SPICY LEG OF LAMB
There are so many ways to make things spicy. Here, we are going to use a two-pronged attack plan: dry spices and fresh chiles. I love the "cooked in" spices that meld seamlessly with the meat and the surprise of the fresh chiles and vinegar to finish. I also like taking a few minutes to make a sauce once the meat comes out of the oven. This allows a period for the meat to rest before carving.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- The objective: A nice, pink, juicy leg of lamb has a final temperature of about 120 degrees F. Use a shallow roasting pan or baking sheet with a fitted rack. Elevating the lamb slightly off the bottom of the roasting pan allows the hot air to better circulate around the meat as it cooks.
- Preheat the oven to 350 degrees F.
- Toast the spices: In a medium bowl, combine the cayenne, fennel seeds, dry mustard, paprika, red pepper flakes and cinnamon. Mix the spices and pour them out onto a baking sheet. Place the tray inside the oven for 1 minute to warm the spices and allow them to toast slightly. This will awaken their flavors. Remove the tray from the oven.
- Make the paste to coat the leg of lamb: In a small bowl, combine the olive oil, molasses and salt. Add the toasted spices and mix together to create a paste. Coat all sides of the leg in the seasoning paste. If you have time, allow the lamb to sit out for about an hour and come closer to room temperature. Alternatively, you can marinate the lamb like this for several hours (or overnight) in the refrigerator before cooking.
- Cook the lamb: Place the lamb leg in the center of the fitted rack on the roasting pan and place it in the center of the oven. Cook, undisturbed, for 30 minutes. Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat. Your meat thermometer should read about 85 degrees F. Cook for an additional 30 minutes. Ideally, the thickest part of the leg should come to about 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest.
- Make the sauce: In a medium bowl, whisk together vinegar and mustard. Place the fresh chiles on a flat surface and, with a small knife, cut them both into thin rounds, ribs, seeds and all.
- Pour off some of the drippings from the bottom of the roasting pan. Put the pan on top of a burner on your stove. Start a low heat under the pan and when the drippings begin to sizzle, add in the mustard, vinegar and fresh chiles. Taste for seasoning. Pour over the leg of lamb.
- Carve the meat: Begin carving at the loin end of the leg; you want to carve at a right-angle relative to the grain of the meat. Observe that this meat has lines almost like a piece of wood, aim the blade of your knife at a right-angle to the grain and slice thin pieces. Arrange the slices on a platter with the sauce.
QUICK SPICY CHILI
Add a little beef and a little beer and a little chipotle, and you've got chili in no time.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large heavy skillet over medium-high heat. Add the onions, garlic, chili powder, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste, the chipotle chiles and sauce, and cook for 1 minute. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 3 minutes.
- Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes and beans and bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Adjust the seasoning with salt and pepper and serve with desired assorted toppings.
SPICY THREE-MEAT CHILI
Provided by Nancy Fuller
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large Dutch oven over high heat and add the ground pork, ground bison and ground chuck; using the back of a wooden spoon, break up the meat into small pieces and cook until well browned, 10 to 12 minutes.
- Add the garlic, bell peppers, jalapeno, onion, chili powder, cumin, chipotle, cayenne, 1 teaspoon salt and 1 teaspoon pepper, and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes.
- Stir in the tomato puree, crushed tomatoes and beer, bring to a boil, then reduce the heat and simmer for 1 hour, stirring occasionally. Stir in the kidney beans and cook for 10 more minutes. Serve hot.
SPICY LAMB BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Heat a medium Dutch oven over medium heat. Add the butter and oil and warm until the butter is melted. Add the carrots, celery, onions and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft but have no color, about 6 minutes. Add the beef and lamb and cook, breaking apart the meat with a wooden spoon, until the meat is cooked through and no longer pink, about 5 minutes. Stir the tomato paste, chili paste, red pepper flakes and garlic into the meat mixture. Cook the tomato paste, stirring often, about 2 minutes. Add the milk. Bring to a simmer and cook, stirring occasionally, until the milk is almost entirely evaporated, about 20 minutes.
- Add the wine, bay leaf, Parmesan rind, tomatoes and 1/2 teaspoon salt. Bring to a simmer and reduce the heat to low to just maintain a gentle simmer. Simmer the sauce, stirring occasionally to prevent sticking, 1 1/2 to 2 hours. Skim the oil from the surface.
- Spoon the sauce over the Creamy Polenta with Spinach, reserving any extra to serve on the side. Serve with the Parmesan sprinkled over the top and a drizzle of olive oil.
- In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
- Pour the polenta onto a large board or platter. Serve with grated Parmesan over the top.
SPICY STICKY LAMB CHOPS
Steps:
- Preheat the oven to 475 degrees F.
- Toast the coriander and fennel seeds in small pan over a medium flame, shaking every 30 seconds so they don't burn. Once they've given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder and grind to a fine powder.
- Mix the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, brown sugar, salt, a healthy few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season according to your palate.
- Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate overnight, a few hours, or just 30 minutes. I've done all three and it tastes great every way.
- Bake the chops in a 9- by 13-inch baking dish until the lamb is cooked to medium-rare, or to your liking, 15 to 20 minutes. Remove from the oven and allow to rest, tented with foil, for about 5 minutes before serving.
SPICY CHILI
This spicy chili recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it spicy! -Liesha Hoek, Somerset, New Jersey
Provided by Taste of Home
Time 1h
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.
Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 669mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
SPICY LAMB AND LENTILS WITH HERBS
Fragrant bits of aggressively seasoned lamb and heaps of fresh herbs transform ordinary lentils into the pantry party kid.
Provided by Alison Roman
Categories Kid-Friendly Quick & Easy Yogurt Dinner Lunch Ground Lamb Lentil Healthy Low Cholesterol Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Diabetes-Friendly Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Heat oil in a medium skillet over medium-high. Season lamb with salt and pepper and arrange in pan in an even patty about 1/4" thick. Cook, pressing occasionally to help meat make contact with pan, until underside is browned and very crisp, about 5 minutes. Carefully turn, pouring off excess fat (reserve), and cook until other side is crisp, about 5 minutes.
- Break up lamb into small pieces. Mix in garlic, red pepper flakes, and cumin. Cook, stirring occasionally, until spices are fragrant and lamb is cooked through but still juicy, about 2 minutes. Transfer lamb mixture to a bowl with a slotted spoon.
- Place lentils and 2 tablespoons of reserved fat in same skillet, season with salt and pepper, and cook, tossing occasionally, until lentils start to brown and crisp, 5-8 minutes. Return lamb to skillet and toss to combine and warm through. Remove from heat and stir in cucumber, cilantro, and parsley.
- Spoon yogurt onto plates and top with lamb mixture, then some more cilantro and parsley. Serve with flatbread and lemon wedges.
SPICY SLOW-COOKED CHILI
This spicy and satisfying chili is made in the slow cooker. Start it before you head off to work, and return to a homemade meal ready to eat! I like to put two scoops of sour cream in with my bowl.
Provided by dandi
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 4h30m
Yield 10
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease.
- Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours, or High for 4 hours.
- Garnish each serving with Cheddar cheese.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 22.3 g, Cholesterol 62.3 mg, Fat 13.8 g, Fiber 8.1 g, Protein 23.4 g, SaturatedFat 5.7 g, Sodium 1023.7 mg, Sugar 4.4 g
SPICY LAMB AND BLACK BEAN CHILI
Make and share this Spicy Lamb and Black Bean Chili recipe from Food.com.
Provided by lazyme
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add lamb and onion, and cook until browned, stirring to crumble. Drain well; wipe drippings from pan with a paper towel. Return lamb mixture to pan.
- Add chili powder and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.
LAMB CHILI
A tasty variation on the usual beef chili, this is a definite crowd pleaser! I make it in big batches and freeze, it freezes very well. Leftovers seem to taste even better the next day.
Provided by Marychef
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a medium saucepan over medium heat.
- Add onion and garlic and sauté until just translucent, about 3 minutes.
- Add the chillies and cook for one minute.
- Add the lamb and cook until it is browned.
- Add the tomatoes, beans, red pepper, stock, oregano, mint sauce, cumin and paprika. Bring mixture to a boil, stirring well.
- Reduce the heat, cover the pan and simmer for a minimum of 30 minutes, ideally up to an hour, stirring occasionally. Serve with steamed rice.
Nutrition Facts : Calories 484.1, Fat 33.7, SaturatedFat 13.3, Cholesterol 91.2, Sodium 247.2, Carbohydrate 20.4, Fiber 5.4, Sugar 7.5, Protein 25.9
SPICY LAMB CHILI
This chili really isn't that spicy, but it is good. We really like lamb and I was looking for some different ways to prepare it. Found this recipe on www.americanlamb.com and have adapted it to fit my allergies. Hope you enjoy it as much as we did.
Provided by LARavenscroft
Categories Lamb/Sheep
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
- When onions are soft and meat browned; drain well.
- Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
- Sauté for 1 to 2 minutes.
- Add tomatoes and beans; bring soup to a boil.
- Reduce heat, simmer for 15 minutes.
- Ladle into bowls and garnish with toppings.
HOT AND SPICY LAMB CURRY
It traditional hot and spicy lamb curry. Do try and ensure your chops have just a little bit of fat. If it has too much, do trim it down. It is pretty spicy. Makes my tastebuds tingle.
Provided by KitchenManiac
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Add ginger, onions and garlic into food processor and grind till really fine.
- Heat oil in a wok and stir fry the ingredients till fragrant.
- Add curry paste and stir fry for 4-5 minutes over MEDIUM heat till oil exudes and mixture is fragrant.
- Add the lamb chops and stir fry well.
- Add potato wedges after stir frying the chops for 5 minutes.
- Add lime juice, tomato puree, water, salt, sugar and soya sauce and cook for 15 minutes.
- Add carrots in and allow all this to cook covered for 10 minutes, stirring occasionally.
- Add chillies and yoghurt/coconut milk (to thicken gravy), simmer gently for 5-10 minutes before serving.
- NOTE: Potatoes and carrots need to be cooked in the curry for 40 minutes for it to be nice and soft.
Nutrition Facts : Calories 1193.1, Fat 80, SaturatedFat 28.6, Cholesterol 170.1, Sodium 1052.4, Carbohydrate 75.7, Fiber 12.9, Sugar 14.5, Protein 47.3
GRILLED LAMB CHOPS WITH SPICY CHILI-CILANTRO SAUCE
Categories Lamb Broil Father's Day Backyard BBQ Summer Grill/Barbecue Cilantro Bon Appétit
Yield Serves 4
Number Of Ingredients 12
Steps:
- Combine 2 tablespoons chili powder, cilantro, oregano, cumin and garlic powder in small bowl. Coat lamb chops with spice mixture. Place lamb chops in glass baking dish. Cover and refrigerate 8 hours or overnight.
- Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots and garlic and sauté 2 minutes. Add red wine, beef stock and remaining 2 tablespoons chili powder. Boil until sauce is reduced to 3/4 cup, about 30 minutes. Remove sauce from heat. Add butter 1 piece at a time, whisking until melted after each addition.
- Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil lamb chops to desired doneness, about 6 minutes per side for medium-rare.
- Place 2 lamb chops on each of 4 plates. Spoon sauce over lamb and serve.
SPICY LAMB MARINADE
Make and share this Spicy Lamb Marinade recipe from Food.com.
Provided by JoyfulCook
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the ingredients; add the chops and marinade for as long as possible.
- Great cooked under or in the grill or the BBQ, served with salads. Gujerati Potatoes, spicy tomatoes or any choice of your own.
Nutrition Facts : Calories 45.5, Fat 4, SaturatedFat 0.5, Sodium 6.9, Carbohydrate 3.2, Fiber 1.2, Sugar 0.6, Protein 0.6
SPICY LAMB AND CHORIZO CHILI
Categories Bean Beef Lamb Pepper Pork Sauté Super Bowl Sausage Hot Pepper Fall Winter Tailgating Bon Appétit
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in batches in blender.
- Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes.
- Return 1/4 cup chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings). Add onions, garlic, oregano and cumin. Sauté until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. Sauté until lamb is no longer pink outside, about 10 minutes. Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)
- *Sold at Latin American markets and some supermarkets.
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- Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in batches in blender.
- Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes.
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