Lamb Paella

6 cups chicken stock
1 cup tomato sauce
1 tablespoon saffron threads
1/4 cup extra virgin olive oil
1 pound boneless chicken meat, skinned and cut into 1 inch cubes
1/2 pound lamb chorizo, cut into 1/2 inch pieces
1 pound boneless lamb, cut into 1 inch cubes
2 yellow onions, cut into 1/2 inch dice
1 green bell pepper, seeded and cut into a 1/3 inch dice
1 red bell pepper, seeded and cut into 1/3 inch dice
2 red bell peppers, roasted*, peeled, seeded and cut into 1/4 inch strips
3 carrots, peeled and cut into a 1/4 inch dice
3 garlic cloves, minced
3 cups short grained rice
1 cup frozen green peas, thawed
10 mussels in their shells
10 clams in their shells
10 large shrimp, in their shells; deveined, with the tails and heads intact
1/2 pound squid, cleaned and cut into rings, or if available, use whole calamaretti, optional
4 lemons

Heat the chicken stock, tomato sauce, saffron and salt to taste, in a Dutch oven over medium heat. In a large skillet or a paella pan over medium high heat, heat the oil and saute the chicken, chorizo and lamb, about 5 minutes or until well browned. Add the onions, diced bell peppers, carrots and the garlic. Add the squid if using and saute about another 2 minutes. Add the rice and stir to coat it slightly with the rest of the ingredients. Add the stock mixture and stir. Taste and adjust the seasoning. Add spice to taste. Bring to a simmer and cook about 8 to 10 minutes. Add the peas, mussels, clams and shrimp to the pan, arranging the shellfish, in a pattern if desired. Add more hot stock if it has been absorbed. Continue cooking at a simmer about 5 to 8 minutes more or until the clams and mussels have opened up. Discard any clams or mussels that have not opened. Remove from the heat and squeeze 2 of the lemons over the top. Cover and let sit for about 5 minutes. Garnish with the roasted peppers and the remaining two lemons, cut into wedges.

*Roasted peppers can be purchased canned or in jars at most local supermarkets, or roast your own by brushing the whole peppers with olive oil and roasting on a baking sheet in a preheated 350F oven for about 30 to 45 minutes, or until the skin blisters and turns black. An alternative method is to put the peppers on top of a grill, under a broiler, or over a gas flame, turning occasionally. When roasted, place the peppers in a paper or plastic bag to steam for about 5 minutes. Remove from the bag and peel by hand, removing the stem and seed.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 10/10/2007 1:04 PM

BRAISED LAMB WITH ONIONS AND PEPPERS SERVES 4 to 6 The combination of herbs and cinnamon add a very special flavor to this braised lamb. INGREDIENTS 2 pounds lean lamb meat (such as from the leg), cut into 1-inch pieces Salt and pepper to taste 2 tablespoons olive oil 1 large onion, coarsely chopped 1 large green pepper, coarsely chopped 1 large red pepper, coarsely chopped 4 large garlic cloves, peeled and chopped 2 tablespoons tomato paste 1 cup dry red wine 1 can (14.5 ounces) whole tomatoes, broken up, with juices 1/2 teaspoon dried thyme leaves 1 teaspoon dried rosemary leaves 1/2 teaspoon dried marjoram leaves 1 bay leaf 1/8 teaspoon ground cinnamon Place a large sauté pan over medium-high heat. Season the lamb with salt and pepper. Add the oil to the pan. Brown the meat on all sides, in batches if necessary, about 4 minutes in all. Remove from pan and set aside. Add the onion, green and red peppers and garlic to the pan; sauté about 2 minutes. Season with additional salt and pepper. Add the tomato paste and stir until well blended, about 1 minute. Add the wine and stir to scrape up the browned bits from bottom of pan. Add the tomatoes and stir again. Return the lamb and accumulated juices to the pan. Add the remaining ingredients. Reduce to medium-low; cover and simmer until meat is very tender, about 1-1/2 hours. If desired, remove the lid and cook just until the juices have reduced slightly. Serve immediately with rice, noodles or pasta.

From: <NOBR>BettyGa1</NOBR>

Sent: 6/19/2008 9:44 PM

Mrouziya (Honey Spiced Lamb)    -- From Morocco Mrouziya is traditionally served during Eid al-Adha.    Ingredients 2 pounds lamp chunks 2 cups water 2 teaspoons Ras el Hanout (spice blend - including allspice, nutmeg, saffron, black pepper, cinnamon, cardamom, salt, turmeric, ginger) 1/4cup honey 1/4cup olive oil 1/2 cup whole blanched almonds, toasted 1/4 cup raisins    Directions 1. Heat oven to 345 degrees. 2. Coat the lamb with Ras el Hanout spice. 3. Place spiced lamb in a 5-quart pot with an appropriate lid. 4. To the pot, add the water, honey and olive oil 5. Bake in the oven for about 2 hours until the meat tenderises. 6. Remove the meat from the pot and keep warm. Remove extra oil. 7. To the pot, add the raisins. Boil until the raisins are fully cooked and the stew has thickened. 8. Return the lamp to the stew. Bring back to boil for about 2 minutes. 9. Decorate with the toasted almonds. 10. Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds.

Lamb with Rhubarb Sauce

2 1/2 cups fresh rhubarb, sliced
3/4 cup sugar
3/4 cup water
1/4 cup butter
1 pound lamb, cut into pieces
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fresh parsley, chopped
1 tablespoon cornstarch
2 cups hot cooked rice

Place rhubarb in bowl; stir in sugar and water; set aside for 30 minutes; drain, reserving syrup. In skillet; melt butter, saute lamb, onion and seasonings until meat is browned on all sides. Stir in parsley and saute a few minutes more. Stir in rhubarb syrup. Simmer gently, covered, for about 40 minutes. Stir in drained rhubarb. Continue simmering, covered, 20 to 30 minutes or until meat is tender. Combine cornstarch and 1 tablespoon water. Sir into meat mixture; cook gently 2 to 3 minutes longer, until meat mixture is thickened. Serve over hot cooked rice.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 6/22/2008 10:54 PM

Asian Way Lamb Strips 1 1/4 pounds thinly sliced, lean, boneless lamb 1 tablespoon tomato paste 1 clove of garlic, crushed 2 tablespoons sherry 1/4 teaspoon finely grated fresh ginger 1 tablespoon oil fresh ground pepper 1/4 to 1/2 cup water 4 tablespoons soy sauce 2 to 3 mushrooms, sliced 2 teaspoons corn starch Cut the lamb into small strips, about 1/2 x 2 inches. In a bowl, mix garlic, ginger, pepper, soy sauce, tomato paste, sherry and oil. Let this stand for 10 minutes or more for the flavors to mingle. Stir fry the lamb in 1 tablespoon oil for 3 to 4 minutes. Let the lamb stand for 3 minutes before combining with the sauce. Sauce: Whisk water and cornstarch into the sauce ingredients, cook in a small saucepan till the sauce has thickened, stir in the sliced mushrooms. Serve with rice and colorful vegetables. Serves 4.

From: <NOBR>Genie·</NOBR>

Sent: 6/22/2008 10:56 PM

Curried Lamb 1/3 cup dried onion 1/4 cup warm water 3 tablespoons vegetable oil 2 tablespoons ground coriander 1 1/2 teaspoons ground cumin 1 tablespoon ground cardamom 1 teaspoon ground ginger 1 teaspoon turmeric 1/2 teaspoon garlic powder 1/8 teaspoon ground red pepper 2 pounds lamb stew meat, cut into 1 inch cubes 2 cups beef stock salt 1/4 cup plain yogurt 1 teaspoon fresh lemon juice freshly cooked rice Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt. Reduce heat to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice. Serves 6.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 7/21/2008 9:50 PM

Lamb and Asparagus recipe Lamb and Asparagus ingredients list: 1 chopped red onion. 3 x garlic cloves crushed. ½ cup of dry white wine. 3 cups of steamed sliced asparagus. 1 ½ lb boneless lamb chopped into small cubes. Salt to taste. Freshly-ground black pepper to taste. Instructions for Lamb and Asparagus: Heat a large frying pan and add ½ of the wine. Bring to the boil and add the onion and garlic, cook until softened. Add the lamb and cook for about 6 minutes. Add the rest of the wine and the asparagus. Cover and cook for about 10 minutes, until lamb is tender. Add pepper and salt to taste.

From: <NOBR>Kitabel</NOBR>

Sent: 7/22/2008 5:19 AM

Lamb and Asparagus ingredients list: 1 chopped red onion. 3 x garlic cloves crushed. ½ cup of dry white wine. 3 cups of steamed sliced asparagus. 1 ½ lb boneless lamb chopped into small cubes. Salt to taste. Freshly-ground black pepper to taste. Instructions for Lamb and Asparagus: Heat a large frying pan and add ½ of the wine. Bring to the boil and add the onion and garlic, cook until softened. Add the lamb and cook for about 6 minutes. Add the rest of the wine and the asparagus. Cover and cook for about 10 minutes, until lamb is tender. Add pepper and salt to taste.

From: <NOBR>Shirley©1</NOBR>  (Original Message)

Sent: 8/11/2008 9:56 PM

Lamb and Eggplant Bake Ingredients: 1 medium eggplant, peeled and cubed (2 1/2 to 3 cups) 3 to 4 tablespoons olive oil 1 to 1 1/2 pounds lamb shoulder, cubed 1/2 cup chopped onion 1 clove garlic, minced 1 can (14.5 ounces) tomatoes 2 teaspoons salt 1/2 to 1 teaspoon curry powder 1/2 teaspoon thyme 1/2 teaspoon basil 1/2 cup raw long-grain rice Preparation: Heat a little of the olive oil in a large skillet. Brown eggplant cubes in batches, adding more of the oil only as needed. Drain on paper towels. Brown lamb cubes in the same skillet; remove to a platter. Sauté chopped onion and garlic until tender; stir in tomatoes, salt, curry powder, thyme, and basil. Add lamb; cover and simmer for 15 minutes. In a 2-quart casserole, alternate layers of half of the eggplant, half of the lamb and tomato mixture, and half of the rice. Repeat layers. Cover and bake at 350° for 55 to 65 minutes, or until rice is tender, stirring once during cooking time. Serves 4 to 6.