Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form the marinade.
Place lamb cubes in a large resealable plastic bag. Pour marinade into the bag, making sure to cover each piece. Refrigerate 4 hours to overnight.
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
or if you have a kabob rack - use it. Cook uncovered
rosemary, and bay leaf. Toss lamb with marinade until evenly combined
sharp knife butterfly the lamb legs so they open out
e recipe I am posting, but you can cook the lamb
Pierce lamb and wedged onions alternately on skewer.
Place over charcoal fire, gas flames or under oven broiler until done.
Marinate 2 pounds of tender lamb (which has been cut into 1 1/2-inch cubes) for 2 hours in mixture made up of all ingredients. Thread the marinated meat on skewers, alternating with similarly sized cuts of tomatoes, onions, green peppers and mushroom caps. Broil or cook over a grill, basting with melted butter.
Suitable cuts of veal, beef or pork can be substituted for the lamb.
Cut lamb into squares.
Pour into big bowl.
Cover, or mix with sliced onion and pepper, then soak in the white wine.
On the next day, you may put it into the grill.
Soaking lamb should be stored in refrigerator overnight.
nch cubes. Thread skewers alternating lamb cubes, onion dried apricot halves
Trim lamb shanks of excess fat and
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
Combine first 5 ingredients.
Marinate cubes of lamb, chicken (boneless breast or boneless thighs) or beef at least overnight, the longer the better!