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Post by SA Hunter on Dec 19, 2023 20:01:21 GMT 10
Get ready for an aromatic house when you cook this recipe.
1 kg leg lamb, cut into 1 1/2 inch cubes
2 tablespoons butter
2 medium yellow onions, peeled and coursely chopped.
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 cup tomato paste with 1/2 cup water
2 tablespoons dry red wine
In a large frying pan add lamb and butter. Brown the meat and place in a lge stove top casserole, leaving the fat in the fry pan. Saute the onions in the fat and add to the pot, along with the remaining ingredients, except the wine. Cover and simmer 45 minutes or until meat is tender. Add the wine, cover and saute 15 minutes.
Serve over rice.
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Tim Horton
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Post by Tim Horton on Dec 23, 2023 6:10:10 GMT 10
Sounds like a recipe to try some time this winter.. Only problem will be finding lamb.. Basically nonexistent here.. I imagine bear or venison would work also.. My little brother Brads first bear...  |
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Post by Stealth on Dec 23, 2023 14:32:25 GMT 10
I think bear would definitely be a good option by the sounds of that flavour profile. And possibly boar as well. I've added this to the list of "Hey hubby, can you please cook this for me?" lol. I'm not a big fan of lamb myself, but goat is also an acceptable substitute and I find it's a similar taste but not as greasy. That's the biggest turn off for me with lamb, I always find it a bit too much of a greasy texture. It also reminds me of being a wee one back in the 90s and having lamb chops every few nights because it was one of the cheapest meat options. Now it's expensive as heck!
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malewithatail
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Location: Northern Rivers NSW
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Post by malewithatail on Dec 23, 2023 14:41:10 GMT 10
Like most meats, it depends where its been raised and on what.
Home raised lamb on grass is superior to anything shop bought, that has been raised a quickly as possible on feed-stock.
Ditto for chooks, beef, pig, etc, pasture raised meat is superior in taste and texture. And occasionally, it can be a bit too lean to cook properly and need a touch of extra oil added.
I suspect after TSHTF, sheep will be more popular than cows, perhaps even rabbit will make a comeback.
Why did you knock on the fridge ? 'cause there could be a salad dressing !
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Tim Horton
Senior Member
Posts: 1,945
Likes: 1,996
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Post by Tim Horton on Dec 23, 2023 16:56:14 GMT 10
I always find it a bit too much of a greasy texture.
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I have a friend who raises hair sheep as opposed to wool sheep.. Think hair for things like Persian rugs and the like.. Many varieties having linage back to the middle east and biblical time and some with ancestry to Rocky Mountain and Dahl sheep and the like..
He also says they have a very distinct difference in taste than wool sheep, lamb and such.. I've never tried it...
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malewithatail
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Posts: 3,963
Likes: 1,380
Location: Northern Rivers NSW
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Post by malewithatail on Dec 24, 2023 7:09:58 GMT 10
Our sheep are dorper or dorper crosses that shed their wool, so no shearing, but lots of wool stuck to fences etc !
He who stands on a toilet is high on pot !
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