Lamb for Australia Day

Discussion in 'Lamb' started by moikel, Jan 19, 2016.

  1. moikel

    moikel Master of the Pit OTBS Member



    Its got several very prominent Aussies in it,newsreaders,sports figures,football commentators.

    This has stirred up some people for making fun of vegans,over 300 of them wrote complaints(probably on paper they made themselves with carbon free pencils)They were particularly upset about the flamethrower being used on the hipster vegans kale.

    We do eat a lot of lamb here & its a must have for summer char grilling.

    I will do something & post it shortly.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Fun video...Silly Vegans...JJ
     
  3. moikel

    moikel Master of the Pit OTBS Member

    Yes Chef JJ they are a humourless bunch of Gen Y  whiners bit like this tantrum thrower.



    Our lamb adds run as a series & are loved by my generation.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    [​IMG]  My Wife did the same thing this morning when I grabbed the last slice of BACON![​IMG]

    I and my family, growing up, loved Lamb. Loin Chops were my Birthday Supper. My wife's father spent a few years in the South Pacific during WWII. For long stretches, Mutton was served 3 meals a day. Needless to say, he wasn't a fan after '45 and my wife, and her family, never developed a taste for Lamb...JJ
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I love lamb chops, and like JJ I grew up eating it all the time. I just wish it wasn't so darn expensive.

    Al
     
  6. moikel

    moikel Master of the Pit OTBS Member

    My father was fed mutton right through WW2 as well ,he was a kid but it was food rationing. Claimed he could still remember the smell 60 years later.

    There is a cut off point age wise between lamb,hogget & mutton. My Dad liked hoggett  so thats what we killed for the table same as a lot of farmers.Our industry has shifted towards bigger meatier breeds of fat lamb now,great product.
     
  7. moikel

    moikel Master of the Pit OTBS Member

    Price pretty strong here but with our dollar only buying 69 cents US  you could eat pretty well.[​IMG]

    Loin $18 a kg,chump which is the thick end of leg same, shoulder chops,called bachelor  chops when I was a kid,cheap & chewy about $12. Whole leg about $13 a kg.
     
  8. moikel

    moikel Master of the Pit OTBS Member

     Stinking hot day here so where are going Burmese,makes sense?[​IMG]

    It won't be smoked but I am converting a Burmese pork curry to lamb shoulder.

    I will do the shoulder whole ,low & slow. Its Thai /Burma border country food.If they had sheep they would cook it this way,I am sure.[​IMG]
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Great video Mick....  

    ............
     
  10. moikel

    moikel Master of the Pit OTBS Member

    There is a whole series of adds all featuring the same former footballer come media guy Sam Kekovitch.

    Every year they poke fun at vegans & food fads & urge people to stick with lamb eating tradition.

    Every year the same people complain & every year our Advertising Standards Committee tell them to get a sense of humour .

     
  11. moikel

    moikel Master of the Pit OTBS Member

    OK while I have the time I will set out whats going to happen.

    Curry paste first 2 tsp coriander seed & cumin seed, 1 inch stick of cassia bark,3 x dried red long chilli,rehydrated ,copped. or what you have, bit of ginger the size of your thumb, 1x lemon grass stalk ,white bit only, 1x red shallot, 2x garlic cove,3 x cilantro roots washed,11/2 tsp turmeric, 2 fat tsp shrimp paste, 

    dry roast spices then process the lot in your device of choice with 1 tab water& 1/2 tsp sea salt.

    In a pan goes peanut oil 4 x garlic cloves chopped,4 x red shallots chopped,thumb sized bit of ginger shredded. ,cook until fragrant about 2 min.

    Add curry paste, cook 2 min ,DONT LET IT BURN.

    Add lamb shoulder plus water 0r chicken stock about enough to almost cover.

    Bring to boil then cook over low heat until tender,maybe an hour.

    Then add 2 waxy potatoes chopped,1/3 cup roasted peanuts coarsely chopped, 1/3 cup tamarind pulp. Cook 30 to 40 minutes.

    Add 2 x tabs fish sauce,same of palm sugar,check for balance.

    Serve with a sprinkle of crispy shallots,cilantro .

    Unlike a lot of Thai curry,no lime,coconut milk.

    Its a lighter style mine is a fusion of a couple of recipes, if you were making a pork curry it would be 2 pounds of belly cut into cubes.
     
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I watched them all.....   He doesn't leave any group "untouched" with his "barbs"...  Funny...    
     
  13. moikel

    moikel Master of the Pit OTBS Member


    Curry paste made,I gave it a little bit of fenugreek & some black pepper otherwise as per.

    On simmer now. Made tamarind water from pulp.
     
  14. moikel

    moikel Master of the Pit OTBS Member


    1  hour from here for potato,tamarind water etc.
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I want lamb!!! Great video!

    Looks like even better food brewing on your stove!

    I'll be looking for the finale Mick!
     
  16. moikel

    moikel Master of the Pit OTBS Member



    Just added the peanuts late,raw quickly toasted in a hot pan bashed up in mortar & pestle.

    Will just let it sit for about 30 minutes skim the fat. White rice,some green thing[​IMG]  on the side.

    Tamarind made it darker ,lovely sour note balanced up by the palm sugar.

    I have ordered this in a few places that do sort of pan Asian,some Thai,Malaysian,Viet. Its on a lot of menu's ,I can see why. Its a dish that is distinctive,its fragrant,spicy but lighter in the broth.

    Original recipe called for 2 pound of pork belly cut in 1 x1 cubes or so.
     
  17. moikel

    moikel Master of the Pit OTBS Member



    Really nice. It more or less pulled with a pair of tongs.I cooked it for about 3 hours but very low.

    I don't know much about Burmese food but I do see this dish a lot around town,pork version.

    Peanuts a nice touch. I like the sour note of tamarind,could have bumped the chilli a little.

    I could see this as convertible to a wet rub for say a bit of pork belly into the smoker.

    Lamb made sense .

    I will do something on the Weber for Australia day ,public holiday Tuesday.
     
    dirtsailor2003 likes this.
  18. moikel

    moikel Master of the Pit OTBS Member

    I think all these ingredients should be available in your 'hood. You can use light brown sugar instead of palm ,if there is an Indian store they have jaggery sugar,near enough to the same thing. It has to have tamarind otherwise its not the same deal. The liquid product in the jar is fine but I had a block of pulp soaked a bit about the size a deck of cards in hot water ,left it then squeezed & strained gave up about a solid cup full,maybe 350ml.
     
  19. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Add my late mother and her parents to the list of those who hated mutton during the war. It was the only meat not rationed, except for whale. They tried that once.

    I've moved to another part of town and now I'm near a different halal meat market. At my previous store, the availability of lamb was hit or miss. But they had a band saw so you could get a cut not found in the mainstream markets, and at better prices. I need to see what's available at this store.
     
  20. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I can get palm sugar and tamarind here. The only thing on the list that I haven't been able to find is shrimp paste. One store does carry anchovies paste.
     

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