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Brown and Braise the Lamb Shanks: Preheat the oven to 350 F. Wipe the paste from the shanks with a paper towel and discard. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium heat.
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1. Light a grill. Rub the lamb with oil, sprinkle with 1 teaspoon of the cumin and season with salt and black pepper. Let stand at room temperature for 10 minutes. 2. Meanwhile, in a bowl, combine the vinegar, honey, mustard and the remaining 1 teaspoon of cumin. Whisk in the 1/4 cup of oil and season with salt and white pepper. 3.
Put the lamb in a flameproof roasting tin and brown over high heat. Add the shallots, garlic and cumin, then roast in the oven for 40 minutes. Remove the roast and pour over the white wine.
Jameed consists of hard dry laban (yogurt) made from sheep's milk or goat's milk. Kuurdak is a traditional meat dish in Central Asia. It is usually made from mutton Lamb fries are lamb testicles used as food, and are served in a variety of cuisines. Lechazo is a Spanish dish made from "cordero lechal", the meat from unweaned lamb.
Spices may include cumin, cardamom, cinnamon, turmeric or paprika, and in some areas baharat. [19] [4] Shawarma is commonly served as a sandwich or wrap, in a flatbread such as pita, laffa or lavash. [1] [20] In the Middle East, chicken shawarma is typically served with garlic sauce, fries, and pickles. The garlic sauce served with the sandwich ...
Recipes for beef stew with bacon, mushrooms, and pearl onions; hearty beef stew; beef carbonnade; and beef goulash. Featuring an Equipment Corner covering dutch ovens and a Science Desk segment exploring how browning meat seals in juiciness.
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