Recipe Guide

Afghani Lamb Meatballs Recipe only This Afghani lamb meatball (Kofta) recipe is cooked with potatoes and is a typical New Year dish. With Afghanistan being so arid and the climate very cold in winter. They enjoy fatty food and are famous for adding nuts and dried fruits to their dishes. Each family would have a different recipe for this kofta dish, so hope you enjoy this recipe. INGREDIENTS 1 kg lamb mince 2 medium brown onions, finely chopped 3 teaspoons minced garlic 1 1/2 tablespoons tomato paste 3/4 cup copped coriander leaves 1 large egg 1 level teaspoon ground turmeric 1 teaspoon sweet paprika 1 teaspoon ground black pepper Sauce 2 tablespoons olive oil 2 medium brown onions, finely chopped 600 ml water 1 tablespoon tomato paste 1/2 teaspoon ground turmeric Salt 5 medium potatoes, quartered and peeled METHOD   1. In a large bowl add the lamb mince, onions, garlic, coriander leaves,egg, turmeric, paprika, and pepper. Mix well with your hands to combine. Now form smallish meatb...

Pakistani Slow Cooked Lamb with Lentils Recipe only This Pakistani slow cooked lamb and lentils dish is rich in tradition. The cuisine is similar to that of Northern India with lots of influence from the Middle East and the Far Eastern regions. The cuisine changes from region to region with in Pakistan, like that of India. INGREDIENTS 1/2 cup cracked wheat (burghul) 1/2 cup urad dal (small split black beans) 1/2 cup mutter dal (yellow split peas) 1 kg lamb chops (Chump) 10 fresh garlic cloves, finely chopped 2 cm piece fresh, peeled ginger, finely chopped 2 tablespoons ghee (clarified butter) 1/4 teaspoon saffron threads 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon chaat masala 1 tablespoon chili powder 1 teaspoon ground turmeric 1/2 cup fresh coriander leaves, chopped 1/2 cup fresh mint leaves, chopped 1 fresh long green chili, sliced 1 fresh lemon cut into wedges 1/2 cup fried onions METHOD 1. In a large bowl add the lentils (all three) in fill with cold water...

Malaysian Lamb Curry Recipe only The rich combination of spices cooked in coconut cream is classic Malaysian cooking, combining the country's Indian and Straits Chinese influences. This recipe uses black mustard seeds(sometimes sold as brown mustard seeds), which are more pungent than the white, or yellow seeds used in most prepared mustard's. Ingredients 2 tablespoons garam masala 1 tablespoon ground cumin 1 tablespoon black mustard seeds 1 teaspoon ground turmeric 1 kg lamb shoulder 1/4 cup (60 ml) vegetable oil 2 medium brown onions, sliced thinly 2 fresh garlic cloves, crushed 3 dried long red chilies, chopped coarsely 2 long green chilies, chopped coarsely 400 ml coconut cream 1 cup (250 ml) beef stock 200 g snow peas, trimmed 1/2 cup loosely packed fresh coriander leaves, for garnish METHOD 1. Combine all the spices in a large bowl, add the diced lamb and mix together well. 2. Heat 2 tablespoons of vegetable oil in a large saucepan and cook lamb mixture in batches, until ...

Indian Lamb Curry with Afghani Apricots Recipe only This Indian lamb curry with apricots is a popular dish in the capital Mumbai. It hails from the Persian empire hence the use of Afghani (Hunza) apricots. It has a sweet, tangy, sour taste. It is simple to prepare and cook. If you love Indian food like I do, try this dish because it is not your typical Indian restaurant food.  ENJOY!! INGREDIENTS 100 g Hunza dried apricots if you find them, or good quality from the supermarket 50 ml cooking oil 2 medium brown onions, very finely chopped 1 cm piece fresh peeled ginger, chopped 2 large fresh garlic cloves, finely chopped 1 long cinnamon stick 6 green cardamoms 1 1/2 red chili powder 1/2 teaspoon ground cumin  2 fresh large tomatoes, chopped 700 g stewing lamb 3/4 teaspoon garam masala powder 1/4 teaspoon ground black pepper Salt to taste 1 teaspoon, plus a bit more of wine vinegar 1 teaspoon caster sugar METHOD 1. Soak the apricots in a bowl with about 300 ml of cool water and 1...

Indian Lamb Rogan Josh Recipe only The word 'rogan' means meat fat and 'josh' means heat, intensity. Lamb on the bone is very good for this dish and is slow-cooked it its own fat to give flavor to the dish. IF you can find real Kashmir chilies, this will be a bonus because they are dried , mild flavor and gives the dish a great red color. This dish as some of the best, intense flavors which will keep you coming back for more. Like all curry dishes there is no one correct recipe, so you can explore by changing or adding to your liking. INGREDIENTS 700 g stewing lamb or best, lamb chops 250 g lamb bones (ask your local butcher) 4 garlic cloves, chopped 1 teaspoon sea salt 3 teaspoons chili powder 100 ml full fat yogurt 250 g shallots, chopped 50 ml oil or ghee 4 whole cloves 2 large black cardamons 4 green cardamons 2 bay leaves 1 blade mace 1 teaspoon coriander powder 1 teaspoon fennel powder 1 teaspoon ginger powder 1/2 teaspoon turmeric powder METHOD 1. In a large pot,...