Twice Cooked Five Spice Lamb With Red Chiles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LAMB SHANKS IN FIVE SPICE, TAMARIND & GINGER



Lamb Shanks in Five Spice, Tamarind & Ginger image

This is adapted from Pamela Clark's Low Carb - Low Fat Cookbook. If this is diet food, please give me more. I served this with some steamed choy sum.

Provided by Latchy

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons five-spice powder
1 teaspoon dried chili pepper flakes
1 cinnamon stick
2 star anise
1/4 cup soy sauce (60ml)
1/2 cup rice wine (125ml) or 1/2 cup dry sherry (125ml)
2 tablespoons tamarind paste
2 tablespoons grated palm sugar or 2 tablespoons brown sugar
40 g grated ginger (8cm piece)
3 garlic cloves, chopped
1 red onion, finely diced
1 1/4 cups water
8 french trimmed lamb shanks (about 1.6kg)

Steps:

  • Preheat oven to moderate.
  • Dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant.
  • Then add soy sauce, wine, tamarind, sugar, ginger, garlic, onion and water and mix well.
  • Place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.
  • Bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.
  • Remove lamb from the dish and keep warm while you skim any excess fat.
  • Strain the sauce into a small saucepan and boil for about 2 minutes. Put lamb onto serving plates and pour sauce over and serve with green steam vegetable.
  • If you are not on a diet serve with rice or mash potato.
  • This could also be made in a large dutch oven on top of the stove.

TWICE-COOKED LAMB



Twice-Cooked Lamb image

These lamb ribs are a specialty of Kashmir called tabak maaz. The ribs undergo a curious braise-then-brown process which, though uncommon, makes perfect sense. The meat is made tender by braising, then browned with fresh spices and oil (or, in this case, butter). The result is the flavor of braising with the crispness of sautéing, an unbeatable combination.

Provided by Mark Bittman

Categories     dinner, appetizer, main course

Time 1h

Yield 4 main course or 8 appetizer servings

Number Of Ingredients 14

4 pounds lamb ribs from the breast or 2 to 3 pounds shoulder lamb chops
Salt
1/4 teaspoon cayenne pepper
1 tablespoon ground fennel seeds
1 tablespoon chopped fresh ginger
1 teaspoon ground turmeric
2 bay leaves
4 cloves
4 cardamom pods
1 cinnamon stick
1/2 cup milk
2 tablespoons butter or neutral oil like corn or grapeseed
1 tablespoon minced garlic
Chopped cilantro leaves for garnish

Steps:

  • Place ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk and about 1/2 cup water. Bring to a boil, then adjust heat so mixture simmers. Cook, turning or stirring meat occasionally until just about tender, adding more water if mixture dries out, about 30 to 45 minutes.
  • When meat is tender, remove it. If any liquid remains in pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits stuck to bottom, until mixture is just about dry. Remove cardamom pods, cloves, cinnamon stick and bay leaves.
  • Add butter or oil and the garlic to pan over medium heat and when it's hot, brown meat in it. Remove meat to a warm platter. Add about 1/2 cup water to pan. Once again cook liquid over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to bottom, until liquid is reduced by about half. Pour over meat, garnish with cilantro and serve.

CRISPY LAMB WITH CUMIN, SCALLIONS AND RED CHILES



Crispy Lamb With Cumin, Scallions and Red Chiles image

Dongbei cai is the food of Northeast China. Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds - a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows. Lamb is considered a Northern taste and excessively "strong" by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.

Provided by Julia Moskin

Categories     dinner, easy, quick, weekday, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon egg white
1 tablespoon rice wine or dry sherry
2 teaspoons cornstarch
1 teaspoon salt, more to taste
1/2 teaspoon black pepper
1 pound boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches
3 tablespoons vegetable oil
2 tablespoons cumin seeds, lightly cracked in a mortar or grinder
2 tablespoons whole dried red chile peppers, about 2 inches long
4 scallions, white and green parts only, cut on diagonal into 1-inch lengths
Sesame oil, for seasoning

Steps:

  • In a bowl combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside to marinate 1 hour.
  • Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)
  • Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chiles and stir-fry a few seconds until cumin seeds start to pop. Press chiles against sides of wok to char their skins.
  • Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 8 grams, Sodium 367 milligrams, Sugar 1 gram, TransFat 0 grams

More about "twice cooked five spice lamb with red chiles recipes"

TWICE-COOKED FIVE-SPICE LAMB WITH RED CHILES - MEALXO
Jun 13, 2024 Gluten-Free / Locally-Sourced Gluten-Free / Dairy-Free / High-Protein Gluten-Free / Dairy-Free / Low-Carb Gastronomic Recipes Seared Scallops with Truffle Foam Duck Breast …
From mealxo.com


RECIPE: LAMB CHILI - WHOLE FOODS MARKET
Add jalapeño and cook for another 3 minutes, stirring from time to time. Add garlic, cook for 1 minute more, then add chile powder, oregano, coriander, cumin, and salt and pepper. Let …
From wholefoodsmarket.com


40+ QUICK AND EASY EASTER LAMB RECIPES FOR EVERY TASTE
18 hours ago Add the ground lamb and cook until browned, breaking it apart with a spoon. Add the chopped onion, carrots, peas, and garlic. Cook for about 5 minutes until the vegetables are …
From chefsbliss.com


TWICE-COOKED FIVE-SPICE LAMB WITH RED CHILES - GLUTEN FREE …
Twice-Cooked Five-Spice Lamb with Red Chiles is a gluten free and dairy free recipe with 8 servings. This recipe covers 23% of your daily requirements of vitamins and minerals. One …
From fooddiez.com


CRISPY WELSH LAMB BREAST WITH CHINESE 5 SPICE
Cover with foil, place in the preheated oven and cook for about 2 hours (if top starts to overcook, cover with foil). When cooked, carefully open the foil, drizzle the lamb rind with honey and place under a preheated grill. Cook for 5-7 …
From greatbritishfoodawards.com


10 BEST CHINESE FIVE SPICE LAMB RECIPES - YUMMLY
The Best Chinese Five Spice Lamb Recipes on Yummly | Shrimp Stir-fry With Sticky Rice (chinese Five Spice), This Chinese Five-spice Turkey Will Win Thanksgiving, Baked Chinese …
From yummly.com


SICHUAN ROAST LEG OF LAMB WITH CELERY-MINT SALAD RECIPE
Mar 29, 2019 For the Lamb: In a medium skillet, toast Sichuan peppercorns, cumin, red pepper flakes, fennel, and anise over high heat until fragrant, about 1 minute. Transfer to a mortar and …
From seriouseats.com


TWICE-COOKED LAMB RECIPE - SIMPLE CHINESE FOOD
Then pour the original lamb soup, cumin powder, seasoning and cook the lamb to taste. 10. Collect the juice, add the coriander, stir-fry the chicken essence and serve.
From simplechinesefood.com


TWICE COOKED LAMB BELLY STIR-FRY - AMERICAN LAMB BOARD
Fill a large bowl with ice water; set aside. Fill a large pot with water; bring to a rolling boil. Add beans; cook just until the color changes, about 2 minutes for long beans and 1 minute for green beans.
From americanlamb.com


TWICE COOKED FIVE SPICE LAMB WITH RED CHILES RECIPES
6 large meaty lamb shanks (about 7 1/2 pounds) 2/3 cup sugar: 6 tablespoons plus 6 cups water, divided: 1 cup soy sauce: 1/2 cup black vinegar: 1 (4-ounce) piece fresh ginger, peeled, sliced …
From tfrecipes.com


TWICE-COOKED FIVE-SPICE LAMB WITH RED CHILES SAVE
Twice-Cooked Five-Spice Lamb with garlic, ginger, sugar, star anise, soy sauce, vinegar, ... FoodPair makes it easy to search nearly a million recipes from the best recipe sites on the …
From foodpair.com


TWICE-COOKED FIVE-SPICE LAMB WITH RED CHILES - TAPPECUE.COM
Twice-Cooked Five-Spice Lamb with Red ChilesBring large pot of water to boil. Add lamb; reduce heat to medium and boil gently 15 minutes. Drain. Set aside. Combine sugar and 6 …
From tappecue.com


TWICE COOKED FIVE SPICE LAMB WITH RED CHILES — BAILEY FARMS
1 (5″) piece of fresh ginger, peeled and sliced 12 whole star anise 8 large garlic cloves, peeled and crushed 4 (2″) dried red chiles (use de arbol or japones) 2 tsp. Chinese five-spice powder. …
From baileyfarmsinc.com


SICHUAN RACKS OF LAMB WITH CUMIN AND CHILE PEPPERS RECIPE
Oct 19, 2017 Spiced Lamb. 1/4 cup cumin seeds. 1 tablespoon whole black peppercorns. 2 tablespoons Sichuan peppercorns. 4 Chinese dried red chiles. 1 tablespoon plus 1/2 teaspoon …
From foodandwine.com


SLOW ROAST 5-SPICE LAMB WITH CHINESE PANCAKES
Line a roasting tin in which the lamb will sit snugly with a large piece of foil big enough to wrap around the lamb. Then place another large piece of foil on top, but in the opposite way to the first, giving you 4 ends of foil ready to make a …
From nigella.com


SLOW COOKED LAMB SHANKS IN RED WINE SAUCE
Aug 8, 2018 Cook time – 350-400g shanks should cook to “fall apart tender” but still holding onto bone in 2.5 hrs at 180°C/350°F. It can take up to 3 hrs, so to err on the side of caution re: dinner timing, give yourself 3 hours oven time. …
From recipetineats.com


CHINESE FIVE-SPICE ROASTED LAMB | SIFT & SIMMER
Oct 20, 2024 Serve the Asian five-spice roasted lamb with other Asian-inspired side dishes such as kabocha mash, purple sweet potato buns, along with five-spiced gravy, and cranberry yuzu sauce. For more traditional side dishes, try …
From siftandsimmer.com


LANZHOU-STYLE LAMB WITH DIPPING CHILIES AND SPICED CHILI OIL …
6 days ago In a large pot over high heat, bring 7 cups of water to a rolling boil. Add the lamb chops, celery, scallion, onion, ginger, Sichuan pepper, goji berries, Shaoxing wine and salt.
From blog.themalamarket.com


TWICE-COOKED FIVE-SPICE LAMB WITH RED CHILES RECIPE
Jan 31, 2007 Preparation. Step 1. Bring large pot of water to boil. Add lamb; reduce heat to medium and boil gently 15 minutes. Drain. Set aside. Step 2. Combine sugar and 6 tablespoons water in heavy medium ...
From bonappetit.com


Related Search