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Old 04-27-2010, 04:15 PM   #1
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Sub for lamb

I found this recipe for Moroccan-Style Australian Lamb Kabobs with Red pepper Puree.
I'm wondering if I can replace the Lamb with pork or beef? I know it will change the flavor but will it be good?

Here is the recipe


Moroccan-Style Australian Lamb Kabobs
with Red Pepper Puree





12-14 kabobs AUSTRALIAN LAMB
  • 1 ½ pounds Australian Lamb leg, boneless, diced
  • 3 shallots
  • 1 lemon, cut in quarters lengthways then sliced
  • olive oil, for cooking
  • metal skewers
SPICE RUB
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • ¼ teaspoon cardamom powder
  • ½ teaspoon coarsely ground black pepper
  • 1 clove garlic, crushed
  • 2 tablespoons olive oil
  • 1 teaspoon lemon zest
RED PEPPER PUREE
  • 2 red peppers, cut in half lengthwise, seeds removed
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil salt and pepper, to taste
TO SERVE
  • Pita bread, lettuce
  1. Simmer shallots in boiling water for 2-3 minutes, cool, then cut bulbs into quarters or thick slices. Set aside.
  2. To prepare the spice rub, dry toast cumin and coriander seeds in a non-stick pan until aromatic. Transfer to mortar and pestle or coffee grinder and crush. Add the remaining ingredients and mix well. Massage over lamb pieces. Cover and allow flavors to infuse for 30 minutes.
  3. To prepare the red pepper puree, place the peppers, skin side up, on an oven tray and roast or broil until skin starts to blister and blacken. Place in a bag until cool enough to handle. Remove skins and chop roughly. Place in blender with vinegar and oil, process to a smooth paste. Season to taste and set aside.
  4. Thread the lamb, lemon and shallot slices alternatively onto skewers (if using bamboo, presoak for 20 minutes or cover exposed ends with foil). Grill or barbecue until browned and cooked to medium rare, about 3-4 minutes each side, brushing occasionally with oil.
Serve kabobs and puree with pita bread and lettuce.

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Old 04-27-2010, 04:18 PM   #2
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Beef is the best bet as a replacement for this recipe, although the lamb should be delicious. Select an oven roast to cut up into cubes for the skewers. Stew beef will be too tough.
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Old 04-27-2010, 04:24 PM   #3
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Quote:
Originally Posted by Andy M. View Post
Beef is the best bet as a replacement for this recipe, although the lamb should be delicious. Select an oven roast to cut up into cubes for the skewers. Stew beef will be too tough.
I'm gonna try the lamb, but my boyfriend refuses to so I'll make beef for him.

Thank you.
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Old 04-27-2010, 09:01 PM   #4
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if you need to sub a meat, I would recommend the pork. Beef with lemon? Thai perhaps. But pork works as does lamb with lemon in a Mediterranean way.
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Old 04-28-2010, 09:38 AM   #5
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Originally Posted by Robo410 View Post
if you need to sub a meat, I would recommend the pork. Beef with lemon? Thai perhaps. But pork works as does lamb with lemon in a Mediterranean way.
Thank you. I think I might cook all three actually cause my boyfriend wants the beef and pork and I want to try all three.
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Old 04-28-2010, 10:47 PM   #6
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sounds like a plan!
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Old 05-24-2010, 07:00 PM   #7
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Beef is the closest to lamb.
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Old 05-24-2010, 08:41 PM   #8
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Since you are going to make and sample all three meats, I'll bet you'll like the lamb the best. Tell the boyfriend he's not allowed to even try the lamb....even if he wants to.

So many people think they don't like lamb and have never even tried it.

The recipe sounds great....thank you. The next time I go to Costco I'll pick up one of their boneless legs of lamb and give it a go.
Happy cooking!
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