I’ve never cooked lamb before because people said if you don’t know how to cook it properly, the smell would be unbearable. Luckily, my co-worker, C was kind enough to give me her husband’s homemade Roast Masala seasonings.
All natural ingredients: chili’s, garlic, ginger, cloves, black pepper & coriander
Primal/Paleo approved to the boot!
Initially, I only asked her to ask her husband what would be the best spices/herb combo to marinate and cook lamb. Instead, he told her to give me his marinate..FOR FREE! C and her husband has an online business selling marinates and Goan sausage.
Check their website: http://goanfoods.com/catalog/index.php. The hottest selling item is their Goan sausage. I tried their sausage before and it was pretty good, if you can handle the spiciness. For me it wasn’t spicy at all.
And when Superking market had lamb shanks on sale, I knew I had to give this marinate a try!
Roast Masala Lamb
1.5 lbs Australian lamb shanks
1-2 tsp roast masala seasonings
4 garlic cloves
2 shallots – minced
1/2 white onion -chopped
1/2 jicama – diced
1/4 cup of coconut milk
1 tsp coconut oil
1. Marinate the lamb with salt and 1 tsp of roast masala seasoning for 4 hours or overnight
2. Heat the pan with 1 tsp coconut oil in medium heat
3. Saute the lamb until brownish
4. Pour in the rest of the ingredients – season to taste – add 1 more tsp of roast masala seasoning
5. Cover and cooked in medium low heat for about 1 hour
Beef Clod Shoulder Roast was on sale as well, so Beef Roast on the next line!
2.5 lbs beef clod shoulder roast – I trimmed off all the excess fat b/c it wasn’t grass-fed type
Lots of garlic
1 white onion
1 jicama – thickly sliced
Lots of shallots
3 whole cloves
4 dry bay leaves
1 cinnamon stick
8 medium size carrots – thickly sliced
2 tsp ghee
Seasonings from Caramelized Chicken mixture
Basically: salt, pepper, rosemary, thyme, paprika and coriander
1. Rub the beef with the seasonings – snug some garlic cloves – put in storage zip lock bag and tightly sealed (push as much air out as possible) – if you have vacuum sealer, it’d be even better – marinate for overnight
2. Before cooking, bring the meat into room temperature first (take it out an hour prior cooking)
3. If you have slow cooker, just dump everything and cook in slow cooker for about 6-8 hours
4. Pressure cooker method:
I preheated my pressure cooker to medium heat – melted the ghee and saute the onions, garlic and shallot until fragrant
5. Dump the rest of the ingredients -minus the carrots, added 1/4 cup of water and cook under pressure for about 1 hour in medium low heat
6. After the pressure cooker cooled down, I took out the beef
7. Added a bit water to the sauce, dumped the carrots and cooked them in pressure cooker for about 5 minutes
8. Topped the beef with the sauce.
For roasts, I usually enjoy them the day after because it just taste MUCH better than right after they’re cooked.
Have you cooked lamb before? Do you like lamb?