Peel EGGPLANT ; HALVE it length wise . cut cross wise into 1/2 inch thick slices. cut slices into 1/2 half inch tick strips. In covered saucepan cook eggplant and onion in small amount of boiling salted water about five minutes or untill tender ; drain well . In a 10 inch oven-going skillet cook […]

SAUCE 2 oz Almonds, blanched 1/2 lb Onions, coarsely chopped 8 Garlic cloves, peeled 4 Cubes ginger, 1″, peeled ;chopped coarsely 4 Green chillies, chopped 20 fl Yoghurt, plain 2 tb Cumin seed, ground 4 ts Coriander seed, ground 1/2 ts Cayenne pepper 3 1/2 ts Salt 1/2 ts Garam masala 6 tb Vegetable oil […]

Combine ingredients. Form 1-inch balls. Fry in oil, turning fairly often, about 12 minutes, till browned through. Serve warm and provide sauces for dipping : salsa (your favorite), catsup, horseradish (see below), kinky peanut sauce (see below) Horseradish – Combine 2 tbs sour cream with 1 tbs horseradish. Stir in some ground pepper and a […]

Cut the breasts into strips. Fry in their own fat, until crisp and brown, for approximately 10 minutes. Drain off the fat. Add the onions, and cook for 3-4 minutes. Add the remaining ingredients, season. Bring to a boil and allow to simmer 45 minutes, covered.

Combine first 6 ingredients in container of electric blender; blend 15 seconds or until smooth. Add oil, one drop at a time, to mustard mixture; blend on low speed until mixture is light and creamy. Place lamb, fat side up, on rack in a shallow roasting pan; insert meat thermometer in one of the racks, […]

-FILLING – 12 oz Lean mutton or lamb 6 tb Meat stock or gravy Salt & pepper to taste Make the filling first. Chop the meat finely and season. Set aside. Set oven to 375 F or Mark 5. Sieve the flour and salt into a bowl. Boil the lard, water and milk together in […]

Use fresh or frozen lamb shoulder. If using frozen, thaw in refrigerator overnight. Trim off any fat from lamb and pat dry Chop apricots finely (scissors work well) and combine with chicken stock. Set aside for 20 minutes. Sprinkle lamb with salt and pepper; rub all over with thyme and ginger. Reserving stock, drain apricots […]

Mix lamb, egg, bread crumbs, 1 t salt, 3/4 t rosemary and hot pepper sauce in bowl. Shape into 8 patties. Heat oil in large skillet over high heat. Add lamb patties and cook about 2 min per side until done as desired. Remove from skillet with slotted spoon. Add onion and garlic to pan […]

Whisk all ingredients together till it forms a mayonaise consistency. Coat Rack of Lamb (both sides). Broil 5 minutes on each side. Turn oven to 400 degrees and bake for 10 minutes for rare or 15 minutes for medium. Remove from the oven and let the meat rest for 5 minutes before carving.

Preheat oven to 400 degrees. Combine parsley, garlic, sage, rosemary, 1 teaspoon of the salt, and pepper. Spread lamb flat and rub with 1 teaspoon of the olive oil. Sprinkle with herb mixture and roll lamb up, tucking ends in. Tie in even roll with kitchen cord. Rub outside of lamb with 1 tablespoon oil, […]