Category Archives: Lamb

Lamb Kabobs

Lamb Kabobs
Recipe type: Main
Cuisine: Mexican
  • 2 pounds boneless lamb
  • 1 cup yogurt
  • ¼ cup lemon juice
  • salt to taste
  • **FOR PASTE**
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 3 green chiles
  • 1 " ginger piece
  • 10 garlic flakes
  • 12 grams raw papaya
  1. Combine all ingredients for paste and mix well.
  2. Add Lamb, yogurt, lemon juice and salt and mix well, making sure the lamb is well coated.
  3. Marinate for 5 hours
  4. Skewer these pieces through a kabob rod and grill over fire, until they are evenly reddish brown.
  5. Serve with onion pieces and lemon wedges.

Lamb Curry

Lamb Curry
Recipe type: Main
Cuisine: Indian
  • 4 pounds boned lamb
  • 2 pounds onions
  • 8 large garlic cloves - minced
  • ½ cup coriander leaves -- chopped
  • 1 tablespoon fresh ginger root -- chopped
  • ½ cup plain yogurt
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 3 tablespoons ground coriander
  • 1 tablespoon kalonji -- (nigella) seeds
  • 3 tablespoons ghee
  • 3 tablespoons oil
  • 10 cardamom pods -- bruised
  • 2 teaspoons garam masala
  • 3 teaspoons salt and pepper -- to taste
  1. Trim off all excess fat and cut in to large cubes.
  2. Slice onions in to thin slices, only cut up about 1½ pounds.
  3. In food processor blend together remaining onions, garlic, coriander, ginger, yogurt, chili powder, paprika, ground coriander and kaloni seeds and process until it is a smooth paste.
  4. In large fry pan, heat ghee and oil and fry sliced onions until browned.
  5. Remove onions from pan.
  6. Put lamb in to pan, in small amounts batches, and stir-fry over high heat until browned.
  7. Over medium heat a small amount of oil to pan if necessary and fry blended mixture, stirring, until you can smell all the spices popping. This will take approximately 20 minutes, but sometimes longer.
  8. Return meat to pan, add cardamom pods and salt and pepper, stir until well mixed
  9. Cover and cook over low heat until meat is almost tender, stirring occasionally
  10. You can add a small amount of water if the dish becomes dry to help cooking.
  11. When meat is tender and liquid almost absorbed, add garam masala and reserved fried onion slices
  12. Cover pan and simmer gently for a few minutes more