How to Make Middle Eastern Lamb Steaks with Cherry Sauce Asian Cooking Recipe Cuisine

Middle East Lamb Steaks with Cherry Sauce

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2 lbs lamb steaks

MARINADE:

1/2-inch piece cinnamon, toasted

1/2 tsp blackcorns, toasted

3 green cardamom pods, toasted

1/2 piece mace, toasted

1 tbsp vegetable oil

1 tbsp peeled and finely chopped fresh ginger

1 1/2 cups fresh pitted sweet black cherries or sour cherries

1/2 cup water

2 tbsp lime juice

zest of 1/2 lime


Directions:

Make the marinade by grind the toasted spices to a powder in a mortar or spice grinder.

In a small saucepan, add the oil and place over medium heat. Add the ginger and sauté until soft. Add the cherries, ground spices, water, lime juice and lime zest. Stir to combine.

Simmer for a few minutes then remove from the heat to let cool. 

Set the lamb steaks in a shallow tray and pour cooled marinade over, turning evenly to coat. Let steaks marinate for 3 hours in the refrigerator. One hour before grilling remove meat from marinade.

In a saucepan, bring the leftover marinade to a simmer for a few minutes. Remove from the heat and set aside to use as a basting and serving sauce.

Prepare the grill with medium and high heat zones. Just before grilling, oil the hot grate.

Place the meat on the grate over the high heat and grill each side for 2-3 minutes. If the meat becomes too browned, move to the medium heat zone and continue grilling for 2-4 minutes, turning regularly and basting regularly with the marinate.

Test for doneness and serve with the sauce.


*If you are using sour cherries instead of the black sweet cherries, add 1 tbsp of sugar and omit the lime juice.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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