Lamb Recipe

[jassheela]

Ingredients
 
8 spring lamb chops, each 85 -125 g / 3 - 4 1/2 oz
2 teaspoons garlic pulp
2 teaspoons ginger pulp
2 green chillies, finely chopped
4 tablespoons chopped fresh coriander leaves
Salt
3 tablespoons lemon juice
1 tablespoon cornflour
Corn oil, for brushing the pan
1 lime, quartered
For the grilled vegetables:
1 tablespoon olive oil
1 red onion, thickly sliced
1 green pepper, deseeded and quartered
2 firm plum tomatoes, halved
1 courgette, sliced thickly at an angle
1/2 teaspoon crushed dried chillies
Directions
1. Trim the chops well by removing all the fat.
2. In a bowl, mix together the garlic, ginger, chillies, 3 tablespoons of the coriander, the salt, lemon juice, cornflour and 2 tablespoons of water. Place

the chops on a plate and rub them all over with this mixture. Leave to marinate for about 1 hour.
3. Preheat the oven to 190°C/375°F/gas 5 and a ridged grill pan over moderate heat. Brush the pan lightly with oil. Place the chops in it and cook for about

1 minute on each side. Transfer to an ovenproof dish and cook the remaining chops in the same way. Put in the dish and cook in the oven for 15-20 minutes

until the chops are cooked to taste.
4. About 10 minutes before the lamb is going to be ready, preheat the grill pan again for the vegetables. Brush lightly again with oil and start cooking the

vegetables, pressing them down to get the chargrilled effect. Sprinkle with salt to taste and the crushed dried red chillies.

[jassheela]

Ingredients
 
5 lbs. leg of lamb, boned, trimmed and rolled
PASTE
1 medium onion, grated
2 to 3 cloves garlic
2 tbsp. finely chopped fresh ginger root
2 tsp. ground cumin
2 tsp. ground coriander
1 1/2 tsp. salt
1 tsp. turmeric
1/2 tsp. chili powder or sambal oelek
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamon
Juice of 1 lemon
PUREE
1/4 lb. blanched almonds and/or cashews
1 cup natural yogurt
Directions
Start at least two days before the barbecue.
Make deep incisions into the fleshy parts of the lamb.
Combine paste ingredients.
Rub paste into the slits and place a little in the cavity where the bone has been removed.
To make puree, place the nuts and yogurt in food processor or blender and blend until pureed.
Spoon puree over the paste.
Marinate lamb for 36 to 48 hours in the refrigerator.
Bring lamb back to room temperature.
Wrap lamb in a double thickness of aluminum foil and seal.
Cook for 1 hour to 1 hour and 30 minutes on a barbecue grill over medium-hot coals, or until cooked to desired doneness, turning occasionally.
Remove lamb from foil.
Place directly on the grill and barbecue until nicely browned.
Let rest for 5 minutes, then carve.

[jassheela]

Ingredients
 
1/3 cup raw cashew nuts
3 dried chiles
2 teaspoons ground coriander
1 teaspoon ground ginger
1 teaspoon cumin
1/2 teaspoon cinnamon
Pinch of ground cardamom
Pinch of ground cloves
2 cloves garlic, crushed
2/3 cup water
2 onions, chopped
3 tablespoons butter or ghee
2/3 cup yogurt
1 1/2 pounds lean lamb (leg), diced
Grated rind of 1/2 lemon
2 teaspoons lemon juice
1/2 teaspoon turmeric
Directions
Grind the nuts and chiles together.
If using a food processor, a little water may be needed.
Mix together the coriander, ginger, cumin, cinnamon, cardamom, cloves and garlic.
Add the nut mixture and water and blend to a smooth paste.
Saute the onions in the butter over low heat until soft but not brown.
Stir in the spice and nut paste and add the yogurt.
Fry over gentle heat until the oil separates.
Add the lamb, toss well in the mixture and add the lemon rind, lemon juice and the turmeric.
Bring to the boil, cover and simmer for 1 hour.

[jassheela]

Ingredients
 
2 teaspoons ground cumin
2 teaspoons ground coriander
1 clove garlic
1 1/2 cups (375 ml) yogurt
750 g lamb fillets
2 small (260 g) tomatoes, seeded, chopped finely
1 tablespoon finely shredded fresh mint leaves
1 tablespoon lemon juice
Directions
Combine cumin, coriander, garlic and half of the yogurt in large bowl; add lamb, coat with yogurt mixture.
Griddle-fry (or grill or barbecue) lamb until browned all over and cooked as desired, brushing with yogurt mixture occasionally.
Meanwhile, combine remaining yogurt, tomato, mint and juice in small bowl.
Slice lamb; serve topped with tomato mint raita.

[jassheela]

Ingredients
 
30 ml/2 tbsp Oil
1.5 kg/3 1/2 lb Shoulder of lamb, boned
2 x 376 g/13 1/4 oz cans Homepride
Tomato and Onion Cook-in-Sauce
1 Potato
1 Sweet potato
1 Stick of celery
2 Courgettes
1 Dessert apple
1 Firm pear
Directions
Trim skin and excess fat from meat and cut into chunks.
Heat the oil in a large flameproof casserole.
Add the meat and cook over a high flame until browned on all sides.
Add the Tomato and Onion Cook-in-Sauce, cover and simmer gently for 50 minutes.
Meanwhile peel the potato and sweet potato and cut them into chunks.
Slice the celery and courgettes.
Add all the vegetables to the casserole, cover and continue cooking for 30 minutes.
Peel and core the apple and pear and cut them into small pieces.
Add them to the casserole and cook for 10 minutes.
Serve hot with crusty bread or rice.

[jassheela]

Ingredients
 
12 loin lamb chops (3/4-inch/2-cm thick)
 
Salt and freshly ground black pepper
 
1 cup yogurt
 
1 tbsp crushed coriander seeds
 
2 tsp ground cumin
 
1 tsp garam masala
 
1 red onion, coarsely chopped
 
2 cloves garlic, finely chopped
 
1 lime, grated rind and juice
 
1 slice (1/2-inch/1-cm) ginger root, peeled and chopped
 
1/4 tsp hot pepper sauce
 
Coarsely ground black pepper
Directions
1. Arrange lamb chops in a shallow baking dish and season with salt and pepper. Combine yogurt, coriander, cumin, garam masala, onion, lime rind and juice, ginger root and hot pepper sauce. Pour over lamb and allow to marinate, covered in refrigerator, overnight.
2. Broil or grill chops 5 minutes on each side or until cooked to desired doneness.
Top with coarsely ground black pepper.

[jassheela]

Ingredients
 
3 or 4 tbs clarified butter or oil
 
2 large onions, chopped
 
2 cloves garlic, crushed
 
2 1/2 lb lean lamb, cut in large cubes
 
2 tsp sugar
 
1 tsp ground cuminseed
 
1 tsp ground coriander
 
2 tsp curry powder or to taste
 
1/2 tsp ground ginger
 
1/8 tsp cloves
 
1 tsp salt
 
Chili pepper seeds
 
1 cup canned or chopped fresh tomatoes, coconut milk or water
Directions
Saute onions and garlic in hot butter until slightly golden.
Add lamb and stir-fry until lightly browned.
Stir in remaining ingredients.
Cover and simmer until lamb is tender, about 1 1/2 hours, adding enough additional liquid if necessary, to prevent sticking.
You may prefer to bake the mixture in a covered casserole at 325F for 1 1/2 hours or until tender.
Taste for seasoning before serving.
This dish may be made the day before and reheated.

[jassheela]

Ingredients
 
450 g / 1 lb lean minced lamb
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ginger pulp
1 teaspoon garlic pulp
1/4 teaspoon ground cardamom seeds
1 teaspoon chilli powder
1 tablespoon chopped fresh coriander
2 tablespoons chopped fresh mint
1 small onion, diced
Salt
Corn oil for brushing
For the filling:
1 tablespoon shredded ginger
1 green chilli, deseeded and chopped
1 red chilli, deseeded and chopped
2 tablespoons chopped fresh coriander leaves
2 tablespoons plain low-fat runny yoghurt
2 medium tomatoes, deseeded and diced
Directions
1. Start by placing the minced lamb, ground cumin, ground coriander, garam masala, ginger, garlic, cardamom, chilli powder, fresh coriander, mint and onion in a saucepan with salt to taste.
2. Using a fork, mix everything together thoroughly. Pour in 5 tablespoons of water, bring to a simmer and cook over a low heat, stirring occasionally, for 10-12 minutes until quite dry. Once the liquid has evaporated from the lamb, stir the mince until completely dry and remove from the heat. Leave to cool.
3. Make the filling by mixing together all the ingredients and set aside.
4. Place the cooled kebab mixture in the food processor and grind for 1-1 1/2 minutes, until it is quite paste-like. Transfer it from the processor to a bowl and use your hand to mix it well together. Break off small balls and shape them into a round flat shape in the palm of your hand. Make a dimple in the middle with your thumb, fill this with about 1 teaspoon of the filling and fold the sides over to enclose the filling and make a flat round shape again. Repeat until you have made 10-12 kebabs. Place these on a tray.
5. Brush a non-stick frying pan with a little oil and fry the kebabs gently in batches, pressing them down well with a spatula, for about 40 seconds on each side.

[jassheela]

Ingredients
 
4 large lean lamb steaks (about 350 g in total)
 
1 lemon, quartered
 
For the marinade
 
2 garlic cloves, crushed
 
1 small onion, quartered
 
2.5 cm cube fresh ginger, grated
 
2 teaspoons ground cumin
 
2 teaspoons ground coriander
 
1 teaspoon garam masala
 
1/2 teaspoon cayenne pepper
 
2 tablespoons lime juice
 
4 tablespoons plain low-fat yogurt
Directions
Put all the ingredients for the marinade in a food-processor and whizz until smooth.
Remove any fat from the lamb steaks, then coat them with the marinade.
You can keep them marinating in the fridge for a day to develop a more intense flavour, if you have time.
When you are ready to cook the lamb, preheat the oven to 200°C/400°F/gas mark 6.
Put the lamb on a baking tray and cook in the oven for 30 minutes turning twice.
Serve each steak with a wedge of lemon.

[jassheela]

Ingredients
 
1/2 cup Pomegranate Syrup
 
1/4 cup salad oil
 
1 tablespoon lemon juice
 
1 1/2 teaspoons salt
 
1/4 teaspoon pepper
 
2 cloves garlic, minced or pressed
 
2 pounds boneless lamb shoulder or leg, cut into 1 1/2-inch cubes
Directions
In a large bowl, stir together Pomegranate Syrup, oil, lemon juice, salt, pepper, and garlic.
Add lamb and stir to coat.
Cover and refrigerate for at least 6 hours or until next day.
Lift meat from marinade and drain briefly (reserve marinade).
Thread meat equally on about 6 sturdy metal skewers.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning often and basting with marinade, until meat is well browned on outside but still pink in center; cut to test (10 to 15 minutes).