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home > recipes > meat > spiced lamb topped with tomatoes
Hi; I did the following recipe yesterday and I would like to share it with you.The white yam is my own addition. SPICED LAMB TOPPED WITH TOMATOES (M'fkoul) North Africa source:North African Cooking by Hilaire Walden serves 3-6 1 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/4 teaspoon ground ginger 1 small bunch of parsley,chopped 1 small bunch of cilantro, chopped 6 large lamb chops or 6 lamb shanks about 8oz each 3 tablespoons olive oil 2 red onions, med-large, chopped salt,1 teaspoon more or less to taste 1/2 teaspoon ground pepper(I used cayenne) 2 tablespoons tomato paste,blended in a 1/2 cup water 3 large ripe tomatoes,peeled,deseeded and halved, (I did not deseed or skin) fine granulated sugar 1 1/2 tablespoons corn starch 1 small hot pepper.(deseed if you prefer less heat) 1-2 pounds White yam peeled and cut into 1 inch slices. Mix together the cinnamon, cumin, ginger, parsley, and cilantro in a small bowl. Spread and rub into lamb chops and leave in fridge for 2-3 hours or cover and leave overnight. Heat 2 1/2 tablespoons oil in a heavy skillet , add the onion, sprinkle with some of the salt and cook very gently, stirring occasionally, until browned and caramelized. remove from skillet. Preheat the oven to 325 degs. Brown the lamb on both sides in heavy skillet. Put aside the lamb and brown the slices of Yam, Adding more oil if necessary. Add any remaining spice and herb mixture, salt and pepper, then cover the lamb with the onions. Add the tomato-water mixture over the onions. Add the yam slices .Add sufficient water to almost cover , bring to just to simmering point then put into preheated oven .Cover and Cook about 20 minutes. Remove Yam if done and keep warm . Recover and continue cooking another 15 minutes or until chops are tender. Put a tomato half, cut side down, on each lamb chop. Check the seasoning and spicing of the cooking liquid, then baste the tomatoes. Sprinkle with fine granulated sugar, cover and return to the oven for 10 minutes. Baste at least once more. Remove chops and tomato and set aside. With slotted spoon or strainer, remove all other ingredients and reserve. Skim off the oil or fat from the gravy. Using some of the hot gravy, make a paste with the corn starch or some flour and add it to the gravy. stir in well. Simmer till slightly thickened. Return lamb,tomato and yam to gravy, heat through and serve. Note: I served this with Jasmine rice with pine nuts, and a garden salad with chopped raw broccoli and yogurt dressing. This reheats well. and tastes better the following day. Enjoy Lei Gui leig@aol.com http://www.geocities.com/Heartland/Meadows/3658

Spiced Lamb topped with Tomatoes


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keyword: spiced
keyword: topped
keyword: tomatoes
ethnicity: african
recipes for meat
recipes by LeiG
Email Address:
(posted September 5, 1995)

Hi;
I did the following recipe yesterday and I would like to share it with
you.The white
yam is my own addition.

SPICED
LAMB TOPPED WITH TOMATOES (M'fkoul) North Africa
source:North African Cooking by Hilaire Walden
serves 3-6
1 1/2 teaspoon ground
cinnamon
1/4 teaspoon ground
cumin
1/4 teaspoon ground ginger
1 small bunch of
parsley,chopped
1 small bunch of
cilantro, chopped
6 large
lamb chops or 6 lamb shanks about 8oz each
3 tablespoons
olive oil
2 red onions, med-large, chopped
salt,1 teaspoon more or less to taste
1/2 teaspoon ground pepper(I used
cayenne)
2 tablespoons
tomato paste,blended in a 1/2 cup water
3 large
ripe tomatoes,peeled,deseeded and halved, (I did not deseed or skin)
fine
granulated
sugar
1 1/2 tablespoons
corn starch
1 small
hot pepper.(deseed if you prefer less heat)
1-2 pounds White
yam peeled and cut into 1 inch slices.

Mix together the
cinnamon, cumin, ginger, parsley, and cilantro in a small
bowl. Spread and rub into
lamb chops and leave in fridge for 2-3 hours or
cover and leave overnight.
Heat 2 1/2 tablespoons oil in a
heavy skillet , add the onion, sprinkle
with some of the
salt and cook very gently, stirring occasionally, until
browned and caramelized. remove from
skillet. Preheat the oven to 325 degs.
Brown the lamb on both sides in heavy skillet. Put aside the lamb and
brown the slices of Yam, Adding more oil if necessary. Add any remaining
spice and herb mixture,
salt and pepper, then cover the lamb with the onions.
Add the
tomato-water mixture over the onions. Add the yam slices .Add
sufficient water to almost cover , bring to just to simmering point then put
into preheated oven .Cover and Cook about 20 minutes. Remove
Yam if done and
keep warm . Recover and continue cooking another 15 minutes or until chops
are tender.
Put a
tomato half, cut side down, on each lamb chop. Check the
seasoning and spicing of the cooking liquid, then baste the tomatoes.
Sprinkle with fine
granulated
sugar, cover and return to the oven for 10
minutes.
Baste at least once more.
Remove chops and
tomato and set aside. With slotted spoon or strainer,
remove all other ingredients and
reserve. Skim off the oil or fat from the
gravy. Using some of the hot gravy, make a paste with the corn starch or
some
flour and add it to the gravy. stir in well. Simmer till slightly
thickened. Return
lamb,tomato and yam to gravy, heat through and serve.
Note: I served this with Jasmine
rice with pine nuts, and a garden salad
with chopped
raw broccoli and yogurt dressing. This reheats well. and tastes
better the following day.
Enjoy
Lei Gui

leig@aol.com
http://www.geocities.com/Heartland/Meadows/3658




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