Lamb With Dried Lime Recipes

LAMB WITH DRIED LIME

Steps:

• Break open the limes and remove the seeds from inside.
• Powder the lime pieces in a dry grinder.
• Heat oil in a skillet.
• Toss in the onions and stir-fry until transparent.
• Add lamb and stir-cook until the lamb is well browned.
• Add powdered lime, warm water (just enough to cover lamb) and the stock cube.
• Cook until the lamb is well cooked and the gravy is thick.
• Remove from heat.
• Garnish with pepper, mint leaves and parsley.
• Serve hot with rice or parathas!

LAMB CHOPS WITH CUMIN, CARDAMOM, AND LIME

Steps:

• Whisk together garlic, cumin, cardamom, lime juice, salt, pepper, and 2 teaspoons oil and transfer to a sealable plastic bag just large enough to hold lamb. Add lamb and seal bag, forcing out excess air, then massage lamb until evenly coated. Marinate at room temperature, turning bag occasionally, 15 minutes.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook half of lamb about 3 minutes each side for medium-rare. Transfer cooked lamb to a platter. Wipe out skillet, then heat remaining tablespoon oil and cook remaining lamb in same manner. Transfer to platter and let stand 5 minutes.

LIME GLAZED LEG OF LAMB

Steps:

• Preheat an outdoor grill for medium heat.
• In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
• Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).