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By JustJanS on May 23, 2012
By bluemoon downunder on January 25, 2010
"An everyday lamb dish with a subtle blend of flavours, that you can enjoy at any time of the year, without needing to either heat the oven or set up the BBQ. Adapted from English chef Louise Blair’s ‘Low GI Cookbook’. Like garlic, lemon in recipes is one of those ingredients that most people seem to either love or hate. If you’re not fond of lemon..."
Prep Time: 15 mins
Total Time: 50 mins
By Dr. Jenny on July 16, 2008
By acerast on June 10, 2007
"Maria Luisa Scott and Jack Denton Scotts have traveled the world and collected its recipes in their many books. This is from "A World of Pasta". Posted for ZWT3 - Northern Africa. The lentils must be soaked for 2 hours before cooking so plan ahead."
Prep Time: 20 mins
Total Time: 3 hrs 20 mins
By Micmac on March 11, 2006
"If you have never experienced a "flavor bomb" exploding in your mouth try this. Comes from Middle East. An all time favorite in my home - guests who have had it once ask if it's on the menu when they are invited again. Says it all I think."
Prep Time: 45 mins
Total Time: 1 hrs 25 mins
By JustJanS on February 10, 2006
"Found this on the net, and after a few alterations (lamb chops rather than shanks, less cinnamon sticks) and a lot of editing to the recipe, I made this for dinner. It's great. Quick to make, but a really nice flavour and texture to the sauce."
Prep Time: 30 mins
Total Time: 1 hrs 30 mins
By ellie_ on March 14, 2005
"An interesting change from the traditional Lentil Soup which we enjoyed. When I made this I used red lentiles, which I liked but green or brown will also work out well. Adapted from Bon Appetit (January 2005)"
Prep Time: 15 mins
Total Time: 1 hrs 15 mins