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

    lamb

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    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

    This is one of the most succulent lamb dishes you will ever taste. Long slow cooking makes the dish. This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe. The size of your leg of lamb is everything in this recipe so please use the Zaar measurement converter ( bottom of the page) to calculate your cooking time as if will vary greatly if you have a very small or very large leg of lamb. (For example 2.8 kg leg = 6.1 lb and would cook for just over 6 hours after the browning stage) If you like this sort of meat, then I'd also recommend my recipe "New Zealand High Country Sheep Station Roast Lamb #186000" because it gives a similar result with fewer steps... (admittedly without the excellent gravy though) Since my home country that my DH jokingly calls Kiwistaan has an excellent reputation for Lamb, I will be assigning this one to ZWT REGION: New Zealand.

    Recipe #23495

    A nice warming dish for winter.

    Recipe #20006

    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

    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

    I got some Ras el Hanout spice mix for Christmas, so I'm looking for recipes to use it. I haven't tried this-but I will. I turned the method I found around, as when I make it, I'll begin to make the meatballs when I get the onions started cooking for the sauce! Prep time is a bit of a guess. I also submitted a simple Ras el Hanout mix for anyone interested.

    Recipe #80986

    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

    This is the World Famous Indian Chef Sanjeev Kapoor's recipe. I hope you enjoy it. It's from the Young Times magazine! Preparation time includes marinating time for mutton/lamb.

    Recipe #82079

    This stuffed dumpling preparation is one of the most popular dishes in Nepal. This dish is an example of Tibetan influence in Nepali cuisine.

    Recipe #86666

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

    Recipe #86801

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

    Recipe #87980

    (Classic Nepali Lamb Curried in Yogurt and Himalayan Herbs)

    Recipe #87981

    This recipe is from a lamb cookbook I found at a yard sale entitled "Lamb Around The World". It is a fairly easy recipe yielding an absolutely delicious entree. I have not actually timed the preparation so this is a "guesstimate".

    Recipe #89075

    This recipe is a signature dish at Vij's Indian restaurant in Vancouver BC. It is one of the best restaurants I have ever eaten at.

    Recipe #90127

    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

    85 Reviews |  By mabers

    This is hands down the best recipe that anyone ever gave me! It comes from my friend Eleanor. Cooking time reflects app. marinating time. Enjoy!

    Recipe #100761

    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

    5 Reviews |  By chia

    this is adapted from bon appetit.very easy to put together and tastes great.

    Recipe #101789

    I found this incredibly delicious recipe in the Thursday magazine. It was submitted by Sunita Sumant. Enjoy!

    Recipe #102510

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