Ground lamb sauteed with onions and lots of masala, served over basmati rice as a quick, flavorful meal for two.
1 pound ground lamb or mutton
1 onion, finely chopped
2 cloves garlic, minced
4 tablespoons garam masala
1 teaspoon cumin
1 teaspoon salt
4 teaspoons tomato paste or tomato soup base
3/4 cup beef broth
coriander or other chutney, to taste
In a large heavy skillet over medium heat. While cooking, break lamb apart with a wooden spoon until crumbled. Stir in onion and cloves. Cook until lamb is evenly brown and onion is soft.
Stir in spices and salt, and cook about 5 minutes. Add tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is pink in the middle, and liquid has evaporated.
Serve over basmati rice, with coriander or other Indian chutney.
This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.
Note: We’ve adapted this from the original. Follow the link for comments on alternate ingredients and spices.
Source: Keema (Indian-Style Ground Meat) Recipe – Allrecipes.com
A fantastic way to prepare boneless lamb shoulder. This recipe was sent to us by one of our customers
- One 2 Lb boneless lamb shoulder (tied or cut into large cubes)
- 1 Tbs Olive Oil
- 1/2 Tablespoon Tomato Paste
- Salt and Pepper
- 1/2 Cup Red Wine
- 1 Onion Chopped
- 3 Sprigs Thyme
- 6 Garlic Cloves Minced
- 1 Sprig Rosemary
- 1 Carrot Chopped
- 1 Bay Leaf
- 2 Shallots Minced
- 5 Cups Chicken Broth
- 1 Celery Stalk Chopped
Preheat oven to 325° F
1) In a heavy ovenproof pot with a lid, heat the olive oil over medium high heat – season lamb with salt and pepper and add to the pot and brown well on all sides about15 minutes – transfer lamb to a platter.
2) Reduce heat to medium and add onions, garlic, shallots, carrots and celery to pot. cook the vegetables stirring occasionally until softened about 6 minutes. Stir in tomato paste and cook for a minute. Add the wine and stir, scraping bottom of the pot to loosen browned bits, and simmer until the wine is almost gone.
3) Return lamb to the pot along with juices and add the thyme, rosemary, bay leaf and enough broth to almost cover the meat. Bring to a simmer over high heat, cover the pot and transfer to the oven. Cook, turning once about halfway through until the lamb is very tender – about 2 to 2 1/2 hours.
4) Transfer meat to cutting board and pass liquids thru a fine mesh strainer into a wide saucepan, pushing down on the solids. Bring liquid to simmer and reduce until it has thickened – about 30 minutes.
From the Gramercy Tavern Cookbook
Basque style slider-size lamb burgers from the book “Pintxos” by Gerald Hrigoyen. Our personal favorite ground lamb dinner from the grill.
- 1 pound ground lamb
- 1 tablespoon cumin seed
- 2 tablespoons Aioli or garlic mayonnaise
- 1/2 teaspoon coriander seed
- 1/2 teaspoon fennel seed
- 4 small brioche, bun, or pita bread
- 2 tablespoons oil
- 1 shallot, thinly sliced
- 1 small tomato
- 4 small lettuce leaves
- 3 cloves garlic (optional)
1) Grind cumin to fine powder. Transfer 1/2 teaspoon of cumin to a small bowl and add the Aioli, mix well and set aside.
2) Grind the coriander and fennel to fine powder. Mix in the remaining cumin.
3) Combine the spice mix with the ground lamb, and knead lightly. Divide the lamb into 4 patties.
4) Fry with oil, or grill the patties until brown, turn and brown the other side.
5) Lightly toast the brioche, spread the Aioli. Add a layer of shallot slices. Top with burger, tomato, and lettuce.
Lamb riblets marinated in a wine honey mixture, then roasted
A quick and simple recipe for an unusual cut of lamb. Lamb riblets are about the size of baby-back pork ribs, and have a similar bone to meat content.
- 2 onions, chopped
- 2 teaspoons minced garlic
or (3 cloves garlic, crushed)
- 3 teaspoons honey
- 3 teaspoons oil
- 1/4 cup soy sauce
- 1 cup dry white wine
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/4 cup fresh lemon juice
- 1 teaspoon ground cinnamon
- Place lamb in a 9×13 inch baking dish. In a small bowl combine the Marinade. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 1 hour.
- Preheat oven to 350 degrees F.
- Bake in the preheated oven for 70 minutes or until cooked through.
© 2012 Allrecipes.com Submitted By: ELINOAR