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.
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.
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.
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.
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.
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.
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;-)).