INDIAN LAMB SAMOSAS WITH FRESH MINT DIPPING SAUCE
Steps:
- Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 4 tablespoons of the ghee into the flour until well combined and mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons. Knead the dough lightly and then form into a disk, wrap in plastic wrap and transfer to the refrigerator to rest for at least 1 hour.
- While the dough is resting, make the filling. Heat the remaining ghee in a medium skillet and add 3/4 cup of the onion. Cook until the onion is lightly caramelized, about 6 minutes. Add 1 tablespoon of the ginger, 1 tablespoon of the garlic, 1 of the chiles, coriander, garam masala, cumin seeds, turmeric, and cinnamon and cook until the spices are fragrant, about 2 minutes. Add the meat, 1 1/4 teaspoons of the remaining salt, 1/8 teaspoon of pepper and 1/4 cup hot water, cover and cook, stirring occasionally, until the meat is very tender and the water has been absorbed, about 25 minutes. Add 3 tablespoons of the cilantro and set aside to cool completely.
- While the filling is cooking, make the dipping sauce by combining the mint, remaining cilantro, remaining chopped onion, remaining ginger, remaining 1/4 teaspoon garlic, remaining green chiles, remaining 1/4 teaspoon of salt, sugar, lemon juice, and 3 to 4 tablespoons water in the bowl of a processor and process until a fine, smooth puree is formed. (Stop to scrape down the sides of the bowl as necessary.) Set aside, refrigerated, until ready to serve the samosas. (Taste and season with additional salt and sugar, to taste, if necessary.)
- Divide the samosa dough into 10 portions and roll each piece of dough into a ball. On a lightly floured surface, use a rolling pin to roll each ball of dough into a circle about 5 inches in diameter (use a small bowl or the rim of a saucer and a sharp paring knife to trim the edges of the dough to form neat circles.) Cut each circle in half. Lightly moisten half of the straight edge of each half circle then bring the edges together to form a cone shape and press together to seal. Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and push downward to compress the filling. Moisten the top edges with a bit of water and press together to seal. Repeat with the remaining portions of dough and filling.
- When you are ready to fry the samosas, heat a deep-fryer or a large saucepan filled with at least 2 inches of oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, 4 to 5 minutes. (Note: these will float to the surface of the oil long before they are ready to be removed - make certain to cook them until the pastry is crispy and golden brown.) Remove using a slotted spoon and transfer to a paper-lined plate to drain. Repeat until all samosas have been fried. Serve immediately, with the fresh mint dippng sauce and/or your favorite chutney.
LAMB SAUSAGE
Steps:
- To make the poaching liquid: In a shallow 3-quart pot, add all ingredients. Bring to a simmer.
- To make the lamb sausage: Mix all ingredients except bread crumbs in a large bowl; add 1 to 2 cups bread crumbs until mixture can form a shape without sticking to your hands. Cut cellophane into 8 by 8-inch squares. Place 2 tablespoons of mixture in a tube shape and roll into cellophane, twisting the ends like a tootsie roll for a tight sausage shape. Test 1 sausage in boiling poaching liquid for approximately 20 minutes before cooking all sausages. Let cool in refrigerator for 15 minutes. Slice sausage to check consistency, if it falls apart, add more bread crumbs to mixture.
KOSSMANS LAMB AND PORK SAUSAGE
a LARGE mix they made up for smoked sausage the directions are scetchy at best sorry says salt pepper seasoning smoke im guessing on a lot here
Provided by Dienia B.
Categories Lamb/Sheep
Time P1DT2h
Yield 150 serving(s)
Number Of Ingredients 4
Steps:
- grind together
- stuff in casings
- smoke.
Nutrition Facts : Calories 546.2, Fat 29.6, SaturatedFat 11.4, Cholesterol 210, Sodium 149.2, Protein 65.5
ROMANIAN PORK AND LAMB SAUSAGES (MITITEI)
These are small sausages without casings. You can use beef instead of pork, but in either case it shouldn't be too lean. Adapted from the Barbecue Bible. Prep time includes 2 hours chilling time.
Provided by Chocolatl
Categories Lamb/Sheep
Time 2h23m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large bowl.
- Knead and squeeze with your hands until thoroughly blended, 3-4 minutes.
- To test for seasoning, take a small amount of the mixture and saute it in a nonstick skillet until cooked through, then taste and adjust seasonings. NEVER eat raw pork.
- Lightly oil a large plate.
- Divide meat mixture into 8 equal portions.
- Lightly wet your hands with cold water.
- Roll each portion into a sausage about 3" long and 1" in diameter.
- Place sausages on oiled plate as they are made.
- Cover loosely with plastic wrap and chill 2-4 hours.
- To cook:.
- Preheat grill to high.
- Oil the grill grate.
- Arrange sausages on grill.
- Cook, turning with a spatula, until cooked through and nicely browned, 6-8 minutes.
Nutrition Facts : Calories 491.9, Fat 39.9, SaturatedFat 15.1, Cholesterol 122.7, Sodium 1288.1, Carbohydrate 2.9, Fiber 0.8, Sugar 0.8, Protein 29
LAMB MERGUEZ SAUSAGE PATTIES
Merguez sausage is not commonly stocked at the grocery store, so I decided to come up with an easy home version.
Provided by Chef John
Categories World Cuisine Recipes African
Time P1DT20m
Yield 4
Number Of Ingredients 11
Steps:
- Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
- Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight.
- Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 2.8 g, Cholesterol 75.9 mg, Fat 19.2 g, Fiber 0.6 g, Protein 19.9 g, SaturatedFat 6.8 g, Sodium 718.4 mg, Sugar 0.5 g
KOSSMAN PORK AND BEANS
the recipe darlene uses she says its very good she calls it baked beans . lt just bumps up the pork and beans
Provided by Dienia B.
Categories Beans
Time 25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- chop small onion.
- mince bacon.
- saute these together
- mix all ingredients
- just simmer in pan 10 minutes.
Nutrition Facts : Calories 176.3, Fat 3, SaturatedFat 1.1, Cholesterol 11.1, Sodium 642.8, Carbohydrate 33, Fiber 8, Sugar 3.8, Protein 7.8
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