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.
Cut lamb into 2-inch cubes; toss
arlic and rub over the lamb steaks, then squeeze the lemon
Preheat oven to 325\u00b0. Place cubed lamb in 1-1/2 qt. casserole. Top with sliced onions and raisins; sprinkle with spices. Cove and bake until lamb is very tender 1 to 1-1/2 hours. Serves 6.
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
round pepper.
Coat the lamb racks generously on both sides
br>Untie and unroll the lamb, lay it out flat on