nd mix with the ground lamb, mustard, onion and chopped chili
epper in a bowl with lamb and onion wedges.
Chill
until delicately browned.
The recipe also says you can also
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.
owl, knead together all the kebab ingredients. Form into sausages of
iece of meat the lamb fat, and ground lamb mixed with an
large bowl. Add ground lamb and thoroughly knead with the
large mixing bowl add lamb and veal.
Then add
alf size.
Add the lamb and thyme, along with most
arlic and rub over the lamb steaks, then squeeze the lemon
nclude marinating time.
Chop lamb into about 1 inch cubes
Combine ingredients for the marinade and pour over lamb chunks (or other cuts). Marinate for 5 hours. Place lamb on skewers (or on rack, if not kebabs). Broil on all sides over medium coals to medium-rare to medium doneness, basting frequently with remaining marinade.
(Note: This is enough for up to 4# lamb.).
Place lamb in a large container with
Pour oil into a pot. Cover the bottom of the pot with onions; add lamb. Season with 1/2 teaspoon salt, pepper, turmeric, and cinnamon.
Layer garlic, ginger, prunes, carrots, quince, eggplant, and tomato onto the seasoned lamb. Sprinkle with 1 pinch of salt. Pour in water, tomato juice, and lemon juice.
Cook, covered, over low heat, until lamb is tender, 2 to 2 1/2 hours. Add potatoes and cover. Cook until potatoes are soft, about 30 minutes.
0 minutes until the ground lamb is cooked.
Then, increase
br>Add diced or cubed lamb pieces and marinade overnight or
Mix all marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour or overnight.
Preheat broiler or light the barbecue.
Divide the meat and vegetables evenly into 4 parts, and skewer the pieces on 4 skewers.
Place 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes.
tir in next 12 ingredients (lamb - eggs). Mix well, cover and
Thread a portion of the lamb pieces onto a flat kebab skewer. Repeat with remaining lamb and skewers.
Preheat a grill for medium heat and lightly oil the grate.
Place skewers on the grill. Cook, turning often and sprinkling with cumin, red pepper flakes, and salt, until nicely browned and meat is no longer pink in the center, about 6 minutes.
sharp knife butterfly the lamb legs so they open out