Lamb with Orzo in the Oven
A yet another Greek comfort food classic, Lamb with Orzo in the Oven is easy to cook and – trust us – a lot easier to savour. Enjoy!
All posts tagged: lamb
How to Prepare Lamb and Goat Meat for Cooking
Here’s an easy trick to moderate, or at times: eliminate, the strong smell of lamb or goat meat before cooking.
Lamb or Goat with Artichokes in Egg and Lemon Sauce
Lamb or Goat with Artichokes in Egg and Lemon Sauce is a classic, traditional Spring dish from Crete, Greece that’s simple to make and very easy to savour. The season for artichokes is between March and June. For the rest of the year you could use canned or frozen artichokes – but do avoid marinated artichokes – they are a totally different deal and will not go well with we’re making here. Time now to start cooking, eh?
Lamb with Pasta in the Oven
Lamb with Pasta in the Oven. A simple, hearty, traditional (insanely) delicious recipe from Crete, Greece requiring no particular preparation and… very little cooking skills. Of course, you can tweak the recipe with more/other spices but if you’re cooking this recipe for the first time… try to keep it simple. 🙂
Lebanese Lamb Stew with Aubergines, Mint and Vinegar
Cooking this recipe may indeed reveal that “looks” don’t always pair with “taste”. Enjoy!
Lamb Roast with Potatoes, Lemon Juice and Oregano in the Oven
A friend asked for this (all time oven classic) Greek recipe for a lamb roast in the oven, so, without further ado… voila! (And a heartfelt thanks! to Libby who passed on the recipe. 🙂 Enjoy!
Lamb Stew with Dill in Egg & Lemon Sauce
Lamb Stew with Dill in Egg and Lemon Sauce. This is an easy lamb stew recipe but who said “easy” can’t be “delicious”? Here’s the living proof of it.
Classic Yoghurt Marinated Indian Lamb Curry
Cuisine: IndianRegion: North This is a classic Yoghurt Marinated Indian Lamb Curry recipe that is very popular in the North of India. The recipe is also healthy and nutritious to boot. (Scroll down for the analysis.) Serves 6Cooking time: 40 – 60 minYou will need: a skilletNotes: requires marinating Ingredients 1 Kg (2 lbs) x boneless leg of lamb, cut into 1-in (2.5-cm) cubes 3 Tbsp oil 5 cardamom pods 3 bay leaves 1 inch (2.5-cm) cinnamon stick 1 Tsp cumin seeds 1 Tbsp ground coriander 4 fresh green chili peppers, without seeds, minced 1 tomato, chopped 2 cups warm water 1 cup plain yogurt 1⁄2 cup fresh coriander leaves (cilantro), chopped Yogurt Curry Marinade 3 onions, chopped 1 Tbsp Asian chili powder or ground cayenne pepper 1 Tbsp ground cumin 1⁄2 Tbsp ground turmeric 1⁄2 cup (@250g) plain yogurt 2 Tsp garam masala spice Salt, to taste Instructions In a blender or a food processor, blend together the Curry Yogurt Marinade ingredients until smooth. In a large bowl, mix together the marinade and lamb, …
Turkish Lamb Stew over Eggplant Puree (Hünkar Beğendi)
Hunkar Begendi is an ultra-classic, traditional Turkish recipe whose name translates to “Sultan’s Delight”. As we can reasonably imagine there are many, many variations of Hünkar Beğendi: some recipes call for cheese and milk, others for milk and flour. Some call for lamb, others of beef. Some call for butter, others for olive oil and some “Westernized” versions even call for … vegetable oil and margarine (hello?). We chose a version that (we believe) is most representative of Turkey and its people.
Ground Lamb or Beef with Onions and Tahini Sauce in the Oven
Simple, fast and delicious, Siniyeh, namely Ground Lamb or Beef with Onions and Tahini Sauce in the Oven, is a Jewish recipe from Yemen that is been cooked in Israel today. Enjoy!
Moroccan Lamb Tagine with Dates, Almonds and Pistachios
The Moroccan Lamb Tagine with Dates, Almonds and Pistachios is a classic Moroccan Tagine recipe that’s usually made for weddings and family gatherings. It will take some time to cook but… as with almost all traditional recipes everywhere in the World there’s no shortcut: it. must. cook. slowly.
Anglo – Indian Lamb Mulligatawny Stew or Soup
The Anglo-Indian Mulligatawny stew is where West meets East, and vice versa. According to Wikipedia, “Mulligatawny is related to the soup rasam. Due to its popularity in England during British India, it was one of the few items of Indian cuisine that found common mention in the literature of the period. Early references to it in English go back to year 1784.” There are many variations of this recipe – some use ghee, others oil, some use lentils, other use lamb or beef, others are vegetarian. This one calls for lamb and lentils.
Lamb with Fennel in the Pot
Lamb with Fennel in the Pot. A simple yet delicious Greek classic, traditional recipe. This one avoids using carbohydrates (potatoes, pasta, etc.) and uses fennel, instead. Enjoy!