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By JustJanS on August 14, 2012
By Baton Twirling on February 8, 2008
"In Morocco, tajines or stews are made in a shallow earthenware cooking pots called tajines. In this version, use a crock pot to produce a mellow yet intensely flavoured meat and vegetable melange with a tender texture and enticing aroma. First published in Chatelaine's 10/2000 issue."
Prep Time: 25 mins
Total Time: 5 hrs 25 mins
By Jewelies on September 9, 2008
"I spent an day looking after a family members home while workmen were there to install a new security entranceway (they are away on holiday) so to keep me busy I decided to go through their cookbooks looking for some recipes to post on 'zaar.."
Ingredients: coriander seeds, cumin seeds...
Prep Time: 20 mins
Total Time: 3 hrs 20 mins
By AlmightyMooX on January 30, 2012
"Many attempts at Shepherd's Pie have been forced down by my willing gastronomical guinea pigs. Some of these attempts didn't even make it that far. Finally, I cracked the code to a delicious, rustic, and authentic (if you use lamb) Shep... that is nothing short of amazing simplicity."
Ingredients: egg yolks, olive oil...
Prep Time: 20 mins
Total Time: 50 mins
By Jenny Sanders on October 28, 2004
"I adapted this from several other lamb curries, until I had one that I thought was just right! Commercial curry powder mixtures make a good starting point to customize in your own way, and in spite of the length of the ingredient list this is not at all difficult to put together."
Prep Time: 30 mins
Total Time: 1 hrs 15 mins
By mersaydees on March 8, 2009
By breezermom on October 6, 2013
"This is traditional Irish peasant fare, full of ingredients that were readily available. Irish Stew is typically a "white" stew, which means that the meat is never browned beforehand. From Classic International Recipes."
Prep Time: 12 mins
Total Time: 1 hrs 31 mins
By Bev in NY on September 24, 2004
"We love Chili, we love Chocolate, we love Icelandic Lamb! My son, Bryan, came up with this recipe and we all love it! If you can get ground Icelandic lamb, use that, if not, any old ground lamb'll do. Go for it - try it yourself."
Prep Time: 15 mins
Total Time: 1 hrs
By French Tart on January 29, 2010
"A tasty and different way to use some of the Sunday Roast leftovers on Monday! Although I have specified lamb in this recipe, beef would also work very well, it's just that I had roast lamb leftovers when I made these. These rissoles are lightly spiced and tangy - perfect for supper when served with salad, pickles, chutneys and maybe a naan bread..."
Prep Time: 10 mins
Total Time: 25 mins