Best Dianas Lamb Rice Noodle Special Recipes

Diana's Lamb & Rice Noodle Special image

Provided by Diane Kay Kafka @DelightfulDi

Categories Pasta

Number Of Ingredients 10

1 pound(s) fresh ground lamb
1 1/2 teaspoon(s) oregano, dried
1 1/2 teaspoon(s) sea salt
2 teaspoon(s) minced garlic
1/4 teaspoon(s) black pepper
2 can(s) diced tomatoes, 14.5 oz.
1 can(s) tomato paste
10 large kalamata (greek) olives whole
1/4 package(s) rice noodles
1/2 cup(s) crumbled feta cheese

Steps:

Brown ground lamb in large skillet, about 10 minutes.
Add spices, diced tomatoes and tomato paste. Simmer for 15 minutes.
Cook on low for 1 hour in skillet, covered.
Boil Noodles as package suggests. While the noodles are boiling, add Kalamata Olives to the meat sauce and heat for 10 minutes.
Drain Noodles Serve meat sauce on top with 1-2 T. of feta cheese. Serve with Greek sesame bread and butter if desired.

Simple Lamb Curry With Carrot Raita image

Provided by David Tanis

Time 1h30m

Yield 4 servings

Number Of Ingredients 22

2 pounds lean lamb shoulder cut in 3/4-inch cubes
1 tablespoon grated ginger
1 1/2 teaspoons grated garlic
1 1/2 teaspoons turmeric powder
1/2 teaspoon cumin seed, toasted and ground
1/2 teaspoon coriander seed, toasted and ground
1/4 teaspoon cayenne
Salt
2 tablespoons ghee or vegetable oil
2 red onions, sliced thick, 1 pound
6 whole cloves
10 black peppercorns
1 inch-long piece cinnamon stick
1 cup plain yogurt
1 tablespoon ghee or vegetable oil
1/2 teaspoon black mustard seed
1/2 teaspoon cumin seed
2 garlic cloves, minced
1/2 cup coarsely grated carrot
Pinch of cayenne
Salt
1 tablespoon each chopped mint, chives and cilantro.

Steps:

Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and .5 teaspoon salt and mix well. Marinate at room temperature 30 minutes, or up to several hours refrigerated (even overnight is fine).
Heat the ghee or oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Turn up the heat to medium-high and add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another 5 minutes or so. Add the cloves, peppercorns and cinnamon stick, then add 2 cups water and bring to a boil. Cover the pot and turn heat to gentle simmer. Cook for about an hour, or until the meat is fork-tender. Taste the sauce and add salt to taste. Raise the heat and let the sauce reduce a bit, if desired. (May be prepared ahead to this point and reheated before serving.)
To make the raita, put the yogurt in a bowl. Heat the ghee or oil in a small skillet over medium heat. Add the mustard seeds and cumin, let them pop a bit - be careful - then stir in the garlic and cook for about 30 seconds, till barely golden. Carefully stir the hot contents of the skillet into the yogurt. Add the grated carrot, cayenne and salt, to taste. Let the raita sit at least 10 minutes to allow the flavors to mingle. Just before serving, stir in the mint, chives and cilantro.