Navarin of lamb

Navarin of Lamb


Ingredients (serves 8)
2kg lamb grilling chops, trimmed
30g butter
2 slender leeks, trimmed, halved, washed
2 garlic cloves, crushed
1 1/2 tablespoons plain flour
4 cups beef stock
8 sprigs thyme
3 dried bay leaves
1/3 cup flat-leaf parsley leaves, chopped
2 bunches baby turnips, peeled, trimmed
1 bunch Dutch carrots, peeled, trimmed
3 small parsnips, peeled, roughly chopped


Method
Cut lamb into 3cm pieces. Season with salt and pepper. Melt butter in a large, heavy-based saucepan over medium-high heat. Add half the lamb and cook for 2 to 3 minutes or until browned. Remove to a plate. Repeat with remaining lamb.
Cut leeks in half crossways. Return lamb and juices to pan. Add leeks and garlic. Cook for 1 minute. Add flour and cook, stirring, for 1 minute.
Add 3 cups stock, thyme, bay leaves and half the parsley. Bring to the boil. Reduce heat to low. Cover surface with 1 sheet baking paper. Cover with lid. Simmer for 1 hour 15 minutes or until lamb tender.
Discard baking paper and bay leaves. Add turnips, carrots, parsnip and remaining stock if required. Cover and simmer for 15 minutes or until vegetables are tender. Season with salt and pepper. Sprinkle with remaining parsley. Serve.

Daging masak hitam

Pulut kuning served with daging masak hitamSedap dimakan dgn nasi or pulut kuning. Recipe improvised from Shima Fadhil of BBP. Used to cook this recipe at Surau At-Toyyibah for annual Qurban.Gambar masakan ni yg display atas pulut kuning tu ye...


Ingredients:

1 kg beef
3 onions-blend
10 dried chillies- fry with oil and blend(Mama tak fry pun, malas)
1 tbs coriander powder
1 tbs cumin powder
1 tsb black pepper
1 tbs vinegar
curry leaves- a handful
sweet soy sauce


Methods:

1. Fry onions till golden yellow. Add curry leaves, blended chillies and fry till fragrant(I added some garlic and ginger)
2. Add beef, coriander powder, cumin powder, black pepper.
3. Once beef is tender, add sweet soy sauce and lastly vinegar.
4. Add sugar or salt to taste.

Singgang Daging Mama (Kelantan sour beef stew)

1 kg beef/ lamb
5 garlic
1 1/2 inch ginger
1 inch galangal (lengkuas)
8 bird chillies/ 2 tbs blended red chillies
4 slices of asam keping
2 tbs coriander powder



Methods:
1. Place everything in a pressure cooker, add water just to cover the beef/ lamb.
2. Boil for 20 min till beef is tender. Add salt, sliced bird chillies.
3. Ready to serve with rice.

Mama's beef pot roast

Anas enjoying Mama's pot roast sampai tak hingat dunia....

Found this recipe while googling video jug today..but as usual simplified by Mama..instead of 3 hours in the pot, Mama only took 30 min to get it served on the plate. Just on time to feed hungry Papa when he got back from work last night.Here is the recipe..


Mama's Beef Pot Roast

1. Slice the beef into steak size. Season with salt and black pepper. Dip in corn or plain flour on both sides.
2. Heat a little butter/ olive oil in a pan and fry the steak slice. Flip over to brown both sides. Then put them aside.
3. In the same pan, stir fry chopped onion, add 2-3 tbs flour depending on how thick you want the gravy to be. Then add beef stock(For Mexican version, stir fry some cumin seed with the onion).
4. Place the beef and the stock in a pressure cooker and cook for 20 min or till the meat is tender. For ordinary pots, U may need 2-3 hrs slow cooking.
5. Add cubed carrots, celery and parsley. Add salt and pepper to taste. Can add some thyme and rosemary as well. For Mexican version, add tomato paste and black beans.
6. Serve on a bed of mashed potatoes with steamed veges. Nice to be eaten with garlic bread.

Dalca kambing istana

Teringat masa bulan Ramadhan lalu, Kak Na Abg Wahab tapaukan sedikit dalca kambing with roti canai semasa Papa balik from Tadarus kat rumah dia. Sedapnya hingga menjilat jari..So had asked from her the recipe which she obtained from the chef of one of the istanas in Msia.



terlebih hancur pulak dal nya

Here is the recipe:
Ingredients:
1 kg lamb/ chicken/ beef
1 cup of dhal/ lentils
1/4 spoon tumeric powder
2 tbs curry powder (any brands)
rempah tumis:star anise, cardamon pods, cinnamon sticks
1 tbs ghee
onion, ginger- blend
curry leaves
aubergine, okra, potatoes
2 tomatoes (belah 4)

Methods:
1. Boil lamb till tender.
2. In a separate pot, boil lentil with tumeric powder on a slow fire. Stir occassionally. Add to the pot of lamb once soften.
3. Fry onion and ginger in ghee till fragrant and add curry powder. Add to the pot of lamb.
4. Add potatoes, okra, aubergine.
5. Fry in another pan sliced onion, curry leaves, rempah tumis. Add to the pot of lamb. Add salt to taste and the quartered tomatoes. Done.