We have the lamb in traditional recipes, but also the less conventional snacks – Tips

We have the lamb in traditional recipes, but also the less conventional snacks - Tips


Fries of lamb in the oven

In a frying pan, heat a tablespoon of olive oil and add 350 g of minced lamb, a medium onion, finely chopped, and two cloves of garlic. Season with salt to taste and let cook for a few minutes, until the meat is golden brown.

Add one tablespoon of spicy curry and one teaspoon of I love you Masala. Let it cook for a few more minutes, stirring to mix the spices well with the meat, until there is no liquid in the frying pan. Remove from the heat and let cool before beginning to make the flames.

Preheat the oven to 180 ° C.

Spread a sheet of filo pastry, the longer side facing us, and cut in half. Reserve one of the halves and brush a little melted butter or olive oil in the other and fold in half (it has a strip about 8 cm wide). At the lower end, leaving a margin, put a spoonful of the meat stuffing. Bend the triangle mass successively until it reaches the end of the strip. Brush the tip of the pasta with the butter or olive oil to glue. Continue with the remaining dough and filling (seven leaves).

Arrange the flakes in a baking tray lined with parchment paper and brush with the butter or olive oil. Bake in the preheated oven for 20 minutes, turning them in half so that they gild evenly.

For the sauce tzatziki:

Peel a small cucumber and cut it in half, in the direction of length. Remove the seeds with a spoon and chop, being careful not to turn the cucumber into mashed, with a grater or in the chopper. With the help of a mains plug, drain as much liquid as possible. Season with a little salt and let stand for at least ten minutes; then the liquid that formed formed again.

Add 180 g of Greek yogurt, one tablespoon of olive oil, one tablespoon of white wine vinegar and stir well. Season with salt and black pepper and add a tablespoon of dill or mint, chopped. Store in refrigerator for at least two hours if possible, so that the flavors mix.

(Source: "My Common Table" Blog)

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Lamb stew

In a large pot, put three tablespoons of olive oil, three cloves of crushed garlic, two bay leaves, a rosemary stem and let it heat well. Add 1 kg of lamb, cut into pieces, season with salt and pepper and let it brown well.

Remove the meat and seasonings, place a large finely chopped onion, six to eight strips of peppers (colors of your choice) and cook for five minutes. Add the meat again, drizzle with 2 dl white wine and bring to the boil.

Add the contents of a small package of tomato to pieces and cook for about ten minutes. If necessary add a little hot water to avoid picking up.

Simmer until the lamb is tender. Add enough water to cook 1 kg of potatoes. As soon as it boils, add the potatoes in thick slices.

Correct the seasonings and if necessary add more water. Cut the bread into slices and bake them at 180 ºC to toast a little.

Put the bread in a deep bowl, cover with the lamb and the potatoes, so as to wet the bread well with the broth. Sprinkle with chopped coriander and serve very hot.

(Source: "7 Grams of Tenderness" Blog)

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Roasted lamb's leg to the Majorcan

Heat the oven to 160 ° C (gas: 3).

Meanwhile, in the beak of the fire, toast on a baking sheet, 1 kg of leg of lamb with bone. Let it color and melt the fat a bit. Remove the lamb and enjoy two tablespoons full of the fat that remained in the baking dish.

Cut the slices two carrots, two celery, also the slices, as well as a stalk of French leek and two onions, chopped. Add them to the pan and sauté. Add 400 g of tomato chucha, two cloves of garlic, 250 ml of white wine, fresh thyme, rosemary and parsley, tied together. Finally join the lamb.

Cover the baking sheet with baking paper and bake in the oven for about three hours (check after 2h30m).

When the flesh is detaching itself from the bone, it is ready to serve.

(Source: Editora Vogais)

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