Lightly Cured Hamachi With Cilantro Peanut Lime And Tamarind Recipes

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SEEDED LAMB CHOPS WITH TAMARIND



Seeded Lamb Chops with Tamarind image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

12 ounces tamarind pods, peeled
1 tablespoon unsalted butter
6 shallots, diced
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3 large garlic cloves, minced
1/2 cup chicken stock
1 tablespoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1 1/2 tablespoons honey
1 tablespoon celery seeds
1 1/2 tablespoons cracked black pepper
3 tablespoons sesame seeds
3 tablespoons cumin seeds
8 (4-ounce) lamb chops
3/4 cup vegetable oil

Steps:

  • Place the tamarind in a large saucepan and pour in enough water to cover by 1 inch. Cook over medium-low heat, covered, until soft, about 30 minutes. Mash and then push through a strainer, discarding the seeds and strings. Reserve the pulp.
  • Melt the butter in a saucepan over medium-high heat. Saute the shallots with the salt and ground pepper until golden brown. Add the garlic and cook 2 minutes longer. Add the chicken stock and tamarind pulp. Bring to a boil, reduce to a simmer and cook 10 minutes. Stir in the Worcestershire, cayenne and honey. Remove from the heat and keep warm.
  • Preheat the oven to 350 degrees. Mix together the celery seed, cracked pepper, sesame and cumin in a small shallow bowl. Season the chops all over with salt. Firmly press each into the seed mixture to coat all over. Set aside.
  • In a large, cast-iron skillet that comfortably holds all 8 chops, heat the oil to very hot but not smoking. Cook the chops in the bubbling oil until the seeds are golden, about 2 minutes per side (do not worry about a few seeds slipping off). Transfer to a baking dish and bake 2 minutes for medium rare. To serve, coat each of 4 plates with the tamarind sauce. Top with 2 lamb chops each and serve.

DENNINGVLEIS (SWEET-AND-SOUR BRAISED LAMB WITH TAMARIND)



Denningvleis (Sweet-and-Sour Braised Lamb With Tamarind) image

The tamarind and other dominant flavors in this braised lamb come from the Cape Malay community. If you can't find tamarind paste, you can substitute an equal amount of sherry vinegar or fresh lemon juice in the stew. The taste won't be exactly the same, but you will get the nice sweet-and-sour effect along with the brown sugar. Serve with cooked rice and a vegetable such as Sukuma Wiki (Greens with Tomatoes). You can make this stew up to a week in advance. Just refrigerate it in an airtight container and rewarm it in a pot set over low heat before serving. It's actually one of those dishes that's even better if you make it ahead.

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 13

1 tablespoon canola oil
2 pounds bone-in lamb shoulder chops or bone-in lamb stew, cut into 2-inch pieces (it's best to have your butcher do this so they can cut through the bones)
1 teaspoon kosher salt, plus more as needed
1 large yellow onion, finely diced
2 garlic cloves, minced
2 bay leaves
4 whole cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
3 tablespoons tamarind paste
2 tablespoons light brown sugar
2/3 cup water
Rice or greens for serving, optional

Steps:

  • Preheat the oven to 300 degrees F. Warm the oil in a large Dutch oven or other heavy ovenproof pot set over medium heat. Season the lamb generously with salt and cook in the oil, in batches as necessary, until browned on all sides, about 10 minutes per batch. Use a slotted spoon to transfer the browned lamb to a plate and set it aside. Once all the lamb is browned, add the onion and garlic to the empty pot and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the bay leaves, cloves, allspice, nutmeg, tamarind paste, sugar, and water to the pot and stir well to combine. Return the lamb (and whatever juices have collected on the plate) to the pot and stir well to combine. Cover the pot and place it in the oven. Cook until the meat is wonderfully tender, about 1 to 1 1/2 hours. Be sure to uncover the pot and give the mixture a stir halfway through the cooking time. Season the lamb to taste with salt and serve hot.

KALE WITH CHICKPEAS AND TAMARIND



Kale with Chickpeas and Tamarind image

Tamarind is a sweet and very sour and sticky fruit that grows in pods filled with seeds. When buying tamarind, you may find it in a block with the seeds included, as a thinned out concentrate or the thick, seedless paste used in this recipe. Tamarind paste lasts for a long time in the refrigerator and can be used in everything from sauces to candy.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 tablespoon each minced ginger and garlic in butter in a pot over medium-high heat, 2 minutes. Add one 15-ounce can chickpeas (drained and rinsed), 2 teaspoons curry powder and a pinch of salt. Toast the chickpeas, stirring, 3 to 5 minutes. Stir in 8 ounces chopped kale. Add a mix of 3 tablespoons each water and dark brown sugar, 1 tablespoon tamarind paste and a pinch of cayenne. Cook until the kale is tender. Top with cilantro.

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