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Stir-fried Native Shetland lamb with coriander and cumin

20/8/2013

2 Comments

 
With all the first draw of this season's Native Shetland Lambs sold I am now taking orders for October delivery. October is peak season for Native Shetland Lamb. I am always pleased to hear recipie ideas from my customers and here is the first of two from London based Oriental Culinary Arts Lectuer and Author, Reiko Hara.
Stir-fried Native Shetland lamb with coriander and cumin
Inspired by a popular north eastern Chinese dish.
Picture
Preparation Time:15 minutes plus 30 minutes to marinade
Cooking Time:15 minutes

Ingredients: Serve 4
500g    Native Shetland lamb shoulder or loin, thinly sliced across the grain

marinade
1 tsp  Ground coriander
½ tsp  Ground cumin
½ tsp  Sea salt
¼ tsp  Ground white pepper
½ tsp  Ground coriander
3tbs    Vegetable oil
3tbs    Freshly squeezed lime juice
2tbs    Fish sauce
1tbs    Xiaoshing wine or Sake
1        Bunch spring onions, trimmed, cut into thin strips
1tsp   Sesame oil

garnish
1        Bunch fresh coriander, cleaned, leaves only
1tsp   Roasted white sesame seeds

accompaniment
4       Portions steamed rice

Method:

1.      Combine ground coriander, ground cumin, salt and ground white pepper in a large bowl. Add the                sliced lamb to it and mix well. Cover it with cling film and leave it in the fridge for 30 minutes.

2.      Take it out of the fridge 5 minutes before cooking.

3.      Heat a wok or a frying pan over a high heat and pour in 2tbs of the vegetable oil.  Add the lamb and            stir-fry until it slightly browns. Transfer it to a plate and keep it warm.

4.      Heat the remaining oil in a clean wok, add spring onion and stir-fry for 1-2 minutes, or until soft.

5.      Add the lamb, ground coriander, fish sauce, lime juice, and wine to the above, and mix well.

6.      Bring it back to the boil and continue to cook for further 3 minutes or until the lamb is just done.

7.       Take the wok off the heat and add the sesame oil and mix well. Taste and adjust seasoning if                   required.

8.      To serve, place the lamb on a bed of coriander leaves on a serving plate, sprinkle sesame seeds                over it to garnish. Serve with steamed rice.

Chef’s tip: Take care not to overcook the lamb to keep the delicate flavour.

2 Comments

    Author

    Hello, I breed pure-bred Shetland sheep on 
    Britain’s northernmost island group, The Shetland Islands.
    Richard Briggs

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