Best Sweet And Sour Lamb Recipes

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SWEET AND SOUR LAMB WITH OKRA (BAMIA)



Sweet and Sour Lamb With Okra (Bamia) image

Provided by Marian Burros

Categories     dinner, main course

Time 2h

Yield 8 servings

Number Of Ingredients 13

2 pounds boneless shank or shoulder lamb, cut into 1- to 1 1/2-inch cubes
Freshly ground black pepper and salt to taste
1 small chopped onion
Dash turmeric
3 1/2 cups water
3 large stalks celery, sliced
1 pound fresh okra, washed and trimmed
2 heaping tablespoons tomato paste
6 tablespoons lemon juice
2 tablespoons finely chopped parsley
1 tablespoon finely chopped celery leaves
1/2 cup coarsely chopped fresh mint
3 tablespoons sugar or to taste

Steps:

  • Sprinkle lamb cubes with pepper. Cover with cold water and bring to boil. Boil 15 to 20 minutes. Drain and rinse lamb in cold water.
  • Return to pot with onion. Sprinkle turmeric over lamb and add a few dashes of pepper. Pour in 3 cups cold water. Cover partially and cook over medium heat about one hour, until lamb is cooked about half way.
  • Add celery stalks and cook another 45 minutes to one hour, adding additional water, if necessary, to cover three-quarters of the meat.
  • Add okra and tomato paste. When mixture begins to boil add lemon juice and season with salt. Add additional water, if necessary. Cook 15 minutes longer.
  • Stir in parsley, celery leaves and mint; simmer partially covered for 15 minutes longer.
  • Add sugar and cook a few minutes longer. Serve over rice.

Nutrition Facts : @context http, Calories 790, UnsaturatedFat 35 grams, Carbohydrate 13 grams, Fat 78 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 40 grams, Sodium 777 milligrams, Sugar 7 grams, TransFat 0 grams

PAN ROASTED LAMB LOIN WITH SWEET AND SOUR RELISH AND (SMOKY OR GRILLED) EGGPLANT PUREE



Pan Roasted Lamb Loin with Sweet and Sour Relish and (Smoky or Grilled) Eggplant Puree image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 30

2 Japanese eggplant, sliced into 1/4-inch rounds
Kosher salt
1 Italian eggplant, sliced in half lengthwise
Kosher salt
Extra-virgin olive oil
1/2 sprig fresh rosemary, leaves removed
2 to 3 sprigs fresh thyme, leaves removed
Juice of 1 orange
1 (1-pound) boneless lamb loin
Kosher salt and freshly ground black pepper
4 tablespoons blended oil
1/2 cup unsalted butter
1 sprig fresh rosemary
2 sprigs fresh thyme
2 cups white wine
1 cup golden raisins
2 to 3 tablespoons blended oil
1 shallot, thinly sliced
1 clove garlic, thinly sliced
Kosher salt
2 Italian eggplant, medium dice
1/2 cup pine nuts
2 to 3 tablespoons salt-packed capers, rinsed
Juice of 2 oranges
1/2 cup sherry vinegar
1 tablespoon cumin seeds, toasted
2 tablespoons sugar
2 cups micro arugula, for serving
1/2 Fresno chile, thinly sliced into rounds, for serving
Extra-virgin olive oil, for serving

Steps:

  • Preheat the grill over medium-high heat and the oven to 275 degrees F.
  • For the eggplant puree: Place the Japanese eggplant slices into a perforated hotel pan over a solid hotel pan or on a rack set over a sheet pan and season with salt. Season the Italian eggplant flesh with salt and place into the hotel pan or on the rack with the Japanese eggplant slices, let sit about 5 minutes.
  • Place the eggplant into a bowl and add a drizzle of the extra-virgin olive oil, rosemary leaves, and thyme leaves. Place the whole eggplant onto the hottest part of the grill, flesh-side down. Cover with metal bowl and cook, about 5 to 6 minutes. Place the Japanese eggplant slices onto the cooler part of the grill and cook for about 2 to 4 minutes per side. Both the Japanese and Italian eggplants should be done at the same time.
  • Remove the charred flesh of the Italian eggplant and discard the skins. Add the flesh and seeds to a blender. Drizzle in about 1/2-cup extra-virgin olive oil, juice of 1 orange, and salt, to taste. Taste and re-season, if needed.
  • For the lamb: Season the lamb loins with kosher salt and freshly ground black pepper on both sides. Place a saute pan over medium-high heat and add the oil. Once heated, add the lamb to the pan and sear until golden brown, about 2 minutes. Flip and continue to sear on the other side, another minute. Add the butter, remaining rosemary sprig and thyme sprig and allow the butter to melt. Baste the lamb with the melted butter and place into the oven. Roast the lamb for about 10 minutes, or until the lamb is medium-rare to medium, about 125 to 130 degrees F.
  • When the lamb is done, remove the lamb from the oven and set aside briefly to rest prior to slicing. (2 servings)
  • For the sweet and sour relish: To a small saucepan over medium heat add 2 cups white wine and 1 cup golden raisins.
  • To a high-sided saute pan over medium heat, add 2 to 3 tablespoons blended oil. Once heated, add the shallots and season with salt, to taste. Next, add the garlic and stir to combine. Once fragrant, add the diced eggplant and season again with salt. Add the pine nuts, capers, the juice of 2 oranges, and about 1/2 cup sherry vinegar. Once the flames stops, add the raisins and wine and stir to combine. To a small saute pan, add about 1 tablespoon cumin seeds and place over low heat to toast. Once toasted add the cumin seeds and about 2 tablespoons sugar. Allow the eggplant to cook down and simmer for about 4 to 5 minutes.
  • For plating: To a medium bowl add the arugula, sliced chile and drizzle with extra-virgin olive oil. Toss to combine.
  • For each serving, spoon some of the smoky eggplant puree onto a plate. Slice half the tenderloin into 1/2-inch rounds and plate in between the grilled Japanese slices. Top with some of the sweet and sour eggplant relish and the micro arugula salad. Drizzle with extra-virgin olive oil.

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.

LAMB CUTLETS REFORM BY ALEXIS SOYER: SWEET AND SOUR LAMB CUTLETS



Lamb Cutlets Reform by Alexis Soyer: Sweet and Sour Lamb Cutlets image

Alexis Soyer invented this dish at the Reform Club - maybe the late arrival of a tricky and hungry club member, as well as an ingenious chef who had to make the most of what he had in his kitchen, might explain the creation of this somewhat strange concoction. But the tangy sweet and sour sauce works and is one of Soyer's best-known dishes. It's in danger of becoming a forgotten classic, but I think it's worth reviving. I suppose it goes back to the days of disguising inferior cuts of meat - the gentleman's club equivalent of the fish finger or fried chicken in a basket! The recipe has been altered over time - but this is pretty close to the original. I wouldn't suggest using cheap meat of course, but coating the cutlets in breadcrumbs keeps them juicy and seals in the flavour. It is best to keep the garnish separate, so it can be eaten as it is or mixed into the sauce. About Alexis Soyer: Celebrity chefs are nothing new. One who really was the Jamie Oliver of his time, was Alexis Soyer. He was involved with charity work as well as being a popular figure on the culinary circuit, chef de cuisine of the Reform Club and author of many cookery books. During the potato famine of 1847 he went to Ireland to help victims by setting up soup kitchens - he claimed he could provide 100 gallons of soup for £1 including expenses. Like high-profile chefs today he was often asked to cook for large numbers at prestigious events and in June 1838 rose to the challenge of cooking breakfast for 2,000 people for Queen Victoria's coronation. He designed the Reform Club's kitchens, installing advanced technology gas ovens, which became a bit of a tourist attraction and source of envy among his peers.

Provided by French Tart

Categories     Ham

Time 35m

Yield 4 Reform Cutlets, 4 serving(s)

Number Of Ingredients 21

8 lamb cutlets (French trimmed, ie. with the fat taken off and flattened slightly)
salt & freshly ground black pepper
2 eggs, beaten
50 g cooked ham, very finely chopped
1 tablespoon chopped parsley
60 -70 g fresh white breadcrumbs
vegetable oil (for frying)
1 good knob butter
2 large shallots, peeled and finely chopped
half garlic clove, peeled and crushed
1 good pinch cayenne pepper
60 g butter
2 teaspoons flour
1/2 teaspoon tomato puree
2 tablespoons tarragon vinegar
1 tablespoon red currant jelly
300 ml beef stock, made up from a good stock cube will do fine
40 g sliced ham, cut into thin 3cm strips
1 small cooked beetroot, weighing about 70g peeled and cut into strips like the ham
2 large gherkins cut into strips like the ham
white of 1 large hard-boiled egg, shredded into strips the same size as the ham

Steps:

  • First make the sauce: gently cook the shallots, garlic and cayenne pepper in half of the butter for 2-3 minutes, stirring every so often. Add the flour and tomato purée and stir well. Add the vinegar and redcurrant jelly and simmer f for a minute, then add the stock, bring to the boil and simmer gently for 15 minutes. Season to taste, and whisk in the remaining butter.
  • Meanwhile, mix the breadcrumbs with the ham and parsley. Season the lamb cutlets and pass through the egg then the breadcrumbs. Heat a couple of tablespoons of the vegetable oil in a frying pan on a medium heat and cook the cutlets for 3-4 minutes on each side until golden, adding the butter towards the end.
  • To serve, add the shredded ham, beetroot, gherkin and egg white to the sauce, or mix and serve separately. Eat with potato dauphinoise.

Nutrition Facts : Calories 269.4, Fat 18.1, SaturatedFat 9.6, Cholesterol 154.8, Sodium 630, Carbohydrate 15.5, Fiber 0.7, Sugar 4.6, Protein 11.5

SWEET-AND-SOUR LAMB



Sweet-And-Sour Lamb image

From my Betty Crocker One-Dish Main Meals cookbook. This satisfying stir-fry is also delicious with beef or pork.

Provided by ElizabethKnicely

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb lamb, boneless shoulder or 1 lb lamb, boneless leg
1 teaspoon cornstarch
4 medium stalk bok choy (with leaves)
1/3 cup red currant jelly
1 tablespoon cornstarch
3 tablespoons rice vinegar or 3 tablespoons wine vinegar
3 tablespoons soy sauce
3 tablespoons water
1 teaspoon five-spice powder
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
2 medium carrots, thinly sliced
1 medium green bell pepper, cut into 3/4-inch pieces
1 medium onion, cut into thin wedges
hot cooked brown rice

Steps:

  • Trim fat from lamb. Cut lamb with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze lamb about 1 1/2 hours.) Toss lamb and 1 teaspon cornstarch. Remove leaves from bok choy; cut leaves into 1/2-inch strips. Cut stems diagonally into 1/2-inch slices. Mix jelly, 1 tablespoon cornstarch, the vinegar, soy sauce, water and five-spice powder.
  • Heat wok or 12-inch skillet until very hot. Add 1 tablespoon oil to wok; rotate wok to coat side. Add lamb and garlic; stir-fry about 3 minutes or until lamb is brown. Remove from wok.
  • Add 1 tablespoon oil to wok; rotate wok to coat side. Add carrots; stir-fry 2 minutes. Add bok choy, bell pepper and onion; stir-fry about 3 minutes or until vegetables are crisp-tender. Stir in jelly mixture. Cook and stir about 1 minute or until thickened. Stir in lamb mixture. Heat through. Serve over rice. 4 servings.

Nutrition Facts : Calories 353.8, Fat 18.2, SaturatedFat 5.6, Cholesterol 60, Sodium 831.4, Carbohydrate 30.1, Fiber 2.3, Sugar 17.9, Protein 18.4

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