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.
et of ingredients (kafta mixture).
Spread the kafta mixture flat in
Make balls the size of a hazelnut from the kafta.
Heat the clarified butter in a saucepan and add the meatballs; brown.
Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat.
Cook until rice is tender and add salt to taste.
Mix lamb, onion, poppy seeds, cumin, salt,
arlic and rub over the lamb steaks, then squeeze the lemon
Brown pine nuts in butter.
Combine lamb, parsley, onion, mint, salt and pepper.
Mix well and shape into rolls, filling each with 1 tsp pine nuts.
Place in baking pan and pour tomato puree over rolls.
Bake 30 minutes at 350F.
sharp knife butterfly the lamb legs so they open out
e recipe I am posting, but you can cook the lamb
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
Sprinkle both sides of the lamb evenly with the garlic salt
Trim lamb shanks of any excess fat.
r until fragrant. Add the lamb chops and cook for 2
eavy-duty ziploc bags (the lamb will pull apart naturally in