Results tagged “lamb”

Buttermilk-marinated herb-crusted leg of lamb

This is two recipes, rolled into one, courtesy of Mia Kristensen from CPH Good Food in Denmark.  I collaborate with Mia to give New Nordic cuisine classes in London.  This recipe was one of the stars at our Summer 2012 class.  You could use the recipes separately, ie use the marinade for a different piece of meat, or cook the leg of lamb without marinating it first. 


Andalucian pinchitos morunos

These spicy kebabs are popular in Andalucia and originate from the era when the Moors occupied Spain.  It works superbly with pork, chicken or lamb.  Marinate the meat as far in advance as possible.  This recipe is adapted from one in the fantastic Moro restaurant cookbook.

Lamb and quince tagine

If you possess a quince tree, or know someone who does, you are a lucky person.  This year I joined that group of blessed souls when I discovered a man with a large fruit-laden specimen, or maybe he discovered me. 

smquinces0003.JPGMy wooden crate of beautiful yellow, fuzzy fruit, looking a bit like misshapen fat pears, is rapidly emptying as I work my way through the quince wish list I’ve been compiling for several years...

My mate marmite

Smbaobabroad.jpgOur experiences crossing from Mauritania to Senegal had left us slightly wary of border officials, but that definitely changed when we crossed into Mali.  On the Senegalese side, the police and customs were cheery, chatty and helpful (if quite hard to actually find).  On the Malian side, they just invited us in for lunch.

A few kilometres of dusty plains covered with enormous baobab trees, and we found ourselves sitting outside a customs hut with three friendly douaniers, sharing their thiou and their thiep - a delicious meaty stew, and a tasty rice dish studded with vegetables, garlicky chilli paste and savoury hibiscus-leaf sauce.  If all of Mali was like this, we thought, we'd probably get on OK.

Smdouaniersthiep.jpgAnd as it turned out, a great deal of it was.  We spent a lot of time in Mali sharing food with people: cooking it with them in big bubbling marmites on charcoal fires; and then eating together, with everyone gathered round one big pot using their fingers.  This is partly because we're greedy, of course; but also because people here are so sociable.  And because Tabaski was coming, and the rams were getting fat ...

Sensitive balls

Smiclikofteplated0001.JPGIt’s not all tea and candy in Turkey of course, and meat is a very important part of the diet for most Turks.  Of course practically no pork - which was a nice change for us after our pork ‘n’ lard fest in central and eastern Europe. 

Beef and lamb are the most common red meats, with beef overtaking lamb, especially in the west, due to the increase of factory farming and hence smaller price tag.  (Lower price in terms of pennies from the customer’s pocket that is, not cost to their health, the cows’ wellbeing or the environment, of course…) 

And there’s plenty of chicken too, but we found those dishes less interesting.  So I'm not writing about them here.  Instead you can find out about 'sensitive balls'...

Moroccan spiced leg of lamb

I love lamb.  It's not as popular here in America as it is in the UK, for some reason, but that hasn't stopped me subjecting most people I've met to a lamby dinner.  This dish has gone down particularly well, several times.  If you don't want to deal with a whole leg of lamb, you could buy some large cubes of lamb, preferably leg meat, make kebabs instead and call them 'brochettes' to sound fancy.

moroccanlambfest.jpgThe dish uses a vaguely Moroccan spice blend, which goes so well with lamb.  It’s definitely party food - buy a whole leg and then invite as many people as you think it will feed, plus a couple more.  Thanks go to Patrick, Marketa, Megan, Kevin, Lindsay, Andrew and Carole, among others, for being such active lamb-fest participants.


Culinary Anthropologist