nap-lock bag.
Add lamb and shake bag to coat
Heat oil in a large heavy-bottomed saucepan on high heat. Brown lamb in batches 3-4 mins, stirring. Remove from pan.
Saute onion, garlic, chili pepper and spice in same pan 2-3 mins, until onion is tender. Stir in stock and undrained tomatoes. Bring to a boil. Add lamb; reduce heat to low. Simmer, covered, 30 mins.
Add lentils, eggplant and zucchini to pan. Return to simmer. Cook, covered, further 25-30 mins, until lamb is very tender. Serve with couscous. Top with cilantro.
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
arlic and rub over the lamb steaks, then squeeze the lemon
Cut the lamb into pieces suitable for serving.
hallow casserole dish, brown the lamb in batches, lift to a
sharp knife butterfly the lamb legs so they open out
e recipe I am posting, but you can cook the lamb
Preheat the oven to 350\u00b0F. Grease a large Dutch oven and add the lamb, leeks, carrots, onions, garlic, ginger and thyme. Season to taste. Top with the potato slices and pour in the stock.
Cover and bake for about 2 hours. Remove lid for last 30 minutes. Garnish with thyme and serve.
Trim lamb shanks of excess fat and
tock to top up the hotpot as the meal progresses.
sp Garam Masala). Add ground lamb or ground pork; mix well
beaten.
1 recipe lamb masala.
1 recipe lime-cilantro onions.
medium jug.
Place lamb in a baking dish and
Wash and season lamb with salt and pepper, combine
tightly fitting lid. Brown lamb, adding salt and pepper to
Cut the lamb in 11/2-inch cubes.
il.
Add the ground lamb and cook for another couple
Sprinkle both sides of the lamb evenly with the garlic salt
Trim lamb shanks of any excess fat.