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        Beef Recipes---------------                             --------------- Lamb Recipes

Beef Breakfast Burritos

Beef & Asparagus Pasta Toss

Stuffed Meatballs and Pasta

Beef Spaghetti Pie

 

Beef Tenderloin with Easy Cranberry Balsamic Sauce

Herb-Crusted Sirloin Tip Roast with Creamy Horseradish-Chive Sauce

Lamb Loin Marinated in Guinness and Clover Honey

Roasted Leg of American Lamb with Marinated Tomatoes and Herb Bread Crumbs

Lamb Stew

 

Pomegranate Marinated Lamb Skewers with Persimmon Chutney

Lamb Empadillas

Lamb Stew

       

Ingredients:
1-1/2 pounds red kuri squash, halved, seeded, salt and pepper to taste
1 tablespoon butter
1 tablespoon ground ginger
2 teaspoons curry powder
2 teaspoons ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon ground cardamom
1 pinch Saffron
1 teaspoon ground cinnamon
1 tablespoon salt
5 pounds American Lamb shoulder, cut into 1-inch cubes, fat removed
10 cups chicken stock
1/2 cup butter
3 medium onions, diced
3 garlic cloves, minced
3 tablespoons tomato paste
1 cup garbanzo beans, cooked
1/2 cup golden raisins
2 tablespoons honey
1/2 cup sliced almonds, toasted
1/4 cup cilantro, chopped

Directions:
Insalata Restaurant San Anselmo, California Chef/Owner Heidi Krahling

Season squash halves with salt and pepper. Place in a 13x9-inch pan, cut side down. Add 1 tablespoon butter and 1/2 cup water to the pan. Cover pan tightly with foil and bake in a 350 degrees F oven for 45 minutes to 1 hour or until tender but firm. Remove from oven, let cool. Peel and cut into 1 inch cubes. Set aside.

Combine all the spices plus the 1 tablespoon salt. Divide into 2 portions. Take 1 portion of the spice mixture and rub into the lamb cubes. Let sit for 30 minutes. Place the lamb in a heavy sauce pot and add chicken stock to cover. Bring to a boil. Reduce heat to a low simmer and cook until the lamb is tender (approx. 1 hour). Skim periodically to remove any fat or impurities. Once the lamb is tender, strain the meat from the liquid, reserving the liquid.

Meanwhile, in another large sauce pot, melt the 1/2 cup butter. When melted, add the onions and saut頯ver low heat until translucent. Add the remaining portion of the spice mixture, garlic, and tomato. Stir to combine. Cook over low heat for 3 to 5 minutes until aromatic. Add the garbanzo beans, golden raisins, and honey. Saut頦or 1 minute to allow the flavors to meld. Once the lamb is tender, strain the meat from the liquid, reserving the liquid. Add the meat to the onion and garbanzo bean mixture. Mix well. Add most or all of the reserve liquid back to the mixture until it reaches a stew-like consistency. Bring to a simmer. Add the cooked squash and simmer for about 10 minutes. Adjust seasonings with salt and pepper.

Serve in a stew bowl. Garnish with toasted almonds and chopped cilantro.

Suggested side dish: Couscous or buttered egg noodles