Lamb Cooked With Tomatoes

Ingredients:

1 tbsp vegetable oil
4 lamb chops - trimmed
1 onion - sliced
420 gm can diced tomatoes
1/2 cup beef stock
1 stalk lemon grass - bruised
2 potatoes - peeled and diced

Paste:

2 cloves garlic - chopped
4 medium chillies - deseeded and chopped
pinch of salt

Directions:

Pound paste ingredients in a mortar and pestle or food processor.

Heat oil in a large saucepan.  Add the lamb chops and cook for 2 - 3 minutes on each side or until brown.  Remove and set aside.  Add onion and cook for 2 - 3 minutes.

Add  paste to a saucepan and cook for 1 - 2 minutes.  Add tomatoes, stock, lemongrass, potatoes and lamb chops.  Cover and simmer for 30 - 40 minutes or until lamb chops are tender and sauce has reduced.


Serves 4

Source:  Indonesian Cooking

Barbecued Lamb Cutlets

Ingredients:

2 tbsp peanut oil
1/4 cup lemon juice
1 tbsp soy sauce
2 cloves garlic
1 tsp ground coriander
 tsp cumin
8 lamb cutlets

Directions:

Combine oil, lemon juice, soy sauce, garlic, coriander and cumin to make marinade.

Place lamb cutlets in a dish.  Pour marinade over and marinate in the refrigerator for 2 - 3 hours.
Cook lamb cutlets on a barbecue plate for 8 - 10 minutes, occasionally basting.


Serves 4


Source:  Indonesian Food

Dried Beef With Chillie

Ingredients:

300 gm beef (tenderloin)
1 litre water
1/2 tsp salt
Cooking oil

Marinade Sauce:

5 cloves garlic - minced
1 tsp white pepper powder
1 tsp salt
2 tbsp lime juice
100 ml water

Topping:

5 fresh red chillies
8 shallots
1 medium tomato - cut into wedges
1/2 onion
1 tsp lime juice
1/2 tsp salt


Directions:

Bring water to the boil then add salt and meat, cook until the meat is tender. Let it cool and then sliced thin then flatted it with pestle. Set aside.

Marinade Sauce: Mix all the ingredients then add in the sliced meat. Leave it for about half an hour.

Heat enough cooking oil for deep-frying the meat until crispy. Remove from the wok and let it cool.

For Topping: Roughly pound the chillies, shallot and onion. Heat cooking pot, then add the chili, shallot and onion mixture, cook until fragrant, then add the tomatoes, salt, lime juice. Stirring until the tomato is cook and remove from the heat.

Place the meat into serving dish and sprinkle with the topping.


Source: Koleksi Sajian Indonesia

Beef in Soy Sauce

Ingredients:

400 gm beef
8 large onions - Sliced
8 cloves garlic - Sliced
5 cm piece ginger — pounded
3 tbsps curry powder
1 tbsp pepper
2 tbsps tamarind juice
2 carrots — cut into 3 cm lengths
5 tbsps corn oil
½ cup thick soy sauce
8 cups water
1 tbsp vinegar
1 tsp tomato puree

Method:

Cut the beef into bite sized pieces, wash and drain well.

Mix the beef with the curry powder, pepper, tamarind juice, salt, tomato puree and let it stand for 30 minutes.

Heat oil in a pan and fry the ginger, garlic, and large onions until golden brown.
Add in the beef and mix well. Pour in the soy sauce and carrots.

Pour in the water and let it boil until the beef is tender.

Serve hot with plain rice.


Source: recipescollection.blogspot.com

Stir-Fried Leeks and Lamb

Ingredients:

1 tbsp oil
2 tsp fresh rosemary
2 tsp fresh basil leaves - chopped
460 gm leek - cut into 2.5 cm thick
460 gm lamb - cut into 2.5 cm cubes
400 gm can plum tomatoes
1 tbsp chopped mint
salt and pepper
Fresh mint to garnish


Directions:

Heat the wok and add the oil. Add the rosemary, basil and leeks and stir-fry gently for 3 minutes. Remove from the wok, and increase the heat.

Add the lamb and stir-fry until well-browned all over.

Return the leeks to the wok. Add the undrained tomatoes and salt and pepper to taste.

Cover and simmer for 20 minutes, adding water if necessary. Serve hot, garnished with fresh mint.


Serves 4

Minced Meat Gravy With Potato

Ingredients:

300 gm lean beef - minced
3 tbsp vegetable oil
2 onions - grind
10 pips garlic - grind
5 cm ginger - grind
1 tbsp turmeric powder
2 tbsp coriander powder
1 tsp cumin powder
1 tbsp fennel powder
1 tbsp chili powder
2 tbsp lime juice
300 gm potatoes - cubed
160 gm carrot - cubed

1 cup warm water
1 tbsp garam masala
salt to taste

Garnishing:
2 tsp coriander leaves - chopped
1 cup green peas


Directions:

Heat the oil in a non-stick pan. Saute the grind ingredients until golden brown.

Add in the spice paste (turmeric, coriander, cumin, fennel, and chili powder mixed with 1/2 cup water and make into a paste) and stir-fry until aromatic.

Season with salt. Add the minced meat. Stir-fry for 20 minutes until the meat is tender.

Add in the potatoes and carrot, fry for 5 minutes. Add water and cover the pan and cook until the gravy thickened.

Towards the end, stir occasionally so that the gravy does not stick to the bottom of the pan. Add in the garam masala, lime juice, chopped coriander leaves and green peas. Serves hot.


Serves 5


Source: Healthy Culinary Journey of Malaysia

Easy Beef Rendang

Ingredients:

1 cup grated coconut
3 mediums onion - chopped
4 cm fresh ginger - sliced
6 cloves garlic - sliced
4 stalks lemon grass - trimmed - sliced
1 tbsp dried chili flakes
2-3 tbsp water
1 kg beef - trimmed, cut into 3 cm cubes
400 ml coconut milk
2 cups water - extra
2 tsp salt
2 tsp sugar
4 kaffir lime leaves - torn
1 tbsp lemon juice
steamed riced to serve
extra kaffir lime leaves - sliced red chili to garnish


Directions:

Place coconut in pan; cook, stirring, over a low fire, until golden brown. Cool for 5 minutes. Set aside.

Process onions, ginger, garlic, lemon grass, chili flakes and water in an electric blender to form a paste.

Combine beef, spice paste, coconut milk, extra water, salt and sugar in a large pan. Bring to the boil; than simmer, uncovered, stirring occasionally, for about 2 hours, or until most of the liquid has evaporated.

Add reserved coconut, lime leaves and lemon juice. Cook, stirring constantly, over a low fire for a further 20 minutes.

Serve with steamed rice; garnish with extra kaffir lime leaves and sliced red chili.


Serves 4-5


Source: Internet

Chinese Beef and Vegetable Stir-Fry

Ingredients:

350 gm fillet or rump steak - sliced into very thin strips
2 tbsp cornflour
4 tbsp soy sauce
6 tbsp water
2 tbsp dark soft brown sugar
2 tbsp vinegar
salt and pepper to taste
5 tbsp sesame or vegetable oil
1 onion - thinly sliced
1 garlic clove - crushed
2.5 cm piece fresh root ginger - crushed
2 celery sticks - thinly sliced
1 red pepper - sliced into thin stripes
225 gm mangetout - halved


Directions:

Put the steak in a bowl. Mix together the cornflour, soy sauce, water, sugar, vinegar and seasoning. Pour over the steak, stir well to mix, then cover and leave to marinate for one hour if possible.

Heat 2 tbsp of the oil in a wok or large frying pan. Add the onion, garlic and ginger and fry gently, stirring, for 5 minutes or until soft.

Heat another 1 tbsp of the oil in the pan. Add the celery and red pepper and fry, stirring , for a further 5 minutes or until tender but still crisp. Remove the vegetables from the pan with a slotted spoon.

Remove the steak from the marinade. Heat the remaining oil in the pan, add the steak and stir-fry over high heat for 5 minutes. Remove with a slotted spoon and set aside.

Add the mangetout to the pan and stir-fry over high heat for2-3 minutes. Return the steak and vegetables to the pan, then pour in the marinade and stir until bubbling and well mixed. Taste and adjust the seasoning. Serve immediately.


Serves 4

Lamb Fillet and Pepper Stir-Fry

Ingredients:

2 tbsp vegetable oil
450 gm lamb fillet - thinly sliced
125 gm carrots - sliced diagonally
2 sticks celery - thinly sliced
1 red pepper - seeded and sliced
1 yellow pepper - seeded and sliced
125 gm mangetout
1 large courgette - sliced
1 tbsp garlic paste
1 tbsp soy sauce
salt and ground fresh black pepper to taste


Directions:

Heat the oil in a large saute pan or wok and quickly stir-fry the lamb for about 5 minutes, or until cooked through and golden brown. Remove from the pan with a slotted spoon and drain on absorbent kitchen paper.

Add the carrots, celery and peppers to the pan and stir-fry for 3-4 minutes.

Add the remaining ingredients together with the lamb. Cook for a further 2-3 minutes until the vegetables are just tender. Adjust the seasoning to serve.


Serves 4