Grind together:

• 1 lb. lamb or goat
• 1" ginger
• 4 garlic cloves
• 1 onion, medium

• 1 oz. chana dal, dry roasted in a frying pan
• 1 oz. white poppy seeds
• 2 oz. coconut, dried (unsweetened)
• 2 chiles, dry, red, roasted in frying pan

• mint leaves, finely chopped
• onion, finely chopped
• coriander leaves, finely chopped
• green chiles, finely chopped
• lime juice

Mix together both the above mixtures and cook with a little water about 1hour (remember, we're talking about tough village goats and lambs, not baby lamb). When meat is done and water is gone, grind this meat very finely.

Mix ground cooked meat with remaining ingredients, form into patties, and fry in ghii until browned. (As I recall, these haven't stayed intact very well for me, though it seemed to work fine for , the cook).

Origin: David (Bhopal, 1970)
Posted By: ???

Cook noodles according to package directions. Meanwhile, combine flour, curry powder, salt, cayenne pepper and cinnamon in a plastic or paper bag. Add lamb; shake to coat. Heat 1 tablespoon oil in large non-stick skillet over medium-high heat until hot. Add lamb, reserving any remaining flour mixture in bag. Cook 5 to 6 minutes, or until lamb is well-browned. Transfer lamb to plate or bowl; set aside.

Heat remaining 1/2 tablespoon oil in same skillet over medium-low heat. Add carrots and onion; cook 5 minutes, stirring occasionally. Add garlic and reserved flour mixture; cook 1 minute, stirring occasionally. Add broth and raisins; bring to a simmer. Simmer uncovered 8 to 10 minutes or until carrots are tender. Stir in lamb; simmer 4 to 5 minutes or until lamb is heated through and sauce thickens. Drain noodles; top with lamb mixture and sprinkle with mint or parsley.

From: National Pasta Association, Via: Chile Head Mailing List
Posted By: Christopher E. Eaves, cea260@airmail.net
Post Date: Mon, 28 Jun 1999

For the lamb:
In a small bowl, stir together the chili powder, cumin, thyme, sugar, salt, allspice, and black pepper. Sprinkle the spice mixture over the chops, rub it evenly all over the meat, and chill the chops, covered, for at least 4 hours or overnight.

Prepare a grill with glowing coals or preheat the broiler. On the oiled rack of the grill or on a broiler pan in the broiler, grill or broil the chops 4 inches from the heat for 5 to 7 minutes on each side for medium-rare meat. Serve the chops with the pepper jelly.

For the pepper jelly:
Cut the bell peppers into 1-inch pieces and in a food processor chop them very fine. Transfer the chopped peppers to a deep kettle, add the sugar, vinegar, and red pepper flakes, and bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222F on a candy thermometer). Transfer the jelly to sterilized Mason-type jars (see sterilizing instructions on the pectin package), filling the jars to within 1/4 inch of the tops, wipe the rims with a dampened towel, and seal the jars. The jelly keeps, sealed, in a cool dark place indefinitely.
Makes about 7 cups.

Notes: This recipe is not very spicy hot at all. We use it on regular toast for breakfast as well with for the grilled lamb chops. If you want it spicy, I would recommend doubling the amount of red pepper flakes. It also makes a huge batch--could easily be halved.

From: Gourmet
Posted By: SOAR - the Searchable Online Archive of Recipes
Post Date:

For the Lamb:
Combine lamb, onion, parsley, cilantro garlic, salt, pepper, paprika, and cayenne in large bowl and mix well. (Can be prepared 6 hours ahead. Cover and refrigerate.) Place bamboo skewers in shallow dish. Cover with cold water and let stand at least 1 hour.

Prepare barbecue (medium-high heat). Drain skewers. Form generous 1/4 cup lamb mixture into 3-inch-ling sausage around center of 1 bamboo skewer. Repeat with remaining lamb mixture and skewers. Brush lamb kebabs with oil. Grill kebabs until brown and cooked through, turning frequently, about 12 minutes. Serve in warm pita bread with Fresh Hot-Pepper Paste.
Makes 12 kebabs.

Hot Pepper Paste:
Combine all ingredients in processor and blend until very finely chopped. (Can be prepared 1 week ahead. Refrigerate in covered container.)
Makes about 1 cup.

From: Bon Appétit, May 1995
Posted By: Epicurious Food
Post Date:

• 1 Tbs. black peppercorns
• 2 Tbs. cayenne pepper
• 2 Tbs. poppy seeds, white
• 1 garlic clove (it's supposed to be "gold garlic")
• 2 tsp. ginger paste
• 2 onions
• 1 Tbs. almonds
• 1 small piece dried coconut
• 1/2 nutmeg
• salt to taste
• 1 lamb, leg (about 3 kg.), cut into 4 pieces
• 250 gms ghii
• 1.5 kg. dahi
• 6 cardamoms, black
• 3 cinnamon sticks
• 4 bay leaves (Indian tez patta)
• 1 lump hing, soaked in 1/2 C. hot water
• 2 Tbs. fennel seed
• 500 gms potatoes, small

Grind together: black pepper, cayenne, poppy seeds, garlic, ginger, onions, almonds, coconut, nutmeg, and salt. Make slashes in the meat and fill with spice/onion paste.

Put meat into a pan with ghii, dahi, cardamoms, cinnamon, and bay leaves, then cook on medium heat. Turn meat occasionally and sprinkle with hing water, adding water or dahi if necessary. As meat becomes done, reduce heat. Meat should be absolutely tender when done.

Origin: The Kashmiri book in India
Posted By:Brent Thompson
Post Date: Mon, 29 Sep 1997 14:55:11

Trim excess fat from lamb; cut into 1.5 inch cubes. Heat oil in a heavy saucepan; add onion. Cook until softened; add cardamom, turmeric, chile powder, cumin, paprika, coriander and masala. Cook, stirring, 2 to 3 minutes, then stir in yogurt and tomatoes and bring to a boil. Add lamb cubes and stir well.
Bring to a boil then reduce heat, cover and cook 40-50 minutes until lamb is tender, and liquid makes a thick sauce, stirring occasionally.

Nut Masala:
A nice modification is to save half of the nuts and add them after the mix has been ground.

Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10 minutes, until golden brown, stirring constantly. Add garlic and ginger and cook 2 minutes more, then cool. Put spice mix in a blender or food processor. Add nuts and water; grind to a smooth paste. Cover tightly and keep in a cool place for up to 1 month.

From: The Dinner Co-op
Posted By: Karen Haigh & Rob Driskill
Post Date:

1. In a large stockpot, cover the lamb with cold water; bring to a boil. Add the barley, partially cover the pot, and simmer until the meat and barley is tender, 1 1/2 hours. Add more water to adjust for evaporation; skim the surface of the soup as necessary..

2. Remove the meat from the broth. Cut the meat away from the bone, discard the bones, and return the meat to the soup.Continue simmering the soup.

3. In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.

4. Add the vegetables to the soup. Simmer until the vegetables are tender, about 10 minutes more. Season with salt and pepper to taste.

From: New York Cookbook, Molly O'Neill, 1993
Posted By: Jim.Weller@salata.com (Jim Weller), Via: Chile Head Mailing List
Post Date: 15 Feb 99

• 2.5 lb. lamb, cut into pieces
• 2 garlic cloves
• 1/2 oz. ginger, fresh
• 2 C. water, cold
• 1-2 onions, finely chopped
• 1/4 lb. butter (undoubtably should be ghii, instead)
• 1/2 C. yoghurt
• 2 Tbs. tomato paste
• 1 Tbs. coriander powder
• 2 cloves
• 2 cardamoms
• 1 tsp. turmeric
• 1 tsp. cumin
• 1 stick cinnamon, small
• cayenne powder to taste -- the more the merrier
• salt to taste

Mince garlic and ginger into a bowl and add 2 C. cold water. Saute onion in half of the butter until transparent. Add yoghurt, tomato paste, spices, and salt.

Saute meat in another pan in remaining butter until golden. Stir in the spice mixture, add some of the garlic-ginger infusion, and simmer, covered, until meat is tender. Add more garlic-ginger water from time to time as necessary. (The sauce for korma should be very very thick.)

Correct seasonings and serve with cooked rice.

Origin: (from Diipak's book in India, ~1970)
Posted By: ???

Hot Wok Ingredients:

When buying lamb, purchase upper end of leg rather than shank. To reduce preparation time, ask butcher to remove bone and trim off all fat. Cut lamb into 1/8-inch-thick slices. Overlap slices and cut into matchstick pieces, about 1/4 inch wide. In small bowl, combine hoisin sauce, 1 tablespoon soy sauce, rice wine, sesame oil and garlic. Mix thoroughly with lamb and marinate lamb at least 15 minutes, not longer than 8 hours, refrigerated. Cut green onions lengthwise into very thin slivers. Cut slivers into 1 1/2-inch lengths and refrigerate. Set aside bean sprouts. In small container, set aside cooking oil. In small bowl, combine Hot Wok Sauce ingredients and set aside. Place wok over highest heat. When wok becomes very hot, add cooking oil to center. Roll oil around wok and when oil gives off just a wisp of smoke, add lamb. Stir and toss lamb until it loses its raw exterior color, about 2 minutes. Immediately stir in green onions. Stir and toss green onions to evenly combine. Stir Hot Wok Sauce and then pour it into wok. Stir and toss until all ingredients are glazed with sauce. Taste and adjust seasonings. Stir in bean sprouts and immediately transfer to heated platter or dinner plates and serve.

Serves 4

From: HOT WOK by Hugh Carpenter and Teri Sandison, © 1995, used with permission of Ten Speed Press.
Posted By:The CompuCook website
Post Date: 12/03/97

In a large, deep skillet, heat the oil and cook the lamb until browned on all sides. If the skillet is large enough, add the onion and garlic and cook 5 minutes longer, then transfer to a large pot. If the skillet is not large enough, remove the lamb to a large pot. Add additional oil to the skillet, if needed. Saute the onion and garlic 5 minutes, then add to the lamb. Add about 3 cups water. Bring the stew to a boil, reduce heat and simmer at least 1 1/2 hours. Add water if needed.

While the lamb is simmering, roast, peel and seed the green chiles.

Chop half the chiles and add to the stew. Put the other half in a blender or food processor with the tomato sauce and puree until smooth. Add the puree to the stew, along with the jalapenos or serranos, the oregano, and sage. About 10 minutes before the chili is done, add the fresh cilantro and salt. Taste and adjust seasonings.

From:   The Real Chili Cookbook, by Marjie Lambert
Posted By:   Chile Head Mailing List
Post Date:  

Cut meat into bite sized peices. Gently fry the onion, ginger and garlic until golden using half the butter/oil. Make a masala from the spices with a little water to make a thick paste, add to the onion mixture and fry for 10 mins or until the oil separates from the ingredients.

Add the tomatoe stuff and the chillies, cook for 15 mins. while the toms and chilies are cooking fry off the meat in the rest of the butter until browned and sealed. Stick the lot into a cassarole dish and cook in an oven @ 400F, gas mark 6 for 45 mins or the meat is tender.

I reccomend you make an Indian drink with this called Lassi,mix 1pt milk, 1pt natural yoghurt salt to taste and mix in lots of shaved ice.

I wonder what it would be like using dried habs and hab powder? :-) I've got quite a reputation amongst my freinds for eating hot foods but this one takes the biscuit, you've got to eat it quick in a resturant otherwise they make you pay for the plate and table as it burns it's way thru!
best of luck with this one

From: holloway@spider.co.uk
Posted By: holloway@spider.co.uk
Post Date: Tue, 11 Jun 1996

Hot Morrocan Curry Mixture:

Garnish:

Marinate raisins in red wine until plump - about two hours. Place lamb chunks and garlic in a large bowl, and combine with lemon juice and salt. Allow to marinate in refrigerator for about 2 - 3 hours. At this time combine curry spices, chop carrots and onions, and cook chick peas. Cooking the chick peas until tender may take several hours. In a large cast iron skillet or Dutch oven, heat olive oil until fairly hot. Brown the drained lamb, small amounts at a time. Do not crowd the pan. Remove the lamb to another plate when brown, and add onions and carrots to cook. When onion becomes transparent, add curry spice mixture to the pan to cook. Adjust amount of spice to your taste. Stir to keep from sticking. If more moisture is needed, add a small amount of the lemon juice marinade When the color of the spices has darkened, add red wine and raisins, stir a moment, then add lamb. Stir this until the spices well coats the meat and add the chickpeas. If more liquid is needed, add red wine left from the bottle for the raisins. Cover and bring back the heat to bubbling, then place into oven at 250 F for 2 - 3 hours, stirring occasionally. When finished, place curry in large, prewarmed serving dish, garnish with lemon zest, black olives, and parsley. Serve with eggplant, couscous, and /or pita bread.

From: Steven L. Thomas, sthomas@seidata.com
Posted By: Steven L. Thomas, Via:Chile Head Mailing List
Post Date: Thu, 18 Mar 1999

The recipe is from the Italian-speaking part of Switzerland, Tessin or Ticino. (It also works brilliantly with lamb.)

• 2 lb. kid or lamb, boneless
• salt to taste
• black pepper to taste
• 3 Tbs. butter
• 2.5 tsp sage, fresh (or 1.5 tsp. ground)
• 6 juniper berries, crushed
• 1 tsp. chiles, dried (optional)
• 1 Tbs. mint, fresh (or 1/2 tsp. dried)
• 1/8 tsp cinnamon, ground
• 1/8 tsp nutmeg (fresh if poss.)
• 1 C. wine, white, dry
• 1 C. cream, heavy
• 1 Tbs. rum

Cut the meat into bite-sized pieces. Sprinkle the meat with the salt and pepper. Heat the butter in a casserole, and add the sage, juniper berries, (chilies,) mint, cinnamon, and nutmeg. Cook, stirring constantly, for 3 mins. Add meat and brown on all sides. Lower heat and add wine. Simmer, covered, until meat is tender (it took me a little more than an hour with the kid I had).

Remove meat and keep warm. Strain the sauce. Put the sauce back in the casserole, and stir in the cream and rum. Bring to a boil and reduce to the consistency of heavy cream. Return the meat to the sauce and heat through. Serve with dry boiled rice and green peas. (it says here: but I served it with wide homemade egg noodles, and I think that works better than rice would, even if not strictly the way they would do it in Locarno.)

Naturally you could add fresh green or red chilies to this mixture as well. Steeping them in the rum first might be an interesting thought.

Yield: 4 servings

Origin: (from: owlsprng@iol.ie (Diane Duane), chile-heads, 25Apr96)
Posted By: ???

Heat a large heavy pot over high heat. Add oil and heat until hot. Add green onions, garlic, ginger, cinnamon sticks, chile paste and aniseed; stir-fry until fragrant, about 15 seconds. Add lamb and brown. Add soy sauce, rice wine, sugar and water. Bring to boil. Reduce heat and simmer about 1 hour. Add sweet potatoes and continue to cook until they are tender, about 20 minutes. Discard the ginger slices and cinnamon sticks. Lightly mix in spinach; cover and cook until spinach has wilted, about 1 1/2 minutes.
Serves 8
265 calories per serving, 28 grams protein, 7 grams fat

From: Eating Well" magazine, February 1996
Posted By: Karen Haigh
Post Date: 5/4/98

One memorable part of my 1993 visit to Russia was the "search for shashlyk." I was told that if I found good shashlyk, it would be a wonderful dining experience. Unfortunately, I had bad shashlyk in a lot of places ... try to avoid Russian dining establishments that are simply called "Cafe". I finally came across some terrific shashlyk at a little place called the Bombay Cafe, right down the street from the American Embassy in St. Petersburg. But this recipe, extracted from a Russian cookbook and slightly tweaked, was even better. I was lavishly complimented by my Russian dinner guests, who said that the only thing that wasn't authentically Russian about it was that the meat I used was too high-quality ...

• 2 pounds boneless shoulder or leg of lamb, cut into 1-inch cubes
• 2 cups pomegranate juice
• 1/4 cup olive oil
• 1 teaspoon salt
• Freshly ground black pepper to taste
• 1 bay leaf, crushed
• 1 teaspoon crushed thyme
• 2 cloves garlic, crushed
• Plum sauce (recipe below)

The easiest way to juice the pomegranates is to carefully seed them and place the seeds into a food processor. Whiz them around for a couple of minutes, then thoroughly strain. Bottled pomegranate juice is also available in Middle Easters markets, but, of course, fresh is always better.

Combine the pomegranate juice, oil, salt, pepper, bay, thyme and garlic. Marinate the lamb overnight in this mixture. The next day, place the meat on skewers (remembering to soak them in water if you're using wooden or bamboo skewers), alternating each cube of meat with a slice of onion and/or eggplant. Grill the shashlyk over hot coals for 10 minutes. Serve with plum sauce, and with plov as a side dish. Serves 6-8, or more if you're preparing a multi-course meal.

Plum Sauce

• 3/4 pound fresh plums
• 6 tablespoons pomegranate juice
• 2 tablespoons lemon juice
• 3 cloves garlic
• 1 tablespoon cilantro, chopped
• 1 tablespoon fresh basil, chopped
• Salt and cayenne pepper, to taste

Place the plums in a saucepan, cover with water and bring to a boil. Reduce heat, and simmer until soft, about 6-8 minutes. Drain, then peel and pit the plums.

In a bowl mash the plums and then stir in the remaining ingredients. Transfer to a saucepan, bring to a boil, then simmer for 20 minutes.

Cool the sauce, then place in a covered container in the refrigerator overnight so that the flavors will combine. Serve at room temperature.

Origin:
Posted By: Brent Thompson
Post Date: Mon, 29 Sep 1997 14:55:11

• 8 chiles guajillos, dried
• 8 chiles anchos, dried
• 6 chiles pasillas, dried
• 1 tsp. cumin
• 1/2 tsp oregano, dried
• 1/2 tsp thyme, dried
• 6 cloves, whole
• 2 bay leaves
• 4 garlic cloves, peeled
• 2 Tbs. vinegar, white
• 4 lamb shanks
• 12 oz. beer (1 bottle)

Wash the chiles and remove the stems, veins and seeds. Cover with boiling water and soak for 1 hour. Drain, reserving water.

Combine chiles, cumin, oregano, thyme, cloves, bay leaves, garlic, vinegar and 1/4 cup reserved water in a food processor. Puree into a thick paste. Coat lamb shanks and refrigerate, covered, overnight.

Place each shank, bone side up, on a piece of parchment paper. Fold up the sides into a loose package and tie around the bone with kitchen string.

Bring beer and 2 cups water to a boil in a large steamer over medium heat. Place shanks on rack above liquid. Cover and steam, add water as needed, until meat falls from bone (open one to check), about 2 hours. To serve, present shanks in their packages and unfold at the table.

Origin: Saveur magazine, Jan96?
Posted By: Brent Thompson
Post Date: Mon, 29 Sep 1997 14:55:11

• 1 kg mutton, cut into pieces
• 3 medium onions
• 1 large piece of ginger
• 1/2 pod garlic
• 6 green chillies
• 2 tsp turmeric
• 4 tsp cummin seeds
• 3 tsp chilli powder
• 2-3 stalks curry leaves
• 1 tsp salt
• 1 tsp mustard
• 8 ozs vinegar
• 4 dsp ghee or oil

Cut the meat into pieces. Finely chop 2 of the onions. Chop half of the ginger, garlic and 4 chillies. Grind the remaining ginger, garlic, chillies, onion with cummin seeds, chilli powder, turmeric, salt and mustard in the vinegar.

In a bowl, put the meat, crumpled curry leaves, ground masala, chopped masala and any remaining vinegar. Mix well and keep at least for 2 hours.

In a pan. heat the oil, fry the chopped onions till light brown, add the marinated meat. Cook on a slow fire, for a while, add water if required and continue cooking till tender. When the meat is cooked there should be no water.

Serve with rotli
Serves 6

Traditionally the Parsis made Vindaloo with duck. Mutton may be substituted with chicken or pork. The Portuguese took this dish from Goa, back to Portugal and today it is part of their culsine.

Origin: Amy H. Minwalla
Posted By:Amy H. Minwalla

Part A

• 2lb Leg of Lamb boned, cut into 1 inch pieces
• 1 Medium sized onion peeled and shredded
• 8 tbsp Cooking oil
• 1 tsp Salt
• 1 tsp Garlic paste
• 1 tsp Ginger paste
• 2 cups Water
• 1 tsp Malt vinegar

• 3 large onions peeled and chopped and boiled in 2 cups of water in a small
  boiling pot, remove and let to cool.Crush with their juice with an electric blender.
  
• 1 tbsp Fresh lemon juice
• 4 tsp Chilli powder
• 1 tsp Garam masala
• 3 tsp Tomato puree
• 1 tsp Paprika
• 1 tsp Ground cumin
• 1 tsp Ground corriander
• 2 tsp Ground turmeric
• pt Water
• 1 Medium sized potato, peeled and cut into 4 pieces and soak in cold water. (Drain before using)
  

Mix all the ingredients together from part A in a boiling pot or heavy based saucepan, start cooking over a high flame uncovered, when the ingredients begin to boil stir and turn the flame to a medium heat and cover and continue to cook for 35 minutes. Stir the ingredients frequently watching they don't stick to the bottom of the pan. After 35 minutes, add the ingredients from part B , stir and mix well. Wait until they begin to boil and again stir and turn the flame to low. Cover the pot with its lid and and continue to cook for another 35 minutes undisturbed. Now remove from the heat and leave to rest for ten minutes.

Serve with rice or any sort of bread or even chips!

Origin: Mick Gower's Indian Recipes
Posted By: Mike

Dry the meat and dredge in the flour. Brown the lamb, onion and garlic in the oil. Add the chile, juniper berries and oregano. Add the water and simmer for 1 1/2 hours or until the meat is tender. Add the hominy and simmer 15 minutes. This is good with cheese and minced Italian parsley sprinkled over the top.

From: Mary Filmore. Via Rec.food.recipes
Posted By: Mary Filmore
Post Date: 19 Apr 1998