LAMB RECIPES

1" ginger

4 garlic cloves

1 onion, medium

Grind together:

1 oz. chana dal, dry roasted in a frying pan

1 oz. white poppy seeds

2 oz. coconut, dried (unsweetened)

2 chiles, dry, red, roasted in frying pan

Remaining ingredients:

mint leaves, finely chopped

onion, finely chopped

coriander leaves, finely chopped

green chiles, finely chopped

lime juice

12 ounces Wide Egg Noodles -- uncooked

3 tablespoons all-purpose flour

1 tablespoon curry powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/8 teaspoon cinnamon

1 1/2 pounds well-trimmed boneless leg of lamb -- cut into 1-inch pieces

1 1/2 tablespoons olive oil -- divided

OR 1 1/2 tablespoons vegetable oil -- divided

2 medium carrots -- thinly sliced

1 small sweet or yellow onion -- chopped

4 cloves garlic -- minced

1 14 1/2-ounce can low-sodium chicken broth

1/2 cup golden raisins

1/4 cup chopped fresh mint or parsley

3 tablespoons medium-hot pure chili powder

1 tablespoon ground cumin

2 teaspoons dried thyme -- crumbled

2 teaspoons sugar

1 1/2 teaspoons salt

3/4 teaspoon ground allspice

1 teaspoon freshly ground black pepper

16 rib lamb chops -- each about 1 1/2 inches thick

2 cups hot pepper jelly

*For the hot pepper jelly*

1 pound red bell peppers

1/2 pound green bell peppers

6 1/2 cups sugar

1 1/2 cups cider vinegar

2 teaspoons dried hot red pepper flakes

9 ounces liquid pectin

1 1/4 pounds ground lamb

3/4 cup finely chopped onion

1/2 cup finely chopped fresh parsley

1/2 cup finely chopped fresh cilantro

4 garlic cloves, minced

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

12 bamboo skewers

Olive oil

Warm pita bread

Fresh Hot-Pepper Paste:

1 cup chopped fresh cilantro

1 cup chopped fresh parsley

1/4 cup chopped seeded fresh red serrano or red jalapeño chilies

1/4 cup water

1 1/2 tablespoons minced garlic

1 teaspoon salt

1 teaspoon ground black pepper

1 Tbs. black peppercorns

2 Tbs. cayenne pepper

2 Tbs. poppy seeds, white

1 garlic clove (it's supposed to be "gold garlic")

2 tsp. ginger paste

2 onions

1 Tbs. almonds

1 small piece dried coconut

1/2 nutmeg

1 lamb, leg (about 3 kg.), cut into 4 pieces

250 gms ghii

1 1/2 kg. dahi

6 cardamoms, black

3 cinnamon sticks

4 bay leaves (Indian tez patta)

1 lump hing, soaked in

1/2 C. hot water

2 Tbs. fennel seed

500 gms potatoes, small

1 1/2 pounds lamb

1/4 cup vegetable oil

1 large onion, finely chopped

6 green cardamom pods, bruised (bruised = cracked open, but not peeled)

1 teaspoon ground turmeric

1 teaspoon chile powder

1 teaspoon ground cumin

1 tablespoon paprika

1 teaspoon ground coriander

1 recipe Nut Masala, made with almonds

2/3 cup plain yogurt

1 (14 oz) can chopped tomatoes

3 lb Breast of Lamb w/bone, or Stewing lamb

8 c Cold water

1/2 c Pearl barley

2 tb Butter

2 Carrots, peeled and diced

1 White turnip, peeled/diced

2 Ribs celery, diced

1 Onion, diced

Salt & pepper to taste

3 to 4 red Habs - less for the students, more for masters.

2 1/2 lb. lamb, cut into pieces

2 garlic cloves

1/2 oz. ginger, fresh

2 C. water, cold

1-2 onions, finely chopped

1/4 lb. butter (undoubtably should be ghii, instead)

1/2 C. yoghurt

2 Tbs. tomato paste

1 Tbs. coriander powder

2 cloves

2 cardamoms

1 tsp. turmeric

1 stick cinnamon, small

cayenne powder to taste -- the more the merrier

Hot Wok Ingredients:

1 pound meat from leg of lamb, fat trimmed

1 Tbl. hoisin sauce

2 tsp. dark sesame oil

4 cloves garlic, finely minced

4 whole green onions

2 cups fresh bean sprouts

2 Tbl. cooking oil

Hot Wok Sauce:

1 Tbl. rice wine or dry sherry

1 Tbl. heavy soy sauce

1 Tbl. dark sesame oil

2 tsp. red wine vinegar

1 tsp. Asian Chile sauce

1 tsp. cornstarch

1/4 tsp. each sugar & salt

2 tb Vegetable oil

2 lb Lamb, cubed

1 1/2 md Onions, chopped

4 ea Garlic cloves, minced

8 ea New Mexico, Anaheim or Poblano chiles, -- Roasted

1 ea Tomato sauce,

8 oz can

2 ea Jalapenos or Serranos, to

1 t Oregano, dried

1/4 ts Sage, dried

1/3 c Cilantro, fresh, chopped

1 t Salt (approx)

Phall curry (the hottest there is)

1 1/2lbs lamb

1 big onion

8 - 10 cloves of garlic

1 inch peice fresh ginger, finely chopped

3T oil or butter

14oz tin of tomatoes or 1 pint carton of pasata

1T tomatoe puree

1T ketchup

12 - 15 dried bird seed chillies

1t cumin

1t coriander

3t birdseed chile powder

1t dried methi leaves(fenugreek)

1t garam masala

1 leg or shoulder of lamb, boned and cut into 1" cubes, about 5 pounds

1/2 cup raisins

1/2 cup sliced blanched almonds

3/4 cup lemon juice

2 tbs crushed garlic

1 tsp coarse salt

1/4 cup olive oil

1 cup red wine

2 cups cooked, drained chick peas

1 cup chopped onions

2 cups chopped carrots

The recipe is from the Italian-speaking part of Switzerland, Tessin or Ticino. (It also works brilliantly with lamb.)

2 lb. kid or lamb, boneless

salt to taste

black pepper to taste

3 Tbs. butter

2 1/2 tsp sage, fresh (or 1 1/2 tsp. ground)

6 juniper berries, crushed

1 tsp. chiles, dried

1 Tbs. mint, fresh (or 1/2 tsp. dried)

1/8 tsp cinnamon, ground

1/8 tsp nutmeg (fresh if poss.)

1 C. wine, white, dry

1 C. cream, heavy

1 Tbs. rum

1 teaspoon safflower or corn oil

8 green onions, cut into 1-inch sections

8 cloves garlic, minced

8 thin slices fresh ginger

2 3-inch cinnamon sticks

1 1/2 teaspoons hot chile paste

1 teaspoon aniseed (or fennel)

2 1/2 pounds lamb meat, cut into 1-inch cubes

1/2 cup soy sauce

3 tablespoons Chinese rice wine or sake

1 tablespoon sugar

5 cups water

4 sweet potatoes, cut into 1-inch cubes

1/2 pound fresh spinach, rinsed and drained

8 chiles guajillos, dried

8 chiles anchos, dried

6 chiles pasillas, dried

1 tsp. cumin

1/2 tsp oregano, dried

1/2 tsp thyme, dried

6 cloves, whole

2 bay leaves

4 garlic cloves, peeled

2 Tbs. vinegar, white

4 lamb shanks

12 oz. beer (1 bottle)

1 kg mutton, cut into pieces

3 medium onions

1 large piece of ginger

1/2 pod garlic

6 green chillies

2 tsp turmeric

4 tsp cummin seeds

3 tsp chilli powder

2-3 stalks curry leaves

1 tsp salt

1 tsp mustard

8 ozs vinegar

4 dsp ghee or oil

METHOD:

2lb Leg of Lamb boned, cut into 1 inch pieces

1 Medium sized onion peeled and shredded

8 tbsp Cooking oil

1 tsp Salt

1 tsp Garlic paste

1 tsp Ginger paste

2 cups Water

1 tsp Malt vinegar Part B

3 large onions peeled and chopped and boiled in

2 cups of water in a small

boiling pot, remove and let to cool.Crush with their juice with an electric blender.

1 tbsp Fresh lemon juice

4 tsp Chilli powder

1 tsp Garam masala

3 tsp Tomato puree

1 tsp Paprika

1 tsp Ground cumin

1 tsp Ground corriander

2 tsp Ground turmeric

pt Water

1 Medium sized potato, peeled and cut into 4 pieces and soak in cold water. (Drain before using)

2 1/2 pounds lamb, cut into 1S cubes

2 Tb. flour

2-3 Tb oil

1 cup chopped onion

2 cloves garlic

1 1/2 cups mild green chile, roasted, peeled and chopped

4 juniper berries, pulverized

1/1/2 tsp oregano

2 cups water

2 one pound,

14 ounce cans hominy corn

salt and pepper to taste