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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Thai lamb dishes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Thai lamb dishes?),it will help you,my kids.

Are there any Thai lamb dishes? My gf loves lamb and Thai food so I wanted to make her a dish that combines both but havent found any decent recipes.

answer from chineseop.com cooking QA
There are not a whole lot but I suggest you take your fav Thai dishes (or her fav Thai dishes) and just substitute lamb instead. Dont forget to adjust the cooking time accordingly.

Here%26#039;s a few:





answer from chineseop.com cooking QA
Grilled Leg of Lamb with Mango and Mint sauce
Recipe courtesy Executive Chef James Babian

For the Marinade:
4 ounces olive oil
3 ounces good red wine
2 tablespoons coarsely chopped fresh rosemary leaves, plus more for inserting in meat
2 tablespoons chopped lavender leaves
2 tablespoons minced garlic
3 tablespoons pineapple juice
3 tablespoons Worcestershire sauce
1 orange, peeled in strips with potato peeler
4 ounces sliced onion
4 star anise buds, cracked
1 tablespoon cracked black pepper

2 pounds boneless leg of lamb, separate the muscles and trim any connective tissue
Garlic cloves, peeled
Hawaiian sea salt
Freshly ground black pepper

For the Mango Mint sauce:
2 ounces rice wine vinegar
3 tablespoons granulated sugar
2 ounces good dry white wine
3 ounces mango puree
1 Hawaiian (Thai) chile pepper finely minced
1 tablespoons freshly grated ginger
2 ounces veal stock
2 tablespoons fresh chopped mint leaves
Hawaiian sea salt
Fresh ground black pepper

Optional Garnish:
Vegetables, grilled
Mango slices, grilled
Feta cheese
Mint sprigs

Mix all marinade ingredients together and pour over lamb. Cover and marinate overnight in the refrigerator.
Remove lamb from marinade. Stud with garlic cloves and rosemary leaves.

Season with Hawaiian sea salt and freshly ground black pepper. Grill to medium-rare, (130 degrees F internal temperature registers on an instant-read thermometer), over kiawe wood coals. Let rest 10 minutes before slicing.

In a small saucepot add the vinegar and sugar. Cook over medium heat until the sugar dissolves and begins to turn light brown. Add wine and cook down, reducing by half. Add the remaining ingredients and half the mint. Simmer 10 minutes to let flavors marry. Adjust seasonings with salt and pepper. Stir in remaining mint just before serving.

Slice the lamb thinly across the grain. On a platter, fan the lamb over grilled vegetables and grilled mango. Top the lamb with some of the sauce. Garnish with crumbled Feta cheese and mint sprigs.
answer from chineseop.com cooking QA
Curried Braised Lamb Shank with Three Onion Couscous Recipe Courtesy of Ming Tsai
Show: East Meets West With Ming Tsai
Episode: Lamb--Shanks and Sandwiches

In a large pasta bowl, place a small mound of couscous and top with shanks. Ladle sauce on shanks and garnish with chopped green scallions.

6 large lamb shanks (8-10 inches long)
3 cups AP flour
1/2 cup madras curry powder
1 tablespoon chili powder
1/4 cup coarse ground fennel
1/4 cup coarse ground coriander
Canola oil to cook
2 onions chopped
2 stalks celery chopped
2 large carrots chopped
1/4 cup garlic minced
1/4 cup ginger minced
1 bottle red wine
1/4 bunch fresh thyme, picked and roughly chopped
1 cup dark soy sauce
1 banana
6 kaffir lime leaves
3 Thai bird chilies
Salt and black pepper to taste

Season the shanks well with salt and pepper. Mix flour with curry, chili, fennel, and coriander. Completely coat shanks in mix. In a hot casserole lightly coated with canola oil, sear shanks and color on all sides. Set shanks aside and wipe out casserole. Saute onions, celery, carrots, garlic and ginger until soft. Season with salt and pepper. Deglaze casserole with red wine and reduce by half. Stir in thyme. Add soy sauce, banana, kaffir lime and chilies. Add shanks and completely cover with water. Check for seasoning. Slowly bring to a boil then cover tightly with foil or lid. Roast in a 325 degree oven (at a simmer) for at least 3 hours. The meat should fall off of the bone. Remove shanks and reduce sauce until thickened slightly. Remove kaffir lime leaves and puree sauce using a hand blender. Check again for seasoning.

1 tablespoon canola oil
1 yellow onion, finely diced
1 bunch scallions, chopped (save green part for garnishing)

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