empty rice pan and add a layer of the crispy-fried onions and a drizzle of the saffron water.
• Next add a thin layer of rice, then a thin layer of the lentils and some of the lamb mixture. topped with a layer of the fried potatoes.
• Repeat steps 11 and 12 several times until all the ingredients have been used up and you have a number of layers. Finish with a layer of fried onions and sprinkle over the chopped coriander and mint.
• Cover the pan and cook over a low heat for 8-10 minutes.
• Serve warm with Yogurt Raita or Mint Yogurt .

MINCED LAMB WITH GINGER, HOISIN AND GREEN ONIONS

Steps:

• Combine orange juice and cornstarch in small bowl. Sauté lamb in heavy large skillet over high heat until cooked through, breaking up with back of spoon, about 5 minutes. Pour lamb with its juices into colander; drain. Heat oil in same skillet over high heat. Add ginger, garlic and orange peel; stir-fry 30 seconds. Add green onions 30 seconds. Add hoisin sauce and lamb to skillet; stir until blended. Add orange juice mixture; stir until thickened, about 1 minute. Spoon into lettuce leaves.

ASIAN LETTUCE WRAPS

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.