Curry d’agneau

Source :https://nishkitchen.com/jamie-olivers-north-indian-lamb-curry/

Note : Je fais aussi cette recette avec des cubes de porc.

Ingredients :

  • 2 kg lamb, cut into small pieces
  • 2 big onions, thinly sliced
  • 8 cm ginger, finely chopped
  • 10 garlic cloves, finely chopped
  • 1 tsp ground turmeric
  • 4 tsp ground cumin
  • 4 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 8 cloves
  • 6 cardamom pods
  • 2 cinnamon quills
  • 4 bay leaves
  • 400g canned tomatoes, or 5 large tomatoes quartered
  • Coriander (cilantro) leaves, to garnish
  • Oil
  • Salt to taste

Directions :

  1. Preheat the oven to 180 degree Celsius.
  2. Heat oil in a heavy bottomed casserole over medium heat. Fry onion until golden. Add in ginger and fry for few seconds. Add garlic and fry again for 2 minutes.
  3. Throw in the whole spices – cloves, and cardamom pods, and fry for few minutes. Now add the ground spices – ground turmeric, ground cumin, ground coriander, red chili powder, and paprika. Fry again for few minutes.
  4. Add the lamb pieces, and toss to coat. Add enough salt. Fry for 10 minutes. Stir occasionally to prevent the spices from sticking to the bottom of the pan. At this stage, you don’t need to cook the lamb. Now remove from flame.
  5. Add in the tomatoes, cinnamon quills, and bay leaves. Give it a good stir, cover it with lid, and pop it in the oven for 1 ½ hrs to 2 hrs. When cooked, the meat starts to fall apart.
  6. When lamb is nearly cooked, (about 10 minutes before taking it out of the oven) sprinkle it with garam masala, and add in a few sprigs of coriander leaves. Mix well. Leave it in the oven for another 10 minutes.
  7. If the sauce looks very watery when it comes out of the oven, place the curry over medium heat and cook for 5-10 minutes until reduced.
  8. Garnish with more coriander leaves. Serve with rice and mint yogurt.
  9. I cooked the lamb for 1 ½ hrs. When it came out of the oven, the sauce was thick and perfect.

Pâté à l’agneau (Lamb borek)

Source : https://www.allrecipes.com/recipe/272905/lamb-borek

Note : J’ai remplacé les noix de pin par des graines de tournesol.

Je prépare la viande à l’avance pour qu’elle aie le temps de refroidir complètement.

Il reste des feuilles de pâte phyllo. On peut les utiliser pour faire de petits chaussons triangulaires s’il reste de la préparation de viande.

Ingredients :

For the lamb filling :

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 teaspoons salt
  • 2 pounds ground lamb
  • 4 cloves garlic, minced
  • 2 tablespoons currants
  • 3 tablespoons toasted pine nuts
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon allspice
  • 1 1/2 cups tomato sauce
  • 1/4 cup water

For the dough :

  • 1 large egg
  • 3 tablespoons full-fat plain Greek yogurt
  • 2 tablespoons water
  • 2 tablespoons butter, melted
  • 12 sheets frozen phyllo dough, thawed, or as needed
  • 2 teaspoons sesame seeds (optional)

For the yogourt sauce :

  • 1/2 cup plain Greek yogurt
  • 2 tablespoons very finely sliced mint leaves
  • 1 teaspoon lemon juice, or to taste
  • 1 clove garlic, crushed (optional)
  • 1 teaspoon water, or as needed
  • salt to taste
  • 1 pinch cayenne pepper, or to taste
  • Add all ingredients to list

Directions

For the filling :

  1. Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, stirring occasionally, until most of the liquid evaporates, about 8 minutes.
  2. Toss in garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice. Cook and stir for 1 minute.
  3. Pour tomato sauce into the lamb mixture. Add water, stir, and reduce heat to medium. Cook until lamb mixture dries up and you can stir it without seeing liquid on the bottom of the pan, 20 to 30 minutes. Turn off heat and let cool completely before using.

For the dough :

  1. In the meantime, combine egg, yogurt, water, and butter in a bowl. Whisk together thoroughly.
  2. Preheat the oven to 400 degrees F (200 degrees C). Butter a round baking pan or sheet pan.
  3. Place 2 sheets of phyllo on your work surface. Keep remaining sheets covered with a damp towel. Sprinkle some egg wash lightly on top and spread using a pastry brush. Layer on 2 more sheets, one at a time, brushing some more egg wash over each.
  4. Line 1/3 of the lamb filling along one wide edge of the phyllo. Roll pastry up starting from the filling side and place it against the edge of the pan. Brush more egg wash on top.
  5. Shape and fill 2 more rolls with remaining phyllo, most of the egg wash, and filling. Wrap rolls along and inside the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
  6. Bake in the preheated oven until browned and crisp, 35 to 40 minutes. Let cool for 15 minutes.

For the yogourt sauce :

  1. Combine yogurt, mint, lemon juice, and garlic for the yogurt sauce.
  2. Mix in enough water to achieve desired consistency for dipping. Season with salt and cayenne.
  3. Cut borek into wedges and serve with yogurt sauce.

Agneau braisé à l’ail

Note: Je double la quantité de bouillon de poulet.  Je vérifie à chaque heure et je rajoute de l’eau au besoin.

Source: http://www.ricardocuisine.com/recettes/4792-agneau-braise-a-l-ail

Ingrédients :

  • 1 rôti d’épaule d’agneau désossé de 1,2 kg (2,5 lb), déficelé
  • 30 ml (2 c. à soupe) d’huile d’olive
  • 125 ml (1/2 tasse) (1 tasse) de bouillon de poulet
  • 30 ml (2 c. à soupe) de sauce Worcestershire
  • 15 ml (1 c. à soupe) de moutarde à l’ancienne
  • 2 têtes d’ail, défaites en gousses
  • Sel et poivre

 

Préparation
  1. Placer la grille au centre du four. Préchauffer le four à 165 °C (325 °F).
  2. Sur un plan de travail, ouvrir le rôti à plat et le dégraisser en le défaisant en gros morceaux au besoin. Saler et poivrer généreusement.
  3. Dans une grande poêle allant au four, dorer les morceaux de viande de chaque côté dans l’huile.
  4. Déglacer avec le bouillon et la sauce Worcestershire. Badigeonner la viande de moutarde et y répartir les gousses d’ail tout autour dans le bouillon.
  5. Couvrir et cuire au four environ 2 h 30 ou jusqu’à ce que la viande se défasse à la fourchette.

Boulettes d’agneau

Source: À la di Stasio: Vincent Graton: Boulettes d’agneau

Donne 4 portions

Ingrédients

  • 1 lb d’agneau haché ou 1/2 boeuf et 1/2 agneau haché
  • 1 petit oignon, haché finement, revenu dans un peu d’huile, refroidi
  • 1 à 2 c. à thé de cumin moulu
  • 1/4 c. à thé de piment de Cayenne moulu, ou de sambal oelek ou de harissa
  • Sel, poivre
  • 1 à 2 oeuf
  • 1/3 tasse de chapelure régulière (ou au besoin)
  • 1/4 tasse de pignons (ou graines de tournesol) et/ou de raisins secs gonflés dans de l’eau
  • Coriandre fraîche, ciselée, au goût
  • 2 poignées de persil ciselé, au goût
  • Menthe fraîche ciselée, au goût

Préparations

  1. Dans un grand bol, bien mélanger tous les ingrédients.
  2. Huiler légèrement les mains et façonner de petites boulettes ovales en utilisant environ 10 ml (2 c. à thé) du mélange.
  3. Déposer les boulettes sur une plaque huilée au fur et à mesure.
  4. Préchauffer le four à 200°C/400°F.
  5. Griller les boulettes au centre du four environ 20 à 30 minutes ou jusqu’à ce que la viande soit cuite. Secouer la plaque à quelques reprises en cours de cuisson pour retourner les boulettes.
  6. Servir les boulettes dans du pain pita, compléter la présentation avec de la laitue déchiquetée, des tomates en dés ou du concombre et de la sauce au yogourt, ou tout simplement telles quelles.

Sauce au yogourt

Ingrédients

  • 250 ml (1 tasse) de yogourt nature
  • 30 ml (2 c. à soupe) de jus de citron
  • 45 ml (3 c. à soupe) de menthe fraîche (roquette) hachée
  • 1 gousse d’ail écrasée, facultatif
  • Sel, poivre

Préparation

  1. Dans un bol, mélanger tous les ingrédients. Réfrigérer au moins 2 heures avant de servir.

Tagine d’agneau et poires

Source: foodnetwork.ca: Christine Cushing Live: Lamb and Pear Tagine

Notes: To add to the Moroccan feel, serve this tagine with couscous and preserved lemons.

Yield: 4

Ingredients

  • 1 teaspoon cumin seeds, toasted (5 ml)
  • 1 1/2 teaspoons coriander seeds, toasted (7 ml)
  • 4 allspice berries, toasted
  • 1/4 teaspoon ajowan, toasted, optional only (1 ml)
  • 2 cardamom pods, toasted
  • 2 tablespoons olive oil (30 ml)
  • 4 lamb shanks, left whole (each shank about 1 pound/454grams)
  • Coarse salt and freshly cracked black pepper, to taste
  • 1 cinnamon stick
  • 1 fresh chile, chopped or red chile flakes, to taste
  • 1 bay leaf
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped ginger (15 ml)
  • Zest of 1 lemon
  • 2 Bosc pears, cut in quarters, peeled and cored
  • handful large green olives, Spanish olives or Moroccan olives
  • 1 large onion, sliced or diced
  • 1 1/2 tablespoons tomato paste (22 ml)
  • 1/3 cup golden raisins (75 ml)
  • 1 cup red wine (250 ml)
  • 2 1/2 cups chicken stock (625 ml)
  • 1/2 cup of pear juice (125 ml)(ou jus pommes et poires)
  • 2 tablespoons chopped flat leaf parsley (30 ml)
  • 1 bunch baby carrots, peeled with about 1-iinch of the tops left on

Directions

  1. Preheat oven to 350 degrees F.
  2. Over medium heat, toast the cumin, coriander, allspice, ajowan and cardamom pods in a cast iron fry pan until fragrant, about 5 minutes. Grind the spices in a spice grinder or mortar and pestle.
  3. Heat olive oil in a large Dutch oven over high heat. Season the lamb shanks with salt and pepper. Brown the shanks on all sides in Dutch oven, about 10 minutes. Transfer shanks to a plate.
  4. Lower heat to medium high and add the onions. Sauté onions until soft and golden, about 8 to 10 minutes.
  5. Add the ground spices, cinnamon stick, chile and cook for another minute.
  6. Add garlic, ginger, lemon zest and bay leaf. Sauté for 2 to 3 minutes more.
  7. Add tomato paste and let cook for another 2 minutes.
  8. Add wine and bring to a boil. Let reduce, about 5 minutes.
  9. Add the stock and pear juice and bring to a boil.  Add the lamb shanks and raisins. Cover and cook in oven for 1 hour.
  10. Add pears and olives.
  11. When the meat is starting to get soft and tender, another 45 (30) minutes more, add baby carrots. The baby carrots need about 15 (30) minutes of cooking time. Cover and cook until lamb is tender and almost falling off the bone. The tagine will cook for about 2 hours of cooking time all together. Season the lamb with salt and pepper and finish dish with parsley. Serve with couscous.