Café con Leche

Ingredients
LAMB
Loin of lamb
3 tablespoons olive oil
2 tablespoons fresh cumin
8 garlic cloves, peeled and smashed
2 tablespoons fresh lime juice
2 tablespoons coarsely chopped cilantro
1/4 teaspoon coarsely ground black pepper
2 lamb tender loins (2 pounds each)
Salt

YOGURT SAUCE
2 cups plain yogurt, drained for 30 minutes
2 plum tomatoes, seeded and finely chopped
2 garlic cloves, minced
1/4 cup finely chopped cilantro
1 tablespoon fresh lime juice
Salt and pepper

Directions
1. MAKE THE LAMB: Place oil, cumin, garlic, lime juice, cilantro and black pepper in a blender and blend until smooth. Pour mixture into a large shallow baking dish, add tenderloins and rub completely with the marinade. Cover and marinate in the refrigerator for 1 to 4 hours. Remove from marinade and season with salt and pepper to taste. Grill for 4-5 minutes on each side for medium rare.

2. MAKE THE SAUCE: Combine all ingredients in a medium bowl and season with salt and pepper. Let stand at least 1/2 hour before serving. Serve with the grilled lamb.

SERVE WITH Grilled Lemons and Pita

Food & Wine

Posted by Rosa at 09:47 PM | Permalink | Comments (0)

6 SERVINGS
TOTAL TIME 3 HOURS

Ingredients
12 lb. boneless skewing lamb
5 Tbl olive oil
1 large yellow onion, finely chopped
1/2 Tsp ground cumin
1 C chopped peeled tomatoes
2 Tbl tomato paste
1/2 C chicken stock
1 lb okra
1/2 Tsp sugar
3-4 chopped garlic cloves
1 Tsp ground coriander
1 pinch ground red chili
1/2 C distilled white vinegar
salt & pepper to taste

Preparing the Lamb
1. Preheat oven 325 degrees
2. Cut lamb into 1/4 cubes
3. Heat 2 tbs olive oil in frying pan over high heat
4. Add lamb in a single layer and brown all sides
5. Trasfer lamb to baking dish
6.Reduce the heat in frying pan to medium-low
7. Fry onion until translucent, approximately 7 min.
8. Add cumin, tomatoes, tomato paste and stock and stir well
9. Pour the tomato mixture over lamb and season with salt & pepper
10. Add sugar and cover tightly and bake for 1.5 hrs.
11. Add okra on top of lamb cover and cook until meat is tender, approx. 30 min
12. Crush garlic with 1/4 tsp salt mix to paste
13. Heat 2 tblspn of olive oil in small frying pan over medium low heat
14. Add garlic and cook stirring constatly until golden
15. Remove from heat and stir in coriander and chili
16. Pour hot gralic mixture over okra and lamb

Preparing the Okra
Trim stems without cutting pod
Place okra in bowl
Add 1/2 C distilled white vinegar
Toss gently using hands and let stand for 30 min.
Drain & rinse well with cold water
Pat dry okra with paper towl

Warm 2 Tbl of olive oil in a deep frying pan over medium-high heat and add the okra. Fry for 5 minutes until golden brown tossing gently with wooden paddle. Let the okra cool.

Posted by Rosa at 11:09 PM | Permalink | Comments (0)