Best Rosemary Lamb Kofte With Creamed Corn Recipes

Caribbean Spiced Lamb Stew Recipe - (4.3/5) image

Provided by PineyCook

Number Of Ingredients 19

4 lbs lamb or goat shank, cut into 2-3 inch chunks
2 tablespoons curry powder
1 tablespoon cinnamon
1 tablespoon chili powder
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
2 teaspoons salt
3 tablespoons oil
2 onions, thinly sliced
5 cloves garlic, minced
1 can tomato paste
3 cups beef stock
2 cups chicken stock
3 medium potatoes, cut into chunks
5 medium carrots, cut into chunks
steamed rice, to serve
a handful of chopped cilantro (optional)

Steps:

Put the meat in a large bowl, and toss with all the spices and salt. Cover and refrigerate overnight. After the meat has had a chance to marinate, preheat the oven to 325 degrees F. Heat the oil in a large Dutch oven and sear the meat in batches until browned. Remove the meat from the pot and set aside on a plate. Add the onions, garlic, and tomato paste and fry until the onions are softened. Add the meat back to the pot, along with the beef stock and chicken stock. Bring to a simmer. Cover and transfer to the oven for 2 hours. Remove the pot from the oven and stir in the carrots and potatoes. Transfer back to the oven and cook uncovered for another 45 minutes, until the potatoes and carrots are tender. Serve over steamed rice and garnish with cilantro.

Better Than Grannie's Creamed Corn image

Provided by Alton Brown

Categories side-dish

Time 20m

Yield 3 cups

Number Of Ingredients 10

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

Steps:

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.