LAMB SHOULDER! can anyone give me tips how to make lamb shoulder a little spicy

Question

my husband always complains that the food has no flavour when it has no spice PLEASE HELP

Answer 1

chilli spice lol

ma dads the same chilli con carne oooo dear i cant eat it he makes it so hot

why not try covering the lamb with olive oil and cayenne pepper and maybe some chilli flakes before roasting, this should add some heat

the olive oil will make the outside crunchy and help the spice stick

you might have something better you could add on top but usually if you add olive oil over the top then anything should work it totally depends on your own taste

happy cooking and good luck pleasing your man i hope he likes it xxxxxxxxxxxxxxxxxxxxxxxxxxxx

Answer 2

put garlic. chili (keep seeds in if you want it extra hot), spring onion, paprika, cayan pepper and a fresh herb like rosmary or thyme into a blender and make into a thick paste (may need to add a small bit of good thick olive oil).coat the lamb shoulder ( this works great with lamb or pork chops as well). Leave to marinate in the fridge for as long as possible (overnight is best) and cook as normal and enjoy!!

Answer 3

Season it with salt and pepper and maybe some mint sauce overnight and then when you come to cooking it - leave it standing for around 30 mins while the oven heats up.

Now your ready to cook.

Answer 4

All those spices and seasonings above are fine , include paprika in that also . But the main thing is to seal your meat in a hot pan with a little oil before putting it in the oven , this will seal in all the flavours and your meat wont be dry.

Also if you cook it on low heat for longer it'll also be more tender.

A tip is to use less salt and more seasoning cos salt dries out your meat when you use it in cooking. Better to salt afterwards.

Good luck.

Answer 5

If you want spice, as opposed to herbs, I suggest marinating it in ginger and honey.

Answer 6

With Lamb I put a few holes in it and stuff a few bits of garlic and rosemary in them

Answer 7

Spicy Lamb Stew

Ingredients:

1 1/2 to 2 pounds boneless lamb shoulder or stewing lamb

salt and pepper

1/4 cup all-purpose flour

1 medium onion, coarsely chopped

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

dash coarsely ground black pepper

1 medium carrot, diced

1 can (14.5 ounces) diced tomatoes with juice

1 cup chicken broth

juice of 1/2 lemon

Preparation:

Trim fat from lamb; cut into bite-size pieces. Sprinkle with salt and pepper then toss with the flour.

In a Dutch oven or large saucepan, heat 1 tablespoon olive oil. Add the floured lamb pieces and the chopped onion; cook until lamb is browned on all sides, stirring frequently. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for about 1 hour, until lamb is tender. Serve over hot cooked rice, grits or polenta, or cous cous, or serve with hot buttered noodles or potatoes..

Serves 4.

Answer 8

mange des carottes par le haut sa fait du bien

vive la france

Answer 9

Slash the lamb severely, rub in VERY generously a marinade mix of Yoghurt,honey, mint ,corriander, B pepper, salt and a touch of TANDOORI or TIKKA paste or powder. Pop everything into a plastic bag overnight into fridge. Cook tomorrow in oven 2 hours at 180/200 on top of a  mix of chunky potatoes, Pak Choi and quartered onions(skin left on) DEEVINE!!!!!!!!!!!!!!!!!!!!!!!!!!

Answer 10

just add a little spice

Answer 11

There are some spice combos that go very well with lamb.  Make a paste with the following proportions

100ml live yoghurt

2 tsp ground cinnamon

1 tsp ground cumin

1 tsp dry garlic

1 tsp dry ginger

1 tsp seasalt

1 tsp white pepper

1 large spring onion/scallion, finely chopped

fresh chilli, chopped

Make the paste, score the lamb about 1cm deep in a criss-crossed fashion and rub the paste into the cuts.  Put in a plastic bag and wrap it tight, and leave for 24 hours to marinate.  Lamb doens't marinate in less than 24 hours.

Then bake in the oven.The yoghurt tenderises the meat during the marinating, and then seals the moisture in during cooking.

There's no need to seal it beforehand by browning it in a pan, contrary to popular belief that doesn't seal anything in - in fact the opposite as it opens up the outside of the meat;  all it does is start a browning process called the maillard reaction, but that's only necessary if you're not spicing the meat. A similar effect can be got by coasting the lamb with a paste made from equal amounts of honey and english mustard (the sugar and sulphur from the mustard react with the protein in the meat)..

Answer 12

make slashes in the lamb crush garlic and get a table spoon of hot curry powder and mix the garlic together and rub it all over and into the slits leave in the fidge over night  cover with foil and cook to you usually way==enjoy

Answer 13

Once you get drippings from the fat, add some cayenne pepper to it. Stir it together and pour it over the meat. It can be quite hot, so just adjust it to your taste.