KAMBING PERAP ROSEMARY / ROSEMARY GRILLED LAMB

Daging Kambing dan rempah rosemary memang merupakan gandingan yang mantop. Untuk mendapatkan impak yang lebih hebat saya masukkan sedikit rempah kari dan cili sos. Daging saya  perap semalaman supaya rempahny mesra dan meresap ke dalam

Untuk meriahkan daging saya masukkan hirisan cili bangla jagung dan kentang. Daging boeh dipanggang atau dimasak di dalam oven. Daging panggang ini sedap dimakan bersama mint sos atau black pepper sos

Kambing Perap Rosemary

• 4 keping daging kambing
  
• 2 tangkai herba Rosemary dipatah 2
• 2 sudu makan sos cili
• 2 sudu makan minyak masak
• 2 sudu makan rempah kari
• 3 biji bawang putih ditumbuk halus
• 1 " halia ditumbuk halus
• 2 sudu makan madu
• garam dan gula ecukup rasa

UNTUK SOS:

• 1 ulas bawang | dicincang
• 2 biji bawang putih | dicincang
• 1 1/2 sudu makan lada hitam | ditumbuk
• 35 gm stok perang (demiglaze) | dibancuh dengan sedikit air

CARA MEMASAK:

1. Gaulkan kepingan daging kambing bersama herba Rosemary dan perap selama satu jam. Saya perap semalaman

2. Panaskan kuali dan panggang  daging kambing sehingga masak.

3. Untuk sosnya, panaskan minyak dan tumis bawang putih dan bawang merah hingga kekuningan.

4. Masukkan bancuhan stok perang (demiglaze) dan serbuk lada hitam. Kacau sebati dan biarkan masak hingga kuahnya

pekat.

5. Angkat dan tuangkan ke atas daging kambing.

Notes

RECIPE SOURCE:  PATYKITCHEN. BLOGSPOT.COM

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EASY MIDDLE EASTERN GRILLED LAMB

Resipi kambing perap yang cukup mudah. Saya menggunakan rempah yang dibeli di kedai Arab. Saya cuma blend bawang putih dan daun ketumbar. Rempah, bahan blend dan minyak zaiton dilumur pada daging dan perap semalaman. Memang terasa rempah-rempahnya. 

Menu ini saya hidangkan bersama roti dan buncis celur. Untuk sosnya saya buat sos pudina memang kena dengan kambing

Easy Middle Eastern Grilled Lamb

1/4 cup Masterfoods harissa (Middle Eastern spice blend)

1/4 cup extra virgin olive oil

2 garlic cloves, crushed

2 tablespoons chopped fresh coriander leaves

2 x 1.2kg butterflied legs of lamb

Extra fresh coriander sprigs, to serve

METHOD

Combine harissa, oil, garlic and coriander in a bowl. Place lamb, skin-side down, on a board. Rub lamb all over with spice mix. Place in a large glass or ceramic dish. Cover. Refrigerate for at least 2 hours, to allow flavours to develop (see note).

Preheat a barbecue plate or grill (with hood) on high heat. Remove lamb from dish. Reduce heat to medium-high. Barbecue lamb, skin-side down, for 10 minutes. Turn and cook for 5 minutes. Reduce heat to medium-low. Cover lamb with barbecue hood. Cook for a further 15 to 20 minutes for medium or until lamb is cooked to your liking. Remove from heat. Cover loosely with foil. Set aside to rest for 10 minutes.

Notes

RECIPE SOURCE:  PATYKITCHEN. BLOGSPOT.COM

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KAMBING PERAP / LAMB SLICE

Kambing perap ini sebenarnya tidak mempunyai resipi khas bak kata orang dolu-dolu main agak-agak dan main campak aje  sungguhpun gitu penting untuk mengetahui bahan apa yang hendak digunakan. Paling mudah ialah, lada hitam sos tiram dan cili sos dan jika suka boleh diletakkan sedikit madu. Bahan-bahan ini digaulkan bersama kambing dan diperap sekurang-kurangnya 3 jam dan sebaik-baiknya semalam. Boleh dipanggang oven mahupun bakar cara bbq. 

Kadangkadang penggunaan bahan simple juga boleh diolah menjadi...bak kata adik saya kita buat dia dan jika inginkan pedas boleh dimasukkan paprika. Lelehan air dari kambing panggang ini sedap dibuat sos

Kambing Perap

• 1 labu bawang putih
• Segenggam lada hitam
• Sos Cili
• Sos Tiram

CARA – CARA :

1. Goreng bawang putih dan lada hitam dalam sedikit minyak.
2. Tumbuk bawang putih dan lada hitam yang siap digoreng, masukkan minyak gorengan sekali.
3. Lumurkan bahan tumbuk pada daging kambing / lembu / ayam yang siap dicuci.
4. Masukkan sos cili dan sos tiram. Gaul rata.
5. Perap minimum 30 minit. Kalau lagi lama perap lagi sedap.
6. Dah siap perap tu bolehlah nak bakar ke panggang ke guna oven ke guna pemanggang ajaib ke guna arang ke, ikut suka masing-masing. Kot nak goreng pun boleh.
7. * Boleh juga tambah serbuk paprika jika suka pedas.

Notes

RECIPE SOURCE:  Patyskitchen.blogspot.com

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GRILL LAMB CUTLET WITH YOGURT MINT SAUCE

Ha....ha banyak resipi tersadai. inilah akibatnya bila diserang penyakit malas Tak tahu kenapa mood menulis semakin kurang sejak akhir-akhir ini, tapi hari ini memaksa diri untuk membuat entry ini jika tak makin bertimbun dibuatnya Resipi ini paling mudah disediakan, semuanya main campak aje dengan menggunakan perapan BBQ yang sedia ada. Penting untuk mendapatkan keenakan daging harus diperap lama sebaik-baiknya semalaman,baru terasa ramuannya

Untuk sosnya saya gabungkan yogurt dan pudina.

Kambing Perap

• 7 -8 keping daging kambing ( lamb) yg telah dipotong 
• 3/4 cwn sos barbeque 
• 1/4 cwn sos lada hitam 
• 1 sudu besar serbuk rosemary
• 1 sdb garlic powder
• 1 sdb ginger powder
• 2 sdb minyak zaiton

Cara:

1.  Perap daging kambing bersama semua bahan selama 4 jam.

2.  Panaskan kuali leper.

3.  Panggang kambing sehingga masak.Balik-balikan daging kambing.

4.  Bila dah masak bolelah diangkat dan dihidangkan.

Sos Yogurt Pudina

• 2 cawan yogurt
• 1 cawan daun pudina
• 1 ulas bawang putih
• 1 sdb minyak zaiton
• garam secukup rasa

Blend semua bahan dan adjust rasa

Notes

RECIPE SOURCE:  Patyskitchen.blogspot.com

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KASHMIRI LAMB ROGAN JOSH / KARI KAMBING KASHMIRI

Kari Kambing ala Kashmiri ini menarik kerana ia tak perlu tumis, main rebus aje. Menarik tentang kari ini ialah penggunaan cili kashmiri yang cukup merah, Untuk kesesuaian dengan tekak kita saya masukkan sedikit kentang dan fresh tomato. Jika pandai memilih daging, menu ini sedap dicicah dengan apa-apa jenis roti sekali pun.

Kashmiri Lamb Rogan Josh

• 1 kg meat-cut into pieces
• 5 cups water
• 2 1/4 tsp salt
• 1 Tbsp ground garlic
• 1 cup pure ghee
• 4 cloves
• 8 green cardamoms
• 5 tsp turmeric powder
• 2 Tbsp onion paste-fried
• 4 tsp Kashmiri red chilli powder-dissolved in a cup of water
• 1/2 tsp saffron-ground and added to 2 tbsp warm water
• 1 cup dry cockscomb (mawal) flowers-heated with a cup of water
• 1/4 tsp black pepper powder

Method

Boil the meat in the water; remove the scum with a ladle until the water is clear.

Add the salt and the garlic. Boil until the meat is half done.

Remove from heat and take out the pieces of the meat. Wash them in a pan of cold water. Keep the meat aside. Then strain the water through a fine sieve and collect it in another pan.

Return this pan to the heat and bring the water to a boil and add the meat. Meanwhile, heat the ghee in a pan; add the cloves, and saute until they crackle.

Remove from heat and sprinkle a tbsp of water and cover.

To the boiling water, add the green cardamoms, turmeric powder, clove-flavored ghee and the onion paste. Boil for another 10 minutes.

Stir in the red chilli water. Reduce heat and cook covered until the meat is tender.

Add the cockscomb flower extract, saffron water and black pepper powder.

Notes

RECIPE SOURCE:  http://food.ndtv.com/recipe-rogan-josh-218078

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BLACK PEPPER LAMB CHOP

Lamb dengan blackpepper memang cukup sinonim, satu kombinasi yang cukup menyelerakan. Saya perapkan lamb ini semalaman supaya bahan perapan menyerap masuk dan sekata. Lamb yang diperap ini digrill ataupun dibakar oven tapi ingin sedap maka grill lebih sesuai.

Lamb Chop yang siap digrill sedap dimakan bersama black pepper sauce ataupun mint sauce. Untuk side dishnya sesuai dengan carrot, brocolli atau jagung bakar

Lamb Chop

• 1 sdt serbuk bawang putih
• 1 sdt serbuk halia
• 2 sdb minyak jagung atau Olive Oil
• 3 sdb serbuk lada hitam biji
• 2 sdb gula pasir atau Brown Sugar
• 1 sdb Paprika
• 2 sdb sos worcesthire 
• 1 sdt Thyme
• 1 sdt Rosemary
• garam secukup rasa

1. Campurkan semua bahan perapan kecuali Rosemary
2. Bila dah sebati baru masukkan Rosemary
3. Lumurkan pada daging di kedua-dua bahagian
4. Susun dalam bekas dan perap semalaman
5. Pegang mengikut kesudaan

Notes

RECIPE SOURCE:  Patyskitchen.blogspot.com

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KAMBING MASAK BRIYANI

Kambing kalau dimasak briyani memang hebat tapi sayang saya memang tidak boleh makan banyak disebabkan penyakit darah tinggi. Untuk resipi ini saya gunakan rempah briyani dari Muar..ha..ha..orang Muar memang pandai masak briyani, jika tiada rempah briyani apa pun boleh digunakan.

Untuk melemakkan kuah saya masukkan 50 g badam kisar dan untuk pedasnya saya masukkan cili ijo kisar. Jika suka untuk resipi yang sama boleh juga masukkan kentang atau telur rebus.

Kambing Masak Briyani

• 600 daging kambing yang dipotong

• 1 camca besar bawang goreng
• 1 pokok daun ketumbar
• 1/2 cawan susu sejat
• 1 biji limau nipis
• 1 biji bawang besar, hiris
• 1/2 senduk besar penuh rempah briyani 
• 2 camca besar gula melaka
• 2 camca besar penuh kerisik
• 2 sdb tomato puree
• Garam secukup rasa
• 2 camca besar minyak sapi
• Air secukupnya
• Hirisan daun ketumbar, untuk hiasan
• Sedikit bawang goreng untuk hiasan

BAHAN-BAHAN KISAR HALUS

• 9 biji bawang merah
• 5 ulas bawang putih
• 2 inci halia
• 1 biji tomato yang masak ranum
• 3 biji cili hijau
• 50 g badam dicelur dan buang kulitnya

BAHAN-BAHAN TUMIS

1 batang kayu manis

1 kuntum bunga lawang

3 biji buah pelaga

5 kuntum bunga cengkih

CARA MEMBUATNYA 

1. Daging kambing dicuci, kemudian gaul dengan 1 camca besar tepung gandum hingga rata dan perap 20 minit, cuci kembali hingga bersih dan toskan. 
2. Sementara itu bancuh rempah briyani dengan bahan2 kisar halus dan kacau hingga menjadi pes rempah. Ketepikan.
3. Panaskan minyak dala periuk (anggaran 1/3 cawan), masukkan minyak sapi dan biar cair. Tumis bawang besar hiris hingga layu, masukkan bahan2 tumis dan masak hingga harum. Tambah pes rempah, kacau dan masak hingga naik minyak. Masukkan daging kambing, daun ketumbar dan bawang goreng, gaul rata dan masak hingga daging kecut.
4. Tuang air secukupnya hingga daging tenggelam. Kacau rata dan biar mendidih, kemudian sederhanakan api. Masak hingga daging kambing empuk, tambah air panas jika kuah kering dan daging masih belum empuk.
5. Masukkan kerisik  Perah limau nipis dalam susu sejat, kacau rata masukkan ke dalam kurma, kacau dan masak hingga kentang empuk. Tambah gula melaka, perasakan dengan garam secukupnya dan akhir sekali tambah cili merah dan cili hijau. Masak sekejap dan rasa, jika ok boleh matikan api. Hias dengan hirisan daun ketumbar dan bawang goreng. Boleh dihidangkan bersama nasi berperisa atau nasi putih..

RECIPE SOURCE:  PATYSKITCHEN

all images & content are copyright protected. please do not use our images without prior permission. if you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. thank you. 

KASHMIRI LAMB CURRY - ROGAN JOSH

First time am trying this Kashmiri Lamb Curry....ha..ha it was supposed to be fiery red but somehow mine didn't turned out that way. ..I slashed the amount of chili since am preparing dinner for my younger nieces and nephews.

This popular classic curry  is a lamb dish of Persian origin. It is a signature Kashmiri cuisine and derives its name from the Persian words means a dark red curry traditionally made with mutton. Its Hearty, rich and flavoursome and enjoyed bestwith steamed rice or bread

Rogan Josh

• 3/4  lb meat (mutton/goat meat/lamb), preferably meat with lot of fat - cut  in 2 inch pieces
• scant  
• 3/4 cup yogurt + 2 tablespoon yogurt
  
• 1 tablespoon lemon juice
• 4 green cardamom – powdered (peel the cardamom and grind the seeds to a fine powder either with a mortar & pestle or spice grinder)
• 2 black cardamom – powdered (peel the cardamom and grind the seeds to a fine powder either with a mortar & pestle or spice grinder)
• 2 tbsp chili powder
• 1 inch stick of cinnamon
• 2 tejpatta/Indian bay leaf
• 6 cloves, powdered
• 3/4 tablespoon saunf/fennel seeds, powdered – divided
• 1/2 tablespoon sooth/dried ginger powder
• a few grinds of fresh black peppercorn
• 1/2 teaspoon hing/asafoetida powder (a generous pinch if using pure hing)
• 4-5  tablespoon pure mustard oil + 1 tablespoon mustard oil
• 1 teaspoon Garam Masala (homemade or store bought)
• fresh cilantro/coriander or fresh mint

  

Method:

Wash the meat and pat dry. Drizzle the lemon juice, and some salt and toss and allow it sit for about an hour. Add the 2 tablespoon yogurt and 1 tablespoon mustard oil to the meat and marinate it for at least 3 hours. Overnight works better.

Whisk yogurt with half the amount of the green cardamom powder and half amount of the black cardamom powder , all of the ginger powder, half the amount of the fennel seed powder. Set aside.

Heat the mustard oil, or any other oil you are using. Traditionally mustard oil is used and it gives an extra edge to the flavor of the dish, but if you are not used to and do not like it, then just use any cooking oil.

Add the hing/asafoetida to the hot oil. Add the cinnamon, tejpatta/Indian Bay Leaf and the fresh grind of black peppercorn  and saute until aromatic, only a few seconds. When the spices sizzle add the meat to the pan and cook at medium heat, while tossing them occasionally until they start to brown. This will take anywhere between 10-20 minutes.

Now add the powdered clove, rest of the cardamom,  and the rest of the fennel powder . Toss well for the spice mix to coat the meat and cook on low for another 10-15 minutes while scraping the bottom of the pan.

Remove pan from heat. Add a few splashes of water to the oil to cool down the content of the pan.

Wait for a minute and then add the whisked and spiced yogurt a little at a time to the pan and keep stirring it. Keep doing this until you have added the entire yogurt. Put the pan back on the stove in very low heat. Add 1.5 – 2 cups of water ( more if you want more sauce), give it a good stir and tightly cover the pan. Cook until the meat is cooked through and is tender and the oil has separated on the sides. This might take even 2 hours depending on the kind of meat you are using.

Uncover, stir in the Garam Masala. Add and adjust salt. Gently stir everything in and cover it back again until ready to serve.

Add the fresh cilantro or fresh mint if you want just before serving. It is best served over hot steamed white rice.

RECIPE SOURCE:  Cooking ChANNEL

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SIMPLE MIXED GRILL

Very..very simple mixed grill for lamb chops and BBQ...

Mixed Grill

Bahan Perapan

• 1/4 cawan kicap cair
• 1/4 cawan gula
• 2 sdb sos tiram
• 2 sdb serbuk cili
• 2 sdb black pepper powder
• 3 ulas bawang putih cincang
• 2 sdb minyak zaiton
• garam secukup rasa

Cara Menyediakannya

Gaulkan semua bahan dan perap pada ayam atau kambing semalaman ebelum dibakar atau digrill.

Recipe Source :- PATYSKITCHEN

@PATYSKITCHEN, all images & content are copyright protected. please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in yotur own words, or simply link back to this post for the recipe. Thank You