Good Day Cafe: Lamb Ribs in Tamarind Glaze - FOX 10 News | myfoxphoenix.com

Good Day Cafe: Lamb Ribs in Tamarind Glaze

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Chef James Muir from Orale Mexican Kitchen in Jersey City shared his recipe for Cordero, which is Lamb Ribs in Tamarind Glaze.

http://www.oralemk.com/

RECIPE: CORDERO (Lamb Ribs in Tamarind Glaze)

LAMB


YOGURT MARINADE

¼ cup ground chile de arbol and chipotle morita mix

¼ cup ground cumin

2 teaspoons salt

2 cups Greek yogurt

1. Mix all ingredients in a large bowl.

2. Generously rub all over the lamb and marinate overnight.

3. The following day, individually wrap each rib tightly in plastic wrap, making sure to push out as much air as possible, then wrap in foil.

4. Place ribs single file on a roasting pan into a 500 degrees oven for 15 minutes.

5. Reduce heat to 250 and continue to cook for 5 hours.

6. Remove from oven and let cool overnight.

TAMARIND GLAZE

1 cup tamarind paste (seeds removed)

1 cup rice wine vinegar

¼ cup soy sauce

¼ cup brown sugar

2 tablespoons chipotle peppers (pureed)

2 tablespoons oregano

2 teaspoons cumin

1 each Bay leaf

1. Place all ingredients in a sauce pot

2. Bring to a boil

3. Turn to simmer and continue to reduce by ¼

4. Transfer to a vita mix and puree until smooth

To finish the lamb:

1. Place the lamb in the oven for 10 minutes at 350 F.

2. Bring the tamarind glaze up to a boil in a sauce pot large enough to also accommodate the lamb.

3. Remove the lamb from the oven and place in the pot with the glaze.

4. Remove the lamb and place on a plate, topping with crumbled chorizo, ground queso fresco and chopped cilantro.

5. Plate along with the Butternut Squash (recipe below).

BUTTERNUT SQUASH

2 quarts butternut squash (peeled and large dice)

3/4 lb brown sugar

¼ cup ground chile de arbol and chipotle morita mix

1 tablespoon cumin

1 tablespoon cinnamon

1 tablespoon oregano

4 oz butter

1 cup heavy cream

1. Add sugar, spices and the melted butter to a bowl and whisk until a paste is formed.

2. Add the squash to bowl and toss to evenly coat squash.

3. In a roasting pan, create an envelope with foil and place the squash mixture inside.

4. Place another piece of foil across the top of the pan to fully seal it.

5. In a 350-degree oven cook the squash for 20 to 25 minutes.

6. The squash should not be cooked through; it should have a little bite to it.

7. Transfer the squash and cooking liquid to a large pot.

8. Add heavy cream and mix thoroughly.

9. Cook over medium heat until the sauce is thicken and the squash is cooked through.

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