Friday, March 4, 2011

We are back to spicy up you pantry

Lamb Shoulder braised with coconut milk and chili jam

I am so sorry that we have been absentee bloggers. The holidays came along and we were over run with parties and private classes after things got a bit calmer it became harder and harder to start up again. So after a few months of being MIA we are back with a spicy condiment for your pantry and a savory dish to add to your recipe collection.
Thai Chili Jam

Thai chili jam (Nam prik pao) is a staple in most Thai pantries. A condiment, it's made with garlic,shallots, palm sugar,dried shrimp or fish sauce and of course Thai chilies. You can make your own but it is very reasonable to buy it like we did. Chili jam has a savory, sweet, and spicy flavor that can be added to sauces, soups, and even dressings. When we went to our local Asian grocery store to look for chili jam we couldn't find it right away so we tried to use the Thai name. I know the woman trying to help us wanted to laugh but was much too polite. In the end we found it and we were on our way to cooking up a great dinner. In May we will use the chili jam with stir-fried clams for a Simple Thai class we are teaching. Tonight we used the chili jam in a braising liquid with coconut milk and lamb shoulder chops. If lamb is not your favorite then substitute chicken legs or even diced pork shoulder.

To begin the recipe no matter which meat you use heat a large pan and add the oil, heat until smoking hot. Season the lamb well on both sides with salt and pepper. Sear the lamb on all sides. After searing the meat remove it from the pan.

lamb braising in coconut milk and chili jam

Add a bit more oil if needed and sear the carrots just like the lamb. Add the garlic, and shallots and quickly saute.Add the chili jam and again quickly saute. Add the wine and reduce until just about dry. Add the lime leaves, coconut milk, and stock. Add the lamb back into the braising liquid,braise the lamb covered over low heat about 45 minutes or until tender. Remove the lamb and lightly cover with foil to keep warm. Drain the soaked noodles. Add the soaked rice noodles and cabbage to the braising liquid and simmer until the noodles are tender about 6-7 minutes.Add the basil. Season with fish sauce and serve with a wedge of fresh lime.

Lamb Braised with Chili Jam and Coconut Milk
Serves: 6
1 tablespoon extra virgin olive oil
6 (6 ounce shoulder blade chops)
salt and black pepper
5 large carrots, peeled and large dice
3 cloves garlic, chopped
2 shallots, chopped
3 tablespoons chili jam
1 cup dry white wine
2 cans (13.5 ounce) coconut milk
4 cups chicken stock (homemade if possible)
5 lime leaves, julienne
1 pound rice noodles
3 cups julienne savoy cabbage
2 tablespoons chopped fresh basil
Fish sauce to taste
salt to taste
lime wedges

Heat a large saute pan until hot, add oil and heat until smoking hot. Season the lamb well on each side with salt and black pepper, add to the pan and sear well on both sides, about 5 minutes. Remove the lamb from the pan and sear the carrots until brown add the garlic and shallot and quickly saute. Add the chili jam and again quickly saute. Add the wine and cook over high heat until the wine is reduced by at least half. Add the coconut milk and stock and bring to a boil. Add the lamb back into the braising liquid. Add the lime leaves and cover the pan and simmer over low heat about 45 minutes until the lamb is tender. While the lamb is cooking soak the noodles in warm water. Once the lamb is tender remove and lightly cover with foil. Add the noodles and cabbage to the braising liquid and cook over medium heat until tender about 6-7 minutes. Add the basil and fish sauce and taste. Add salt if needed. Ladle the noodles and vegetables into bowls and top with the lamb. Add sauce and serve with lime wedges.

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