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  Added: May 26, 2006  •  Visited (280)  •  Print version Print this recipe (24)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Cucumber Lamb
What You Need:
  • 2½ pounds boneless lamb shoulder, cut into 1½ -to 2-inch cubes
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 small onions, peeled and cut crosswise into 1/8-inch-thick slices
  • 2 celery stalks, trimmed of all leaves and cut crosswise into 1/8-inch- thick slices
  • 1 small green pepper, seeded, deribbed and cut crosswise into 1/8-inch-thick rings
  • ¼ teaspoon ground hot red pepper
  • 1teaspoon finely chopped garlic
  • 2 cups freshly made beef stock or 1 cup canned beef stock combined with 1 cup water
  • 3 medium-sized cucumbers
  • 2 tablespoons cornstarch combined with 3 tablespoons cold water

  • How To Cook:
    1. Pat the lamb completely dry with paper towels and sprinkle it with the salt and a few grin dings of pepper. In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it.

    2. Brown the lamb in the hot oil, 5 or 6 cubes at a time, turning the cubes with tongs and regulating the heat so they color richly and evenly without burning. As they brown, transfer the cubes to a large plate.

    3. Add the onions, celery, green pepper, red pepper and garlic to the fat remaining in the skillet and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.

    4. Stir in the stock or stock and water, then return the lamb and any juices accumulated around it to the skillet. Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for 1½ hours, or until the lamb is tender but still intact.

    5. Meanwhile, with a small, sharp knife, peel 2 of the cucumbers and slice them lengthwise into halves. Scoop out the seeds by running the tip of a teaspoon down the center of each half. Coarsely grate the cucumbers into a sieve set over a deep bowl.

    6. Squeeze with both hands to force out any excess moisture. Set the cucumber aside. Scrub the remaining unpeeled cucumber under cold water, pat it dry, and run the tines of a table fork lengthwise down the entire outer surface to decorate the peel. Then cut the cucumber crosswise into ¼ -inch-thick slices.

    7. When the lamb is tender, skim as much fat as possible off the surface of the sauce with a large spoon. Stir in the grated cucumbers and the cornstarch mixture. Stirring constantly, cook over moderate heat until the sauce thickens, clears and comes to a boil.

    8. To serve, transfer the entire contents of the skillet to a deep, heated platter or serving bowl and arrange the cucumber slices attractively in a ring around the outside edge.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Oceania » Australia
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Cucumbers
    Dish » Main Courses

     

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