Text 31092, 107 rader
Skriven 2009-11-15 18:31:00 av JIM WELLER (1:123/140)
Ärende: Lamb 5
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gabriella's Kebab De Kodredo - Roast Lamb with Vegetables
 Categories: Jewish, Greek, Lamb, Vegetables
      Yield: 4 Servings
 
      2 lb Lamb shoulder
    1/2 c  Flour
    1/4 c  Water
      2 lg Eggplants
      3 lg Tomatoes
      3    Heads Romaine lettuce
      2 tb Fresh chopped mint
      5    Spring onions
           Salt and pepper
 
  This is a recipe from Komotini, a small town up in the Northern
  mountains of Greece. Kebab means "roasted meat" in Turkish, the
  Turkish and nomadic origins of this dish are demonstrated in the
  two stages of its preparation. Originally, the meat was first
  packed in an earthenware bowl, covered with a tight lid, and
  buried under a hot fire so that the lamb would steam in its own
  juices. Then it was dug up and the cooking finished over the
  embers. Now the first stage is accomplished by sealing the pot and
  lid with rolls of dough, as below. Kebab, like Stifado, Moussaka,
  and other recipes, has been adapted to a Jewish kitchen - by
  omitting the traditional inclusion of butter or yoghurt - while
  retaining its original character.
  
  Preheat the oven to 350 F (180 C). Use a heavy earthenware pot
  with a tight fitting lid. Cut the lamb into 2-inch pieces and put
  it into the pot. Don't add any salt or liquid. Make very sticky
  dough with the flour and about 1/4 cup water. Form a long roll of
  dough and line up the rim of the pot with it. Put on the lid and
  seal it tightly with the dough. Place pot into the oven for two
  hours. Meanwhile, cut the eggplants into slices. Salt well and set
  aside in a colander with a heavy plate to weigh them down foe 30
  minutes. Wash and drain well. Slice the tomatoes. Clean the
  lettuce, cut out the hearts, and split them, but leave the heads
  whole. When you've removed the pot from the oven, carefully break
  the seal (careful, the escaping steam is very hot!) Raise the oven
  temperature to 400 F (200C). Remove the meat from the pot. Line
  the bottom and sides of the pot with eggplant slices. Put the meat
  back in and cover with the remaining eggplant slices. Add the
  tomatoes, some salt and pepper, and sprinkle with the mint. Add
  the onions and the split hearts of the lettuce. Last, cover
  everything with the lettuce leaves. Salt and pepper well, cover,
  and return to the oven for 30 minutes. Serves 6
  
  Source: Nicholas Stavroulakis, "The Cookbook of the Jews of
  Greece"

  From: Gabriella
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Glazed Roast Lamb with Rhubarb Salsa
 Categories: Lamb, Salsa, Tex-mex, Chilies, Fruit
      Yield: 8 Servings
 
           LAMB:
      4 lb Leg of lamb, boned, rolled
      3 tb Honey
      1 ts Garlic salt
    1/4 ts Ground pepper
      2 tb Red wine vinegar
           RHUBARB SALSA:
      1 c  Chopped onions
    2/3 c  Dark or golden raisins
    1/2 c  Honey
      2 tb Red wine vinegar
      4 ts Chopped Jalapeno pepper
      2    Cloves garlic, minced
    1/2 ts Ground cardamon
      6 c  Fresh or frozen sliced
           -Rhubarb (1-1/2 lbs)
 
  LAMB: Combine the 3 tablespoons honey, garlic salt, pepper and 2
  tablespoons vinegar. Place meat on rack in roasting pan; brush
  with glaze mixture. Roast in 325 degree oven for two to four hours
  or until desired doneness (150 degrees for medium rare or 160
  degrees for medium), brushing occasionally with glaze mixture.

  RHUBARB SALSA: In a large saucepan, combine the
  onions,raisins,honey,vinegar,jalapeno pepper, garlic,and cardamom.
  Stir in rhubarb. Bring to boiling; reduce heat and simmer,
  covered, for 10 minutes, stirring as little as possible. Uncover
  and simmer for 5 minutes to reduce the liquid slightly. Stir only
  if necessary to prevent scorching.  Set aside. serve at room
  temperature as accompaniment to sliced roast lamb. Refrigerate any
  leftovers.
 
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Cheers

YK Jim


... I can make fire by rubbing together 2 sticks if 1 of them is a match.

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