Smoked Lamb with Pickled Onion and Watercress

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If you love red meat, then this recipe is just for you! Nothing tastes better than a smoky flavor of red meat. But, preparing such kind of authentic recipe is a challenge for the first timers. Use tender and fat-free lamb meat for this recipe that should be thinly sliced to get the best results. You can eat this smoked meat with your regular meals. One can also add it in a hot vegetable stew right before serving. You have to use either wood-based coal or charcoal to give smoky flavor to this meat. The aromatic onion pickle used in this recipe can be prepared in advance and can be kept for long time in an air tight container. You can also sprinkle some spices and dried herbs as a garnish just before serving.

Smoked Lamb with Pickled Onion and Watercress
Smoked Lamb with Pickled Onion and Watercress
Author:

Aromatic smoked lamb slices

Do not miss this unique and flavorful smoked lamb recipe that’s cooked in a truly different manner and gives you an irresistible aroma even before plating it.

Preparation Time: 1 hour 20 minutes
Cooking time: 40 minutes
Servings: 6

Ingredients:
  • 600 gm lamb meat (fat-free thin slices)
  • 500 gm small onions
  • 2 tsp malt vinegar
  • 4 tsp fennel seeds (coarsely ground)
  • 10-15 whole red chilies (slightly crushed)
  • 1/2 cup red wine
  • watercress for garnishing
  • 1/5 cup extra virgin olive oil
  • 1/4 cup sea salt (coarsely ground)

Instructions:

  1. Peel all the onions and slit them crosswise into 4 equal halves.
  2. Mix fennel seeds, crushed chilies and pinch of normal salt in a bowl.
  3. Add malt vinegar and mix it well.
  4. Stuff small quantity of this mixture in slit onions.
  5. Place them in a container and pour olive oil from top.
  6. Expose to sunlight for about two weeks and it is ready to be consumed.
  7. Take thin wooden chips and soak them in red wine for about 2 minutes.
  8. Take lamb slices in a plate and add 1/4 cup sea salt and mix well.
  9. Cover with aluminum foil and leave it for an hour.
  10. Place soaked wooden chips in a smoke box.
  11. Heat the charcoal grill at about 200 degrees.
  12. Take out seasoned lamb slices and removed salt and chili from the plate.
  13. Place slices into the smoke box having red wine soaked wooden chips.
  14. Mount the smoke box on the grill and let it heat.
  15. Smoke the meat for about 30 minutes.
  16. Serve with chopped watercress and pickled onions.

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