You are here: Seasoned Cooking » All Issues » November 2005 Issue » This Article » Page 2
 
November 2005 Issue
Ethiopian Cooking
by Philip R. Gantt
Table of Contents | Single-page view
Page

Related Sites

Mike bistro

An Online Bistro several pages devoted to good food & drink. With a game room just for fun.

National Potato Promotion Board

Featuring lots of recipes, nutritional information, and facts and info on America's favorite food!

Best Cooking School Online Guides

Cooking school online guides covering topics such as cooking, chinese, recipes, french, gourmet, healthy, italian, outdoor, cooking tips, vegetarian

Les Kincaids Lifestyles

food, wine, golf, recipes, chocolate, holiday recipes, author: Never Trust A Skinny Chef...II Las Vegas Favorite Chef

Join Our Cooking Classes and Cooking Tours in T...

Enjoy one week and half Week cooking vacation, Cooking Courses and Cooking Classes in Tuscany with us and stay in our luxurious villas. Make your T...
Now, on to the recipe! Be well, and good eating!

 

Leg of Lamb with Spicy Sauce

While browsing through the above referenced cookbook, I found this recipe, however I tailored it slightly to suit my own tastes. I prefer that food not be so hot as to be discomforting to my palate. However, if you like the heat, feel free to add more chili.
  • 1 leg of lamb
  • 1 cup red onions, chopped
  • 1/4 cup red pepper paste
  • 1 cup butter
  • 1/4 tsp. fresh minced ginger
  • 2 cloves minced garlic
  • 1/4 tsp. freshly ground black pepper
  • Salt to taste
  • 1 cup white wine
  • 1/4 tsp. cardamom
  • 2 cups water
Slice the leg of lamb in thin cuts leaving the meat attached to the bone. Boil the leg of lamb in a large pot of water until tender, about 1 hour.

In a skillet, sauté the onions over medium heat to caramelize using no grease. Mix the butter and red pepper paste and add to the onions, stirring constantly. Add the 2 cups of water and simmer for 20 minutes to infuse the flavors and thicken the sauce slightly.

Serve the meat with the sauce on the side.

  • Yields: 4 servings
  • Preparation Time: 1.5 hours
 

Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.