I am more interested in grilling (like kabob) but I don't have any
grill. I have regular oven and toaster oven. Any suggestion how I
should go about it? I don't have info on marinade either. Help!

I love lamb curry but could never make it right and also, I don't want
to eat too much rice - curry makes me eat rice because I can't handle
the spice.

I have cherry tomatoes and green pepper, no mushroom to put on skewer.
If any one can give me simple marinade inf, and how to cook (bake/
broil) in the oven , I'd greatly appreciate.

On Aug 31, 12:04*pm, amandaF > wrote:
> I am more interested in grilling (like kabob) but I don't have any
> grill. I have regular oven and toaster oven. Any suggestion how I
> should go about it? I don't have info on marinade either. *Help!
> [snip]
This page will tell you about grilling chunks of lamb on skewers. You
can substitute your broiler for the grill. You can't really
substitute tough, chewy stew meat for more suitable cuts but you can
try to tenderize with a marinade. The page includes a link or two to
info about marinades. Be prepared to give your jaw a good workout.
Next time you buy stew meat, make stew. It's really good. -aem

http://bbq.about.com/od/lamb/a/aa072801a.htm

On Aug 31, 12:51 pm, aem > wrote:
> On Aug 31, 12:04 pm, amandaF > wrote:> I am more interested in grilling (like kabob) but I don't have any
> > grill. I have regular oven and toaster oven. Any suggestion how I
> > should go about it? I don't have info on marinade either. Help!
> > [snip]
>
> This page will tell you about grilling chunks of lamb on skewers. You
> can substitute your broiler for the grill. You can't really
> substitute tough, chewy stew meat for more suitable cuts but you can
> try to tenderize with a marinade. The page includes a link or two to
> info about marinades. Be prepared to give your jaw a good workout.
> Next time you buy stew meat, make stew. It's really good

Well, I don't have any stew recipe for lamb. Is it the same as for
beef?

-aem
>
> http://bbq.about.com/od/lamb/a/aa072801a.htm

On Aug 31, 1:54*pm, amandaF > wrote:

> Well, I don't have any stew recipe for lamb. Is it the same as for
> beef?
>
You can just substitute lamb in a beef stew recipe, or you can go for
something really basic like Irish Stew. Here's an example that
Charlie Gifford shared a few years ago:
-----
Irish Stew
From: A Little Irish Cookbook by John Murphy

21/2 pounds (1 kg) boned mutton
4 large potatoes
2 large onions
3-4 medium carrots
sprig of parsley
2 cups (500 ml) water
salt and pepper

Cut the meat into good sized chunks. Peel the vegetable and cut into
thick
slices. Chop the parsley. Choose a pot with a tight fitting lid and
layer
the ingredients, beginning and ending with potatoes. Pour the water
into
the pot, then season to taste. Cover and put the pot on low heat for
approx. 21/2 hours or until the meat is tender and the potatoes have
thickened the liquid. If lamb instead of mutton is used, cooking
time
should be reduced to about 11/2 hours.
-----
Note that the carrots are optional. Other alternatives are to put
only a portion of the potatoes in at the beginning and then add the
rest about 30 minutes before the end. That'll give you some potatoes
that have crumbled and thickened the liquid and some others that
retain their shape. Also note that it's normal (and good) to brown
beef before stewing it, whereas the traditional Irish Stew skips that
step. -aem

amandaF > wrote in news:e912f6ab-0575-4678-895d-
:

> I am more interested in grilling (like kabob) but I don't have any
> grill. I have regular oven and toaster oven. Any suggestion how I
> should go about it? I don't have info on marinade either. Help!
>
> I love lamb curry but could never make it right and also, I don't want
> to eat too much rice - curry makes me eat rice because I can't handle
> the spice.
>
> I have cherry tomatoes and green pepper, no mushroom to put on skewer.
> If any one can give me simple marinade inf, and how to cook (bake/
> broil) in the oven , I'd greatly appreciate.
>

This isn't spicy...the garlic sauce is served hot hence the name. Most any
green works...I just like spinach.

@@@@@ Now You're Cooking! Export Format

Lamb In A Hot Garlic Sauce

none

1/2 lb spinach or any green vegetable
2 tablespoon vegetable oil
1/2 lb lean lamb, thinly sliced
4 cloves garlic,finely chopped
freshly ground white pepper
1/2 teaspoon sugar
1 tablespoon nuoc mam sauce
1 tablespoon oyster sauce
Optional Garnish
fresh sprigs of mint and/or
cilantro to garnish

Blanch the greens in boiling water for 1 minute. Drain and place on a
serving dish. Heat the oil in a wok and stir-fry the lamb until nearly
cooked. This should not take more than 2 minutes. Add the garlic, pepper,
sugar, Nuoc Mam sauce, and oyster sauce and stir-fry until the lamb is
completely cooked and tender. Pour the lamb and sauce over the greens.
Garnish with mint and/or cilantro.

Yield: 2 servings


** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan

amandaF wrote:
> On Aug 31, 12:51 pm, aem > wrote:
>> On Aug 31, 12:04 pm, amandaF > wrote:> I am more interested in grilling (like kabob) but I don't have any
>>> grill. I have regular oven and toaster oven. Any suggestion how I
>>> should go about it? I don't have info on marinade either. Help!
>>> [snip]
>> This page will tell you about grilling chunks of lamb on skewers. You
>> can substitute your broiler for the grill. You can't really
>> substitute tough, chewy stew meat for more suitable cuts but you can
>> try to tenderize with a marinade. The page includes a link or two to
>> info about marinades. Be prepared to give your jaw a good workout.
>> Next time you buy stew meat, make stew. It's really good
>
> Well, I don't have any stew recipe for lamb. Is it the same as for
> beef?
>

I have used cubed stewing lamb the same way I do beef stew, brown and
braise, and it makes excellent stew.