Stuffed Rolled Lamb Strips In Spicy Cream Sauce Recipes

STUFFED ROLLED LAMB STRIPS IN SPICY CREAM SAUCE

Steps:

• 1. Prepare the Kashmiri garam masala. In a bowl, mix together the cream (or yogurt), cashews, almonds, garlic, ginger, cilantro, green chili pepper, pomegranate seeds, and garam masala and set aside at least 30 minutes to allow the nuts to soften.2. Meanwhile, in a small saucepan, place the eggs in water to cover by 2 inches and bring to a boil over high heat. Reduce the heat to medium, cover the pan and simmer until hard-boiled, 10 to 12 minutes. Let cool or plunge into cold water, shell them, then mash the eggs with a fork.3. Cut the lamb into 4-by-2-inch strips, each about 1/4-inch thick. Cover the strips with plastic wrap, then, with the flat side of the meat mallet, pound each strip until they are about 6-by-3-inches and an even 1/8-inch thickness. Trim the edges to make them into rectangles, then mince all trimmed meat (about 1/4 cup) in a food processor or chop finely with a knife.4. Transfer the cream-nut mixture to a food processor and process to make a smooth paste. Place all the meat trimmings and the cream-nut paste in a small skillet and cook over medium heat, stirring, until golden, about 5 minutes. Remove from the heat and mix in the mashed eggs.5. Divide the mixture into as many portions as there are meat pieces. Working with each flattened piece of meat separately, place the filling evenly along the length of it, leaving a 1/2 inch at both ends. Then roll tightly and tie the roll with cotton kitchen string to secure.6. Place the rolls in a single layer in a large nonstick skillet (in two batches if necessary). Drizzle the oil over them and cook over medium heat, turning, until well-browned, about 10 minutes.7. In a bowl, whisk together the yogurt, water, cumin, asafoetida, and salt and add to the skillet. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the rolls are fork-tender and the sauce is clinging to the rolls, about 20 minutes.8. Sprinkle the lemon juice and Kashmiri garam masala on top, and cook, gently shaking the pan but not stirring, about 5 minutes. Transfer to a serving platter, cut into smaller pieces if you wish, top with the cheese, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STUFFED BREAST OF LAMB

Steps:

• Preheat oven to 425 degrees.
• Sprinkle the breasts of lamb inside and out with salt and pepper.
• Pick over the spinach and pull off and discard any tough stems or blemished leaves. Drop the spinach into boiling water to cover and cook one minute. Drain. When cool enough to handle, press the spinach to extract as much excess liquid as possible. Chop finely.
• Heat the butter in a saucepan and add the garlic, mushrooms, salt and pepper. Cook, stirring, until the mushrooms give up their liquid and it evaporates. Add the chopped spinach and stir to blend. Let cool slightly. Spoon the mixture into a mixing bowl. Add the ricotta, Parmesan, egg and nutmeg. Blend thoroughly.
• Stuff each lamb pocket with equal amounts of the filling, packing it down to almost completely fill the pockets. Sew up the openings of each pocket with string.
• Rub the meat all over with oil. Sprinkle both sides with rosemary and place the breasts bone side up on a baking dish.
• Place in the oven and bake 20 minutes.
• Reduce the oven heat to 400 degrees. Turn the breasts bone side down. Bake 25 minutes. Pour off the fat. Pour the broth into the pan and stir to dissolve the brown particles that cling to the bottom and sides of the pan. Place in the oven and bake 15 minutes longer.