CHEFS! help me out with a recipe plese?

Question

A few months ago I ate like lamb tenderloin or something like that with tamarindo sauce and rice, but the rice was kinda sticky and a little bit sweet. it was really good and I wish I knew the recipe, maybe you have an idea of what I'm talking about?

Answer 1

Sounds like the rice was cooked in coconut milk, this makes a sticky rice with a sweet flavor. Try it with long or short grain rice cook as you normally would but substitute half of the water for coconut milk. Hope this helps enjoy

Answer 2

Portofino Lamb and Artichoke Risotto


INGREDIENTS:
2 tablespoons olive oil
1 tablespoon butter
1/2 cup chopped shallots
2 cups uncooked Arborio rice
1/2 cup red wine
6 cups chicken broth - heated and divided
3/4 cup grated Asiago cheese
2 cups diced leftover roast lamb
1 clove garlic, minced
1 (6.5 ounce) jar marinated artichoke hearts, undrained and chopped



DIRECTIONS:
Heat the oil and butter in a large saucepan over medium heat. Stir in the onions OR shallots and saute for 2 to 3 minutes. Pour in the rice and stir well to coat, about 1 minute.
Next, pour in the wine and allow it to get absorbed by the rice, about 2 to 3 minutes. Then, stir in the broth 1/2 cup at a time, waiting until the rice absorbs each 1/2 cup before adding the next 1/2 cup. Repeat this until you have used all but 1/4 cup of broth, reserving this for later.
After about 20 minutes, the rice should be tender but firm. Turn off the heat. Stir in the remaining 1/4 cup of broth, the cheese, leftover lamb, garlic and artichoke hearts. Stir well to combine with the rice and serve on warm dinner plates.

Answer 3

I think you were eating Risotto which is a slow cooked rice dish that usually uses a short grain rice and starts with cooking the rice in fat. Risottos are often flavored with vegetables, mushrooms and the like.

Answer 4

Try this.

Mushroom Risotto.
6 servings.

INGREDIENTS:
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

DIRECTIONS:
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Good luck and good eating.

Answer 5

Might have been "glutinous rice" - you can get it at any farmer's marlet/international grocery. It says just that on the bag. We use it to make sticky rice, mix it with coconut milk and sugar...

Answer 6

Looks like someone helped you attain an Indian flavor to your palate. Here are some thoughts to help you recreate. Experiment - as long as it tastes good to you, there is no right or wrong.


Roasted lamb with a Tamrind Sauce

If you don't have a grill, you can broil the meat, following a similar pattern. But you could also cook it on top of the stove: Pan-grill the rack without the marinade until it's almost done, then finish it by cooking it in the marinade (but watch carefully; with this much sugar, it will burn easily).

4 stalks lemongrass, trimmed of its ends, first couple layers of outer coating peeled off
4 shallots, peeled
2 Thai chiles or 1 small jalapeno, stemmed and seeded, or about 1 teaspoon crushed red pepper flakes, or to taste
1/2 cup sugar
1 tablespoon neutral oil, like corn or canola
2 tablespoons fish sauce (nam pla or nuoc mam)
2 small (1 1/4-pound) racks of lamb, trimmed and, if you like, "frenched"
Salt and black pepper
1 recipe Tamarind Sauce (see below)



1. Mince the lemongrass as finely as you can. Combine with the shallots, chiles, sugar, and oil in a mortar and pestle or a food processor, or continue to mince until as fine as possible. Add the fish sauce. Sprinkle the lamb with salt and pepper, then marinate in this mixture (you can use a bowl or strong resealable bag) for 2 to 3 hours, refrigerated. Meanwhile, make the Tamarind Sauce (page 160).

2. Start your grill; rake the coals so the fire is quite hot on one side and cooler on the other, and place the grill rack about 4 inches from the heat source. Grill the lamb, starting on a hot part of the fire, until crusty, turning as necessary. (Move it to a cooler part of the grill if it threatens to char.) Cook until an instant-read thermometer inserted into the center of the meat measures 125°F to 130°F for rare?this will take 10 to 15 minutes. Serve hot, passing the Tamarind Sauce at the table.



Tamarind Sauce
Makes: 1 to 2 cups
Time: About 30 minutes


This dark brown, tantalizingly sweet-and-sour sauce will be pleasingly familiar to frequenters of Southeast Asian restaurants; it's a classic.

Tamarind is sold in many forms; Charles gets it fresh, or semi-fresh, and you can find it that way in some Asian markets. You're more likely to find dried pods, or a thick paste wrapped in plastic, still containing seeds and some hulls. (You can also buy premade tamarind sauce, and it's not bad, but this is better.) No matter what form you find, the process is the same: You cover the pods or paste with water and simmer gently, mashing until the whole thing is blended. Then you force the paste through a sieve and season it.

8 ounces dried tamarind pods or 1 pound tamarind paste
1/2 cup sugar, or to taste
2 tablespoons fish sauce (nam pla or nuoc mam), or to taste


1. Simmer the pods or paste in hot water to cover, stirring and mashing until soft, about 10 minutes. If you used pods, remove the husks. Press the pulp and seeds through a fine-meshed sieve.

2. While warm, stir in the sugar and fish sauce to taste. Serve hot, with the lamb. (This sauce can be refrigerated for about 1 day and reheated just before serving; add a little water or lime juice if necessary to thin it out.)


Cocnut milk rice
Ingredients
1 cup long grain rice
1 cup coconut milk (refer note)
1 tbsp. broken cashew bits
3 green chillies slit
1 stalk curry leaves
1/2 tsp. each cumin and mustard seeds
1 tsp. urad dal
2 tbsp. grated fresh coconut
1 tbsp. coriander chopped
2 tbsp. oil
Salt to taste
Lemon to taste

Method:

Wash and soak rice in salted water for 30 minutes. Drain rice in colander, keep water aside. Heat oil in a heavy saucepan. Add urad dal, seeds, cashews, and let it splutter. Add chillies and curry leaves, stir, and add rice to it. Now stir very gently, with a wide spatula till oil coats rice evenly. Add coconut milk and 1 1/2 cups drained water. Add a little more salt. Bring to a boil, reduce heat, simmer covered. Stir occasionally. When done 3/4, add lemon. Mix very gently. Simmer until water evaporates. Add more water in between if required. Garnish with coriander and coconut before serving.

Making time: 45 minutes
Makes: 4 servings

How to make coconut milk:

Soak 1 grated coconut in 2 1/2 cups water for 1 hour. Grind in a mixie using same water. Strain to extract the milk. Repeat process with the residue twice. Press out till residue is crumbly. Use milk as mentioned in recipes. Makes 3 cups milk.

Answer 7

Sounds like risotto.