Spiced Leg of Lamb
Feb. 20th, 2022 11:50 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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cookbook_challenge.
From my mother's cookbook (handwritten).
Ingredients
2tsp ground coriander
1 tsp cumin powder
1 tsp paprika
1 tsp salt.
1/2 tsp black pepper
1/2 tsp ground ginger
1 tsp tomato puree
arrowroot thickening
Leg lamb
oil and butter
sliced carrot
sliced onion
2 pieces sliced celery
1/4 pt stock
bouquet garni
Method
1. Rub mixed spices into lamb. Leave overnight.
2. Brown lamb slowly in oil and butter. Don't overcook because spices won't taste.
3. Remove lamb. Put in veg. Sweat for 5 mins.
4. Replace lamb in veg. Add stock, bouquet garni and tom. puree.
5. Braise 325-350 F. 1.5-2 hours.
6. Thicken sauce with arrowroot.
Changes, Mistakes and Subsitutions
To be honest we followed step 1 and then instantly diverged since we wanted to play with R2D2 (given to himself by his Mum as a Christmas present).
This is R2D2.
R2D2 has a saute mode, so we put the oil, butter and lamb into R2D2 and sauted for a bit. We did not worry about over-cooking the spices because, in our experience, spices losing their taste if over-cooked isn't a thing (unless completely burnt, of course). We skipped sweating the veg because we thought it a pointless step, so we just put everything in R2D2 at this point and pressure cooked for 40 minutes. We did add quite a bit more stock since we didn't want the thing to boil dry. This was a mistake and we had too much liquid at the end which then didn't thicken. In retrospect we should have poured away half of it and then thickened the remainder, though given neither of us was familiar with arrowroot, that probably didn't help either.
Verdict
A success, despite the watery gravy.
cookbook_challenge.From my mother's cookbook (handwritten).
Ingredients
2tsp ground coriander
1 tsp cumin powder
1 tsp paprika
1 tsp salt.
1/2 tsp black pepper
1/2 tsp ground ginger
1 tsp tomato puree
arrowroot thickening
Leg lamb
oil and butter
sliced carrot
sliced onion
2 pieces sliced celery
1/4 pt stock
bouquet garni
Method
1. Rub mixed spices into lamb. Leave overnight.
2. Brown lamb slowly in oil and butter. Don't overcook because spices won't taste.
3. Remove lamb. Put in veg. Sweat for 5 mins.
4. Replace lamb in veg. Add stock, bouquet garni and tom. puree.
5. Braise 325-350 F. 1.5-2 hours.
6. Thicken sauce with arrowroot.
Changes, Mistakes and Subsitutions
To be honest we followed step 1 and then instantly diverged since we wanted to play with R2D2 (given to himself by his Mum as a Christmas present).
This is R2D2.
R2D2 has a saute mode, so we put the oil, butter and lamb into R2D2 and sauted for a bit. We did not worry about over-cooking the spices because, in our experience, spices losing their taste if over-cooked isn't a thing (unless completely burnt, of course). We skipped sweating the veg because we thought it a pointless step, so we just put everything in R2D2 at this point and pressure cooked for 40 minutes. We did add quite a bit more stock since we didn't want the thing to boil dry. This was a mistake and we had too much liquid at the end which then didn't thicken. In retrospect we should have poured away half of it and then thickened the remainder, though given neither of us was familiar with arrowroot, that probably didn't help either.
Verdict
A success, despite the watery gravy.