Lamb & Mango Slow Cooked Tagine

Sorry no picture! Ate this one too quickly....

1 large onion, sliced thinly
1/2 cup orange juice
1/2 cup less-sodium beef broth
1 tablespoon grated lemon rind
2 tablespoons honey
1 tablespoon fresh lemon juice
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
1 tsp. cinnamon
1 bay leaf
2 whole cloves
1/4 c. dried mangoes, chopped 

Spray slow cooker with cooking spray.  Combine all ingredients in slow cooker.  Cover and cook on low for 8 hours. Remove bay leaf and whole cloves.

Serve over hot rice or couscous, topped slivered almonds and fresh parsley, along with a side of fresh warm pita or naan bread.

Lamb & Cucumber Kebabs with Feta Sauce

If you like lamb, and food with a mediterranean flare, you will really enjoy these.

(adapted from Martha Stewart Living June 2010)

Kebabs:
1/2 c. olive oil
1/2 tsp. grated lemon zest
1/3 c. lemon juice
3 cloves minced garlic
2 TBS. oregano
1/2 boneless leg of lamb (3.5 lbs), cut into 1.5 inch cubes
1 English or seedless cucumber, halved lengthwise, and cut into 24 pieces
1 zucchini, halved lengthwise and cut into pieces
10 button mushrooms
Kosher salt
fresh cracked pepper
1 lemon, cut into 8 wedges

Feta Sauce:
3 oz. crumbled feta cheese
4 oz. greek plain yogurt
2 cloves minced garlic
2 TBS. olive oil
1 TBS. lemon juice

1. Make the kebabs - combine oil, zest and juice, garlic, oregano and lamb in ziploc bag.  Marinate overnight.
2. Combine sauce ingredients in blender and puree until smooth.  Refrigerate.
3. Heat grill to medium high.  Thread lamb & cucumbers, zucchini and mushrooms onto skewers.  Finish each skewer with lemon wedge.  Season with salt & pepper.  Grill for 12 minutes (for medium-rare to medium), flipping halfway through. Serve with pitas and sauce!

Indian Lamb & Spinach Curry

This was delightful (adapted from Williams-Sonoma Food Made Fast: Slow Cooker).  And it didn't hurt that it was in the CROCK POT!!!  Set it and forget it, baby!

1/3 c. oil
2 vidalia onions, chopped
4 cloves garlic, peeled and minced
2 inch piece of ginger peeled and grated
2 tsp. cumin
1.5 tsp. cayenne pepper (more or less for heat, this was just right for us)
1.5 tsp. turmeric
2 c. beef broth
3 lbs. boneless leg of lamb, cut into 1 inch cubes
6 cups baby spinach
1 1/3 c. plain yogurt

In large frying pan over medium-high heat, saute onions and garlic in oil.  Stir in ginger, cumin, cayenne, and turmeric and stir until fragrant.  Pour in broth and deglaze pan by scraping browned bits on the bottom.  When broth comes to a boil, remove from heat.

Place lamb in slow cooker, sprinkle with 1 TBS (I used less) of salt.  Add contents of frying pan.  Cover and cook on high heat for 4 hours, or low heat for 8 hours.

Add baby spinach about 5-10 minutes before ready to serve and replace lid on crock pot until spinach wilts.  Just before serving, stir in yogurt.  Serve over rice with naan.

Lamb Curry by Guest Chef Scott

*See the next post for the Raita pictured in the blue bowl.

Ingredients


3 chopped onions

2 fresh chopped tomatoes

2 chopped chili peppers

2 cloves garlic

1 Tbsp chopped ginger

2 Tbsp tomato paste

1 Tbsp curry powder

1 Tbsp cumin

2 – 2 ½ lbs lamb leg

½ bunch fresh cilantro

½ cup water

½ cup toasted almonds

1 tsp chili powder (optional)

Dash salt and pepper
Dry Rub

1 Tbsp roasted curry powder (you can roast your own spices)

1 Tbsp roasted cumin (you can roast your own spices)

Juice of 1 lime

The night before, trim the fat off of the Lamb. You won’t be able to remove all of the fat, but you’ll be able to get a lot of it. Cut the Lamb into small cubes. Place in a Ziplock back, and combine with 1 Tbsp roasted curry powder, 1 Tbsp roasted cumin, and the juice of 1 lime.

To roast your own spices - Take your spices and dry roast them in a frying pan. Meaning, put the spice in a dry frying pan. Turn on the heat. Wait for the color of the spice to change (slightly), and the scent to fill the air. Remove from heat and let cool. If you are using cumin seeds, grind them in a mortar or spice grinder

The day off, In a sauté pan (preferably an oven safe pan) heat olive oil until warm. Add diced onion. Sauté onions until completely transparent, cook onions for about ten additional minutes. Add Garlic and Ginger mix thoroughly and let cook for a couple minutes. Add spices; stir well and let sit for a minute. Add lamb meat; stir occasionally until lamb is browned. Once lamb is browned, add tomato paste and water. Stir well; turn heat to medium-low and cover. If you are using an oven safe pan, place the pan in a 200° degree oven. Cook the lamb for 1 ½-2 hours. If cooking on the stove top, you’ll want to stir occasionally. Then add tomatoes, stir well and cook for 3-5 minutes. Garnish with Cilantro and toasted almonds.

Serve with Rice

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