Pan Fried Lamb Kabaabs Food

PAN FRIED LAMB CHOPS RECIPE

Steps:

• Allow lamb chops to come up to room temperature before cooking.
• Add salt and pepper to both sides of the chops.
• Heat a skillet to Medium heat on your stove top.
• Stand the chops up, fat edge down, in the heated skillet.
• Let them cook for about 2 to 3 minutes.
• Lay chops down on the flat side, cook for 3 to 4 minutes.
• Flip chops over, continue to cook until done.
• Chops are done when internal temperature reaches 145F degrees.
• Remove from skillet when done. Place on plate and let rest for 5 minutes before serving.
• Enjoy!

PAN FRIED LAMB BACKSTRAPS WITH ROASTED POTATOES AND TOMATOES

Steps:

• Vegetables:.
• Preheat the oven to 200°C
• Put everything into a roasting dish just big enough to hold it. Season with salt and pepper and mix everything well so that it is all coated with oil.
• Put into the oven and roast until the potatoes are tender and the tomatoes have collapsed, about 45 minutes. Keep warm.
• Lamb:.
• Put the oil, pepper, oregano and garlic into a blender or food processor and purée until smooth.
• Pour the mixture over the lamb and mix well so the lamb is well coated.
• Heat a frying pan until very hot and add the lamb.
• Pan-fry for about 4 minutes on each side until the lamb is medium.
• Remove from the pan and rest while you make the sauce.
• Pour any fat from the pan, put it over high heat and add the wine.
• Let it bubble then add the stock. Bring to the boil, scraping up the caramelised juices from the pan with a wooden spoon, and reduce until it is becoming syrupy. Stir in the butter.
• Slice each lamb shortloin into 4 pieces and serve it on top of the vegetables with the sauce poured over.

DEEP-FRIED LAMB KABAAB PATTIES

Steps:

• 1. Place the lamb, dal, ginger, garlic, onion, both cardamoms, cinnamon, cloves, and water in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.2. Carefully remove the lid and cook over medium-high heat, stirring, until the lamb is completely dry, about 7 to 10 minutes. Let cool and remove all the whole spices.3. In a food processor, process the green chili peppers until minced. Mix in the cooked lamb, egg, coriander, and black pepper, and process to make a soft dough that can hold its shape, about 15 seconds. Shape into 16 to 20 2-inch patties and set aside.4. Heat the oil in a large wok or skillet until it reaches 350°F to 375°F on a frying thermometer or until a small piece of the mixture dropped into the hot oil bubbles and immediately rises to the top. Fry the kabaabs, as many as the wok can hold at one time without crowding, turning a few times with a slotted spatula until golden and crispy on all sides, about 5 minutes. Drain on paper towels. Transfer to a platter and serve hot.VARIATION: Instead of a pressure cooker, place all the ingredients in a large pot with an extra 1/2 cup of water and cook over medium-high heat the first 3 minutes and then over medium-low heat until the lamb and dal are soft and completely dry, about 45 minutes. Let cool, remove the whole spices, and continue from Step 3.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.