Saddle of Lamb Chops

 Saddle of Lamb Chops

Ingredients:

• 750 gr saddle of lamb
• 2 large carrots, diced
• 2 large potatoes, peeled and diced
• Salt, water
• 100 gr butter / 5 tbsps
• Salt and pepper
• ½ bunch spinach, trimmed and chopped
• 1 tsp salt
• ½ tsp nutmeg
• 12 spring onions, trimmed to bulbs only
• 125 gr button mushrooms

Method:

1. Cut the saddle into 4 slices.

2. Cook carrots and potatoes together in a pan of salted water until soft, drain well, and mash to a puree, add 2 tsps butter, salt and pepper and mix well, cover and keep warm.

3. Wash the spinach in a colander, shake of excess water and place in a pan with 1 tsps salt, cover and cook for ±7 minutes, or until limp, drain well and add 2 tsps butter, salt, pepper and nutmeg, stir, cover and keep warm.

4. Meanwhile, melt 2 tbsps butter in a large pan, add lamb and cook over moderate heat for ±10 minutes to brown on each side. Reduce heat, cover and cook a further ±20 minutes or until tender, then lift out to a dish and keep warm.

5. Melt remaining butter in a pan, add spring onions and sauté over moderate heat until golden brown, lift out and place with the lamb. To pan juices add mushrooms and sauté ±6 minutes, remove and place beside the meat, then serve with spinach and potato-carrot puree.

Serves 4-6

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Punggung Domba Chops

Bahan:

• 750 gr domba
• 2 besar wortel, potong dadu
• 2 kentang besar, kupas dan potong dadu
• Garam, air
• 100 gr mentega / 5 tbsps
• Garam dan merica
• ½ ikat bayam, dipotong dan cincang
• 1 sdt garam
• ½ sdt pala
• 12 bawang, potong
• 125 gr jamur kancing

Cara membuat:

1. Potong daging menjadi 4 irisan.

 
2. Masak wortel dan kentang bersama-sama dalam panci air garam sampai lunak, tiriskan, dan hancurkan, haluskan, tambahkan 2 tsps mentega, garam dan merica dan aduk, tutup dan biarkan tetap hangat.

 
3. Cuci bayam dalam saringan, kocok kelebihan air dan tempat dalam panci dengan garam 1 tsps, tutup dan masak selama ± 7 menit, atau sampai lemas, tiriskan dan tambahkan 2 tsps mentega, garam, merica dan pala, aduk, tutup dan tetap hangat.

 
4. Sementara itu, lelehkan mentega 2 tbsps dalam panci besar, tambahkan domba dan masak di atas api sedang selama ± 10 menit sampai berwarna cokelat di setiap sisi. Kecilkan api, tutup dan masak ± 20 menit lagi atau sampai lunak, lalu angkat ke piring dan jaga agar tetap hangat.

 
5. Lelehkan sisa mentega dalam wajan, tambahkan daun bawang dan tumis di atas api sedang sampai berwarna cokelat keemasan, angkat keluar dan tempat dengan domba. Tambahkan jamur dan tumis ± 6 menit, angkat dan tempatkan di samping daging, lalu sajikan dengan bayam dan wortel kentang pure.

4-6 porsi

Leg Of Lamb With Chili sauce

Leg Of Lamb With Chili sauce

Ingredients:
1 kg leg of lamb

Marinade:

• 1 tsp cocoa powder
• ¼ tsp cayenne pepper
• ½ tsp ground cumin
• ½ tsp paprika
• ½ tsp ground oregano
• ¼ pint water
• ¼ pint orange juice
• ¼ pint red wine
• 1 clove of garlic, crushed
• 2 tbsps brown sugar
• 1 tbsp cornflour
• Pinch salt
• Orange slices and coriander to garnish

Method:

1. If the lamb has a lot of surface fat, trim slightly with a sharp knife. If possible, remove the paper-thin skin on the outside of the lamb. Place lamb in a shallow dish.

2. Mix together the marinade ingredients, except cornflour, and pour over the lamb, turning it well to coat completely. Cover and refrigerate for ±24 hours, turning occasionally.

3. Drain the lamb, reserving the marinade, and place in a roasting pan. Cook in a preheated 180ºC oven ±2 hours until meat is cooked according to taste.

4. Baste occasionally with the marinade and pan juices.

5. Remove lamb to a serving dish and keep warm. Skim the fat from the top of the roasting pan with a large spoon and discard.

6. Pour remaining marinade into the pan juices in the roasting pan and bring to the boil, stirring to loosen the sediment. Mix cornflour with a small amount of water ang add some of the liquid from the roasting pan. Gradually stir cornflour mixture into the pan and bring back to the boil.

7. Cook, stirring constantly, until thickened and clear. add more orange juice, wine or water as necessary.

8. Garnish the lamb with orange slices and sprigs of coriander. Pour over some of the sauce and serve the rest separately.

Serving ideas : serve with rice or boiled potatoes and vegetables.

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Kaki Dari Domba Dengan saus Cabe


bahan:

• 1 kg kaki kambing
• bumbu:
• 1 sdt coklat bubuk
• ¼ sdt lada cayenne
• ½ sdt jinten tanah
• ½ sdt paprika
• ½ sdt oregano tanah
• ¼ liter air
• ¼ liter jus jeruk
• ¼ liter anggur merah
• 1 siung bawang putih, dihancurkan
• 2 tbsps gula merah
• 1 sdm tepung jagung
• pinch garam
• Irisan jeruk dan ketumbar untuk hiasan

1. Jika daging domba memiliki banyak lemak, rapikan sedikit dengan pisau tajam. Jika memungkinkan, keluarkan kulit kertas tipis di luar domba. Taruh daging domba di piring ceper.

 
2. Campur bahan bumbu, kecuali tepung jagung, dan tuangkan di atas daging domba, lapisi sepenuhnya. Tutup dan dinginkan dalam kulkas selama ± 24 jam, sambil di bolak-balik sesekali .

 
3. Tiriskan daging domba dari bumbu marinade, dan taruh dalam wajan pemanggang. Oven dengan suhu 180 º C (± 2 jam) sampai daging masak, sesuai selera.

 
4. Sesekali olesi dengan bumbu perendam.

 
5. Setelah matang sajikan daging domba ke piring saji dan biarkan tetap hangat. Buang lemak dari bagian atas wajan pemanggang dengan sendok besar dan buang.

 
6. Tuangkan sisa bumbu perendam ke dalam panci  dan didihkan, aduk rata. Campur maizena dengan sedikit air dengan menambahkan beberapa cairan dari panci panggang. Secara bertahap aduk campuran tepung jagung ke dalam panci dan biarkan mendidih.

 
7. Masak, aduk terus sampai mengental dan rata. tambahkan perasan jeruk, anggur atau air yang diperlukan.

 
8. Hiasi dengan irisan daging domba dengan jeruk dan daun ketumbar. Tuangkan di atas beberapa saus dan hidangkan secara terpisah.

Sajikan dengan nasi atau kentang rebus dan sayuran.

Italian Lamb Kebab

Italian Lamb Kebab

Ingredients:

• 1 kg lean lamb, cubed
• 125 ml olive oil
• 125 ml marsala
• 20 ml lemon juice
• 1 teaspoon oregano
• 5 clove garlic, crushed
• ½ teaspoon ground bay leaves
• 1 green pepper, seeded and cut in chunks
• 4 medium onions, quartered
• Salt & pepper

Method:

1. Place the lamb in enamel dish. Combine oil marsala, lemon juice, oregano, garlic, ground bayleaves, salt and pepper in a jar, cover and shake vigorously until blended and creamy, then pour over the lamb, cover and set aside to marinate for 2 hours, basting occasionally. 
2. Lift out lamb cubes and drain, reserving marinade, threat on to skewers, alternately with green pepper chunks and onion quarters. Set kebabs on the griller tray 15cm from heat and cook for 20-25 minutes, turning frequently and basting often with the marinade until meat is tender and brown, ready to serve.

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Italian Kebab Domba


bahan:

• 1 kg daging domba, potong dadu
• 125 ml minyak zaitun
• 125 ml marsala
• 20 ml jus lemon
• 1 sendok teh oregano
• 5 siung bawang putih, dihancurkan
• ½ sdt bubuk daun salam
• 1 paprika hijau, buang bijinya dan potong kotak
• 4 buah bawang, dipotong-potong
• Garam & merica

Cara membuat:

1. Tempatkan daging domba di atas piring enamel . Campurkan minyak marsala, jus lemon, oregano, bawang putih, bayleaves bubuk, garam dan lada dalam toples, tutup dan kocok kuat-kuat sampai rata dan lembut, kemudian tuangkan di atas domba, tutup dan sisihkan, Marinate selama 2 jam, olesi sesekali. 
2. Angkat dan tiriskan irisan daging domba, sisakan bumbunya, tusuk pada tusuk sate, bergantian dengan potongan paprika hijau dan bawang perempat. Atur kebab di nampan pemanggang 15cm dari panas dan masak selama 20-25 menit, balik sering dan sering olesi dengan marinade sampai daging empuk dan cokelat, siap di hidangkan

Indonesian Lamb Curry

Indonesian Lamb Curry

Ingredients:

• 1 kg lean lamb from the leg, diced
• 75 ml peanut oil
• 2 large onion, thinly sliced
• 5 glove garlic, crushed
• ½  teaspoon cummin
• 3 teaspoons coriander
• ½ teaspoon pepper
• ½ teaspoon cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon cadarmom
• 1 teaspoon finally chopped ginger root
• 750 ml coconut milk
• Sprinkle of salt, sugar.

Method

1. Heat oil in a flameproof casserole, add onions and sauté until golden.
2. Add all the spices and stir well. Then add dice lamb and salt, stir and cook over moderate heat  for 5 minutes.
3. Stir in coconut milk and bring to simmering point, stirring constantly, and simmer,
4. uncovered for 60 minutes, stirring occasionally until meat is tender.
5. Taste for a while if need sugar just add it.
6. Serve with hot rice, krupuk and sambals.

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Kare kambing Indonesia

bahan:

• 1  kg daging kambing, potong dadu
• 75 ml minyak kacang
• 2 besar bawang, iris tipis
• 5 bawang putih, dihancurkan
• ½ sendok teh cummin
• 3 sendok teh ketumbar
• ½ sdt merica
• ½ sendok teh kayu manis
• ¼ sendok teh cengkeh tanah
• ½ sendok teh cadarmom
• 1 sdt jahe cincang
• 750 ml santan
• garam, gula.

Method:

1. Panaskan minyak dalam casserole tahan api, tambahkan bawang dan tumis sampai berwarna keemasan.
2. Tambahkan semua bumbu dan aduk rata. Kemudian tambahkan kambing dadu dan garam, aduk dan masak di atas api sedang selama 5 menit.
3. Aduk santan sampai mendidih, aduk terus,
4. Tutup selama 60 menit, aduk sesekali sampai daging empuk.
5. Sajikan dengan nasi panas, krupuk dan sambals.

Curried Lamb and Apples

 Curried Lamb and Apples

Ingredients ;
60 gr lard
750 gr lamb or mutton neck chops, trimmed
3 medium onions, chopped
40 gr butter
2 cloves garlic, crushed
1 tbsp flour
1 tbsp curry powder
1 tsp curry paste
1 tbsp desiccated coconut
1 tsp ground ginger
300 ml beef stock
3 large cooking apples, peeled and chopped
Hot boiled rice
Parsley

Method:

1. Heat lard in a flameproof, add meat and 1 chopped onion and cook over high heat to sear chops on each side and brown the onion. Reduce heat, cover and cook ±10 minutes.

2. Meanwhile, melt butter in a pan, add remaining onions and garlic and sauté until golden, add flour, curry powder and paste, coconut, ginger and cook, stirring for ±3 minutes.

3. Gradually stir in stock and bring to the boil, stirring constantly, then pour into the casserole, half cover and simmer over low heat for 1 hour.

4. Add apples and simmer a further ±40 minutes. Serve immediately with hot rice and garnishes with parsley, but for the best flavour  leave curry for 24 hours, heat and serve with curry accompaniments.