HOW TO COOK LAM RECIPES

Name: Kimchi Fried Rice
Total time: 30 min
Yield: Serves 2
Cuisine: korean
Ingredients: 3 tablespoons unsalted butter; 1/2 small onion, medium dice; 1 cup roughly chopped kimchi (6 ounces); 2 tablespoons kimchi juice, or to taste; 1/2 cup small-dice Spam, ham or leftover cooked meat; 2 cups cooked, cooled rice (preferably short-grain); 2 teaspoons soy sauce, or to taste; 1 teaspoon sesame oil, or to taste; 2 teaspoons vegetable oil; 2 eggs; Salt to taste; Crumbled or slivered nori (roasted seaweed) for garnish; Sesame seeds for garnish

KIMCHI FRIED RICE RECIPE - NYT COOKING

Kimchi Fried Rice Recipe - NYT Cooking image

Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.

Provided by Francis Lam

Total Time 30 minutes

Yield Serves 2

Number Of Ingredients 13

Ingredients

3 tablespoons unsalted butter
1/2 small onion, medium dice
1 cup roughly chopped kimchi (6 ounces)
2 tablespoons kimchi juice, or to taste
1/2 cup small-dice Spam, ham or leftover cooked meat
2 cups cooked, cooled rice (preferably short-grain)
2 teaspoons soy sauce, or to taste
1 teaspoon sesame oil, or to taste
2 teaspoons vegetable oil
2 eggs
Salt to taste
Crumbled or slivered nori (roasted seaweed) for garnish
Sesame seeds for garnish

Steps:

In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.

Nutrition Facts : @context http//schema.org, Calories 1061, UnsaturatedFatContent 15 grams, CarbohydrateContent 162 grams, FatContent 31 grams, FiberContent 3 grams, ProteinContent 28 grams, SaturatedFatContent 14 grams, SodiumContent 973 milligrams, SugarContent 2 grams, TransFatContent 1 gram

LAMB & CHICKPEA CURRY | JAMIE OLIVER RECIPES

Lamb & chickpea curry | Jamie Oliver recipes image

This incredibly easy curry is far tastier and healthier than a takeaway – enjoy!

Total Time 2 hours 20 minutes

Yield 6

Number Of Ingredients 16

Ingredients

olive oil
300 g diced lean lamb shoulder
1 teaspoon mustard seeds
½ teaspoon ground turmeric
1 teaspoon chilli powder
1 tablespoon Madras curry powder
5 cm piece of ginger
4 cloves of garlic
3 onions
10 curry leaves
2 x 400 g tins of chickpeas
1 organic vegetable stock cube
1 x 400 g tin of quality plum tomatoes
½ x 400 g tin of light coconut milk
200 g baby spinach
1 bunch of fresh coriander

Steps:

1. Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally.
2. Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
3. Tip in the chickpeas (and their juice), then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water.
4. Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
5. Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.
6. Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
7. Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice.

Nutrition Facts : Calories 263 calories, FatContent 11.7 g fat, SaturatedFatContent 6.1 g saturated fat, ProteinContent 17.1 g protein, CarbohydrateContent 23.4 g carbohydrate, SugarContent 10.3 g sugar, SodiumContent 0.5 g salt, FiberContent 6.7 g fibre

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