Sweet And Sour Lamb Egurdouce Food

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SWEET AND SOUR LAMB WITH OKRA (BAMIA)



Sweet and Sour Lamb With Okra (Bamia) image

Provided by Marian Burros

Categories     dinner, main course

Time 2h

Yield 8 servings

Number Of Ingredients 13

2 pounds boneless shank or shoulder lamb, cut into 1- to 1 1/2-inch cubes
Freshly ground black pepper and salt to taste
1 small chopped onion
Dash turmeric
3 1/2 cups water
3 large stalks celery, sliced
1 pound fresh okra, washed and trimmed
2 heaping tablespoons tomato paste
6 tablespoons lemon juice
2 tablespoons finely chopped parsley
1 tablespoon finely chopped celery leaves
1/2 cup coarsely chopped fresh mint
3 tablespoons sugar or to taste

Steps:

  • Sprinkle lamb cubes with pepper. Cover with cold water and bring to boil. Boil 15 to 20 minutes. Drain and rinse lamb in cold water.
  • Return to pot with onion. Sprinkle turmeric over lamb and add a few dashes of pepper. Pour in 3 cups cold water. Cover partially and cook over medium heat about one hour, until lamb is cooked about half way.
  • Add celery stalks and cook another 45 minutes to one hour, adding additional water, if necessary, to cover three-quarters of the meat.
  • Add okra and tomato paste. When mixture begins to boil add lemon juice and season with salt. Add additional water, if necessary. Cook 15 minutes longer.
  • Stir in parsley, celery leaves and mint; simmer partially covered for 15 minutes longer.
  • Add sugar and cook a few minutes longer. Serve over rice.

Nutrition Facts : @context http, Calories 790, UnsaturatedFat 35 grams, Carbohydrate 13 grams, Fat 78 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 40 grams, Sodium 777 milligrams, Sugar 7 grams, TransFat 0 grams

DENNINGVLEIS (SWEET-AND-SOUR BRAISED LAMB WITH TAMARIND)



Denningvleis (Sweet-and-Sour Braised Lamb With Tamarind) image

The tamarind and other dominant flavors in this braised lamb come from the Cape Malay community. If you can't find tamarind paste, you can substitute an equal amount of sherry vinegar or fresh lemon juice in the stew. The taste won't be exactly the same, but you will get the nice sweet-and-sour effect along with the brown sugar. Serve with cooked rice and a vegetable such as Sukuma Wiki (Greens with Tomatoes). You can make this stew up to a week in advance. Just refrigerate it in an airtight container and rewarm it in a pot set over low heat before serving. It's actually one of those dishes that's even better if you make it ahead.

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 13

1 tablespoon canola oil
2 pounds bone-in lamb shoulder chops or bone-in lamb stew, cut into 2-inch pieces (it's best to have your butcher do this so they can cut through the bones)
1 teaspoon kosher salt, plus more as needed
1 large yellow onion, finely diced
2 garlic cloves, minced
2 bay leaves
4 whole cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
3 tablespoons tamarind paste
2 tablespoons light brown sugar
2/3 cup water
Rice or greens for serving, optional

Steps:

  • Preheat the oven to 300 degrees F. Warm the oil in a large Dutch oven or other heavy ovenproof pot set over medium heat. Season the lamb generously with salt and cook in the oil, in batches as necessary, until browned on all sides, about 10 minutes per batch. Use a slotted spoon to transfer the browned lamb to a plate and set it aside. Once all the lamb is browned, add the onion and garlic to the empty pot and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the bay leaves, cloves, allspice, nutmeg, tamarind paste, sugar, and water to the pot and stir well to combine. Return the lamb (and whatever juices have collected on the plate) to the pot and stir well to combine. Cover the pot and place it in the oven. Cook until the meat is wonderfully tender, about 1 to 1 1/2 hours. Be sure to uncover the pot and give the mixture a stir halfway through the cooking time. Season the lamb to taste with salt and serve hot.

SWEET-AND-SOUR LAMB



Sweet-And-Sour Lamb image

From my Betty Crocker One-Dish Main Meals cookbook. This satisfying stir-fry is also delicious with beef or pork.

Provided by ElizabethKnicely

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb lamb, boneless shoulder or 1 lb lamb, boneless leg
1 teaspoon cornstarch
4 medium stalk bok choy (with leaves)
1/3 cup red currant jelly
1 tablespoon cornstarch
3 tablespoons rice vinegar or 3 tablespoons wine vinegar
3 tablespoons soy sauce
3 tablespoons water
1 teaspoon five-spice powder
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
2 medium carrots, thinly sliced
1 medium green bell pepper, cut into 3/4-inch pieces
1 medium onion, cut into thin wedges
hot cooked brown rice

Steps:

  • Trim fat from lamb. Cut lamb with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze lamb about 1 1/2 hours.) Toss lamb and 1 teaspon cornstarch. Remove leaves from bok choy; cut leaves into 1/2-inch strips. Cut stems diagonally into 1/2-inch slices. Mix jelly, 1 tablespoon cornstarch, the vinegar, soy sauce, water and five-spice powder.
  • Heat wok or 12-inch skillet until very hot. Add 1 tablespoon oil to wok; rotate wok to coat side. Add lamb and garlic; stir-fry about 3 minutes or until lamb is brown. Remove from wok.
  • Add 1 tablespoon oil to wok; rotate wok to coat side. Add carrots; stir-fry 2 minutes. Add bok choy, bell pepper and onion; stir-fry about 3 minutes or until vegetables are crisp-tender. Stir in jelly mixture. Cook and stir about 1 minute or until thickened. Stir in lamb mixture. Heat through. Serve over rice. 4 servings.

Nutrition Facts : Calories 353.8, Fat 18.2, SaturatedFat 5.6, Cholesterol 60, Sodium 831.4, Carbohydrate 30.1, Fiber 2.3, Sugar 17.9, Protein 18.4

SWEET AND SOUR STEW...FOR TWO



Sweet and Sour Stew...for Two image

I adapted this recipe from a now out of print Sunset cookbook, Cooking for Two. I used to buy it and a good chef's knife as a bridal shower present years ago for every wedding. This makes a generous two servings, and can be easily increased.

Provided by duonyte

Categories     Stew

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 13

2 tablespoons flour
1/2 teaspoon salt (original recipe uses 1 tsp)
1 dash pepper
1 lb boneless lean lamb stew meat or 1 lb beef chuck, cut in 1 in. cubes
1 1/2 tablespoons butter
1/4 cup catsup
2 tablespoons packed brown sugar
2 tablespoons red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/2 cup water
6 small white boiling onions, peeled
2 large carrots, peeled and cut in 1 in. chunks
chopped parsley

Steps:

  • Combine flour, 1/2 teaspoons salt, and pepper. Dredge meat pieces in flour, shaking off excess.
  • In a deep 3 to 4 quart pan, melt butter over medium-high heat; add meat and brown well on all sides. Do in batches if necessary. Drain off and discard excess fat.
  • Return meat to pan with any accumulated juices. Combine catsup, brown sugar, vinegar, Worcestershire, water and remaining 1/2 teaspoons salt; add to meat. Add onion and simmer, covered, for 1 hour and 15 minutes, stirring once or twice. Check liquid level and add water, as needed.
  • Add carrots and cook for about 40 minutes longer or until meat and vegetables are fork tender. Check liquid level and add water, as needed. Sprinkle with parsley and serve.
  • Note: You can use olive oil instead of or with the butter. Balsamic vinegar is an OK sub for the wine vinegar, but the wine vinegar gives a better "sour". I often will cut up a medium onion into wedges instead of using boiling onions.

Nutrition Facts : Calories 610, Fat 21.2, SaturatedFat 9.9, Cholesterol 170.3, Sodium 1245.8, Carbohydrate 54.5, Fiber 5.9, Sugar 33, Protein 50.3

SWEET AND SOUR LAMB (EGURDOUCE)



Sweet and Sour Lamb (Egurdouce) image

This recipe is full of flavor, very simple, quick, and easy to make. This can be made with either ground lamb in small chunks or cubed lamb. I found this recipe online at http://recipes.wuzzle.org/index.php/36/363 I recommend eating this over a bed of rice.

Provided by CalDhubaib

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb lamb (Cubed, Ground lamb works too)
1 tablespoon butter
1 medium red onion (Chopped)
2 tablespoons red wine (Sweeter fruitier wines work best)
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 dash cayenne pepper (optional if you like spicy)
2 green onions (Chopped) (optional)

Steps:

  • In a small bowl, combine red wine, red wine vinegar, brown sugar, ginger, cinnimon and (if desired) cayenne pepperin. Set aside.
  • Sautee lamb in butter until browned.
  • Add onion and sautee 5 more minutes.
  • Add the red wine mixture and green onions.
  • Reduce heat, and let simmer for 15 minutes.
  • Remove from heat and serve.

Nutrition Facts : Calories 241.2, Fat 14.2, SaturatedFat 6.5, Cholesterol 67.6, Sodium 74.4, Carbohydrate 10, Fiber 0.7, Sugar 7.9, Protein 16.3

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