Best 4 Grandmothers Lamb Recipes
"Grandmother's Lamb" is a classic dish that evokes feelings of comfort, nostalgia, and family gatherings. This hearty and flavorful dish is often passed down through generations, with each family having their own unique variation. The key to a great "Grandmother's Lamb" lies in the careful selection of high-quality ingredients, the use of aromatic herbs and spices, and the slow and gentle cooking process that allows the lamb to become fall-off-the-bone tender. Whether you're a seasoned cook or a beginner looking to impress your loved ones, this article will guide you through the steps to creating a truly memorable "Grandmother's Lamb" experience.
Here are our top 4 tried and tested recipes!
GRANDMOTHER'S LAMB RECIPE
It is delicious served with hot basmati rice!
Provided by Allrecipes Member
Categories Asian Recipes
Time 3h15m
Yield 6
Number Of Ingredients 16
Steps:
- Place the cumin seeds into a dry skillet over medium heat, and toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl, and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
- Remove stems of chiles if necessary, and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chiles with vinegar, cumin, and garlic into a blender or food processor, and pulse until ground into a paste, 30 seconds to 1 minute or as needed.
- Heat the vegetable oil in a large pot over medium heat, and cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger garlic paste and about 1 teaspoon of the Grandmother's Chile Paste mixture or as desired. Reduce heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend flavors. Stir in tomato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring to a simmer. Cook to blend flavors, about 20 minutes.
- Mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water. Bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped cilantro to serve.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 10.8 g, Cholesterol 59.4 mg, Fat 15.4 g, Fiber 2.2 g, Protein 19.1 g, SaturatedFat 4.5 g, Sodium 409.2 mg, Sugar 5 g
GRANDMA ROSE'S HERB-ROASTED EASTER LAMB
An Easter tradition was to have my mom's lamb.
Provided by Lisa Wain
Categories Meat and Poultry Lamb
Time 2h50m
Yield 12
Number Of Ingredients 9
Steps:
- Combine peeled garlic, rosemary, salt, and pepper in a food processor. Process until finely minced while pouring in the melted butter. Coat top and sides of lamb with the mixture. Allow to sit for 1 hour at room temperature.
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss potatoes and unpeeled garlic together with olive oil. Place lamb in the center of a roasting pan; surround with potatoes and garlic.
- Roast in the preheated oven for 75 to 90 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Let lamb rest for 20 minutes before slicing.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 13.8 g, Cholesterol 66 mg, Fat 13.9 g, Fiber 1.5 g, Protein 19.1 g, SaturatedFat 5.5 g, Sodium 530.1 mg, Sugar 0.8 g
GRANDMOTHER'S LAMB RECIPE
It is delicious served with hot basmati rice!
Provided by Allrecipes Member
Categories Asian Recipes
Time 3h15m
Yield 6
Number Of Ingredients 16
Steps:
- Place the cumin seeds into a dry skillet over medium heat, and toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl, and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
- Remove stems of chiles if necessary, and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chiles with vinegar, cumin, and garlic into a blender or food processor, and pulse until ground into a paste, 30 seconds to 1 minute or as needed.
- Heat the vegetable oil in a large pot over medium heat, and cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger garlic paste and about 1 teaspoon of the Grandmother's Chile Paste mixture or as desired. Reduce heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend flavors. Stir in tomato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring to a simmer. Cook to blend flavors, about 20 minutes.
- Mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water. Bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped cilantro to serve.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 10.8 g, Cholesterol 59.4 mg, Fat 15.4 g, Fiber 2.2 g, Protein 19.1 g, SaturatedFat 4.5 g, Sodium 409.2 mg, Sugar 5 g
GRANDMOTHER'S LAMB RECIPE
It is delicious served with hot basmati rice!
Provided by Allrecipes Member
Categories Asian Recipes
Time 3h15m
Yield 6
Number Of Ingredients 16
Steps:
- Place the cumin seeds into a dry skillet over medium heat, and toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl, and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
- Remove stems of chiles if necessary, and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chiles with vinegar, cumin, and garlic into a blender or food processor, and pulse until ground into a paste, 30 seconds to 1 minute or as needed.
- Heat the vegetable oil in a large pot over medium heat, and cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger garlic paste and about 1 teaspoon of the Grandmother's Chile Paste mixture or as desired. Reduce heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend flavors. Stir in tomato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring to a simmer. Cook to blend flavors, about 20 minutes.
- Mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water. Bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped cilantro to serve.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 10.8 g, Cholesterol 59.4 mg, Fat 15.4 g, Fiber 2.2 g, Protein 19.1 g, SaturatedFat 4.5 g, Sodium 409.2 mg, Sugar 5 g
Tips:
- Choose the right cut of lamb. The best cuts for slow-cooking are those with a lot of connective tissue, such as the shoulder, leg, or shank. These cuts will become tender and fall-apart after long cooking.
- Brown the lamb before braising. This will help to develop flavor and color.
- Use a flavorful braising liquid. Common choices include red wine, beef broth, or tomato sauce. You can also add herbs, spices, and vegetables to the braising liquid to enhance the flavor.
- Cook the lamb on low heat for a long time. The ideal temperature for braising lamb is between 250 and 300 degrees Fahrenheit. Cook the lamb for at least 2 hours, or until it is fall-apart tender.
- Serve the lamb with a variety of sides. Mashed potatoes, roasted vegetables, and rice are all good choices.
Conclusion:
Braised lamb is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following the tips above, you can create a flavorful and tender braised lamb dish that your family and friends will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
