Category: Meat

Barbeque, Condiment, entertaining, Greece, Grilling, Lamb, Meat, Parties, salad, Vegetables and Salads

My Big Fat Greek Dinner: Grilled Spiced Lamb Kefta Skewers

by Lynda Balslev2 Comments on My Big Fat Greek Dinner: Grilled Spiced Lamb Kefta Skewers
My Big Fat Greek Dinner: Grilled Spiced Lamb Kefta Skewers


Greek Plate

Labor Day is fast approaching and what better way to close out the summer than with a Greek inspired grill party? These Spiced Lamb Kefta Skewers are perfect for the barbeque. Their spice and heat stand up well to the char from the grill, especially when accompanied by a fiery Harissa and a creamy Tsatsiki as condiments. Round out the menu with a Fattoush Salad and Roasted Potatoes with Garlic and Mint. By the end of the meal your tastebuds will be singing, and your guests will be begging for more. What else could you ask for? Oh, yes – a nice wine and perhaps a little Ouzo.

Grilled Spiced Lamb Kefta Skewers
Makes 16

16 (8 inch) bamboo skewers

2 pounds ground lamb
1 medium yellow onion, finely chopped, about 1 cup
3 garlic cloves, minced
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne, or to taste
Exta-virgin olive oil for brushing
Pita bread

Pre-soak bamboo skewers in warm water 30 minutes before assembling kebabs.
Combine the lamb, herbs and spices in a bowl; mix well. Gather a small handful of the meat in your hand and form it lengthwise around a skewer so that the meat is covering 2/3 of the skewer. Place on plate or tray. Repeat with remaining meat and skewers. Lightly brush the kebabs with olive oil.  (Kebabs may be prepared to this point up to 6 hours in advance. Cover with plastic wrap and refrigerate.  Remove from refrigerator 30 minutes before grilling.)
Prepare grill for medium-high heat. Grill directly over heat, turning to brown on all sides, until cooked through, about 8 minutes.  Serve with pita bread, tsatsiki and harissa.

Farmers Market, Grilling, Meat

Grilled Steak with Rosemary, Shiitake Mushrooms and Garlic Scapes

by Lynda Balslev4 Comments on Grilled Steak with Rosemary, Shiitake Mushrooms and Garlic Scapes

Steak Shitake

This morning, in honor of Mother’s Day, we went to the farmers market with the satisfying intention of purchasing ingredients for our dinner. Beautiful New York strip steaks were on display and immediately went into our basket. Asparagus, shitake mushrooms, strawberries, peas and fava beans quickly followed. Our final purchase was a bunch of garlic scapes, impossible to pass by, as they feistily vied for attention, announcing their assertiveness – if not in taste, than in their spiky shape.

Garlic scapes resemble an oversized chive with a bulbous flower at the end. The stalks are firm with a peppery bite and mild garlic flavor. They are wonderful in a stir-fry, because they retain their crispness, and impart a mellow, garlicky flavor. The flowers are edible and, when cooked, have a somewhat astringent and earthy flavor.

Garlic scapes

When we arrived home, I made a paste of garlic, rosemary, sea salt and olive oil and smeared it all over the steaks to marinate in during the afternoon. While they stewed in garlic and rosemary, I prepared a stir-fry of Shitake Mushrooms and Garlic Scapes to serve over the steaks as a fresh garnish, along with grilled asparagus, new potatoes and fresh strawberries and cream for dessert. I can’t think of a better Mother’s Day celebration.

New York Strip Steak with Sautéed Shiitake Mushrooms and Garlic Scapes
Serves 4

Steaks:
3 garlic cloves, minced
2 rosemary sprigs
1 tablespoon coarse sea salt, such as Maldon
1/4 cup extra-virgin olive oil
1 teaspoon freshly ground black pepper
4 New York or ribeye steaks

Stir-fry:
2 tablespoons olive oil
1 garlic clove, minced
4 to 6 elephant garlic scapes, bulbs removed and saved for another use, stalks thinly sliced
1 sprig rosemary
6 ounces (180 g) shiitake mushrooms, wiped clean with a paper towel, ends trimmed, sliced
1/3 cup (80 ml) beef or chicken stock
2 tablespoons soy sauce
Salt and freshly ground black pepper to taste
Fresh rosemary sprigs for garnish

  1. Combine garlic, rosemary, and salt in a mortar with a pestle. Smash the garlic and bruise the rosemary. Mix in the olive oil and black pepper.
  2. Rub the oil all over the steaks. Cover and refrigerate for at least 1 hour or up to 24 hours. Remove from refrigerator one hour before grilling.
  3. Prepare the vegetables: Heat the oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the garlic scapes and sauté 1 minute. Add the rosemary sprig and shitake mushrooms and sauté until the mushrooms begin to release their juices and turn golden brown. Stir in the stock and deglaze the pan and then add the soy sauce. Season to taste with salt and pepper.
  4. Prepare the grill for direct cooking over high heat. Grill the steaks over direct heat until cooked to your desired doneness, 6 to 8 minutes for medium-rare, turning as needed.
  5. Transfer to a cutting board and let rest for 5 to 10 minutes before slicing. Arrange the steaks on serving plates or platter. Spoon the shitake and garlic scape stir-fry over the meat. Garnish with rosemary sprigs.
Lamb, Main Course, Meat

Grilled Lamb Loin Chops with Lemon Mint Salsa Verde and Flageolets

by Lynda Balslev2 Comments on Grilled Lamb Loin Chops with Lemon Mint Salsa Verde and Flageolets

Lamb Chops

You say spring and I say lemons. I also say lamb – and mint. Put all of that together, and you might end up with this lamb dish. It’s a bright and assertive variation on a classic combination of ingredients, with the added kick from the salsa. I like to serve this dish with flageolets, another traditional complement to lamb. The flageolets offer a homey, mellow palate that gently offsets the lamb and the piquant salsa verde.


Grilled Lamb Loin Chops with Lemon Mint Salsa Verde and Flageolets

This recipe is quick and easy to prepare – perfect for a weeknight dinner. Serves 4.

8 lamb loin chops
4-5 tablespoons extra-virgin olive oil, divided
salt
freshly ground black pepper
1 cup chopped fresh mint leaves
1/2 cup chopped Italian parsley leaves
3 spring onions, green parts only, finely sliced
3 anchovy filets, rinsed and minced
1 garlic clove, minced
1 tablespoon salted capers, rinsed, chopped
2 teaspoons finely grated lemon zest
1/4 teaspoon crushed red pepper flakes
1 tablespoon freshly squeezed lemon juice
Flageolet beans – optional (recipe below)

Arrange lamb in one layer in a deep dish or pan. Coat with 2 tablespoons olive oil. Sprinkle on all sides with salt and pepper. Let rest at room temperature while you prepare the Salsa Verde.
Combine mint, parsley, green onions, anchovies, garlic, capers, lemon zest and crushed red pepper in a bowl. Gently toss to blend well.
Mix 2 tablespoons olive oil, lemon juice and 1/2 teaspoon pepper together in a small bowl. Pour over the salsa. Toss to combine.
Heat a cast-iron grill pan or a skillet with 1 tablespoon olive oil over medium-high heat. Add lamb in one layer. Brown on both sides, turning once, about 6 minutes for medium rare. Remove from pan.
If serving with flageolet beans, spoon beans into center of plate. Arrange lamb over beans. Top with Lemon Mint Salsa Verde.

For the flageolets:
2 cups flageolet beans, picked over and rinsed
1 head of garlic, halved horizontally
1 onion, peeled, quartered
1 carrot, peeled, cut in large chunks
3 thyme sprigs
1 bay leaf
salt
1 tablespoon extra-virgin olive oil
freshly ground black pepper
2 tablespoons chopped Italian flat leaf parsley

Place the beans in a large pot. Add enough cold water to cover the beans by 2 inches. Bring to a boil; boil one minute. Turn off heat. Cover and let beans sit at room temperature for one hour. Drain and rinse.
Place drained beans, garlic, onion, carrot, thyme and bay leaf in a large pot. Add enough cold water to cover by 3 inches. Bring to a boil; reduce heat and simmer until beans are tender, 1-2 hours, depending on age of beans. Remove from heat. Stir in one teaspoon salt. Let beans cool in liquid. (Beans can be prepared one day in advance. Refrigerate in cooking liquid.)

To serve, drain beans, reserving liquid. Heat one tablespoon olive oil in skillet over medium heat. Add garlic and saute until fragrant, 30 seconds. Add beans and cook, stirring to coat until beans are heated through. Season with salt and pepper. Add 1/2 cup reserved liquid and heat over medium-low heat. Before serving, stir in chopped parsley.

Greece, Grilling, Lamb, Main Course, Meat

Leg of Lamb with Feta, Mint, and Blood Orange Sauce

by Lynda Balslev3 Comments on Leg of Lamb with Feta, Mint, and Blood Orange Sauce

Lamb Mint Feta

Lamb, mint and feta are a match made, if not in heaven, then at least in Greece. One of my favorite preparations of lamb is to simply butterfly a leg, smear it with olive oil, garlic and salt and roast it in the oven or on the grill. In this case, I have taken the simplicity of this recipe one sweeping step further to integrate feta, mint and blood orange. A mixture of feta, mint, garlic and blood orange zest is spread on the inside of the leg, which is then rolled up and seared before roasting in the oven. While the lamb finishes in the oven, a sweet-tart reduction is made with blood orange juice, red wine and balsamic vinegar. The final flourish is a garnish of fresh mint and blood orange zest, brightening the entire dish. The angels are singing.

Mint and Feta Stuffed Leg of Lamb with Balsamic Blood Orange Sauce and Pistachio Gremolata
Serves 6

2 1/2 pounds boneless half leg of lamb, butterflied, excess fat removed
3 tablespoon olive oil, divided
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt
Freshly ground black pepper
3 garlic cloves, divided
XX ounces crumbled feta cheese, about 1 1/2 cups
1/4 cup mint leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon finely grated blood orange zest
1/2 cup red wine
1 cup freshly squeezed blood orange juice
2 tablespoons balsamic vinegar
1 thyme sprig
2 teaspoons light brown sugar
1 thyme sprig

Pistachio-Mint Gremolata:
1/2 cup (packed) mint leaves
1/2 cup (packed) Italian parsley leaves
1/3 cup shelled pistachios
1 small garlic clove
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated blood orange zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Arrange lamb, fat-side down, on a work surface. Place a sheet of plastic wrap or parchment over lamb. Pound with a mallet or heavy skillet to the flatten lamb in the thickest parts. The goal is to have as uniform a thickness as possible. Remove the parchment and make shallow incisions with a small knife in the fat. Cut 2 garlic cloves in slivers and insert a sliver in each incision.

Whisk 2 tablespoons oil, the cumin, coriander, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a small bowl. Rub the oil mixture all over the lamb. (The lamb may be prepared to this point up to 12 hours in advance. Cover with plastic wrap and refrigerate. Remove from the refrigerator 30 minutes before proceeding.)

Preheat the oven to 375 F. Combine the feta, mint, thyme, orange zest, 1 minced clove garlic, and the 1/2 teaspoon freshly ground black pepper in a medium bowl.

Place the lamb on a work surface, fat-side down. Spread the feta over the lamb, leaving a 1 to 1 1/2-inch border clear on all sides. Starting with a long side, roll the meat up to enclose the filling, tucking in the ends if possible. Tie with kitchen string in 1 1/2 to 2-inch intervals.

Heat one tablespoon olive oil in large skillet over medium-high heat. Add the lamb, seam-side down. Sear until well marked on all sides, turning as needed, 6 to 8 minutes. Transfer the lamb to a baking pan and roast in the oven until an instant read thermometer inserted in the thickest part of the meat reads 140 F, about 40 minutes, basting occasionally. Remove from oven, cover loosely with foil, and let rest 10 minutes.

While the lamb is roasting, deglaze the skillet. Add the red wine to the pan, scraping up any bits from lamb, and reduce by half. Add the blood orange juice, balsamic vinegar, thyme, and brown sugar. Simmer, stirring, until slightly reduced, about XX minutes. Add 1/2 teaspoon salt, or to taste and strain (optional).

Combine the mint, parsley, pistachios, and garlic in the bowl of a food processor and pulse to coarsely chop. Add the oil, zest, salt, and pepper, and pulse to blend without forming a paste. The consistency should be finely chopped with a crumbly consistency.

Discard the strings from lamb. Cut in 3/4-inch thick slices. Serve on warm plates, drizzled with the balsamic blood orange sauce and sprinkled with the gremolata.

France, Main Course, Meat

Bistro-Style Skirt Steak with Sautéed Shallots – Bavette aux Echalotes

by Lynda Balslev4 Comments on Bistro-Style Skirt Steak with Sautéed Shallots – Bavette aux Echalotes

Skirt Steak

I became familiar with bistros while living in Paris and Geneva for 10 years. Found in every neighborhood, the bistro was the go-to restaurant for consistently delicious food.  Welcoming, bustling, and casually elegant, the bistro was home away from home: soothing in its predictability, its comforting ambience, and its dedicated timelessness. Now, years later, there isn’t a bistro in our neighborhood, but it’s the cuisine I seek out in restaurants and enjoy making at home.

Skirt steak with shallots or Bavette aux Echalotes is a classic item featured on bistro menus. The less expensive and very tasty cut of meat is pan-fried on the stove and then served heaped with sautéed, caramelized shallots. It’s quick to prepare, delicious to eat, and economical on the wallet. Perfect bistro fare.

Bistro-Style Skirt Steak with Sautéed Shallots – Bavette aux Echalotes

Serves 4

1 skirt steak, about 2 pounds (1 kg.) cut crosswise into 4 pieces
4 tablespoons olive oil
3 tablespoons unsalted butter
8 large shallots, peeled, thinly sliced
1/3 cup (80 ml.) red wine vinegar
2 teaspoons fresh thyme leaves, plus extra for garnish
Sea salt
Freshly ground black pepper

Prepare the steak:
Use two skillets (or cook in two batches): Heat one tablespoon each of olive oil and butter in each skillet over medium-high heat. When the butter is melted and bubbling, add 2 steaks to each skillet, making sure they fit in one layer without overcrowding. Cook, turning once, until seared and cooked through to your desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a platter and tent with foil to rest.

Prepare the shallots:
Add one tablespoon olive oil to each skillet. Divide the shallots between the two skillets and sauté over medium heat until wilted and tinged golden brown, about 8 minutes. Combine the shallots in one skillet. Add the red wine vinegar and cook until the liquid is absorbed, about 2 minutes. Add the remaining 1 tablespoon butter, the thyme, and any accumulated juices from the meat. Stir to blend and melt the butter, then remove from the heat and season to taste with salt and pepper. Arrange the steaks on individual plates or serving platter. Spoon the shallots over and garnish with fresh thyme.

Lamb, Main Course, Meat

Lamb Kefta and Vegetable Couscous

by Lynda Balslev3 Comments on Lamb Kefta and Vegetable Couscous
Lamb Kefta and Vegetable Couscous

Lamb Couscous

This recipe is inspired by the flavors of Morocco. Ground spiced lamb patties are oven-grilled, then added to a rich stew of winter vegetables infused with cinnamon, cumin and coriander. Served on a bed of couscous, this warming dish is heady with exotic flavors and spice – perfect for a winter dinner.

Lamb Kefta and Vegetable Couscous

While this recipe has several steps, it is easy to prepare. The lamb keftas may be assembled in advance and broiled at the end while the stew is simmering. Feel free to improvise with the vegetables for the stew. Pumpkin is a nice substitute for rutabaga, and cauliflower is interchangeable with broccoli romanesco, as pictured above. Be sure to serve the couscous with lots of the sauce from the stew. Serves 4-6.

For the Lamb Keftas:
1 1/2 lbs. (750 g.) ground lamb
1 small yellow onion, minced
3 garlic cloves, minced
1 tablespoon olive oil plus extra for brushing
2 teaspoons dried cumin
2 teaspoons Spanish paprika
1 teaspoon dried coriander
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/4 cup chopped coriander/cilantro leaves

Prepare:
Combine lamb and all other ingredients except cilantro leaves in a large bowl. Thoroughly mix to combine well. Stir in cilantro leaves. Form 2″ patties. (Keftas may be prepared to this point up to 6 hours in advance. Place on plate and cover with plastic wrap; refrigerate. Let sit at room temperature 30 minutes before broiling.) Place keftas on lightly oiled broiler pan with tray. Lightly brush lamb with olive oil. Broil in oven until dark golden brown, turning once.

For the vegetables:
2 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 carrots, cut in 1/4″ slices
1 medium rutabaga, peeled, cut in 1″ pieces
1 small head cauliflower or broccoli romanesco, broken in 1″ florets
1 red pepper, cut in 1/2″ pieces
2 teaspoons dried cumin
1 teaspoon paprika
1 teaspoon dried coriander
1 teaspoon ground cinnamon
2 cups chicken stock
1 – 14 oz. (400 g.) can plum tomatoes with juices
1  – 15 oz.(425 g.) can chickpeas, rinsed and drained
4 cups Swiss chard leaves, rinsed, chopped in 2″-3″ pieces

For the couscous:
2 cups chicken stock or water
2 cups couscous
1 tablespoon olive oil
1 teaspoon salt

Fresh coriander/cilantro leaves for garnish
Harissa

Prepare:
Heat olive oil in deep sauté pan or stock pot. Add onion and garlic and sauté one minute. Add carrots, rutabaga, cauliflower and red pepper. Cook, stirring, 3 minutes. Add cumin, paprika, coriander and cinnamon and stir to combine with vegetables. Add chicken stock and tomatoes with juices. Simmer until vegetables are tender but still firm, about 15 minutes. Stir in chick peas and Swiss chard. Cover pot and simmer until chard is wilted but still bright green, about 5 minutes.

While stew is simmering, prepare couscous. Bring stock to a boil in a medium saucepan. Add couscous, olive oil and salt. Cover pan and remove from heat. Let stand 5 minutes. Fluff with fork.

To serve, spoon coucous onto large serving platter or individual serving plates, leaving a well in the center. Pour stew into the center, reserving some of the broth. Place Lamb keftas over stew. Pour extra broth over lamb and vegetables. Garnish with fresh cilantro leaves.  Serve with Harissa on the side.

Greece, Kitchen Table Philosophy, Main Course, Meat, Vegetables and Salads, Wine and food pairings

My Big Fat Greek Dinner

by Lynda Balslev2 Comments on My Big Fat Greek Dinner

When it’s hot outside, the food I crave is Greek. These Greek-inspired lamb kebabs are packed with herbs, spices and the heat of cayenne. They are positively addictive and perfect for a party and easy entertaining. Nearly everything can be prepared in advance, and a barbeque is required.  What more could you ask for?  Oh, yes: Good friends, great wine and perhaps a little Ouzo.

To complete the menu, serve these spicy, more-ish kebabs with smoky, Middle-Eastern harissa and creamy, garlicky tsatsiki.  Accompany with a greek salad brimming with garden fresh vegetables, feta cheese and kalamata olives and roasted potatoes. By the end of the meal your tastebuds will be singing, and your guests will be begging for more.

Greek Plate

Grilled Spiced Lamb Kebabs
Makes 16

16 small bamboo skewers, pre-soaked in water for at least 30 minutes

Lamb kebabs:
2 pounds ground lamb
1 medium yellow onion, finely chopped, about 1 cup
4 garlic cloves, minced
1/2 cup finely chopped fresh mint
1/2 cup finely chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon cayenne
Extra virgin olive oil for brushing

Garnishes and accompaniments:
Fresh mint leaves
Pita bread
Tsatsiki
Harissa sauce

Combine all the kebab ingredients in a bowl and mix well. Gather a small handful of the meat in your hand and form it lengthwise around a skewer so that the meat is covering 3/4 of the skewer. Place on plate or tray.
Repeat with remaining meat and skewers. Lightly brush the kebabs with olive oil. (The skewers can be assembled up to 6 hours in advance. Cover with plastic wrap and refrigerate. Remove from the refrigerator 30 minutes before grilling.)

Grill the skewers over medium-high heat or broil in the oven turning to brown all sides and cooked through the centers, about 10 minutes. Arrange on a serving platter and garnish with fresh mint leaves. Serve with pita bread, tsatsiki, and harissa sauce.

Barbeque, Farmers Market, gluten-free, Grilling, Main Course, Meat

Grilled Steak with Rosemary, Shitake Mushrooms and Garlic Scapes

by Lynda Balslev

Steak Shitake

In honor of Mother’s Day I purchased some beautiful New York strip steaks at the market. At home, I made a paste of garlic, sea salt and olive oil and smeared the steaks all over with the paste. While they marinated, I prepared a stir-fry of shiitake mushrooms and garlic scapes which was a perfect accompaniment to the grilled steaks.

Elephant garlic scapes resemble an oversized chive with a bulbous flower at the end.  The stalks are firm with a peppery bite and mild garlic flavor.  They are wonderful in a stir-fry, because they retain their crispness, and impart a mellow, garlicky flavor.  The flowers are edible and, when cooked, have a somewhat astringent and earthy taste.  With the shitakes I used the scape stalks and saved the flowers for another use – perhaps in a decorative context.

Elephant Garlic Scapes

New York Strip Steak with Sautéed Shitake Mushrooms and Garlic Scapes

Serves 4

For the Steaks:
3 garlic cloves, minced
2 tablespoons coarse sea salt, such as Maldon
1 sprig rosemary
1/4 cup extra-virgin olive oil

1 tablespoon freshly ground black pepper

4 New York or Ribeye steaks, about 2 lbs. (1 kg.)

Combine garlic, salt and rosemary in a mortar with a pestle and smash together. Mix in the olive oil and black pepper. Rub the oil all over the steaks.  Cover and refrigerate for several hours (can be prepared up to 24 hours in advance.)  Remove from refrigerator one hour before grilling.

Grill the steaks over a hot fire, 5 minutes per side for medium-rare or to desired doneness.
Remove from grill and place on cutting board.  Cover loosely with foil and let rest 10 minutes before carving.

For the Shitake and Garlic Scape stir-fry:

2 tablespoons olive oil
1 garlic clove, minced
6 elephant garlic scapes, bulbs removed, stalks cut in 1/4″ pieces
1 sprig rosemary
4 oz. (125 g.) shitake mushrooms, wiped clean with paper towel, ends trimmed, sliced
1/3 cup (80 ml.) beef or chicken stock
2 tablespoons soy sauce
Salt and freshly ground black pepper to taste

Fresh rosemary sprigs for garnish

Heat olive oil over medium heat in a skillet.  Add garlic clove and sauté one minute.  Add garlic scapes and sauté 1 minute.  Add rosemary sprig and shitake mushrooms and sauté until mushrooms release juices and turn golden brown.  Add stock and deglaze pan.  Add soy sauce.  Add salt and pepper to taste.  Remove and discard rosemary sprig. Serve alongside or on top of grilled steaks.  Garnish with rosemary sprigs.

Steak Shitake Garlic

 

 

Curries, Main Course, Meat, Poultry, Vegetarian

Simple Curry

by Lynda Balslev2 Comments on Simple Curry

Vegetable Curry

Perhaps inspired by the Oscar winning film Slumdog Millionaire, or perhaps because a little exotic flare and spice is befitting a rainy Monday evening, I am making a curry for dinner tonight.   A curry  is essentially a stew that begins as a base of simmered spices, oil and vegetables to which meat, fish or more vegetables are added. Some curries are thick and served with bread, while others are thin and served with rice.  Geography, climate and regional foods influence curries which are found throughout India and parts of Asia.

The following recipe is a simple base to which you can add chicken, lamb, fish or vegetables.  I prepared a vegetable curry, so I doubled up on the zucchini and added cauliflower.  If you are adding protein, you can omit the cauliflower.  Feel free to improvise.

Vegetable Curry
This is a basic recipe without too much heat.  Add additional spices to taste.  For more body, substitute one cup chicken stock with one cup coconut milk.

Serves 4

For the Curry Sauce:

3 tablespoons vegetable oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
2 tablespoons grated fresh ginger including juice
2 teaspoons ground coriander
2 teaspoons ground paprika
1 stick cinnamon
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon ground cumin
3 tomatoes, chopped
salt to taste, about 2 teaspoons

For the vegetables:

2 small zucchini (courgettes), sliced in 1/4″ rounds
1 large carrot, peeled, sliced in 1/4″ rounds
1 large yellow onion, peeled, halved horizontally, cut in wedges
1 small head cauliflower, ends trimmed, cut in 1″ pieces
2 cups (500 ml.) chicken stock or water

Fresh coriander/cilantro leaves for garnish

Prepare the sauce:
Heat the oil in a deep skillet or pan.  Add the onions and sauté over medium heat until deep golden brown, about 20 minutes.  Add the garlic and ginger and sauté until fragrant, one minute.  Add coriander, paprika, cinnamon, turmeric, garam masala and cumin.  Cook, stirring, one minute.  Add one cup water and tomatoes; cook at a simmer 20 minutes.  Add salt to taste.

Once the sauce is ready add the chicken stock and vegetables.  Bring to a boil, and cook over medium heat until vegetables are cooked to desired consistency.  Serve in a bowl with basmati rice.  Garnish with fresh coriander/cilantro leaves.

Note:
I prefer my vegetables chunky and more firm to the bite.  Traditional curries often use vegetables cut in smaller dice.  Adapt this recipe to your desired consistency.

For Chicken Curry: Add a combination of 2 breasts, 2 drumsticks and 2 thighs to the sauce.
For Lamb Curry: Add 1 lb. (500 grams) stew meat to the sauce.
For Shrimp Curry: Add 1 lb. (500 grams) shelled (tails intact) and deveined shrimp to the sauce.

When the stock and vegetables are added to the sauce, include the chicken or lamb.  Cook until done.
If you are adding shrimp, add the stock and vegetables, cook until vegetables are done, then add shrimp and cook until shrimp are cooked through, about 3 minutes.

France, gluten-free, Lamb, Main Course, Meat

Gigot de Sept Heures – Seven Hour Lamb

by Lynda Balslev2 Comments on Gigot de Sept Heures – Seven Hour Lamb
Gigot de Sept Heures – Seven Hour Lamb

The precise translation of this recipe is Seven Hour Leg of Lamb, but do not let the name of this dish intimidate you. This slow-cooked leg of lamb can be put in the oven at noon and essentially ignored until dinner.  In the meantime, the meat will slow-cook at a low temperature in its juices and red wine, perfumed and infused with herbs, root vegetables and lots of garlic.  The finished result is comfort food at its best: meat falling of the bone, so tender you can eat it with a spoon, accompanied by a rustic sauce consisting of the braised vegetables, wine and pan juices.

The preparation of Gigot de Sept Heures was originally meant to make use of tough older mutton meat.  Long slow cooking would tenderize it, allowing the connective tissues to break down, creating a rich sauce when cooked.  (This method is similar to the origin of Coq au Vin, which makes use of roosters or coqs.)  Some may argue that this preparation does not do justice to a leg of lamb, which is also delicious simply roasted or grilled with garlic and herbs.  If you feel this way, then try preparing this recipe with a stew or braise cut of lamb such as the shoulder or shank.


Gigot de Sept Heures

1 hour to prepare + 6 hours in the oven

Serves 6-8

1 leg of lamb with bone, 5-6 lbs. (2.5-3 kg.)
8 cloves of garlic, peeled
1/4 cup (60 ml.) olive oil
3 large carrots, peeled, cut in chunks
2 medium yellow onions, peeled, quartered
2 tomatoes, peeled*, seeded, quartered
1 bouquet garni (thyme, bayleaf, parsley)
1 cup (240 ml.) red wine
Salt and freshly ground black pepper

Fresh thyme and rosemary sprigs

Prepare the lamb:

Preheat oven to 400 F. (200 C.)

Trim fat from lamb, leaving 1/4″ layer.
Mince 3 garlic cloves and smear over lamb.  Generously salt and pepper lamb.  Place in a Dutch oven or baking pan.  Surround lamb with carrots, onion, tomatoes, remaining garlic cloves.  Drizzle olive oil over lamb and vegetables.  Roast in oven, uncovered, 30 minutes.  Reduce oven temperature to 350 F. (180 C.)  Roast additional 30  minutes.

Remove pan from oven and reduce oven temperature to 250 F. (125 C.)
Transfer lamb to a plate.  Add bouquet garni and red wine to baking pan. Bring to a boil on stove over medium heat, scraping up caramelized bits from bottom of pan.  Return lamb to pan.  Cover pan with lid or aluminum foil.  Return to oven.  Cook 6 hours.

When lamb is finished, remove pan from oven.  Transfer lamb to a cutting board, cover loosely with aluminum foil. Discard bouquet garni from vegetable mixture.  Blend or purée vegetables, wine and collected lamb juice in batches.

Slice lamb and arrange on warm serving platter or dinner plates.  Spoon some of the sauce over.  Garnish with rosemary or thyme sprigs. Serve with remaining sauce in a bowl on the side.