Pressure Cooker Lamb Shank Recipe

I always enjoy a good meal of lamb shank and it is one of my favoourite dish whenever I visit western restaurants. I found a nice piece of frozen lamb shank in the hypermarket and bought it without any hesitation.  This lamb shank was to be one of the dish for my family's dinner to be eaten with rice, so I only bought one piece. Anyway, we don't eat that much meat to have one shank each per person. lol!

As I was driving home, my mind was filled with thoughts of the ingredients that I am going to use for this piece of lamb shank. I have limited time to prepare dinner for my family, so I throw all the ingredients in my pressure cooker and cooked them for 25 minutes. I ended up with a very tender lamb shank and the nice aroma of rosemary filled my house when I opened the pressure cooker lid....yum yum!

Ingredients
Lamb Shank, 1 pc
Onions, 1 pc, cut into 4
Garlic, 3 cloves
Celery stalks (optional), 2 stalks, cut into bite size
Carrot, 1 pc, cut into cubes
Red Wine (optional), 3 table spoons
Tomato, 1 pc, cut into 4
Tomato sauce, 3 tablespoons
Rosemary (dried), 1 teaspoon
Thyme, 1/2 teaspoon (dried)
Worchestershire sauce, 1 teaspoon
Salt to taste
Pepper to taste

Put lamb shank in pressure cooker. Pour in water to cover around 3/4 of the shank. Throw in all the ingredients. Close the pressure cooker lid tightly and engage the safety lock. Cook the shank at high heat for 10 minutes then turn heat to low and cook for another 15 minutes. Let the cooker cool down for around 20 minutes and then release the pressure slowly. Serve lamb shank while still hot!

Australian Lamb Slices with Special Black Pepper Sauce

At first I wanted to cook a curry based lamb dish but decided to experiment with black pepper sauce and accidentaly discovered this recipe for Australian Lamb slices. These thin lamb slices are very tender and succulent! The black pepper lamb turned out quite tasty and my kids love it!

Here is my recipe for Australian Lamb Slices with Special Black Pepper Sauce

Ingredients

Lamb slices, thin, 200 gms

Tomato Sauce, 5 tablespoons

Black Pepper, 1 tablespoon

Light Soya sauce, 1 tablespoon

Brown Sugar, 1 tablespoon

Worchestershire Sauce, a few drops

Butter, 1 tablespoon (optional, my kids don't like the addition of butter in this recipe)
Salt to taste
Corn flour, 1 teaspoon
Carrot, 1 pc, cut into slices
Onion, 1 pc, cut into four
Vegetable oil, 1 tablespoon

Heat up wok and pour in the vegetable oil. Saute onion and carrot for a short while. Add lamb slices and stir fry until it is cooked. Mix tomato sauce, black pepper, light soya sauce, brown sugar, Worchestershire Sauce, butter , corn flour and salt. Pour the mixture into the wok. Fry for a short while. Serve while still hot.

Rosemary Roast Lamb Chunks with Mint Sauce Recipe

I bought a packet of succulent lamb chunks from the local hypermarket and marinated it right away when I reached home. This is the first time I made mint sauce to go with my roast lamb. You can use any plain jelly or just make your own. I used a little gelatin to make some sofe jelly for my mint sauce. Taste good with the roast lamb!

Ingredients to Marinade lamb
Lamb Chunks, 600 gms
Rosemary, 3 twigs fresh or 1 tablespoon dried
Thyme, 1/2 teaspoon dried
Lemon juice from 1 lemon
Salt to taste
Brown sugar, 2 tablespoons
Pepper, 1/2 teaspoons

Marinade the lamb chunks overnight with all the ingredients. Roast in preheated oven at 180 Deg C for 1 hour or until they turned golden brown.

Ingredients for Mint Sauce
Jelly, 2 tablespoons
Mint, 2tablespoons, dried or fresh around 20 leaves, chopped finely
Sugar to taste
Salt to taste
Vinegar 1 tablespoon
A little water

Break the jelly into small pieces. Add all the ingredients together. Chill the mint sauce.

BBQ Sauce Roast Lamb Recipe -Fusion

I would normally buy lamb shoulder cut from the local hypermarket and marinade it, and then store it in my freezer. In order to make the lamb meat tender, I would hit them with the blunt part of the knife. You can also use a stainless steel mallet to do this. Then I would barbecue the lamb over slow charcoal fire during the weekends. Barbecuing burn away some of the fat in the lamb but then I also remove some of the fats before marinating it. My kids love barbecuing and they like to eat lamb too, just like daddy! LOL! Lamb is really simple to cook and it only takes a little preparation to make a nice meal out of it.

Ingredients

Lamb shoulder cut, 1 kg

Hickory Barbecue Sauce, 5 table spoons

Lemon juice from 1 lemon

Cumin, 1 table spoon

Thyme, (dried), 1 teaspoon

Sugar, 1 table spoon

Pepper, ½ table spoon

Salt to taste

Fire up the barbecue pit and put it into medium heat. Roast the lamb until well done. Serve with mint sauce and boiled potatoes.

Copyright Material of Peteformation Foodie Adventure

Peteformation Authentic Mamak Curry Lamb Recipe

I came across some nice lamb ribs at Tesco yesterday and bought around 400gms of it. At first, I thought of cooking Hakka Namyee Lamb with it but then I changed my mind to try out Mamak style curry lamb instead. I used some spices like cinnamon, star anise and cloves to rid the strong lamb smell. One thing I like about lamb is that no matter how you cook it, it will always turn out nice! Here is the recipe of Peteformation Authentic Mamak Curry Lamb.

Ingredients
Lamb ribs, 400gms
Star Anise, 2 pcs
Cinnamon stick, 1 pc
Cloves, 3pcs
Curry powder, ½ cup, made into paste
Onions, 2 pcs, chopped finely
Potato, 3 pcs, cut into large dices
Vegetable oil, 3 table spoon
Salt to taste

Saute onions in vegetable oil until fragrant. Add star anise, cinnamon and clove. Add in curry paste and stir fry for a short while. Put in the lamb and add some water. Let it simmer for around 2 hours to soften the lamb. Use low heat. Then add potato and let it simmer for another half and hour. Add salt to taste.

Related post
1) http://peteformation.blogspot.com/2009/05/papa-tan-instant-curry-paste.html
2) http://peteformation.blogspot.com/2008/09/simple-recipe-curry-chicken-without.html
3) http://peteformation.blogspot.com/2009/05/puri-with-beef-curry-rendang-tok-pete.html

Barbecue Galore!

Hot hot hot yummy lamb shoulder!

My kids love barbecued food and they would often bug me to prepare this type of food for them. The charcoal fire smell on barbecued food tastes delicious. Luckily, I did not ask my renovation contractor to cement the garden behind my house. At least there is a green patch left in my house, which is suitable for me to carry out my barbecuing activities! Here is some of the food stuff that we barbecued that day! Barbecued lamb often tastes good and you really can’t go wrong with the marinade. I marinated this lamb shoulder with turmeric, pepper, lemon, corn flour, salt and sugar. Then I barbecued them using slow charcoal fire. My kids finished all the lamb shoulder as soon as I cooked them!

Yummy and spicy chicken!

I took a piece of chicken thigh from my freezer and marinated it with chilli, cumin, coriander, turmeric, salt, sugar and lemon. Then I barbecued it using the slow charcoal fire until the skin turned crispy. My kids love the taste very much. While I was busy barbecuing away, only the chicken bones were left, so I did not get to try it!

Then I marinated some pork belly with five spice powder, pepper, salt and sugar. The burned pork fat leaves some nice aroma, sweetness and taste on the meat. I squeezed some lime juice on it after barbecuing for added flavors! I have also marinated some prawns in lime juice, pepper, a little salt and sugar. My kids don’t take whole prawns, so this dish is all for daddy! Ha ha ha......yummy prawns!

Tomato Sauce Lamb Shoulder Recipe

Lamb is one of my favorite foods and there are many ways to cook it. I experimented with this new recipe and it turned out quite nice.

Ingredients
Lamb Shoulder, 1kg
Tomato Sauce, 3 table spoons
Chili Sauce, 2 table spoons (optional)
Turmeric, 2 teaspoons
Lea and Perrins Worcestershire Sauce, 1 teaspoon
Sugar, 4 table spoons
Salt to taste
Corn Flour, 1 table spoon
Light Soya Sauce, 2 table spoons
Juice from 1 large lime or lemon

Marinate the lamb shoulder with all the ingredients and leave it in the fridge for 2 hours. Deep fry the lamb in hot oil or barbecue it until golden brown. Taste great with mint sauce!