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    You are in: Home / Cookbooks / lamb
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    39 recipes in

    lamb

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    Known in Afghanistan as quabili pilau, this is a delicious and festive dish. A combination of several quabili recipes that I found online and made my own, my inspiration coming from an Afghani family in town that operates a food cart from which they sell the most delightful Afghani food. This is truly a perfect example of the best fusion of Asian and Arabic ingredients.

    Recipe #126307

    3 Reviews |  By *Marli*

    I love to cook stews & this is a favourite. It has a lovely rich & tangy flavour. From 'Country Treasures' cookbook.

    Recipe #63853

    In spring, lamb is one of my favorite foods. Mint always works well with lamb and this simple stuffing really brings out the flavour. The roast goes into the oven seam side up in order to encourage cruncy bits of stuffing to form along the seam as the lamb roast. The herb stuffing infuses the meat with flavour and helps keep it moist. Prep time does not reflect letting the currants marinate in the port overnight.

    Recipe #116097

    13 Reviews |  By chia

    my mother made something similar, this is a kicked up version. i hadn't cooked this in years, then i saw it at the butcher, served it with israeli couscous

    Recipe #52625

    Proof that low fat and low cholesterol can be delicious! Lamb is horribly expensive in Australia at the moment, so I just use whatever cut is cheapest at the supermarket that week! Easy to make and looks great; taken from the best Aussie food magazine, Super Food Ideas.

    Recipe #98510

    I love these meatballs, great with steamed rice, a green salad and warm pita bread. Makes you want to throw plates on the floor, drink ouzo and dance!!!!

    Recipe #77751

    93 Reviews |  By Shaye

    I got this recipe from the newspaper years ago, and make it frequently. I serve it with my cucumber yogurt sauce, which I'm also posting. Be warned- It is very garlicky. Also, use less pepper if you're using all beef instead of lamb.

    Recipe #81048

    I found this intriguing recipe in Australian chef Iain Hewitson's book 'Tales and Recipes from a Travelling Cook'. Having tracked down the best Irish stew in Ireland - that served at The Common's Restaurant in Dublin - he arranged for the chef to cook it for him, only to discover that the chef was a Frenchman! Huey reports that the chef was "a terrific cook" and that his Irish stew was "thankfully, absolutely delicious". I've not yet tried this recipe. I've posted it for the Zaar World Tour 2005.

    Recipe #135497

    Posted in response to a request. The Iskender kebab has first produced in Bursa. The dish is one of the most delicious and well-known meat dishes of Turkey. Prep time includes marinade time.

    Recipe #69767

    (Ground Meat Stir-Fried in Herbs and Spices, Nepali style)

    Recipe #87980

    5 Reviews |  By Honni

    This is an adaptation of a lamb shank recipe I found in a magazine. I don't know the name of the magazine and I have made a few changes. This is great on a cold winters night.

    Recipe #108810

    Found on the net. The long slow cooking results in a delicious gravy to go over rice.

    Recipe #138540

    These make a perfect weeknight meal- fast, flavorful, and easy. For a little less spiciness and a bit sweetwe flavor, substitute seedless raspberry jelly for the jelepeno jelly.

    Recipe #101356

    A nice warming dish for winter.

    Recipe #20006

    This is a dry curry preparation with lamb cooked slowly in a special blend of spices.

    Recipe #86801

    I found this recipe for shanks on the net, and added a few things to it to please us. I'm able to cook shanks now there is just the two of us. Shanks are expensive here-too expensive for a family!

    Recipe #77451

    This recipe came from one of the first cookbooks I ever bought, "Casserole Cookbook". The price is still on the cover-$1.25- so you can only imagine how many years I have been cooking and enjoying these shanks.

    Recipe #21165

    I found this elsewhere (twice) and it looks as though you're better to cook the shanks the day before you plan to eat, refrigerating them and the stock to make removing the fat easier. It looks a bit fiddly, but I love shanks, so I'm going to try it soon. I can only guess at prep time, and haven't included any refrigeration in that! I have posted a recipe for a simple Ras el hanout mix (although I got mine for Christmas;-)).

    Recipe #80990

    (Classic Nepali Lamb Curried in Yogurt and Himalayan Herbs)

    Recipe #87981

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