Recipe: Lamb Kapsa
Sub: Lamb Kapsa Spice Mix
Shelf Life: 30 Days air tight
AMOUNT UNIT of MEASURE INGREDIENT/SPEC NOTE
1 TEA Cumin Seed
2 WHOLE Black Cardamom Pods
2 TEA Black Pepper (only Black)
1 TEA Ground Cinnamon
1 TEA Turmeric Powder
1 TEA Coriander Seed
1 TEA All Spice whole
1/4 TEA Ginger Powder
1 TEA Fennel Seed
1 TEA Salt
TT TT Red Pepper Flakes
Cooking Instructions:
Gather and prepare all ingredients and or recipes listed
In a Spice Grinder add all the whole seeds spices plus salt blend and pass through a mesh strainer
In a mixing bowl add the freshly ground spices to the pre ground and mix
Store in a air tight container and label and store
Flavor: Curry Like and Tanic
Appearance: Dark Gold
Texture: Fine Powder
Temperature: Room
Recipe: Lamb Kapsa Recipe
Sub: Braised Lamb Shank
Shelf Life: 11 Days stored in braising liquid
AMOUNT UNIT of MEASURE INGREDIENT/SPEC NOTE
2 WHOLE Front Leg Lamb Shanks Frenched and Seared
2 TBS Kapsa Spice Mix
2 WHOLE Spanish Onions Med Diced
2 QTS Beef Stock (Low Sodium)
1 WHOLE Bay Leaf
1 WHOLE Japalopeno Cut in Half Longwise
1 CAN Cento Tomato Paste
1/8 CUP Golden Raisons
2 WHOLE Black Lime Pierced
2 TBS White Distilled Vinegar
TT TT Salt, Filtered, Water
Cooking Instructions:
Gather and prepare all ingredients and or recipes listed
In Cassoulet pan on Med Low heat sweet the onions until clear no color add tom paste and stir for 2 mins
Keeping heat add stock and spices mix and lightly season
Lamb shanks raisons, vinegar, bay leafs, and water to cover shanks by 2 cm if neccesary
Pre heat oven 300, bring to a simmer cover and place in oven for 3 hours
Check Lamb to be tender and heat 10 mins with out cover.
Cool and let stand over night
Flavor: Curry like
Appearance: Dark red
Texture: Tender liquid like Demi Glace
Temperature: Hot
Recipe: Lamb Kapsa
Sub: Salsa Mix
Shelf Life: 1 day
YIELD: 2 cups
AMOUNT UNIT of MEASURE INGREDIENT/SPEC NOTE
2 Whole Skin Tomatoes Small Dice Seeds and Pulp Removed
1 Whole Jalapeno Small Dice Seeds removed
1/2 Whole Vidalia Onions Small Dice rinse with cold water once diced
1 TBS Lemon Juice
1 TBS Extra Virgin Olive Oil
TT TT Kosher Salt
Cooking Instructions:
Gather and prepare all ingredients and or recipes listed
in a mixing bowl combine all ingredients mix well and check seasoning
Label, date and store
Flavor: Salsa Flavor
Appearance: Red, White, Green in a small uniform dice
Texture: Light Crunch
Temperature: Serve Cold
Recipe: Lamb Kapsa
Sub: Bomba Rice Paella
Shelf Life: 20 mins
AMOUNT UNIT of MEASURE INGREDIENT/SPEC NOTE
2/3 cups Bomba Rice not washed
2 1/2 Cups Kapsa Braising liquid
Cooking Instructions:
Gather and prepare all ingredients and or recipes listed
In a paella pan heat on low add rice and braising liquid to a simmer
Place in 300 degree oven for 2 mins until rice is tender if necessary add more stock and cook longer
4. Place Lamb on top of the paella garnish with salsa and cilantro leavers and maldon salt
Flavor: Curry like with black lemon tender rice
Appearance: Salsa with dark red
Texture: Tender rice with no soccarrat
Temperature: Serve Hot
private chef andrew kern 