Authentic Goan Lamb Vindaloo – Three Cooking Methods Authentic Goan Lamb Vindaloo Fiery, tangy, and deeply flavourful – the king of Goan curries A classic Goan vindaloo made with Kashmiri chillies, vinegar, and warm spices. Choose your favourite cooking method below – all three deliver that signature hot-sour-sweet balance and […]
Lamb
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Classic Greek Moussaka Recipe – Layered Perfection Classic Lamb/Beef Vegetarian Twist Potato Layer Twist Classic Greek Moussaka The ultimate layered casserole – silky eggplant, spiced meat sauce, and creamy béchamel crowned with golden cheese Authentic Greek comfort food at its finest. Tender roasted eggplant layered with a rich cinnamon-spiced lamb […]
Lamb Goulash – Hungarian-Style Stew Pressure Cooker Slow Cooker Stove Top Lamb Goulash – Hungarian-Style Stew Rich, paprika-laced lamb stew with tender vegetables and caraway warmth Lamb Goulash is a hearty Hungarian classic — succulent lamb shoulder slowly simmered with sweet and hot paprika, onions, garlic, caraway, and bell peppers. […]
North African Lamb Shanks – Slow-Braised Pressure Cooker (Instant Pot) Slow Cooker / Dutch Oven North African Lamb Shanks Fall-off-the-bone lamb braised in smoky harissa, warm spices, and tangy tomatoes These North African Lamb Shanks are slow-braised in a rich, aromatic sauce of harissa, smoked paprika, cumin, and allspice. The […]
Lamb Shoulder in the Slow Cooker INGREDIENTS 2kg lamb shoulder, preferably with bone in2 sprigs fresh rosemary leaves chopped2 tablespoons olive oil2 tablespoons finely chopped fresh parsley2 tablespoons finely chopped fresh oregano1 sprig Thyme3 cloves garlic, crushed1 tablespoon finely grated lemon rind2 tablespoons lemon juice4-5 medium carrots cut in half […]
The best shaslik I have ever eaten was in a restaurant in Ulaanbaatar Mongolia. There are many many versions here is one. Ingredients 500g diced lamb1 red capsicum, cut into 2cm pieces2 crushed garlic cloves Juice of 1 lemon1/2 teaspoon mint1/2 cup Greek yoghurt Method For the Skewers Soak skewers in […]
Ingredients Serves 4 (with leftovers) 2 onions3 leeks6-8 cloves of garlic, 2 peeled and sliced the rest peeled and left whole1.5 kg leg lambOlive OilA few springs of Rosemary4 tins 400 gm white beans.1 litre chicken stock Thyme sprig Rosemary Sprig 2 Bay Leaves Method Pre heat oven to 200C […]
Navarin is a traditional Easter dish in France and uses the newest spring vegetables. In this dish the vegetable are added later in the cooking process and they retain their crispness. Preparation time: 30 minutesCooking time: 1 hour 30 minutes Makes 6 servings Ingredients 1.5 kg boneless lamb shoulder2 tablespoons olive oil1 tablespoon sugar (important […]