Friday, April 24, 2015

Sweet Black Lamb


  • 1 lb. lamb stew meat pieces, or kabobs
  • 1 teaspoon brown sugar
  • 2 tablespoons dark soy sauce
  • 1 tablespoon light soy sauce
  • ¼ cinnamon stick
  • 1 cardamom
  • 2 cloves
  • ¼ star anise
  • ½ tablespoon cumin powder
  • ½ tablespoon fennel powder
  • ½ tablespoon coriander powder
  • 1 tablespoon tamarind juice
  • Spice paste
    • 1 shallot, sliced
    • 1½ teaspoons garlic, minced
    • ½ teaspoon ginger, minced
    • 2 dried chilies, soaked in warm water

    1. Blend all the spice paste ingredients
    2. Over medium high heat, saute the spice blend, cinnamon stick, cardamom, cloves and star anise until fragrant
    3. Add cumin, fennel and coriander powder and stir to combine
    4. Add lamb and cook until no longer pink
    5. Add dark soy sauce, light soy sauce, brown sugar and tamarind juice, mixing well
    6. Simmer over medium low heat until the sauce thickens
    7. Dish and serve hot

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