Lamb Cooked in Milk
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 1⁄2 lbs lamb chops, cubed
- 4 ounces shallots, peeled
- 4 tablespoons oil, divided
- 9 ounces lamb bones, for making stock
- 6 cups water
- 1 bay leaf
- 2 cloves, divided
- 6 green cardamoms, divided
- 2 cinnamon sticks, 1-1/2 inches each, divided
- 4 1⁄2 cups milk
- 2 tablespoons cream
- 1 1⁄4 teaspoons fennel powder
- 1⁄2 teaspoon cumin powder
- 1⁄4 teaspoon white pepper
- 1⁄2 teaspoon sugar
- 8 saffron strands
directions
- Soak the saffron strands in 1/4 cup of water.
- Soak the lamb in lukewarm water for 30 minutes, until lightened in color.
- Peel the shallots and puree in a food processor, or grate them.
- Fry shallots in 2 tablespoons of the oil in a skillet until golden.
- Boil the meat and bones in a large pot in 6 cups of water, along with 3/4 teaspoon of salt, the bay leaf, 1 clove, 3 cardamoms, 1 cinnamon stick, and the fried shallots until tender.
- Lift out the meat and set aside.
- Strain the stock and discard the bones.
- While the meat is cooking, bring the milk to boil in another pot, with the remaining clove, cardamoms, and cinnamon stick.
- Put a wooden spoon into the pot to prevent the milk from boiling over.
- Stir from time to time and keep cooking until the milk reduces and thickens.
- When it is reduced by a third, remove from the heat and leave to cool; strain.
- Add the cream and stir well.
- Now add the meat and 3 cups of the stock to the milk.
- Heat the remaining oil in a ladle held over medium heat.
- Add the fennel powder to the oil, then after 20 seconds add the cumin and pepper.
- Cook for just 10 seconds; pour the oil mixture into the meat.
- Add the sugar; season with salt to taste.
- Cook for a few minutes with the lid on to prevent the meat from darkening.
- To serve, reheat uncovered and simmer for about 2 minutes.
- Add the saffron just before removing from the heat.
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RECIPE SUBMITTED BY
rosered
Austin, Texas