July 18, 2018 by Varga László
Category Lamb, Mediterranean | Tags: artichoke,garlic,lamb,lemon,Mediteranean,onions,stew | No Comments
May 12, 2015 by Varga László
Ingredients (4-6 servings):
- 1.5 kg lbs. lamb leg or shoulder
- 2 cup dry, full-bodied red wine
- 6 cloves garlic
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
- 1 large onion
- 2 teaspoons sweet paprika
- 250 g roasted red bell peppers strips
- 1 large tomato
- 1 bunch fresh parsley
- 2 bay leaves
- salt and freshly ground black pepper to taste
- Bone the lamb and cut it into 2 cm cubes.
- Chop the onion and garlic.
- Add the lamb cubes, half of the garlic rosemary, and a cup of wine in a bowl. Stir them well.
- Let marinate for 1-2 hours.
- Drain the meat, discard the marinade, and pat dry with paper towels.
- Mince the remaining garlic cloves and set aside.
- Heat the oil in a large pan over medium heat and add the chopped onions.Fry them until soft, about five minutes.
- Add the garlic and fry another minute.
- Add the meat and fry about 10 minutes turning a few times.
- Add the roasted peppers, chopped tomatoes, chopped parsley leaves, bay leaves, sweet paprika and red wine.
- Simmer uncovered over low heat, stirring occasionally, for 1 1/2 – 2 hours, until the meat is tender. Add some more wine and stock when the sauce is too thick.
- Season with salt and freshly ground black pepper.
- Serve while hot with boiled potatoes.
Category Lamb | Tags: Basque,bay leaf,bell pepper,garlic,lamb,rosemary,stew,wine | No Comments
April 5, 2015 by Varga László
It is spring time so it’s lamb season. I was shopping in the farmers market and got a bunch of stevia.
Not long time ago there was the Persian New Year – Nowruz.
So I was looking for something to combine them all – Persian food, lamb and stevia. I found – Gormeh Sabzi – but I replaced the spinach with the stevia.
I cooked this dish for some friends, most of them stating that they don’t like lamb at all, but they will taste it not to insult me.
At the end they ate it all leaving the pot empty! 😉
So, Happy Nowruz everyone, with a bit delay 🙂
Ingredients (about 8-10 portions):
- 1 kg boneless lamb shoulder- I used a full shoulder which I deboned myself
- 4 tbsp olive oil
- 1 onion
- 4 garlic cloves
- 2 teaspoon freshly chopped ginger
- 2 teaspoons ground turmeric
- 1/4 teaspoon saffron
- 400 g tinned kidney beans, drained
- 3 bunches stevia
- 2 bunches parsley
- 1 leek
- 2 bunches spring onions
- 2 bunches spring garlic
- 1 dried lime
- 1 teaspoon chili flakes
- salt and ground black pepper to taste
- Cut the lamb meat into 2 cm cubes (debone it if necessary).
- Chop the onion and garlic.
- Cut the stevia leaves into 2 cm strips.
- Slice the green garlic, green onions and leek.
- In a large frying pan heat 1-2 tablespoons olive oil.
- Add first the fattier lamb pieces, to melt the lard until they have browned and a bit crunchy.
- Add the chopped onion and garlic and fry them until golden.
- Add the the remaining lamb and chopped ginger and fry them until golden brown.
- Add the leeks,. Cover with a lid and slide into the oven for 1 1/2 hours.
- Heat the 2 tablespoons of olive oil in a large frying pan and add the stevia, parsley, spring onions, spring garlic and leek greens.
- Fry them for a few minutes, over medium low heat, stirring until fragrant and darker.
- Add to the casserole with the limes, season to taste, then return to the oven for a further 1 1⁄2 to 2 hours, until the lamb is extremely tender.
- Serve while hot with saffron rice.
Category Asian, Ethnic, Lamb | Tags: garlic,ginger,green onions,lamb,lime,parsley,Persian,stevia,stew,turmeric | 2 Comments