Recipes For Mutton

Skinny Lamb Curry Neils Healthy Meals

WEBDec 11, 2014 · Turn the heat back on, bring to a boil and then turn down to simmer, with the lid on for 15 minutes. Remove the cinnamon stick and …

1. Spray the bottom of a large casserole dish about 8 times with the low calorie cooking spray. Heat the casserole dish on a hob, on high heat, until the cooking spray begins to bubble then turn the heat down to a medium heat.
2. Add the ginger and garlic paste then the diced onions and sauté the onions until soft for about 8 – 10 minutes. Add small amounts of hot water if the mixture begins to stick.
3. Stir in the chilli powder, garam masala, chopped tomatoes and the tomato puree and cook for about 10 minutes until soft. Add small amounts of hot water if the mixture begins to stick.
4. Stir in the salt and sugar. Turn off the heat and allow to cool a little.

Preview

See Also: Healthy Recipes, Healthy Meals RecipesShow details

How to Render Lamb Fat at Home Shepherd Song Farm

WEBMay 21, 2019 · Cook the tallow in a crock pot for the easiest rendering, since cooking it on the stove makes it more likely to burn. You can also …

1. If it's your first time rendering tallow, start with the slow cooker method below--it's a gauranteed no-fail way to learn the process of rendering without the chance of scorching the tallow.
2. Make sure the fat is chilled to make it easier to cut. Using a chef’s knife, or a medium-sized chopping knife, cut the fat into small cube-sized pieces, about 1x1 inch. Put the lamb fat and water into a heavy stock pot, then heat the oven to 300 and bake for 3-4 hours, or until the fat is rendered. Oven temperatures can vary, so check on the fat here and there, giving it a stir to ensure even cooking. Make sure to check on the fat at the 2.5-3 hour point, and if needed, turn down the heat.
3. The chunks of lamb fat should not brown too much, and it’s better to cook the fat a little less than to over cook it which can give it a toasted flavor that, while not the end of the world, is not properly rendered tallow. When the fat is rendered, allow it to cool for 30 minutes to an hour before straining, as it’s very hot.
4. Strain or fish out the cracklings and reserve. Pour the fat into glass jars while still pourable, but don’t seal them until cool. When cooled, the tallow should be pure white. Store one jar of tallow at room temperature to make it easier to spoon out and portion, and freeze or refrigerate the rest. The tallow will last a very long time under refrigeration.

Preview

See Also: Lamb RecipesShow details