an or stew pot. Add lamb and brown it in several
Combine garlic and spices in a small bowl. Rub spice mixture all over the lamb. Transfer lamb to a 4 1/2-quart slow cooker. Add the stock. Cook, covered, on low, for 8 hours.
Just before serving, trim and finely shred the lettuce. Thinly slice the onion and tomato. Place lettuce, onion and tomato in separate serving bowls. Warm bread under a preheated broiler or in a microwave.
Using two forks, shred lamb coarsely; place in a serving bowl. Spoon a little of the cooking liquid on the lamb. Serve lamb with lettuce, onion, tomato and pita.
ll ingredients, except lamb, in a large bowl. Add lamb; turn to
Toss lamb with flour.
Heat oil in 10-inch nonstick skillet. Add lamb and cook over medium-high heat, turning to brown about 3 minutes.
Remove lamb and set aside.
Add onion, red pepper and garlic to skillet.
Cook over medium heat, stirring often, about 3 minutes.
Add lamb and next 3 ingredients.
Drain tomatoes and measure 1/4 cup juice; pour into skillet.
Add tomatoes and remaining ingredients to skillet.
Stir well; bring to boil. Reduce heat and cover.
Simmer 1 hour or until meat and vegetables are tender.
owl; cover.
For the lamb filling, heat oil in large
Combine lamb, 1/2 cup onions, 1
Heat 2 tsp of the oil in wok on high heat. Stir-fry pine nuts until browned. Remove from pan.
Heat 1 tbsp of remaining oil in wok on high heat. Stir-fry lamb, in batches, until browned. Remove from pan.
Heat remaining oil in wok. Stir-fry onion, garlic and chili pepper until onion softens. Add spices; stir-fry until fragrant. Return lamb to wok with pine nuts, spinach and mint; stir-fry until spinach wilts.
Serve pita topped with lamb and combined yogurt and lemon juice.
garlic and lemon juice. Add lamb. Marinate in fridge for 1
until fragrant. Add the ground lamb; cook, stirring until lightly browned
ith a thin layer of lamb mixture. Season to taste.
cook 1 min. Add ground lamb; cook 4-5 mins, until
large bowl, and the lamb in a shallow dish and
f the parsley.
Return lamb to pan, cover and simmer
Preheat oven to 350\u00b0F. Toss lamb in flour, shaking off excess.
Heat olive oil in a heavy-bottomed Dutch oven over high heat. Working in batches, cook lamb for 3-5 mins, until browned. Return all of lamb to pan along with Moroccan seasoning, squash, chickpeas, chicken stock, lemon zest and lemon juice. Bring to a boil, cover and transfer to oven to braise for 1 hour, stirring occasionally, until lamb is very tender.
Sprinkle with mint and serve with toasted Turkish bread.
Pat lamb dry and season with 1
Make Cacik: In a mixing bowl, combine cucumbers and garlic. Add salt to taste. Mix in yogurt with wooden spoon. Transfer to serving bowl. Garnish with mint and drizzle olive oil on top. Serve immediately or cover and refrigerate.
Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness. Serve with hummus, baba ghannouj, or turkish cacik, a cucumber yogurt sauce for dipping.
or the patties, combine ground lamb, breadcrumbs, egg, lemon zest, oregano
Preheat oven to 425\u00b0F.
Heat oil in a frying pan over high heat. Cook onion and carrot for 4 mins. Add ground lamb and cook for 3 mins, until browned. Add garlic and spices. Cook for 2 mins, until ground lamb is almost cooked through. Season and remove from heat.
Arrange flatbread on a baking tray. Distribute lamb mixture between flatbreads and top with spinach and mozzarella. Bake for 15 mins, until flatbreads are crisp and cheese is bubbling and golden.
Serve with lemon wedges. Enjoy!
1/2 pounds either lamb stew meat, neck slices, ribs
Combine ground lamb, onion, mint, pine nuts, egg, lemon peel, cumin and red pepper flakes in a large bowl. Season to taste; mix well. Shape mixture into 4 patties.
Heat oil in a large skillet on high heat. Cook patties 3-4 mins each side, until browned and cooked through. Remove; drain on paper towels.
Spread hummus over bottom of each portion of Turkish bread or hamburger bun. Top with burger, tomato, arugula leaves and remaining half of bread.