Mutton\lamb

[Aabidano]

Anyone have any good lamb or mutton recipies? I ate a lot of it outside the US and loved it. Lot of goat too for that matter, but you don't see that in the market

All I've had here in resturaunts or cooked myself hasn't been too good.

[Arundel Pajo]

KORMA (Indian cubed lamb)

1 large onion, finely chopped
1 tbsp ground coriander
1 tsp minced fresh ginger
1/2 tsp garlic powder
1 tsp paprika
1/2 tsp turmeric
salt to taste
1 tbsp plain yogurt
2 tbsp vegetale oil (Ghee, or clarified butter works better, though)
1 lb. lamb cubes, boneless
2 medium potatoes, peeled and cubed
2 cloves (optional)
1 whole cardamom pod (optional)
1 bay leaf
3-4 cups water

Heat oil or ghee in large pan over med heat and sauté onions until translucent and very lightly golden. Add meat, all spices, and yogurt and cook about 3-4 minutes. Add 3-4 cups of water, lower heat and simmer until meat is tender - about 20-30 minutes. Add potatoes and continue to simmer until potatoes are tender and liquid has reduced to a gravy. Serve over rice.

[Arundel Pajo]

This one looks good, too...but I've never tried it:

TURKISH LAMB PITAS WITH TOMATO SAUCE

Market Tip: Avoid packaged ground lamb, which can be extremely fatty. Instead, buy shoulder meat or lamb stew meat, which has some fat, and ask the butcher to grind it.


Lamb:
1 1/2 pounds ground lamb
1/2 cup fresh breadcrumbs made from crustless French bread
1/2 cup chopped fresh cilantro
1/2 cup minced white onion
1/4 cup chopped fresh mint
1 large egg
1 large shallot, minced
1 tablespoon fresh lemon juice
2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground allspice
4 tablespoons olive oil



Sauce:
1 cup finely chopped white onion
3 garlic cloves, chopped
2 cups drained canned diced tomatoes in juice
2 tablespoons fresh lemon juice
1/4 teaspoon ground allspice
1 tablespoon pomegranate molasses*
6 6- to 7-inch-diameter pita rounds
1/2 cup chopped green onions
Plain whole-milk yogurt


For lamb:
Combine first 13 ingredients and 2 tablespoons oil in large bowl; mix to blend thoroughly. (Can be prepared 1 day ahead. Cover and refrigerate.) Using moistened hands and 1/4 cup for each, shape lamb mixture into about 20 oval patties measuring approximately 3x1 1/2x1/2 inches. Arrange patties on sheet of foil.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add patties; cook until browned, about 4 minutes per side. Using slotted spoon, return patties to foil. Reserve drippings in skillet.


For sauce:
Heat drippings in skillet over medium heat. Add onion and garlic; sauté until onion is soft, about 5 minutes. Add tomatoes, lemon juice, and allspice. Bring to boil, scraping up browned bits. Stir in pomegranate molasses. Return patties to skillet. Reduce heat to medium-low, cover, and simmer until patties are cooked through and tender, about 20 minutes. Transfer patties to bowl. Tilt skillet and spoon fat off top of sauce. Simmer sauce until slightly thickened, mashing tomatoes with back of fork, about 5 minutes. Season with salt and pepper. Return patties to sauce. Remove from heat.

Meanwhile, preheat oven to 350°F. Wrap pitas in foil; bake 12 minutes to heat.

Simmer patties in sauce until heated through; mix in green onions. Cut pitas in half; gently open each half. Place 1 or 2 patties and some sauce into each pita half and top with dollop of yogurt.

*A thick pomegranate syrup that is available at Middle Eastern markets and some supermarkets.



Makes 4 to 6 servings.
 

[Aabidano]

Found a good one last night:

4 tbsp Olive oil
1 tbsp rosemary
1 tbsp thyme
1 clove garlic
Black pepper to taste
Salt to taste - double what I thought I'd need as it turned out

Joint\roast of lamb\mutton (3-5 lbs)

Mix spices and oil up in a bowel or food proccesor, rub into roast.

Using a roasting pan, cook uncovered in a 350 deg oven for 1.5 hours or until a 140 deg internal temperature is reached.