Ingredients: (Butlers Deviled Kidneys)
Large knob of salted English butter, or slightly salted olive oil
Worcestershire sauce (Lee & Perrins advised)
Two slices of thick cut country bred to be toasted.
Instructions: (Butlers Deviled Kidneys)
Melt the butter into a smallish fry pan, using a slow heat. Put in the Kidneys when hot, turn to sear both sides and then flat side down. Good splash of Worcestershire sauce, then a measure of Port wine.
Continue to cook for a total of about five minutes, adding another dash of Port wine each time the sauce starts to thicken.
Put the slices of toast on a pre-heated plate and six pieces of kidney on each, then divide the sauce between the two. A little ground black pepper will not go amiss.
Ingredients: (Grilled Lamb Chops with Provençal Dressing)
2 large anchovy fillets
1 small garlic clove, smashed
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
6 Calamata or Niçoise olives, pitted and coarsely chopped
1/2 teaspoon very finely chopped thyme
1/4 teaspoon very finely chopped rosemary
Salt and freshly ground pepper
Twelve 4-ounce baby lamb rib chops
Directions: (Grilled Lamb Chops with Provençal Dressing)
- In a mini food processor, pulse the anchovy fillets with the smashed garlic and the lemon juice until finely minced. Add the olive oil and process the anchovy mixture until smooth. Add the chopped olives, thyme and rosemary and pulse to blend. Season the Provençal dressing lightly with salt and pepper and reserve.
- Light a grill or preheat a cast-iron grill pan. Season the lamb chops generously with salt and pepper. Grill the lamb chops over high heat, turning them once, until browned all over, about 7 minutes for medium-rare meat. Transfer the lamb chops to a large serving platter, spoon the Provençal dressing on top and serve.
Ingredients: (Pappardelle with Lamb Ragù)
3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1 1/2 pounds ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
Salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
1 1/4 cups chicken stock or low-sodium broth
3/4 pound pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint
Directions: (Pappardelle with Lamb Ragù)
- In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
- In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.
Ingredients: (Afghan lamb pilaf (Kabuli pulao))
200 ml vegetable oil
1 onion, chopped
800 g lamb leg or shoulder, on the bone, chopped into 6 cm pieces
1 tbsp crushed garlic
2 tbsp salt
2 liters (8 cups) water
75 g (? cup) white sugar
2 tsp garam masala (made from ground cloves, bay leaves, cardamom and cinnamon)
1½ tsp freshly ground cardamom
1 kg sella basmati rice, soaked in cold water for 4 hours or overnight
250g carrots, peeled and cut into batons
75 g sultanas
75 g mixed slivered almonds and pistachios, to garnish
Directions: (Afghan lamb pilaf (Kabuli pulao))
Heat 50 ml of the oil in a large frying pan over medium-high heat and cook the onion for 6–8 minutes, or until golden. Add the lamb, garlic and 1 tbsp of the salt and cook for 8–10 minutes, or until lamb is well browned on all sides. Add the water, reduce heat to low and cook, skimming surface occasionally, for 1½ hours, or until lamb is tender. Remove lamb from pan and set aside. Reserve the stock.
Place half of the sugar in a hot, dry saucepan over medium heat. Cook, shaking pan, for 5–6 minutes or until sugar has caramelized. Carefully add 250 ml (1 cup) of reserved stock, the remaining salt, 1 tsp of garam masala and a pinch of cardamom. Bring to the boil, then remove from heat and set aside.
Drain the soaked rice. Cook in a large saucepan of boiling water for 5 minutes, or until almost cooked. Drain and return to pan. Pour over the caramelized sugar mixture, add a pinch of garam masala and cardamom, and stir until rice is evenly coated.
Heat 1 tbsp of the oil in a frying pan over medium-high heat. Add the carrot and remaining sugar and stir for 5 minutes, or until lightly caramelized and glossy. Add the sultanas and cook for another 1 minute. Remove from the heat and stir in another pinch of cardamom. Set aside.
Heat the remaining oil in a frying pan until smoking. Pour oil over the rice. Using the end of a large spoon, make holes all over rice to allow it to steam evenly. Top with spiced carrot and reserved lamb. Cover and seal pan with a tea towel, then a lid. Place over high heat and cook for 5 minutes, or until you hear a ticking sound. Reduce the heat to low and cook for another 10 minutes. Remove from the heat and leave, covered, for 10 minutes.
Remove lamb and spiced carrots, and mix rice well. To serve, cover base of a platter with a little rice, spoon over the lamb and then cover with remaining rice. Top with spiced carrot, then scatter with almonds and pistachios.
Ingredients:(Spiced Lamb Chops)
2 Teaspoons ground Coriander seeds
1 Teaspoon Chilli powder
½ Teaspoon ground cummin seeds
1 Teaspoon Turmeric powder
1 clove Garlic, crushed Vinegar to mix
4 lamb chops, trimmed
Oil for frying or grilling
Salt to taste
Directions:(Spiced Lamb Chops)
Mix all the spices with a little vinegar and salt to make a paste and rub well on both sides of the chops. Leave for 20 minutes. Then fry in a little oil or grill and season with salt. Serve with plain boiled rice, fried onions and salad.
Ingredients: (Kidnu Gosht Lamb or Beef)
Lamb 500 gm
Bay leaf (tej patta) 1
Black pepperCorns 2.5 gm
Cashew nuts 1/3 cup
Cinnamon 2″” stick
Coconut Milk 1 cup
Cooking Oil 1/3 cup
Cumin (jeera) seeds 2.5 gm
Garlic paste 2 tsp
Ginger paste 2 tsp
Green chillies 4
Onions, chopped 2/3 cup
Poppy seeds 2.5 gm
Potatoes, dIced 180 gm
Salt to tasteDirections: (Kidnu Gosht Lamb or Beef)
Lamb shanks are ideal for this dish.
However, any stewing cuts or 2″” pieces are suitable.
Marinade the lamb in half the ginger and garlic pastes for 2 hours.
In a non-stick pan heat the oil and saute the onions till reddish brown.
Add the remaining ginger and garlic pastes, cumin seeds, salt, poppy seeds, cashew nuts, green chillies and the whole spices (cinnamon, cloves and black peppercorns).
Saute for 5 minutes on a moderate flame.
Add meat peaces and saute for 8-10 minutes.
Every few minutes sprinkle with a tablespoon of water to keep contents of the pan moist.
Add 0.5 litre/2 cups water and potatoes.
Cover and stew till meat is tender.
Add the coconut milk, simmer for a minute then remove from fire.
Serve hot with steamed rice.
Ingredients:(Mutton Leg Roast)
Leg of Mutton (middle bone should be cracked and fat removed) 1 1/2 kg
Soya sauce 1 tsp
Juice of Lemons 4
Vinegar 2 tbsp
Cumin seeds (roasted and ground) 1 tsp
Powdered black pepper 1 tsp
Salt to taste
Cooking Oil 3 tbsp
Directions:(Mutton Leg Roast)
Prick the leg of mutton with a fork and mix all the ingredients (except for oil) and leave it to marinate for about 1 1/2 hour.
Put the leg in a big pot and cover. Let it cook till all the juice dries up.
Add the oil to it and in case it is not tender, add half a cup of warm water and leave it covered for a while till it is done.
Serve it on a plate or dish garnished with lettuce and cucumber, spoon the remaining sauce from the pot on top of the roast.