Homemade Lamb Pancetta di Agnello (Dry Cured Lamb Belly)

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Lamb Pancetta di Agnello Recipe

Homemade Lamb Pancetta di Agnello Recipe. Pancetta is Italian bacon made of belly meat (usually pork) which marinated in spiced and salt cured then hung to air dried cured for several months. Agnello is Italian word for lamb; so Pancetta di Agnello is air dried and salt cured lamb belly.

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Arrotolata Pancetta “Rolled” Dry Cured Lamb Belly

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Rolled Lamb Pancetta di Agnello

Pancetta typically salt cured and seasoned with spices such as nutmeg, fennel, peppercorns, dried ground hot peppers, garlic, rosemarry, thyme, oregano, sage, marojam and juniper berry, then dried for at least one month. There are two basic types of pancetta, the ″arrotolata” (rolled) and “stesa” (flat). The “arrotolata” is mainly used sliced as part of antipasti (cold cut appetizer), the “stesa” is often used chopped as ingredient in many recipes.  The rolled type is typical of northern Italy,while the flat is typical of the center and south.

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Pancetta of Lamb Belly

homemade pancetta lamb belly rolled cured recipe

Homemade Lamb Pancetta, Worth All The Effort!!!

Lamb belly pancetta isn’t that hard to made if you got the passion on home curing charcuterie, i mean it’s not impossible to made at any amateur kitchen, but sure it need some patients and precision steps to made the lamb pancetta edible. A litttle bit of passion can create a far better delicious pancetta than any professional deli store products ever sold. Pancetta preparation is  slighly time consuming because the belly it’s needed to salt cured , air dry cured  before it’s ready to eat. Properly dried cured lamb pancetta is  save to eaten raw as thinly sliced appetizer on charuteries platter alongside other homemade cold cut charcuterie which i’ve ever made previously; Homemade Beef Bresaola, Homemade Venison Deer Bresaola Di Cervo, Homemade DuckProsciutto, Homemade Spanish Chorizo (Dry Cured Smoked Paprika Sausage)Homemade Salmon Gravlax, Homemade Tea Smoked Salmon, Homemade Smoked Duck Breast, Homemade Smoked Beef.

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Homemade Cold Cut Lamb Pancetta as Antipasti

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Beautifull Thinly Sliced Lamb Pancetta Charcuterie

I mention before that home curing pancetta di agnello need a precision; simply because improperly curing process can lead to food bourne poisoning called Botulism and possibly causing death, no kidding!!!. Before you considering to made your homemade lamb pancetta or any other air dry cured meat, you should know about the savety about curing  first. You had to measured the proper ratio of the ingredients, especially the amount of the nitrate preservatives which is the only known additive that effective to prevent the Clostridium botulinum growing.

lamb pancetta homemade rolled dry cured lamb belly

Dark Red Color of Saltpetre Cured Lamb Belly Pancetta

Insta Cure no.1, also called pink salt, is colored pink and contains 6.25% sodium nitrite and 93.75% salt. Cure no.1 is commonly used in bacon, hotdogs and other products that need less or no drying time. Insta Cure no.2 contains both sodium nitrite (at 6.25%) and nitrate (at 1%), with the remaining 92.75% being salt. Nitrates act as a time-released nitrite. Nitrates are employed in pancetta that requires longer periods of curing and drying. The time-release of nitrite continues to protect the meat over time. If you are making lamb pancetta which will be cooked, you can use cure no.1.  If you intend to make a traditional pancetta arrotolata, which is fully dried and eaten without cooking, you must use cure no.2. Eversince i lived in Indonesia and actually i’ve been too tired pursuing the pink salt, so i used old school saltpetre for  my home curing charcuterie.

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Lamb Pancetta, Air Dried Cured Lamb Belly

recipe lamb pancetta

Saltpetre Lamb Pancetta with Beautifull Marbling Dark Red Color!!!

The recommendation maximum ammout of saltpetre (Potassium Nitrate, Garam Sendawa in Bahasa) for dry curing meat is 500 ppm (part per million) or 500 mg of salpetre in 1 kg of meat. The total lamb belly weight is about 400 grams. The natural sea salt ammount for dry cured pancetta  is about 3% of the weight, you gotta take a close attention on it, 3% salt means 12 grams seasalt for 400 grams meat and 500 ppm of salpetre means 0,2 grams (200 mg) of salt petre for 400 grams meat. l also added the same ammount of palm sugar with the salt. Here’s the fun part, my digital weight scale can only measure 1 gram (1000 mg), eversince i need only 200 mg of saltpetre, so i need to put the 1 gram of saltpetre in a piece of paper and divided it into five equal part with my atm card  then using one-fifth of the the devided saltpetre. It made me thinking of myself “heck what i’m doing, my mom gonna be going crazy and beat the hell of my head because i seems like a crack addict doing their things ” lol

recipe curing lamb meat pancetta belly fat goat pink salt

Marinated Fresh Lamb Belly with Curing Mixture

After measung the ammount of salt and saltpetre for curing the fresh belly, i mixed it all in and rubbed the belly with the spices to make sure all the curing mixture penetrated well into it. Nothing changes for a moment, but some liquid derived from the belly once the salt and sugar dissolved and the natural gamey aromas blend well with the spices, smells delicious already!!!

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24 Hours Marinated or Cured Lamb Belly, Note the Ammount of Liquid Derived from the Belly

After the marinated and cured lamb belly sit in the refrigerator for 24 hours and flipped over several times, you may seen the liquid in derived even more now. The color of the meat is darker, while the texture is firmer, i guess 24 hours (one day) for a small 400 grams of lamb belly is enough to curing the pancetta properly, you may need more time for larger piece of belly.

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Properly Washed, Drained and Patted Dry Cured Lamb Belly

The cured lamb belly washed gently over cold running water to discard the excess salt and curing mixtures. DO NOT OVER WASHED the lamb belly and NEVER SOAKED it in the water, unless the water penetrated into the meat and possibly spoiling your freshly cured pancetta, a little bit of remaining spices in the surface of the pancetta is just fine. The pancetta then patted dry with clean papper towel to remove the remaining liquid, this flat cured belly also called stesa pancetta di agnello.

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Rolled and Thighly Secured Lamb Pancetta Arrotolata

The freshly cured lamb belly then rolled thighly and secured with some sewing twines. Make sure there’s no air pocket beetween the rolled lamb belly. This rolled cured lamb belly also called arrotolata pancetta di agnello. This is rolled lamb pancetta usually served raw as antipasti or appetizer after air dry cure.

homemade pancetta hung in refrigerator home curing chamber fridge lamb belly dried cured pancetta di agnello

Using Clean “Dry Mode” Refrigerator as Dry Curing Chamber, Pancetta Alongside Lap Cheung /Chinese Sausage

The freshly cured lamb pancetta hung to dry in a cold, good-ventilated and dark place, then left until dry and loosen 30% of it’s original weight once it freshly cured. Make sure you notes the weight of the cured pancetta before you hung it and calculate the 30 percent loss from the original freshly cured weight.  In my case, the freshly cured lamb pancetta weight is 360 grams (from 400 grams fresh lamb belly) and the 30% loss is 108 grams, which means my lamb pancetta is ready to be eaten raw when it’s weighed 252 grams.

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Nice Shaped Rolled Lamb Pancetta

The rolled lamb pancetta then hung to air dry curing in the room temperature in a subtropical or even better in a cold climates country. If you living in  a tropical country like indonesia, i guess it’s impossible to left the freshly cured pancetta hung to dry curing in room temperature because it’s too hot and too humid. Hence you must use your refrigerator to dry curing it, just made sure you cleaned out your fridge before using it as a curing chamber. Simply left the pancetta hung undisturbed in the fridge door in the ideal fridge temperature (about 1– 4°C or 33 – 39°F) and the fridge humidity in “dry mode”. Do NOT OPEN THE FRIDGE TOO OFTEN since the temperature will fluctuated and made the pancetta taste funny.

lamb pancetta dry cured lamb belly pink salt losen 30 percent weight

Dry Cured Pancetta Losing 30% Weight, Note the the Loose Twines Due Curing Shringkage

pancetta lamb homemade curing lamb belly rolled homemade pancetta

Ready to Eaten Pancetta di Agnello

This is my lamb pancetta look a like after air dry cured in the fridge after 20 days. The lamb pancetta meat had a nice dark red colour with creamy white and firm fat covering. Nice gamey aromas with distinct spices smells comes out of it and the taste just perfect for my licking; mild gamey, fatty and sweet. The lamb meat has shrunk a lot, but i guess the fat didn’t shrunk much.

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Slicing the Lamb Pancetta Thinly!

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Thinly Sliced Pancetta di Agnello

To store the homemade lamb pancetta, you can kept hung in in the fridge as long as you want before it’s turn harden,or spoiled and become inedible. If you want to store the pancetta  for longer than 2 – 3 weeks, best in freezer. I don’t really know if it will go mouldy or turn racid if you leave it in the fridge for too long, but i guaranteed that i won’t be last than longer before ended out in my tummy.

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Nice Fatty Lamb Belly Pancetta

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Thinly Sliced Saltpetre Cured Lamb Pancetta, Ready to Eaten Raw

fried lamb pancetta crispy lamb belly fat renderred

Fried Lamb Pancetta USING VERY-VERY LOW HEAT

Maybe you heard that nitrate are toxic, infact nitrosamines did but the nitrate all blamed for that. Nitrosamine formed when nitrate transform into nitrite then react with amino acids or very high heat. Nitrosamines are known to be powerful DNA damaging chemicals and resulting cell mutation and cancer. But don’t really bother about it, infact a single portion of spinach or celery contain more nitrosamines than you can imagine. So don’t be affraid to use salpetre once you follow the recomendation ammount consentration in your homemade pancetta because you don’t want to risk your life, but i suggest if you want to FRIYING the SALTPETRE (nitrate) CURED PANCETTA, please USE THE LOWEST GENTLE HEAT as possible to prevent the nitrosamine formation, so  NEVER  CHARRED the SALTPETRE (nitrate) CURED PANCETTA.

lamb belly pancetta rolled dry cured lamb

Recipe Homemade Lamb Pancetta di Agnello Arrotolata

Recipe Homemade Lamb Pancetta di Agnello Arrotolata

Ingredients: (Measured the ingredients according your lamb belly weight)

  • 1 kg lamb belly (1.000 grams)
  • 3 % salt (15 grams) 
  • 3% palm sugar (15 grams)
  • 500 ppm (part per million) Saltpetre  {(500:1.000.000) x 1.000 grams} = 0,5 grams (500 mg)
  • 4 tablespoons Homemade Garam Marsala Powder
  • 2 tablespoons    mix Italian herbs powder ( Rosemarry, Thyme, Oregano, Sage, Bayleaves and Marojam)
  • 1 tablespoon freshly ground black pepper
  • 5 juniper berries, crushed
how to make pancetta rolled lamb belly salt cured recipe pink salt

How To Make Lamb Pancetta

How To Make Pancetta of Lamb Belly

  • Measure the weight of each pancetta ingredients properly
  • Clean out and sterilize all of the utensils
  • Mix and rub the curing salt and spices mixture to lamb belly, let is marinated about 24 hours in the fridge
  • washed it gently under running water
  •  drain in properly, patted dry with paper towel, set aside
  • Roll the lamb belly pancetta, make sure there’s no air pocked inside, secure with butcher twines
  • Note the date and measure the weight of freshly cured pancetta arrotolata
  • Hang the pancetta to dry in a well ventilated place until dehyrated and losen it’s 30 percent of it’s original weight (i’m using clean, “dry mode” refrigerator)
  • Thinly sliced the Lamb Belly Pancetta di Agnello and served it as charcuterie appetizer

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Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Spicy Harissa Herbs, Red Potato and Chayote

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Slow Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and  Herbs, Red Potato, Chayote and Whole Bulb of Garlic. The baby goat or cabrito leg rubbed and marinated overnight with spicy Middle Eastern harissa chili paste, rosemarry, thyme and a little bit of Indian garam masala powder until the spices penetrated well into the meat.  The marinated mutton leg then slowly roasted in the low temperature oven until all the succulent meat breakdown and easily to separate with fork. This is not my first low temperature slow roasted cooking, i’ve made Slow Roasted Beef Ribs with Garam Masala Recipe using a cheap and lean beef ribs then turn it into a very hearthy and lovely tender meat.

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Slow Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

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Baby Goat Leg, Cabrito, Kid Mutton with Cubed Red Potato

I’m using baby goat leg on this recipe, baby or young goat also called cabrito, capretto, or kid. The 3 months old baby goat is milk-fed which had a very mild gamey flavour with tender, succulent and also flavourfull meat. In Indonesia, we used to called baby goat as kambing batibul, batibul stand for bawah tiga bulan or literrary translated as under three months old goat. The bone-in baby goat leg  weight is about 1 1/2 pounds, it’s quite tiny lil leg, but i guess it’s good enough to served two hungry tummy or maybe three anorexic diet chicks, infact i can enjoy it myself for dinner. The harissa and herbs marinated roasted kid goat accompanied with cubed red potato and chayote.

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Slow Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

goat leg harissa slow roasted oven potato herbs rosemarry thyme garlic oven roast cabrito kid baby mutton

10 Hours Slow Roasted Baby Goat Leg with Harissa and Herbs

Making oven roasted baby goat leg is so easy. Cabrito or baby goat had a pale pinkish color meat with a mild gamey aromas. Roasting or grilling baby goat is a little bit tricky, i’ve been told that baby goat is more easily throughly cooked due to high water content and low fat content. So, the baby goat or cabrito is a healthy choice of red meat, but the low ratio of fat within the meat made the baby goat leg  easily dry out in high heat cooking technique. That’s why you need to kept attention on temperature when dealing with baby goat meat. The best way to cooking the young goat is slow cooking in low temperature for very long period. Properly cooked baby goat leg could be turn out into a very tender and juicy meat.

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Slow Oven Roasted Cabrito Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

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Slow Oven Roasted Baby Goat Kid Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

This is my first baby goat recipe and i guess i really like it. I already cooked baby lamb leg before and made it into Grilled Baby Lamb Leg with Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa). Baby goat and baby lamb meat is actually quite similliar, but i prefer baby goat because it’s more flavoursome and moist than baby lamb meat.

slow roasted goat leg shank harissa recipe potato rosemarry and garlic

Slow Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

The baby goat leag is marinated with spicy harissa and herbs overnight. Harissa is roasted hot chili pepper paste that bleanded with spices and herbs such as garlic paste, coriander seed,cumin and caraway and cooked in vegetable oil. Harissa is a very popular spices and condiments in Middle Eastern (especially Tunisia). You can find it in Middle Eastern groceries store and sometimes in Indian supermarket too, but if you want to made harissa from scratch you can find the easyand simple  recipe here

tender slow roasted goat leg harissa spicy herbs moist meat

Tender, Sccculent and Moist Oven Roasted Baby Goat Leg with Spicy Harissa and Herbs, Red Potato, Chayote and Whole Bulb of Garlic

The harissa and herbs marinated baby goat or cabrito leg seared with a little bit of oil until browned and charred. The remaining harissa spices that stick in the botton of the pan then glazed and scrapped with a litle bit of white wine. The lamb leg than laid in a roasting pan with a bulb of garlic, cubed red potato and chayote, then i poured the deglazed white wine juice and arranged some halved green cayenne pepper over the goat and vegetables. The roasting pan then covered with heavy duty alumunium foil to locked out the moisture. The harissa and herbs marinated baby lamb leg with potato and chayote then roasted for 10 hours in a 120°C oven. After the goat leg slowly roasted for 10 hours, the alumunium foil dicarded and let it roasted uncovered in 250°C for about 20-30 minutes. This is how you slow cooked baby goat or cabrito correctly.

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Melt in Mouth Tender Roasted Baby Goat Leg with Spicy Harissa and Herbs

What would you expecting from a 10 hours roasted mild gamey young baby goat or cabrito until melting in mouth tender with spicy and hot roasted chili pepper harissa spice ? it’s simply DAMN DELICIOUS. I even guess it’s a great option for ladies who didn’t like too strong goat flavour and aromas.

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Tender Harissa Marinated Roasted Baby Goat Leg

recipe slow roasted baby goat leg kid cabrito tender meat moist spicy herbs harissa potato oven roasted rosemarry

Slow Roasted Baby Goat Leg with Spicy Harissa and Herbs for 10 Hours in 120°C Oven

I’m a very mutton person, i mean i can’t kept my mental balance unless i had one portion of mutton every single week. here some of my favourite mutton (lamb and goat) recipes;

recipe roasted goat leg kid cabrito tender spicy harissa baked oven potato rosemarry

Recipe Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Harissa and Herbs, Red Potato and Chayote

Recipe Slow Roasted Baby Goat Leg (Cabrito or Kid Mutton) with Harissa and Herbs, Red Potato and Chayote:

Ingredients:

  • 1 baby goat leg or cabrito or kid mutton  (about 1 1/2- 2 pounds)
  • 2 tbsp  harissa (Middle East spicy roasted chili pepper paste)
  • 1 tbsp mix herbs (rosemarry, thyme, oregano and basil)
  • 1 tsp Homemade Garam Masala Spice
  • 6 green cayenne chili pepper, halved
  • 2 tbsp vegetable oil for searing
  • 1 chayote, peeled, cubed
  • salt and pepper to taste
  • 1/2 cup white wine (or stock) for deglazing

How to Slow Roasted baby Goat leg with Harissa and Herbs:

  • Coat the baby goat leg generously with the harissa, herbs, salt and pepper on both sides. Place the leg in a shallow bowl pan and refrigerate overnight.

seared goat leg recipe harissa spicy roast cabrito baby goat kid

  • Take out the harissa and herbs marinated baby goat or kid leg from the fridge and bring it to room temperature, heat up the vegetable oil in a pan and sear the goat leg until browned and charred, set aside

white wine braised goat leg recipe harissa spicy baby cabrito kid

  • Pour the white wine to deglaze the remaining harissa spice and scrapped off the sticking part from the bottom of the pan, simmer until the moisture evaporated and let it simmer into half ammount

slow roasted goat recipe harissa herbs rosemarry oven baked lamb 10 hours

  • Arrange the harissa marinated baby goat or cabrito leg in the middle of the roasting pan and put the potato, bulb of garlic and chayote surround it, seasoned with salt and pepper, pour the reduced white wine and then put the halved green cayenned pepper all over the meat and vegetables

slow oven roasted goat leg recipe harissa spicy herbs cabrito baby mutton leg

  • Cover the roasting pan with heavy duty alumunium foi and roasted it for about 10  hours in 120°C preheated oven.
  • Discard the alumunium foil then increased the heat to 250°C for about 20-30 minutes
  • Baste the baby goat leg meat with the dripping juices every 10 minutes
  • Let the harissa marinated baby goat leg rest for about 10 minutes before carving into it.

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Recipe Mutton Vindaloo Curry with Lamb and Goat Shank, Potato and Jackfruit (Kari Kambing India dengan Kentang dan Nangka Muda)

mutton vindaloo curry recipe lamn goat shank sour curryMutton Vindaloo Curry Recipe. Vindaloo is an spicy Indian curry, originally from Goa or Goan people.Vindaloo got a very rich flavour, hot, sweet, sour and spicy.  The tangy flavour on mutton vindaloo curry comes from the addition of vinegar and also ppureed tomato. Authentic vindaloo usually didn’t got much chili or cayenne pepper on it, that’s made the curry mildly hot and spicy. Instead of mutton (lamb or goat), vindaloo curry usually made if chicken, fish, prawn ot even eggplant or tofu for a vegan version.

recipe mutton vindaloo curry indian style goat lamb curry with tomato potato jackfruit gulai kambing kari acehVindaloo  derived from the Portuguese dish called carne de vinha d’alhos or braised meat  (usually pork), with wine and garlic. In India, people adjust the dish with palm vinegar instead of  red wine and add  chillies on the curry broth, alongside other spices and then called it Vindaloo. Vindaloo used to called vindalho or vindallo too.

resep kari kambing india vindaloo gulai nangka kentang sour curry lamb goat mutton shankGulai kambing or kari kambing is the Indonesia names for mutton curry. Previously, i made my Gulai Kepala Kambing or Goat Head Curry, the basic spice paste ingredients is the same with Indonesian Beef Rendang and also Kalio (Indonesian Thick Beef  Curry) but the broth in kalio is thicker due to the longer cooking process than gulai and once the cooking process is continued until the coconut broth caramelized then it’s become rendang.  The difference beetween Indonesian kari kambing mutton curry with Indian vindaloo curry is lots and lots of cayenne chilli pepper on the kari kambing spice paste. In Indian mutton vindaloo the sourness comes from the tomato puree and vinegar, while in the kari or gulai kambing we used asam gelugur or asam kandis Garcinia xanthochymus fruit instead.

recipe vindaloo curry mutton lamb goat shank goan potato curry recipeVindaloo curry has gained popularity outside of India, where it is almost served on every Indian restaurant menus around the world. Vindaloo curry spiciness and hotness usually refers to the people;s preference in that courtry. In the wester country, vindaloo curry usually using chicken or pork with less chili or cayenne pepper, while here in Indonesia, we prefer it’s kicking spicy and hot with goat or lamb meat.

resep gulai kambing nangka muda kentang kari aceh india vindaloo curry goan mutton lamb shank coconut milk chiliMutton vindaloo curry usually contain cubed potato or whole baby potato on it.  maybe it’s related to the name “aloo” which means potato in Hindi or Indian languanges. I also add some cubed unripe jackfruit or nangka muda, which is a common accompanion for meat curry here in Indonesia. In contrast, originally vindaloo curry do not include potatoes on it.

mutton vindaloo curry Goan indian lamb goat shank leg curry spicy potato jackfruin gulai kaki kambing

vindaloo curry recipe mutton lamb goat shank spicy coconut milk curry potato jackfruit kari kambing india aceh nangka kentangIndonesian style vindaloo curry maybe more similiar with bangladeshi tindaloo curry and phall because it’s contain more chilies. These two kind of vindaloo is considered too hot and spicy for western people, you know; asian can beat the heat of the chilies or cayenne pepepr but not with peppercorn, while the westerd do the opposite. So, you’ll find a mild vindaloo curry in Indian restaurant unless you ask for more spiciness and hotness by special reques tpriorly dinner.

Indian mutton vindaloo curry goat lamb shank fall off bone sweet sour curry tomato potato kari kaki kambing

lamb vindaloo curry recipe sweet sour curry goat mutton shank potato

Making homemade mutton vindaloo curry is so easy, first you should choose your favourite cut of lamb or goat. If you prefer more gamey, choose goat and lamb for less gamey flavour. All part of the mutton can be use for making vindaloo curry, the meat, the bone, even the internal organs, but i prefer the shank for my vindaloo curry. I personally considered myself as a goat person, while my sister prefer it’s less gamey, so i use two lamb shank and two goat shank. The size  of lamb shank is much more bigger than the goat shank, so you should remove the goat shank first from the broth because it’s smaler and made it more faster to tenderize than the lerger lamb shank.

recipe mutton vindaloo curry lamb goat shank potato sour coconut curry tomato gulai kambing khas india acehIndian Mutton Vindaloo Curry with Lamb and Goat Shank, Potato and Jackfruit Recipe:

Ingredients:

  • 4 mutton shank (i’m using 2 lamb shank and 2 goat shank)
  • a pinch of saffron, i’m quite generouse with this pricey spice
  • 1 stems curry leaves
  • 2 kaffir lime leaves, deveined
  • 1 can tomato, pureed
  • 2 tbsp palm vinegar
  • 1 lemongrass, bruised
  • 2 cups coconut milk
  • 4 cups water
  • 1 large ripe tomato, diced
  • 2 tbsp vegetable oil
  • 2 large potato, cubed
  • 300 gr unripe jackfruit, cubed

Vindaloo Curry Spice Paste (Bumbu Gulai Kambing):

How To Make Vindaloo Mutton Curry with Goat and Lamb Shank:

    • Heat up the oil, saute the vindaloo curry spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge.

    step by step making beef rendang daging sapi cara membuat rendang

    • Pour about  1/2 cup coconut milk, add lemongrass, kaffir lime leaves, bay leaves and turmeric leaves, let the vindaloo curry  boil and slightly evaporated

    step by step cara membuat rendang daging sapi

    • Continue stirring the mixture until the oil is separated or driven off from the mixture

    beef rendang recipe step by step recipe photos

    • Add the lamb and goat shank, saffron, canned tomato puree, vinegar, potato an jackfruit
    • Pour the remaining coconut milk and water, bring to boil
    • Simmer  and continue to stir it gently until the  broth is thicken.
    • You may see  the oil is driven out from the sauce after cooked for 2 hours, remove the goat shank first once it tender and continue to cook it about 30 minutes to one hour until the lerger size lamb shank is tender too
    • Discard the lemongrass, bay leaves and kaffir lime leaves.
    • Serve the Indoan mutton vindaloo curry  with potato and jackfruit with steaming hot rice

 

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Resep Sate Buntel Kambing Solo (Spicy Lamb Kebab Wrapped in Caul Fat Recipe)

resep sate buntel kambing recipe lamb kebab minced meat wrapped in caul fat

Sate Buntel Khas Solo

Resep Sate Buntel khas Solo dan Surakarta. Sate buntel derived from the Indonesian word sate (pronounced: satay); a grilled skewered meat dish, while buntel means  wrapped bump or parcel. Sate Buntel or caul fat wrapped kebab is originally from Solo or Surakarta, Central Java, but it also commonly found in Yogyakarta.  It’s made from minced beef or goat, the minced fatty meats are wrapped by thin fat or muscle membrane and wrapped around a bamboo skewer. Sate buntel is a seasoned fatty minced meat (usually beef, lamb or goat meat) wrapped in a lamb omentum or caul fat and wrapped surround a relatively large bamboo skewer. The appearance of the parcel is quite large and bumped in the middle, that’s why it’s called buntel. The most popular sate buntel was sold in Tambak Segaran, Solo. Sate buntel Tambak Segaran very special because the minced meat was very mild, tender and juicy because they use a 3-5 months old young  goat or lamb, beside they quite generous with spices and this made the dish drolling worthy.

sate buntel resep makanan solo surakarta sate kambing cincang minced lamb kebab in caul fat netting

Sate Buntel Kambing, Sinsfully Delicious Caul Fat Wrapped Skewerred Minced Lamb Kebab

resep sambel kecap manis sate cabe rawit kacang tomat bawang bombay sate buntel merica

Sambal Kecap Manis (Cabe Rawit & Kacang)

resep sate buntel kambing khas solo sambal kecap rawit kacang acar bawang bombay resep

Sate Buntel with Sambal Kecap Manis

Resep sate buntel dengan sambal kecap manis. Sate buntel usually served with sambal kecap manis or hot and spicy Indonesian sweet soy sauce dip. After being grilled on charcoal, the skewer removed from sate buntel and then the meat is cut into bite-size chunks, then served with the sambal kecap manis. Several times i try sate buntel, the sweet soy sauce usually well seasoned too because, beside the obviously white peppercorn dust on it, i can taste the hint of nutmeg and cinnamon on it. Once i asked the seller he said that the kecap manis or sweet soy sauce was homemade with secret recipe. The sambal kecap manis usually consist of kecap manis, chopped chilli pepper, red shallots, onion and tomato, but if you like chopped nuts like cashew or peanut made it lovely even more.

lamb kebab wraped with caul fat recipe homemade sheftalia greek goat minced meat sausage fat net

Sate Buntel Kambing or Caul Fat Wrapped Lamb Kebab

sate buntel resep masakan solo greek sheftalia minced lamb meat wrap caul fat lamb kebab

Sate Buntel with Spicy Seasoning and Mild Gamey Lamb Flavour

Sate buntel or caul fat wrappped lamb kebab usually stuffed with lamb or goat meat from the belly and leg. Minced lamb or meat stuffing has to be fatty instead it will be tought and dry. The common ratio of fat and meat on burger, kebab, sheftalia or other processed meat is 1:5 or roughly about 20% of fat on it. Young sheep or goat (3-5 months old)  is preferred for it’s mild flavour and also tender texture. I also add the trimming excess meat and soft tissue from making my homemade lamb pancetta that i’ll publish later on.

RECIPE LAMB KEBAB WRAPPED CAUL FAT  RESEP SATE BUNTEL KAMBING DAGING CINCANG

Sate Buntel a.k.a Caul Fat Wrapped Lamb Kebab Served Skewerless with Sambal Kecap Manis

My sister insist to add some chicken leg meat on the  to reduce the gamey flavour, even i told him that the spring lamb itself already got a mild gamey aromas, but you know; it’s kinda chick’s thing. I actually like my lamb tast like lamb, i’m not being offensive but if you want your lamb taste like chicken, why you purchase the lamb in the first place. Heavy spice usually added to seasoned the sate buntel, it’s a typically indonesian cuisine. Beside finelly chopped red shallots and garlic which is staple in all indonesian dishes, a lot of toasted and ground corriander, pepper and nutmeg. Authentic sate buntel filling usually manually minced with chopping knive, but i just too lazy do it, so then i let my chopper do the magic for me.

caul fat lamb Lace Fat mesentery crépine or fat netting lemak perut kambing sate buntel

Sheep or Lamb Caul Fat

resep sate buntel solo daging kambing cincang dibungkus lemak perut lamb kebab minced meat wrapped caul fat

Caul Fat Wrapped the Sate Buntel or Spicy Lamb Kebab Filling

Caul Fat is the essential ingredients of sate buntel, caul fat is a transparent and natural thin membrane which surrounds the stomach internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. Caul fat also known as lace fat, mesentery, crépine or fat netting.  You can ask the buther for it, he might give it for free actually. The sheep or lamb caul usually had huge chunks of fat in it and was very cumbersome, different from the semi-transparent, thin, lacy and beautiful pig or pork caul fat. Before using sheep or lamb caul fat, you can remove the big chunk of the fat by removing the thin membrane on one side and left the meaining thin membrane in the other side.

lamb sheftalia recipe greek minced lamb meat wrapped caul fat greek goat kebab satay buntel

Sate Buntel, similiar with fegatelli (Italian), Sheftalia (Cypriot), Faggots (English), or Pâté or Crépinette (French) .

The size of this sate buntel is quite large, very similar to a middle eastern kebab. In greek, there’s a similiar caul fat sausages called called  fegatelli (Italian), Sheftalia (Cypriot), faggots (English), or pâté or crépinette (French) . Al of that It is a type of crépinette;  sausage that uses caul fat as a skin to hold the meat. The filling is made of ground pork or lamb shoulder or leg mixed with finely chopped onion and parsley, salt, and pepper and formed into small round balls. These balls are then placed on the spread caul fat and squares of caul fat are cut around them and wrapped, making little sausages which are put on two skewers. The caul fat sausage  then grilled, preferably on charcoal until golden brown, about 20 to 30 minutes.

resep sate buntel kambing masakan khas solo minced lamb kebab wrapped in caul fat

Resep Sate Buntel Kambing Khas Solo

Resep Sate Buntel Kambing Khas Solo (Indonesian Skewered Minced Lamb Wrapped in Caul Fat :

Ingredients:

Minced Lamb Kebab Filling:

  • 300 gr Minced Lamb Meat  (Daging kambing cincang)
  • 200 gr Minced Chicken Meat  (Daging kambing cincang)*optional
  • 10 gr Minced Lamb Fat for Filling (Lemak Kambing cincang)
  • 1 Large Lamb Caul/ Omentum (Lemak perut kambing)
  • 10 Metal or bamboo skewer  (Tusuk sate)
  • 2 tbsp Sweet Soy Sauce (Kecap manis)
  • 6 Cloves Garlic, Minced (Bawang putih cincang)
  • 3 Red Shallots, Minced (bawang merah cincang)
  • 1 Spiring Onion, Minced (Daun Bawang cincang)
  • 1 Egg, Beaten ( Telur ayam, kocok)
  • 1 tbsp Homemade Garam Masala Powder (Bubuk kari India)
  • 1/2 tbsp corriander powder (Bubuk ketumbar)
  • 2 tbsp Coconut Oil (Minyak kelapa)
  • 1 Lemongrass Stalk, soft white part, minced (Sereh cincang)
  • Salt and pepper to taste
Sambal Kecap Manis Recipe
  • 12 (or more) Bird Eye Chili Pepper, thinly sliced (Cabe rawit, iris tipis)
  • 6 Red Shallots, Thinly Sliced ( Bawang Merah, iris tipis)
  • 2 Ripe Tomatoes, Diced (Tomat, potong dadu)
  • 50 gr Toasted Peanut/ Cashew, Crushed (Kacang tanah/mede tumbuk)
  • 6 tbsp Indonesian Sweet Soy Sauce (Kecap Manis )
  • 1/2 tsp Homemade Garam Masala Powder (Bubuk Kari India)
  • 1 tbsp Soy Sauce (Kecap Asin)
  • 1 Kaffir Lime Juice (Jeruk Purut)
  • 1 tbsp White Peppercorn Powder (Bubuk Lada putih)
Cara Membuat Sate Buntel Kambing Khas Solo:
  • Put the minced lamb and chicken and all of the sate buntel filling ingredients in a large glass bowl
  • Mix all ingredients with your hand until well combined, set aside

resep sate buntel kambing solo sate daging cincang lemak perut kambing

  • Lay a piece of caul fat on a chopping board. Roll a large cylindrical piece of filling mixture into an oval shape and place on a corner of the caul. Place the skewer in the middle of the filling.

resep sate buntel cara membuat sate buntel daging kambing cincang bungkus lemak perut

  • Use your hand, roll and tuck in with your fingers, the caul fat should cover the filling mixture completely and form a firm parcel. Cut the remaining  caul fat

Resep sate buntel masakan solo sate daging kambing cincang bungkus lemak perut minced lamb wrapped caul fat kebab

  • Repeat the step above with the remaining sate buntel filling mixture.

cara membuat sate buntel resep masakan solo sate buntal kambing daging cincang

  • Wrapped the sate buntel parcell with alumunium foil*optional step

recipe lamb kebab oven roasted sheftalia minced meat wrapped in caul fat resep sate buntel

  • Place the sate buntel over a shallow baking rack , pop it into the oven and let it roasted in 180 C for 30 minutes until throughly cooked, removed the alumunium foil wrapping

recipe lamb kebab minced meat wrapped caul fat resep sate buntel greek lamb sheftalia goat meat

  • Increase the temperature to 250 C and let it roasted for another 15 minutes until the caul fat charred and brown (nite the hell lot of the fat dripping)

oven roasted lamb kebab minced lamb meat wrapped caul fat sate buntel kambing

  • The sate bunte is ready to eat actually, but i gotta remove the extra fat on the caul b slicing the fat layer and then place it in over medium  hot grill. Lightly springkle some salt on the caul fat , for about 10–15 minutes, or until browned and just cooked through. Do not use flames, and do not turn too often or too early as the fat will stick.
  • Served with Sambal Kecap Cabe Rawit

How to Make Sambal Kecap Manis:

  • Mix all ingredients and stirr well, except the white peppercorn powder
  • Just before serving dust the white peppercorn powder over the sambal kecap manis

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Slow Roasted Lamb Leg Steak with Barbecue Sauce ala Dentist Chef

recipe slow grilled lamb leg steak barbecue lamb

Slow Roasted Lamb Leg Steak with Barbequed Sauce ala Dentist Chef

Slow Roasted Lamb Leg Steak with Barbecue Sauce Recipe is the one of the recipe that i’ve made beside my Grilled Wagyu Beef Steak with Roasted Pepper Sauce once i meet up with my fellow foodblogger friend. I was spending my last three weeks on Jakarta, which means i had enought time to foraging for gourmet ingredients and meet up with another foodblogger. Once i was landed on Jakarta, i contact my fellow wordpress blogger, Tintin Samsyudin from Tinsyam.Wordpress.Com, she replied preety quickly then agreed to meet up in Dapur Bollywood, an authentic northen Indian cuisines restaurant on Pasar Festival Plaza, Jakarta.  For my surprised, i thought she was about 25 to 30 years lady and actually she was much older than that. I simply thought that she’s younger because she wrote a hillarious fun post or food review on her  Tinsyam blog. She was a generous and humbly american post-doctoral graduates who could interacted with any person at any ages. While enjoying my lamb biryani and chicken curry at Dapur Bollywood, she invited me to cook into her kitchen and had a wagyu beef fest with  her several Indonesian postcrossing friends.

recipe slow grill lamb leg low heat slow cook lamb barbecue sauce

Recipe Slow Roasted Lamb Leg Steak with Barbequed Sauce ala Dentist Chef

Tinsyam prepare a chicken biryani for our meet up lunch, beside she had wagyu topside steak and steak cut fatty lamb leg that already marinated ovenight before on her fridge. She challenged me to roast the lamb leg steak and the wagyu steak into perfection, the wagyu steak will be the next following recipe in Dentist Chef. Back into the lamb job, eversince the lamb leg is quite marbled, i prefer too slow cooked the lamb leg steak. Slow cook means a low heat (flame) with prolonged time for roasting the lamb leg to tenderize and rendered the fat within slowly throughly cook the meat.  The basic technic for roasting meat that marinated with barbecue sauce is cleaned up or wipe out the barbeque sauce from the meat first  before grilling or roasting to prevent the sauce burned out while cooking. Applied the barbecue sauce in the middle of the cooking right after the meat reach medium done, if you insist to appied the sauce from the early roasting, you will got a burned out and bitter barbecued lamb.

recipe grilled lamb leg steak barbecue sauce lamb bbq

Slow Barbequed Lamb Leg Steak with Mashed Purple Sweet potato and Fresh Greens Salad

Roasting American lamb is preety easy, you could use either slow cooking or even rapid cooking. American lamb texture is very tender due to high fat ratio content, but it got a very very mild gamey lamb flavour. Slow roasting made the lamb well done and tender even more while high temperature roasting creates a crusted outer layer and tender medium done meat. I guess American lamb it’s a kinda lamb for the ladies and mostly gourmet meat store recommendation for anyone who didn’t like gameyflavour. As a lamb person, i love my lamb taste like a  lamb with it’s natural gamey flavour. That’s why i prefer New Zealand lamb better than the American lamb because it’s more gamey, even it’s leaner and not as tender as American lamb. American lamb is more suits for dry coooking like roasting, grilling or pan searing because it’s very tender, while New Zealand lamb suits for wet cooking like stewing or braising.

barbecue lamb leg recipe american lamb steak

Slow Roasted Lamb Leg Steak with Barbequed Sauce

Recipe Slow Roasted Lamb Leg Steak with Barbequed Sauce :

Ingredients:

  • 2 @ 250 gr lamb leg (steak cut)
  • 1/2 cup barbecue sauce
  • 1 tbsp melted butter
  • 1 tbsp olive oil
  • 1/2 tbsp freshly grounded black peppercorn
  • salt to taste
  • 1 tbsp red wine (or any liquor you like)

Instruction:

  • Rub the lamb leg steak with salt, black peppercorn, set aside
  • Pour the barbecue sauce and red wine, then prick the lamb leg steak with fork to made the sauce penetrate better into the meat, let it marinated overnight in the fridge
barbecued lamb leg bbq recipe grilled lamb steak

Marinated Steak Cut Lamb Leg

  • In the next morning, preheat the oven at 275 F (130 C)
  • Wipe out the barbeque sauce from the lamb leg steak, pour the melted butter over it, set aside
  • Heat up the olive oil in the skillet until sizzling hot, sear the lamb leg all over
  • Put the lamb leg into the oven and roast it for about 10 minutes
  • Brush out the barbeque sauce all over the lamb leg and roast for another 20 minutes for well done
  • Serve it with mashed purple sweet potato and fresh green salad

Tips:

  1. Pricking the meat made the barbeque sauce penetrate the meat better and made the steak tasty even more
  2. You must boil any sauce that contact with the raw meat before serving the sauce, instead you can get stomachache or worst salmonellosis.

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Grilled Baby Lamb Leg with Sambal Matah (Balinese Raw Shallot and Chillies Spicy Salsa)

grilled lamb leg recipe with spicy sauce salsa balinese sambal matah

Grilled lamb Leg with Balinese Sambal Matah

Grilled lamb leg with Balinese Sambal Matah (Raw Chilli and Shallots Spicy Salsa) is one of my signature dish. I served it many ways: rice, noodle, mashed potatomashed sweet potato, saffron polenta or  spicy roasted cassava. I’ve try to cook baby lamb rack before, i made a Pistachio Crusted Lamb Chop/Rack with Feta Cheese & Spinach Stuffing and it turned out very good. Even my sister who not really like lamb told me that it’s quite tasty. If  you can’t finished the grilled lamb leg, you can make over it with stir fry it into Stir Fry Lotus Root, Broccoli and Leftover Roast. Today i use the lamb leg cut from a 2 months old baby sheep and it only fed with milk. It’s weighed  only about 3 pounds, such a tiny lil leg. Baby lamb leg is very tender and mild in gamey flavour. Trimming as much silver skin and excess fat as possible because it’s contain so strong gamey aromas when cook. But keep a lil bit of it to prevent the meat drain out during grilling.

grilled baby lamb leg recipe how to cook lamb leg

Barbeque Grilled Baby Lamb Leg Recipe with Balinese Sambal Matah (Raw Chilli, Shallots and Lemongrass Salsa)

Making grilled baby lamb leg is so easy, first you should know how to choose  baby lamb leg. Don’t get hesitate when your baby lamb meat had a pale pink color since it’s the natural color of baby lamb meat. Roasting or grilling baby lamb cuts is a little bit tricky, i’ve been told that baby lamb rack is more easily throughly cooked due to high water content with low fat content, even it’s sounds healtier, but this make the baby lamb rack easily dry out. Thats why you need to keep your attention on temperature when dealing with baby lamb meat. Properly cooked baby lamb leg could be turn out into a very tender and juicy with a very mild lamb flavour on it!

resep kambing bakar dengan sambal cabe mentah

Paha Kambing Muda Bakar dengan Sambal Matah Bali ( Grilled Baby Lamb leg with Raw Chili Sambal)

Grilled baby lamb leg  or  Paha Kambing Muda Bakar in Bahasa Indonesia is sounds boring without a touch of spicy and refreshing sauce or salsa. That’s why i paired this barbeque grilled lamb leg with Balinese sambal matah. Sambal matah is literrary a raw shallot, chilli and  lemongrass salsa/sambal from Bali Island , Indonesia. It contains a lot of finely sliced shallots, chopped bird’s eye chili, terasi or shrimp paste, with a dash of kaffir  lime juice. Sambal matah is suits for any seafood, especialy barrbequed dish. I guess the samabal matah is also suits with grilled gamey meat. The authentic sambal matah use a finely chopped ingredients but i prefer it in a chunk like salsa.

grilled lamb leg tender moist recipe baby lamb leg

Tender and moist grilled baby lamb leg (Paha Kambing Muda Bakar yag=ng Empuk)

Grilled Baby Lamb Leg Recipe (Resep Paha Kambing Muda Bakar):

Ingredient:

  • 1 baby lamb leg (about 3 pounds)
  • 3 tbsp olive oil
baby lamb leg pink meat

Baby lamb leg meat had a pale pink color!

Grilled Lamb Spicy Rubs:

  • 12 cloves garlic
  • 6 shallots
  • 6 cloves garlic
  • 1/2 tsp black peppercorn
  • 1/4 juniper berries
  • 3 dried bird eye chillies
  • salt to taste
spicy marinade rub for grilling lamb leg

Spicy Marinade for grilling baby lamb leg

Sambal Matah Recipe:

  • 7 shallots, thinly sliced
  • 7 bird’s eye chilies, roughly choped
  • 4 cherry tomato, quartered
  • 4 cloves garlic, finely chopped
  • 1/4 tsp terasi (dried shrimp paste), roasted , mashed
  • 2 stalks lemon grass, peel off and use the tender part only, finely sliced
  • 1 tbsp kaffir lime juice
  • 30  ml coconut oil

Instruction:

How To Make Grilled Lamb Leg :

  • Proccessed all spicy lamb leg rubs ingredients into a fine paste
  • Pat dry the lamb leg evenly, no need to washed lamb leg before cooking
  • Trim as many silver skin and excess fat as possible, score the meat to make the seasoning penetrate better
  • Rubs and massage the lamb leg evenly with she spicy marinade rubs mixture
lamb leg marinade grill barbeque recipe

Rub the lamb leg with spicy marinade evenly like you really mean it!

  • Drizzle with 3 tbsp olive oil and let it marinade overnight in the fridge
  • Firstly in the next day morning,  discard the excess liquid from the marinated lamb leg
  • Set your charcoal gilling/ barbeque pot
  • Grill the lamb leg over charcoal for about 25- 30 minutes
  • Stab the thickest part of the lamb leg with a meat thermometer and your lamb leg is well done when it reach 75 degree Celcius and keep it below that  if your want your grilled lamb medium done.

How To Make Sambal Matah :

  • Mix all ingredient except the coconut oil and shrimp paste
  • Heat up the coconut oil and the shrimp paste until slightly boil, pour onto the sambal mixture and mix well

Serve the grilled lamb leg with sambal matah and SPICY ROASTED SWEET POTATO or CASSAVA

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