Posts Tagged ‘lamb’

Absolutely delicious served with Mint Sauce

1. Remove fat.
2. Put lots (10 cloves roughly chopped) of garlic in to holes in meat.
3. Rub olive oil all over skin.
4. Rub with salt and pepper.
5. Wrap in tin foil and place in roasting pan.
6. Bake at 350F for 3 hours or until done (4 hours).


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2 large Onions, peeled and thinly sliced
3 tablespoons olive oil
2 cloves Garlic, peeled and crushed
2 pounds Lamb Shanks, or 2 pounds Chicken Legs with skin removed, cut up
½ cup Oil
1 teaspoon Salt
¼ teaspoon Black Pepper
1 teaspoon Turmeric
½ teaspoon Ground Saffron dissolved in 4 tablespoons Hot Water
2 cups Tomato Juice
1 cups Unripe Grapes (Ghureh) (optional)
4 tablespoons Lime Juice
3 medium or 9 slim Eggplants
1 Egg White
1 teaspoon Advieh (Persian spice mix)
1/3 cup Yellow Split Peas
1 ½ cup Water

Brown the onions and garlic with meat or chicken in 3 tablespoons oil over medium heat. Add salt, pepper, turmeric, and saffron water.

Add 2 cups water for meat and no water for chicken, tomato juice, unripe grapes, and lime juice. Cover and simmer over low heat for 2 ½ hours for meat and 30 minutes for chicken.

Add 1/3 cup yellow split peas in 1 ½ cups water for 20 minutes, drain, and add them for the last 10 minutes of cooking.

Peel eggplants and cut lengthwise in quarters if they are large. Place in a colander, sprinkle both sides with water and 2 tablespoons salt, and set aside for 20 minutes to remove the bitter taste. Rinse and pat dry.
Brush each eggplant on all sides with egg white and brown the eggplant in a non-stick skillet in 3 tablespoons oil; set aside.

Add advieh to the meat or chicken; mix well and adjust seasoning to your taste.

Preheat the oven to 350F. Transfser the chicken or meat and sauce into a deep ovenproof casserole; arrange the eggplant on top. Cover and bake for 30 minutes, then remove cover and bake another 15 minutes uncovered or until the eggplant is tender.

Serve immediately from the same dish or keep warm in the oven until ready to serve. Serve with chelow (saffron-steamed rice).

You may also substitute summer squash for the eggplant.

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Hamburger Kebabs
2 pounds lean twice-ground beef or 1 pound beef and 1 pound lamb shoulder
2 t Salt
2 eggs
1 t freshly ground Black Pepper
½ t Baking Soda
1 large Onion, peeled and finely grated

Chicken Kebabs
2 pounds ground Boneless Lean Chicken Breast
1 small Onion, peeled and grated
5 cloves Garlic, peeled and grated
1 t Salt
¼ C Olive Oil

For Cooking and Garnish:
½ C Sumac Powder
2 limes, cut in half
1 12-ounce package of Lavash Bread (optional)
12 flat 1-inch skewers

2 T melted Butter (optional)
½ t Lime Juice

1. In a warm mixing bowl, combine meat or chicken and the rest of the kebab ingredients. Knead with your hands for about 5 minutes to form a paste that will adhere well to cooking skewers. Cover the paste and let stand for 15 minutes at room temperature.
2. Using damp hands, divide the meat paste into 12 equal parts about the size of oranges. Roll each into a sausage shape 5 inches long and mold it firmly around a flat, sword-like skewer. Cover and keep in a cool place.
3. Start charcoal at least 30 minutes before you want to cook and let it burn until the coals are glowing evenly. (You can use a hair dryer to speed up this process.)
4. For the baste, melt the butter in a small saucepan and add a pinch of salt and lime juice.
5. Arrange the skewers on the grill 3 inches above the coals (bricks make good platforms for grill use), keeping in mind that the ground meat should not touch the grill. After a few seconds, turn the meat gently to help it attach to the skewers and to prevent it from falling off.
6. Grill the meat 3 to 5 minutes on each side, and brush with baste just before removing from the grill. Avoid overcooking it. The meat should be seared on the outside, juicy and tender on the inside.
7. Spread lavash bread on a serving platter. Loosen the meat from the skewers and slide the meat off using another piece of bread. Arrange the meat on the bread, sprinkle with sumac or lime juice to taste, and cover meat with more lavash bread to keep it warm.
8. Serve immediately with rice, bread, fresh herbs, green onions, salad, yogurt and cucumbers, and pickles.

T = tablespoon
t = teaspoon
C = cup

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