LAMB RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AUTUMN SUPPER ON A SKEWER 1 CAN (6 OUNCES) FROZEN ORANGE JUICE CONCENTRATE 1/2 CUP HONEY 1/4 CUP CHOPPED CRYSTALLIZED GINGER 3/4 TEASPOON MARJORAM LEAVES 2 POUNDS BONELESS LAMB OR VEAL, CUT INTO 1 INCH CUBES 1 MEDIUM ACORN SQUASH, CUT INTO 2 INCH PIECES 4 MEDIUM APPLES, QUARTERED MIX ORANGE JUICE CONCENTRATE, HONEY, GINGER AND MARJORAM. PLACE MEAT IN SHALLOW GLASS DISH; POUR ORANGE JUICE MIXTURE OVER MEAT. COVER; REFRIGERATE SEVERAL HOURS, TURNING MEAT OCCASIONALLY. COOK SQUASH IN 1 INCH BOILING SALTED WATER (1/2 TEASPOON SALT TO 1 CUP WATER) 10 MINUTES; DRAIN. REMOVE MEAT FROM MARINADE; RESERVE MARINADE. ON 6 SKEWERS, ALTERNATE MEAT, SQUASH AND APPLES. PLACE ON GRILL 3 INCHES FROM MEDIUM COALS. COOK 30 MINUTES OR UNTIL MEAT IS BROWN AND SQUASH AND APPLES ARE TENDER, TURNING AND BASTING FREQUENTLY WITH RESERVED MARINADE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED LAMB ON SKEWERS (05/21/93) (0:17) MARINATED MEAT, SKEWERED AND BARBECUED, IS POPULAR THROUGHOUT THE ORIENT -MUCH OF THE WORLD, FOR THAT MATTER. THIS RECIPE FROM CENTRAL ASIA, WHERE LAMB REIGNS SUPREME, IS SEASONED WITH A PIQUANT MARINADE. 2 POUNDS STEWING LAMB, CUT IN 1 1/4" CUBES 4 T FRESH LEMON JUICE 3 CLOVES GARLIC, MINCED 1 T HOT CHILI OIL (OR 1/2 T CAYENNE AND 1 T SALAD OIL) 1/4 T SALT 1 PINCH SUGAR COMBINE ALL INGREDIENTS AND MARINATE LAMB CUBES FOR 2 HOURS IN COVERED BOWL. DRAIN LAMB, RESERVING MARINADE FOR BASTING DURING BARBECUING. SKEWER LAMB; YOU SHOULD HAVE ENOUGH FOR TWO SKEWERS PER SERVING. BARBECUE UNTIL BROWNED, BUT STILL JUICY. OVERCOOKING WILL DULL FLAVORS. SERVE WITH NANG (MOSLEM BREAD) OR SHAO BING (BAKED SESAME ROLLS). SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED LAMB RIBLETS IN LARGE SKILLET, BROWN 3 TO 4 POUNDS LAMB RIBLETS, CUT IN SERVING PIECES. SKIM OFF FAT. SEASON WITH SALT AND PEPPER; TOP WITH SLICES OF 1 LEMON. COMBINE 3/4 CUP CATSUP, 3/4 CUP WATER, 1/2 CUP CHOPPED ONION, 3 TABLESPOONS WORCESTERSHIRE SAUCE, 2 TABLESPOONS BROWN SUGAR, 1 TABLESPOON VINEGAR, 3/4 TEASPOON SALT, AND DASH BOTTLED HOT PEPPER SAUCE; POUR OVER MEAT. COVER AND SIMMER 1 1/2 HOURS, OR UNTIL MEAT IS TENDER. SKIM OFF FAT. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED LAMB SHANK DINNER BARBECUE SAUCE BELOW 1/4 CUP FLOUR 1 TEASPOON SALT 1/4 TEASPOON PEPPER 4 LAMB SHANKS 2 TABLESPOONS SHORTENING 1/4 CUP WATER 4 MEDIUM POTATOES, PARED AND SLICED 1/2 INCH THICK SALT 1 CAN (16 OUNCES) WHOLE GREEN BEANS, DRAINED HEAT OVEN TO 350 DEGREES. PREPARE BARBECUE SAUCE. MIX FLOUR, 1 TEASPOON SALT AND THE PEPPER; COAT MEAT WITH FLOUR MIXTURE. MELT SHORTENING IN DUTCH OVEN; BROWN MEAT. DRAIN OFF FAT. BRUSH MEAT WITH BARBECUE SAUCE. POUR WATER INTO PAN. COVER; BAKE 1 HOUR. BRUSH MEAT AGAIN WITH BARBECUE SAUCE. ADD POTATOES AND SEASON WITH SALT. COVER; BAKE 1 HOUR LONGER. BRUSH REMAINING BARBECUE SAUCE ON MEAT. ADD BEANS; BAKE UNCOVERED 30 MINUTES. MAKES 4 SERVINGS. BARBECUE SAUCE 1/2 CUP CATSUP 2 TABLESPOONS BROWN SUGAR 2 TABLESPOONS WORCESTERSHIRE SAUCE DASH RED PEPPER SAUCE 1 CLOVE GARLIC, MINCED 1/4 TEASPOON DRY MUSTARD 1/4 TEASPOON SALT COMBINE INGREDIENTS IN SAUCEPAN; HEAT OVER LOW HEAT 5 MINUTES, STIRRING OCCASIONALLY. DELICIOUS ON HAMBURGERS, CHICKEN, LAMB AND STEAKS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROILED LAMB CHOPS SLASH FAT EDGES OF LAMB LOIN, RIB, OR ARM CHOPS CUT 3/4 INCH THICK. BROIL 3 INCHES FROM HEAT 5 TO 6 MINUTES. TURN; BROIL 5 TO 6 MINUTES, OR UNTIL DONE. FOR SNAPPY FLAVOR, BRUSH ONCE OR TWICE ON EACH SIDE WITH ITALIAN DRESSING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROILED SARATOGA LAMB CHOPS DIAGONALLY SLASH OUTER EDGE OF FAT ON 12 SARATOGA LAMB CHOPS, 1 TO 1 1/2 INCHES THICK, AT 1 INCH INTERVALS TO PREVENT CURLING. PLACE CHOPS ON RACK IN BROILER PAN. SET OVEN CONTROL AT BROIL AND OR 550 DEGREES. BROIL WITH TOPS 3 TO 5 INCHES FROM HEAT 25 TO 30 MINUTES OR UNTIL BROWN, TURNING ONCE. SEASON WITH SALT AND PEPPER. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERFLIED LAMB 01/28/96 2:13 PM PREPARATION TIME - 30 MINUTES PLUS MARINATING TIME COOKING TIME - 40 TO 50 MINUTES SERVES - 6 TO 8 PEOPLE 4 POUNDS OF LAMB 5 TABLESPOONS OIL JUICE AND RIND OF ONE LEMON SMALL BUNCH OF MINT, ROUGHLY CHOPPED SALT AND COARSELY GROUND BLACK PEPPER 1 CLOVE GARLIC, CRUSHED TO BUTTERFLY THE LAMB, CUT THROUGH THE SKIN ALONG THE LINE OF THE MAIN BONE DOWN TO THE BONE. CUT THE MEAT AWAY FROM THE BONE, OPENING OUT THE LEG WHILE SCRAPING AGAINST THE BONE WITH A SMALL, SHARP KNIFE. TAKE OUT THE BONE AND REMOVE EXCESS FAT. FLATTEN THICK PLACES BY BATTING WITH A ROLLING PIN OR MEAT MALLET. ALTERNATELY MAKE SHALLOW CUTS HALFWAY THROUGH THE THICKEST PARTS AND PRESS OPEN. THREAD TWO OR THREE LONG SKEWERS THROUGH THE MEAT - THIS WILL MAKE THE MEAT EASIER TO HANDLE AND TURN ON THE GRILL. PLACE IN A PLASTIC BAG OR LARGE, SHALLOW DISH. MIX THE OTHER INGREDIENTS TOGETHER AND POUR OVER THE LAMB, RUBBING IT IN WELL. COVER THE DISH OR SEAL THE BAG AND LEAVE AT ROOM TEMPERATURE FOR 6 - 7 HOURS OR OVERNIGHT IN THE REFRIGERATOR. TURN THE LAMB FREQUENTLY. REMOVE FROM THE DISH OR THE BAG AND RESERVE MARINADE. GRILL ON THE SKIN SIDE FIRST, AT LEAST 6 INCHES AWAY FROM THE COALS. GRILL 20 MINUTES PER SIDE FOR PINK LAMB AND 30 - 40 MINUTES PER SIDE FOR MORE WELL DONE LAMB. BASTE FREQUENTLY DURING GRILLING. REMOVE THE SKEWERS AND CUT THE SLICES ACROSS THE GRAIN. IF FRESH MINT IS UNAVAILABLE, USE ROSEMARY, FRESH OR DRIED. ALTERNATIVELY. ROAST LAMB IN A 350 DEGREE OVEN FOR HALF OF THE COOKING TIME AND GRILL FOR THE LAST HALF OF COOKING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAPTAIN'S COURSE (08-28-92) (0:51) 1 TABLESPOON OLIVE OIL 8 LAMB CHOPS, 1 INCH THICK, TRIMMED OF EXCESS FAT 1 MEDIUM ZUCCHINI, TRIMMED AND CUT DIAGONALLY IN 1/4 INCH THICK SLICES 1 RED BELL PEPPER, TRIMMED, SEEDED AND CUT INTO 1/2 WIDE SLICES 1 YELLOW BELL PEPPER, TRIMMED, SEEDED AND CUT INTO 1/2 INCH WIDE SLICES 1 CLOVE GARLIC, MINCED 1/2 TEASPOON DRIED OREGANO, CRUMBLED SALT AND FRESHLY GROUND PEPPER IN A LARGE, HEAVY SKILLET HEAT OIL OVER MEDIUM HIGH HEAT. ADD LAMB AND SAUTÉ FOR 5 MINUTES ON EACH SIDE FOR RARE, OR LONGER FOR DESIRED DONENESS. REMOVE TO SERVING DISH AND KEEP WARM. REDUCE HEAT TO MEDIUM; ADD ZUCCHINI, PEPPERS, GARLIC AND OREGANO. TOSS TO COAT; COOK 5 TO 7 MINUTES OR UNTIL CRISP-TENDER, TOSSING FREQUENTLY. SEASON WITH SALT AND PEPPER. ARRANGE VEGETABLES AROUND LAMB; SERVE IMMEDIATELY. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILI WITH LAMB AND BLACK BEANS (05-01-93) (17:09) 1 3/4 C BLACK BEANS, SORTED AND RINSED 2 QT WATER, OR MORE AS NEEDED 2 LB. LAMB BONES 4 THYME SPRIGS | 4 PARSLEY SPRIGS | BOUQUET GARNI 1 BAY LEAF | 3 GARLIC CLOVE, CRUSHED 6 T. OLIVE OIL 2 LARGE YELLOW ONIONS, CHOPPED 1 1/2 LB LAMB SHOULDER, GROUND 2 T. CHILI POWDER 2 T. FRESH MINCED GINGER 2 T. FRESH THYME, MINCED OR 2 TSP. DRIED THYME, CRUMBLED 1 T. RED HOT CHILI, SEEDED AND DEVEINED (JALAPENO) 1 1/4 TSP. DRIED MARJORAM, CRUMBLED 3/4 TSP. FRESH GROUND WHITE PEPPER 3/4 TSP. FRESH GROUND BLACK PEPPER 3/4 TSP. CAYENNE PEPPER 3/4 TSP. ALLSPICE 2 LB ITALIAN PLUM TOMATOES, COARSELY CHOPPED 1 1/4 C. LIGHT ZINFANDEL WINE SALT AS NEEDED FOR BEANS: SOAK BEANS OVERNIGHT IN 2 QT. WATER. IN A LARGE SAUCEPAN, BRING BEANS TO A BOIL. ADD LAMB BONES AND BOUQUET GARNI AND 1 CRUSHED GARLIC CLOVE. REDUCE HEAT AND SIMMER TILL BEANS ARE TENDER BUT NOT MUSHY. SKIM OCCASIONALLY AND ADD MORE WATER IF NECESSARY TO KEEP BEANS SUBMERGED. 2 HOURS. FOR CHILI: HEAT 3 T. OIL IN LARGE HEAVY SAUCEPAN OVER MODERATE HEAT. ADD ONIONS AND COOK UNTIL SOFT, ABOUT 10 MINUTES. ADD 2 CLOVES GARLIC, MINCED, AND STIR ABOUT 3 MINUTES. TRANSFER ONION AND GARLIC MIXTURE TO A PLATE, USING A SLOTTED SPOON. ADD REMAINING OIL TO PAN. INCREASE HEAT TO MED. HIGH. ADD LAMB AND COOK UNTIL NO LONGER PINK, BREAKING UP WITH SPOON, ABOUT 6 MIN. RETURN ONION MIXTURE TO PAN; ADD CHILI POWDER, GINGER, THYME, RED CHILI, MARJORAM, PEPPERS AND ALLSPICE. STIR 5 MINUTES. ADD TOMATOES ( AND HALF OF THEIR LIQUID, IF CANNED). BRING TO A BOIL THEN REDUCE HEAT AND SIMMER FOR ANOTHER 5 MINUTES. ADD 3/4 CUP OF ZINFANDEL. SIMMER, SKIMMING OCCASIONALLY, FOR 30 MINUTES. DRAIN BEANS AND RESERVE THE COOKING LIQUID. DISCARD THE BONES AND GARNI. ADD BEANS AND REMAINING ZINFANDEL TO CHILI MIXTURE. SALT AND SEASON AS NECESSARY. SIMMER 30 MINUTES, ADDING BEAN COOKING LIQUID AS NEEDED TO KEEP CHILI MOIST (OR SOUPY, AS YOU LIKE IT). THIS CHILI IS BEST MADE AHEAD AND ALLOWED TO SEASON IN THE REFRIGERATOR FOR 24 HOURS. REHEAT BEFORE SERVING. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CURRIED LAMB (05-02-93) (21:15) SERVINGS: 6 1/3 C DRIED ONION 1/4 C WARM WATER 3 T VEGETABLE OIL 2 T GROUND CORIANDER 1 1/2 T GROUND CUMIN 1 T GROUND CARDAMOM 1 T GROUND GINGER 1 T TURMERIC 1/2 T GARLIC POWDER 1/4 T PEPPER 1/8 T GROUND RED PEPPER 2 LB 1" CUBES LAMB STEW MEAT 2 C BEEF STOCK 1 X SALT 1/4 C PLAIN YOGURT 1 T FRESH LEMON JUICE 1 X FRESHLY COOKED RICE SOAK ONION IN WATER UNTIL SOFT ABOUT 5 MINUTES. HEAT OIL IN LARGE SKILLET OVER MEDIUM HIGH HEAT. ADD ONION AND SAUTÉ UNTIL GOLDEN ABOUT 4 MINUTES. REDUCE HEAT TO LOW ADD SPICES AND STIR 1 MINUTE. ADD LAMB TO SKILLET. INCREASE HEAT TO MEDIUM HIGH AND COOK STIRRING FREQUENTLY UNTIL MEAT IS EVENLY BROWNED 10 TO 15 MINUTES. ADD STOCK AND SALT. REDUCE HEAT TO MEDIUM, COVER AND COOK UNTIL MEAT IS TENDER ABOUT 20 MINUTES. SIMMER UNCOVERED UNTIL SAUCE THICKENS ABOUT 20 MINUTES. STIR IN YOGURT AND LEMON JUICE. SERVE IMMEDIATELY OVER COOKED RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FESTIVE LAMB CHOP DINNER (10-10-92) (0:30) OLIVE OR SALAD OIL 1 LARGE ONION, DICED 1 LARGE TOMATO, DICED 1 TABLESPOON WHITE WINE VINEGAR 3/4 TEASPOON SUGAR SALT 1 TABLESPOON CHOPPED PARSLEY 8 LAMB RIB CHOPS 1 BUNCH BROCCOLI 1 SMALL GARLIC CLOVE, MINCED 1/2 TEASPOON DRIED ROSEMARY LEAVES, CRUSHED 1/8 TEASPOON PEPPER PARSLEY SPRIGS FOR GARNISH ABOUT 40 MINUTES BEFORE SERVING: IN 2 QUART SAUCEPAN OVER MEDIUM HEAT, IN 1 TABLESPOON OLIVE OIL OR SALAD OIL, COOK ONION UNTIL VERY TENDER AND GOLDEN, STIRRING OCCASIONALLY. STIR IN TOMATO, WHITE WINE VINEGAR, SUGAR, AND 1/4 TEASPOON SALT; OVER HIGH HEAT, HEAT TO BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER 5 MINUTES. UNCOVER AND COOK 5 MINUTES LONGER, STIRRING FREQUENTLY. STIR IN CHOPPED PARSLEY; KEEP RELISH WARM. PREHEAT BROILER IF MANUFACTURER DIRECTS. TRIM EXCESS FAT FROM LAMB CHOPS AND STEAM BROCCOLI. IN 1 QUART SAUCEPAN OVER MEDIUM HEAT, IN 2 TABLESPOONS HOT OLIVE OR SALAD OIL, COOK GARLIC, DRIED ROSEMARY, PEPPER, AND 3/4 TEASPOON SALT JUST UNTIL GARLIC BEGINS TO BROWN; REMOVE SAUCEPAN FROM HEAT. PLACE LAMB ON BROILING PAN; BRUSH TOP OF CHOPS WITH HALF THE GARLIC MIXTURE. WITH PAN AT CLOSEST POSITION TO SOURCE OF HEAT, BROIL CHOPS 8 TO 10 MINUTES FOR MEDIUM-RARE OR OF DESIRED DONENESS, TURNING CHOPS ONCE AND BRUSHING WITH REMAINING GARLIC MIXTURE. REMOVE CHOPS TO WARM PLATTER. SERVE WITH TOMATO RELISH AND BROCCOLI. GARNISH WITH PARSLEY. MAKES 4 MAIN DISH SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FESTIVE LAMB CHOPS 4 THICK LAMB CHOPS 4 SLICES SWISS CHEESE 1 SLICED ONION USE TWICE THE AMOUNT OF RIB OR LOIN CHOPS IN PLACE OF THE THICK ONES. BROIL CHOPS UNTIL BROWN, TURN AND BROWN ON OTHER SIDE. TRIM CHEESE TO CHOP SIZE. PLACE ONION AND CHEESE SLICES ON EACH CHOP. BROIL UNTIL CHEESE BEGINS TO MELT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRIED LAMB HEART SLICE ONE 2 POUND BEEF HEART, 1/2 INCH THICK. COAT WITH SEASONED FLOUR. BROWN ON ALL SIDES IN SMALL AMOUNT HOT SHORTENING. ADD SMALL AMOUNT HOT WATER, COVER TIGHTLY. COOK SLOWLY ABOUT 2 HOURS, OR UNTIL TENDER. ADD MORE WATER, IF NEEDED. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GLAZED RACK OF LAMB FOR TWO (12/26/93) (1:55) 2 SERVINGS 1 LAMB RACK (ABOUT 1 1/2 POUNDS), FRENCHED SALT PEPPER 1 TEASPOON DRIED MUSTARD 1/4 CUP SOY SAUCE 1/4 CUP HONEY 1/4 TEASPOON DRIED GINGER 1 CLOVE GARLIC, CRUSHED 1/4 CUP DRY SHERRY, LEMON OR ORANGE JUICE PLACE LAMB ON RACK IN SHALLOW ROASTING PAN. SPRINKLE WITH SALT AND PEPPER. IN SMALL BOWL, COMBINE MUSTARD, SOY SAUCE, HONEY GINGER, GARLIC AND SHERRY OR FRUIT JUICE. DECORATE TIPS WITH KUMQUATS, OLIVES OR PAPER FRILLS. COOK LAMB IN OVEN PREHEATED TO 325 DEGREES FOR ABOUT 30 TO 35 MINUTES PER POUND, OR UNTIL MEAT THERMOMETER REGISTERS 140 DEGREES FOR RARE, 160 DEGREES FOR MEDIUM, OR 170 DEGREES FOR WELL-DONE, BASTE LAMB FREQUENTLY WITH SAUCE DURING ENTIRE COOKING PERIOD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRILLED LAMB CHOPS (01/07/94) (23:55) SERVINGS: 4 1 C RED CURRENT JELLY 1 C POUPON MUSTARD 1 EA RACK OF LAMB 1 C WHITE WINE 1/2 C BUTTER 1/2 C SHALLOTS (MINCED) 2 T ROSEMARY (CRUSHED) MIX JELLY AND MUSTARD IN SAUCEPAN AND SIMMER ON STOVETOP FOR 5 MINUTES TO MELT JELLY. REMOVE LAMB CHOPS FROM RACH AND FRENCH CUT, BEING CAREFUL NOT TO REMOVE THE FAT FROM THE EYE (THE FAT WILL PROTECT THE MEAT FROM BURNING ON THE GRILL). ALLOW SAUCE TO COOL COMPLETELY. SUBMERGE LAMB CHOPS IN SAUCE AND ALLOW TO MARINADE OVERNIGHT (PLACE IN REFRIGERATOR). GRILL OVER HICKORY COALS 4 TO 5 MINUTES (FOR MEDIUM TO MEDIUM-RARE), BASTING WITH SAUCE AS IT COOKS. TURN ONCE HALF-WAY THROUGH COOKING TIME. PREPARE GARNISH SAUCE BY BROWNING SHALLOTS IN BUTTER AND STIRRING IN THE WHITE WINE AND ROSEMARY. SERVE LAMB WITH GARNISH SAUCE AND GRILLED POTATOES AND VEGETABLES. NOTE: THE MARINADE SAUCE ALSO GOES WELL WITH OTHER FOODS INCLUDING MUSHROOMS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- GROUND LAMB KEBABS WITH OLIVE AND TOMATOES 01/25/96 1:13 AM PREPARATION TIME - 20 MINUTES COOKING TIME - 10 MINUTES SERVES - 4 PEOPLE 4 TABLESPOONS BULGAR WHEAT, SOAKED AND DRAINED 1 1/4 POUNDS GROUND LAMB 1 CLOVE GARLIC, FINELY MINCED 2 TEASPOONS GROUND CUMIN PINCH OF CINNAMON SALT AND PEPPER 1 EGG, BEATEN OIL 16 LARGE GREEN OLIVES, STONED 16 CHERRY TOMATOES SAUCE 1 CUP YOGURT 1 TABLESPOONS CHOPPED FRESH MINT SALT AND PEPPER SOAK THE BULGAR WHEAT UNTIL SOFT. WRING OUT AND SPREAD ON PAPER TOWELS TO DRAIN AND DRY. MIX WITH THE REMAINING INGREDIENTS AND ENOUGH OF THE BEATEN EGG TO BIND TOGETHER. THE MIXTURE SHOULD NOT BE TOO WET. FORM INTO SMALL BALLS ABOUT 1 1/2 INCHES IN DIAMETER. THREAD ONTO SKEWERS WITH THE OLIVES AND TOMATOES. BRUSH WITH OIL AND GRILL ABOUT 10 MINUTES, TURNING FREQUENTLY. MIX THE YOGURT, MINT, SALT AND PEPPER AND SERVE WITH THE KEBABS. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERBED LAMB SHANKS IN LARGE SKILLET, BROWN 4 LAMB SHANKS (ABOUT 2 1/2 POUNDS) IN 1 TABLESPOON BUTTER. ADD 1 1/2 CUPS WATER AND 1 TEASPOON SALT. ADD 1 1/2 CUPS WATER AND 1 TABLESPOON SALT. COVER SKILLET TIGHTLY; COOK OVER LOW HEAT FOR 1 HOUR. IN SMALL SKILLET, MELT 2 TABLESPOONS BUTTER; BLEND IN 1/4 CUP ALL-PURPOSE FLOUR. COOK AND STIR OVER LOW HEAT UNTIL MIXTURE IS BROWNED. ADD TO MEAT; COOK AND STIR UNTIL GRAVY IS THICKENED. ADD 1/2 CUP WATER, 1 TABLESPOON SNIPPED PARSLEY, 1 CLOVE GARLIC, MINCED, 1/8 TEASPOON DRIED MARJORAM, CRUSHED, AND DASH GROUND MACE. COVER AND COOK ABOUT 1 HOUR MORE, UNTIL MEAT IS TENDER. SERVE ON HOT COOKED NOODLES. SPOON ON A LITTLE GRAVY; PASS REMAINING. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JAMAICAN FRUIT LAMB CHOPS (12-28-92) (1:37) MSB 8 MEDIUM LOIN LAMB CHOPS, TRIMMED 1 (16 OUNCE) CAN SLICED PEACHES OR APRICOT HALVES 1 TEASPOONS COFFEE CRYSTALS 2 TABLESPOONS CHOPPED PARSLEY DASH PEPPER IN LARGE SKILLET BROWN MEAT; REMOVE AND KEEP WARM. DRAIN FRUIT, RESERVING LIQUID IN SKILLET. ADD COFFEE CRYSTALS. COOK OVER HIGH HEAT 5 MINUTES TO REDUCE AND THICKEN LIQUID. RETURN MEAT TO SKILLET; SIMMER 8 TO 10 MINUTES, TURNING FREQUENTLY. ADD FRUIT, PARSLEY AND PEPPER. COVER, HEAT THROUGH, ABOUT 5 MINUTES, AND SERVE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JAPANESE SKEWERED LAMB (03/03/94) (13:27) SERVINGS: 8 2 LB LEAN BONELESS LAMB 2 TB SHERRY 1/4 C SOY SAUCE 2 EA GARLIC CLOVES 1 TB HONEY 1/4 TS GROUND GINGER 2 TB VINEGAR 1 1/2 C BOUILLON BEFORE COOKING: CUT THE LAMB INTO STRIPS THAT ARE 1/8 INCH THICK, 1/2 INCH WIDE AND 3 INCHES LONG ACROSS THE GRAIN. COMBINE THE REMAINING INGREDIENTS (CRUSHING THE GARLIC WITH A GARLIC PRESS), AND POUR THE MIXTURE OVER THE MEAT. TURN THE MEAT TO COAT IT WELL AND LET IT STAND UNCOVERED FOR 1 HOUR AT ROOM TEMPERATURE - OR COVERED OVERNIGHT IN THE REFRIGERATOR. TURN THE MEAT OCCASIONALLY SO IT GETS SEASONED EVENLY. WEAVE THE MEAT ONTO SKEWERS. BROIL THEM ABOUT 4 INCHES FROM THE HEAT SOURCE FOR ABOUT 2 MINUTES ON EACH SIDE. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= KASHMIRI MEATBALLS (02/17/94) (13:32) YIELD: 6 SERVINGS 2 LB GROUND LAMB 1 PIECE FRESH GINGER, ABOUT -1 1/2 INCHES LONG AND 1 -INCH THICK, PEELED AND -FINELY GRATED 1 T GROUND CUMIN SEEDS 1 T GROUND CORIANDER SEEDS 1/4 T GROUND CLOVES 1/4 T GROUND CINNAMON 1/8 T GRATED NUTMEG 1/4 T FRESHLY GROUND BLACK PEPPER 1/8 T TO 1/4 T CAYENNE PEPPER 1 1/4 T SALT 5 T PLAIN YOGURT 7 T TO 8 T VEGETABLE OIL 2 INCH STICK CINNAMON 5 WHOLE CARDAMOM PODS 2 BAY LEAVES 5 TO 6 WHOLE CLOVES 1 C WARM WATER COMBINE THE LAMB, GINGER, CUMIN, CORIANDER, GROUND CLOVES, GROUND CINNAMON, GRATED NUTMEG, BLACK PEPPER, CAYENNE, SALT AND 3 TABLESPOONS OF THE YOGURT IN A BOWL. MIX WELL. WET YOUR HANDS WITH COLD WATER AND FORM 24 LONG KOFTAS, SAUSAGE SHAPES, ABOUT 2 1/2 - 3 INCHES LONG AND ABOUT 1 INCH THICK. HEAT THE OIL IN A VERY LARGE, PREFERABLY NON-STICK FRYING PAN (OR USE 2 FRYING PANS). WHEN HOT, PUT IN THE CINNAMON STICK, CARDAMOM PODS, BAY LEAVES AND WHOLE CLOVES. STIR FOR A SECOND. NOW PUT IN THE KOFTAS IN A SINGLE LAYER AND FRY THEM ON MEDIUM-HIGH HEAT UNTIL THEY ARE LIGHTLY BROWNED ON ALL SIDES. BEAT THE REMAINING YOGURT INTO THE 1 CUP WARM WATER. POUR THIS OVER THE KOFTAS AND BRING TO A BOIL. COVER, LOWER HEAT AND SIMMER FOR ABOUT HALF AN HOUR, TURNING THE KOFTAS AROUND GENTLY EVERY 7-8 MINUTES. BY THE END OF THE HALF HOUR, NO LIQUID OTHER THAN THE FAT SHOULD BE LEFT IN THE FRYING PAN. IF NECESSARY, TURN UP THE HEAT TO ACHIEVE THIS. WHEN YOU GET READY TO SERVE, LIFT THE KOFTAS OUT OF THE FAT WITH A SLOTTED SPOON. LEAVE THE WHOLE SPICES BEHIND AS WELL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= KASHMIRI ROGAN JOSH (05-02-93) (21:17) SERVINGS: 6 1 T WHOLE FENNEL SEEDS 3 1/4 C PLAIN YOGURT 6 T VEGETABLE OIL 1 EA 3/4" STICK OF CINNAMON 1/2 T WHOLE CLOVES 2 1/2 T SALT 1 PN ASAFETIDA 3 LB CUBED LAMB 4 T PAPRIKA 1/2 T CAYENNE PEPPER 1 1/2 T DRIED GINGER 3 2/3 C WATER OR BEEF BROTH 1/4 T GARAM MASALA GRIND THE FENNEL SEEDS UNTIL FIND. PUT THE YOGURT IN A BOWL AND BEAT IT WITH A FORK UNTIL SMOOTH AND CREAMY. HEAT THE OIL IN A LARGE POT OVER A HIGH FLAME. WHEN HOT, PUT IN THE CINNAMON AND CLOVES. A SECOND LATER, PUT IN THE GROUND ASAFETIDA. A SECOND AFTER THAT, PUT IN ALL THE MEAT AND THE SALT. STIR THE MEAT AN COOK, STILL ON A HIGH FLAME FOR ABOUT 5 MINUTES. NOW PUT IN THE PAPRIKA AND CAYENNE AND GIVE THE MEAT A GOOD STIR. SLOWLY ADD THE YOGURT, A SMALL AMOUNT AT A TIME, STIRRING THE MEAT VIGOROUSLY AS YOU DO SO. ADD ALL THE YOGURT THIS WAY. KEEP COOKING ON HIGH HEAT UNTIL ALL LIQUID HAS BOILED AWAY AND THE MEAT PIECES HAVE BROWNED SLIGHTLY. ADD THE FENNEL AND GINGER. GIVE THE MEAT SOME MORE GOOD STIRS. NOW PUT IN THE WATER OR BROTH, COVER SO AS TO LEAVE THE LID VERY SLIGHTLY AJAR, AND COOK ON MEDIUM HEAT FOR 30 MINUTES. COVER COMPLETELY AND COOK ON LOW HEAT FOR ANOTHER 45 MINUTES OR UNTIL MEAT IS TINDER. STIR A FEW TIMES AS THE MEAT COOKS, MAKING SURE THAT THERE IS ALWAYS SOME LIQUID IN THE POT. REMOVE THE LID AND ADD THE GARAM MASALA. YOU SHOULD HAVE A THICK, REDDISH BROWN SAUCE. IF IT IS TOO THIN, BOIL AWAY SOME OF THE LIQUID. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB AND PINE NUT STIR-FRY (05/14/93) (23:43) SERVINGS: 2 4 OZ BONELESS LAMB 1/3 C WATER 1 T OYSTER SAUCE * 1 1/2 T CORNSTARCH 1 T GRATED GINGERROOT 1/2 T INSTANT CHICKEN BOUILLON 1 1/2 C BOK CHOY, CUT IN 1" PIECES 1/2 C SLICED FRESH MUSHROOMS 2 T WATER 1 T COOKING OIL 1/4 C PINE NUTS, TOASTED 1 X HOT COOKED RICE (OPT.) * OYSTER SAUCE IS AN INGREDIENT USED FREQUENTLY IN ORIENTAL COOKING. YOU'LL FIND IT IN EITHER YOUR GROCERY OR AN ORIENTAL FOOD STORE. PARTIALLY FREEZE LAMB. THINLY SLICE INTO BITE-SIZE STRIPS. IN A 2-CUP MEASURE STIR TOGETHER 1/3 CUP WATER, OYSTER SAUCE, CORNSTARCH, GRATED GINGERROOT, AND CHICKEN BOUILLON GRANULES. MICRO-COOK, UNCOVERED, ON 100% OF POWER FOR 1 1/2 TO 2 MINUTES OR TILL THICKENED AND BUBBLY, STIRRING EVERY 30 SECONDS. SET ASIDE. I A SMALL NONMETAL BOWL COMBINE BOK CHOY, SLICED MUSHROOMS, AND 2 T WATER. COVER WITH VENTED CLEAR PLASTIC WRAP. MICRO-COOK, COVERED, ON 100% POWER 3 TO 4 MINUTES OR TILL BOK CHOY IS JUST CRISP-TENDER. DRAIN. COVER AND SET ASIDE. PREHEAT A 6 1/2-INCH MICROWAVE BROWNING DISH ON 100% POWER FOR 3 MINUTES. ADD COOKING OIL TO BROWNING DISH. SWIRL TO COAT DISH. ADD LAMB STRIPS. MICRO-COOK, COVERED, ON 100% POWER FOR 1 1/2 TO 2 1/2 MINUTES OR TILL LAMB IS DONE. DRAIN OFF FAT. STIR IN OYSTER SAUCE MIXTURE WITH TOASTED PINE NUTS AND BOK CHOY MIXTURE. SERVE OVER HOT COOKED RICE IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB CHOPS AND PEACHES /W LIME SAUCE (12/26/93) (1:56) 6 SERVINGS 1 CAN (1 POUND, 13 OUNCES) PEACH HALVES 1 CUP PEACH SYRUP 1/2 CUP LIME JUICE 1/2 TEASPOON GRATED LIME PEEL 1 TEASPOON GROUND GINGER 6 LAMB LOIN OR 12 RIP CHOPS, CUT 1-INCH THICK SALT PEPPER DRAIN PEACHES, RESERVING SYRUP. IN SMALL SAUCEPAN, COMBINE SYRUP WITH LIME JUICE, PEEL AND GINGER. HEAT THOROUGHLY. SPRINKLE LAMB WITH SALT AND PEPPER. BROIL 3 TO 4 INCHES FROM SOURCE OF HEAT 5 TO 7 MINUTES PER SIDE, BRUSHING FREQUENTLY WITH LIME SAUCE. BROIL PEACH HALVES 5 MINUTES, BASTING WITH LIME SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB CHOP AND VEGETABLE SKILLET (12/26/93) (1:56) 4 SERVINGS 4 LAMB LOIN OR 8 RIB CHOPS, CUT 3/4-INCH THICK SALT PEPPER 2 TABLESPOONS BUTTER OR MARGARINE 4 CUPS SLICED ZUCCHINI OR SUMMER SQUASH 1/2 CUP SLICED GREEN ONIONS 1 LARGE TOMATO, CUT INTO WEDGES 1/2 CUP BEEF OR CHICKEN BOUILLON SPRINKLE BOTH SIDES OF LAMB CHOPS WITH SALT AND PEPPER. MELT BUTTER OR MARGARINE IN SKILLET OVER MEDIUM HEAT. ADD LAMB AND QUICKLY COOK UNTIL BROWNED ON BOTH SIDES. ADD SQUASH, ONIONS, TOMATOES, AND BOUILLON. COVER AND COOK ABOUT 5 MINUTES, OR UNTIL VEGETABLES ARE TENDER-CRISP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB CHOPS SUPREME 6 LAMB ARM OR SIRLOIN CHOPS, 1/2 INCH THICK 1 10 1/2 OUNCE CAN CONDENSED CONSOMMÉ 1/2 CUP CHOPPED CELERY 1/2 CUP SLICED GREEN ONION 1/2 TEASPOON DRIED THYME, CRUSHED 1 3 OUNCE CAN BROILED CHOPPED MUSHROOMS 3 TABLESPOONS ALL-PURPOSE FLOUR 1 TABLESPOON DRIED PARSLEY FLAKES IN LARGE SKILLET, SLOWLY BROWN CHOPS IN SMALL AMOUNT HOT SHORTENING; SPRINKLE WITH SALT AND PEPPER. DRAIN OFF FAT. ADD CONSOMMÉ, CELERY, GREEN ONION, AND THYME. COVER; SIMMER 40 TO 45 MINUTES, OR UNTIL MEAT IS TENDER. STACK CHOPS TO ONE SIDE. DRAIN MUSHROOMS, RESERVING LIQUID. STIR AND BLEND MUSHROOM LIQUID SLOWLY INTO FLOUR. GRADUALLY STIR FLOUR MIXTURE INTO CONSOMMÉ IN SKILLET; COOK AND STIR UNTIL THICKENED AND BUBBLY. ADD DRAINED MUSHROOMS AND PARSLEY; HEAT THROUGH. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB CHOPS WITH VEGETABLES 4 SHOULDER LAMB CHOPS, 1 INCH THICK 1 CAN (16 OUNCES) CHINESE VEGETABLES, DRAINED (RESERVE LIQUID) 1 CAN ( 8 OUNCES) WATER CHESTNUTS, DRAINED AND THINLY SLICED (RESERVE LIQUID) 3 TABLESPOONS SOY SAUCE 2 BEEF BOUILLON CUBES 1 CLOVE GARLIC, MINCED 1 MEDIUM ONION, SLICED 2 TABLESPOONS CORNSTARCH 1/4 CUP WATER 1 GREEN PEPPER, CUT INTO 1/8 INCH STRIPS 4 CHERRY TOMATOES TRIM EXCESS FAT FROM MEAT. LIGHTLY GREASE LARGE SKILLET WITH EXCESS FAT; BROWN MEAT. DRAIN OFF FAT. MEASURE RESERVED VEGETABLE LIQUID; IF NECESSARY ADD WATER TO MEASURE 3/4 CUP LIQUID. STIR LIQUID, SOY SAUCE, BOUILLON CUBES AND GARLIC INTO SKILLET; HEAT TO BOILING. REDUCE HEAT. ADD ONION; COVER AND SIMMER 30 MINUTES OR UNTIL MEAT IS TENDER. REMOVE MEAT. BLEND CORNSTARCH AND WATER; STIR GRADUALLY INTO SKILLET. COOK STIRRING CONSTANTLY, UNTIL MIXTURE THICKEN AND BOILS. BOIL AND STIR 1 MINUTE. STIR IN GREEN PEPPER, CHINESE VEGETABLES AND WATER CHESTNUTS; ADD MEAT AND TOMATOES. COVER; SIMMER 10 MINUTES. MAKES 4 SERVINGS 240 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB CHOPS WITH MINTED FRUITS 8 LAMB RIB OR LOIN CHOPS, 1 INCH THICK 4 SLICES PROCESS SWISS CHEESE 4 THIN ONION SLICES MINTED FRUITS (BELOW) SET OVEN CONTROL AT BROIL/OR 550 DEGREES. BROIL CHOPS 3 INCHES FROM HEAT ABOUT 7 MINUTES OR UNTIL BROWN. CUT CHEESE TO FIT CHOPS; SET ASIDE. TURN CHOPS; BROIL 5 TO 7 MINUTES LONGER. PLACE ONION AND CHEESE SLICE ON EACH CHOP; BROIL 2 MINUTES OR UNTIL CHEESE BEGINS TO MELT. SERVE WITH MINTED FRUITS. MAKES 4 SERVINGS. MINTED FRUITS 1/3 CUP MINT FLAVORED APPLE JELLY 1 TABLESPOON BUTTER OR MARGARINE 1 TABLESPOON LEMON JUICE 1 CAN (16 OUNCES) PEAR HALVES, DRAINED AND QUARTERED 1 CAN (13 1/2 OUNCES) PINEAPPLE CHUNKS, DRAINED IN SMALL SAUCE PAN, COOK AND STIR JELLY, BUTTER AND LEMON JUICE UNTIL JELLY IS MELTED. STIR IN PEARS AND PINEAPPLE; HEAT THROUGH. SERVE HOT IN SMALL INDIVIDUAL DISHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB CURRY SERVES 4 2 QUART COVERED GLASS CASSEROLE DISH 2 MEDIUM BANANAS, PEELED 1/2 CUP LEMON JUICE 1 POUND GROUND LAMB 1 SMALL ONION, DICED 1 SMALL GREEN PEPPER, DICED 3 CUPS COOKED RICE 1/3 CUP LIGHT CREAM 2 MEDIUM TOMATOES, DICED 2 TEASPOONS CURRY POWDER 1 TEASPOON SALT 2/3 CUP ROASTED PEANUTS HALVE BANANAS CROSSWISE, THEN LENGTHWISE. COAT WELL WITH LEMON JUICE. SET ASIDE. IN GLASS CASSEROLE, COOK GROUND LAMB ON ROAST (7) FOR 4 MINUTES, STIRRING ONCE DURING COOKING. ADD DICED ONION AND GREEN PEPPER. CONTINUE COOKING ON ROAST (7) FOR 4 MINUTES OR UNTIL VEGETABLES ARE COOKED, STIRRING ONCE DURING COOKING. DRAIN. TO LAMB, ADD RICE CREAM, TOMATOES, CURRY AND SALT. MIX WELL. TOP WITH PEANUTS AND BANANAS. COVER; COOK ON REHEAT (8) FOR 10 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB CURRY 1 1/4 CUP BUTTER OR MARGARINE 1/2 CUP CHOPPED ONION 1/4 CUP CHOPPED GREEN PEPPER 1/4 CUP CHOPPED CELERY 1 APPLE, PARED AND THINLY SLICED 1 TEASPOON CURRY POWDER 1/4 TO 1/2 TEASPOON SALT 1/4 CUP FLOUR 2 CUPS CHICKEN BROTH 2 CUPS CUBED COOKED LAMB 3 CUPS HOT COOKED RICE 1/4 TO 1/2 CUP CHOPPED PEANUTS, HARD COOKED EGGS OR CHUTNEY MELT BUTTER IN LARGE SAUCEPAN. ADD ONION, GREEN PEPPER, CELERY AND APPLE SLICES; COOK AND STIR GENTLY UNTIL ONION IS TENDER. STIR IN CURRY POWDER, SALT AND FLOUR. COOK OVER LOW HEAT, STIRRING UNTIL MIXTURE IS HOT. REMOVE FROM HEAT. STIR IN BROTH GRADUALLY. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. STIR IN MEAT; HEAT THROUGH, STIRRING OCCASIONALLY, ABOUT 10 MINUTES. SERVE OVER RICE. PASS PEANUTS TO SPRINKLE ON THE TOP. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB CURRY WITH APRICOTS (11-05-93) (20:28) 1 PACKAGE (6 OUNCE SIZE) DRIED APRICOTS 2 CUPS HOT WATER VEGETABLE COOKING SPRAY 1 POUND LEAN BONELESS LAMB, CUT INTO 1 INCH CUBES 1 MEDIUM ONION, CHOPPED 2 CLOVES GARLIC, MINCED 1 TEASPOON CHICKEN FLAVORED BOUILLON GRANULES 1 CUP HOT WATER 1 TEASPOON GROUND CORIANDER 1/2 TEASPOON GROUND CUMIN 1/2 TEASPOON GROUND CINNAMON 1/2 TEASPOON GROUND GINGER 1/2 TEASPOON GROUND TURMERIC 1/8 TEASPOON RED PEPPER 1/8 TEASPOON GROUND CARDAMOM 2 CUPS HOT COOKED PARBOILED RICE (COOKED WITHOUT SALT OR FAT) COMBINE APRICOTS AND FIRST LISTED HOT WATER IN A SMALL BOWL, SET ASIDE. COAT A DUTCH OVEN WITH COOKING SPRAY. ADD LAMB, AND COOK, STIR RING FREQUENTLY, UNTIL BROWNED ON ALL SIDES. REMOVE LAMB, AND DRAIN ON PAPER TOWELS. ADD ONION AND GARLIC TO DUTCH OVEN, AND SAUTÉ UNTIL TENDER. RETURN LAMB TO DUTCH OVEN. COMBINE BOUILLON GRANULES AND SECOND LISTED HOT WATER, ADD TO DUTCH OVEN. ADD CORIANDER AND NEXT 6 INGREDIENTS. BRING TO A BOIL, COVER, REDUCE HEAT, AND SIMMER 30 MINUTES. DRAIN APRICOTS; ADD TO LAMB MIXTURE, AND SIMMER AN ADDITIONAL 30 MINUTES. SERVE OVER HOT COOKED RICE. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB FONDUE TRIM FAT FROM 2 POUNDS BONELESS LAMB SHOULDER. CUT MEAT INTO 1 INCH CUBES. PREPARE SAUCES (BELOW). COVER MEAT AND SAUCES; REFRIGERATE. REMOVE FROM REFRIGERATOR ABOUT 15 MINUTES BEFORE SERVING. PREPARE OIL AND COOK MEAT. MAKES 4 SERVINGS. MOCK BERNAISE SAUCE 1/4 CUP DAIRY SOUR CREAM 1/4 CUP MAYONNAISE OR SALAD DRESSING 1 TABLESPOON TARRAGON VINEGAR 1/2 TEASPOON TARRAGON LEAVES 1/4 TEASPOON DRIED SHREDDED GREEN ONION 1/4 TEASPOON SALT MIX ALL INGREDIENTS. MAKES ABOUT 1/2 CUP. ORANGE MINT SAUCE HEAT 1/4 CUP ORANGE MARMALADE AND 2 TABLESPOONS PREPARED MUSTARD OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL MARMALADE MELTS. STIR IN 2 TABLESPOONS SNIPPED MINT LEAVES. MAKES ABOUT 1/2 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB KABOB DINNER 1/2 CUP SALAD OIL 1/3 CUP LEMON JUICE 1 CLOVE GARLIC, CRUSHED 2 TEASPOONS SALT 1 TEASPOON DILL WEED 1/4 TEASPOON COARSELY GROUND PEPPER 1 1/2 POUNDS BONELESS LAMB, CUT INTO 1 1/4 INCH PIECES 2 LARGE EARS OF CORN 2 OR 3 SLICES FRENCH BREAD, ABOUT 1 INCH THICK 4 SMALL TOMATOES STIR TOGETHER OIL, LEMON JUICE, GARLIC SALT, DILL WEED AND PEPPER. PLACE MEAT IN SHALLOW GLASS DISH, POUR LEMON JUICE MIXTURE OVER MEAT. COVER TIGHTLY; REFRIGERATE AT LEAST 4 HOURS, TURNING MEAT OCCASIONALLY. REMOVE MEAT FROM MARINADE; RESERVE MARINADE. CUT CORN INTO 2 INCH PIECES. CUT FRENCH BREAD SLICES IN HALF; BUTTER BOTH SIDES. PLACE LAMB ON ONE SKEWER, CORN ON A SECOND AND FRENCH BREAD ON A THIRD. PLACE TOMATOES ABOUT 1/2 INCH APART ON 2 PARALLEL SKEWERS TO PREVENT SLIPPING. GARNISH TOMATO SKEWERS WITH OLIVES. GRILL LAMB 4 INCHES FROM HOT COALS 20 MINUTES, TURNING ONCE. AFTER 5 MINUTES ADD CORN AND TOMATOES; GRILL 15 MINUTES, TURNING AND BRUSHING FREQUENTLY WITH RESERVED MARINADE. AFTER 5 MINUTES ADD BREAD; GRILL 5 MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB KABOBS (01/18/93) (0:33) 1 POUND LEAN BONELESS LAMB, CUT INTO CUBES 1/2 CUP ITALIAN DRESSING 1 TABLESPOON ORANGE JUICE 1 MEDIUM GREEN PEPPER, SEEDED AND CUT IN 16 PIECES 1 MEDIUM ORANGE, CUT INTO 16 PIECES PLACE LAMB IN PLASTIC FOOD STORAGE BAG. ADD ITALIAN DRESSING AND ORANGE JUICE. CLOSE BAG. REFRIGERATE FOR AT LEAST 4 HOURS. DRAIN AND DISCARD MARINADE. ON EACH OF FOUR 10 INCH WOODEN SKEWERS ALTERNATE LAMB, GREEN PEPPER AND ORANGE PIECES. PLACE KABOBS ON 12 INCH PLATTER. MICROWAVE AT HIGH FOR 3 MINUTES. REDUCE POWER TO 50%. MICROWAVE FOR 8 TO 13 MINUTES, OR UNTIL LAMB IS OF DESIRED DONENESS, REARRANGING AND TURNING KABOBS OVER AFTER HALF THE TIME. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB PATTIES WITH VEGETABLES PROVENCAL (11/01/94) (22:31) YIELD: 4 SERVINGS 1 LB GROUND RAW LAMB 1 LARGE EGG 2 TB BREAD CRUMBS 1 1/4 TS SALT 1 TS ROSEMARY 1 DS HOT PEPPER SAUCE 1 TB OLIVE OIL 1 MEDIUM ONION CUT IN RINGS 2 LARGE CLOVES CRUSHED GARLIC 8 OZ ZUCCHINI CUT IN 1/4" SLICES 14 1/2 OZ CANNED TOMATOES 16 OZ CAN SMALL WHOLE POTATOES DRAINED 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 DRIPS. COOK OVER MEDIUM HEAT UNTIL ONION IS GOLDEN, STIRRING OCCASIONALLY. STIR IN ZUCCHINI AND TOMATOES. SEASON WITH REMAINING SALT AND ROSEMARY. COVER AND SIMMER ABOUT 10 MIN UNTIL ZUCCHINI IS TENDER. STIR IN POTATOES; PUT LAMB PATTIES ON TOP OF VEGETABLES. COVER AND HEAT THROUGH. SPRINKLE WITH PARSLEY. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- LAMB ROAST WITH VEGETABLE QUARTET 2 8 RIB LAMB RIB ROASTS (ABOUT 2 1/2 POUNDS EACH) 3 TABLESPOONS MAYONNAISE 2 TABLESPOONS MINCED FRESH MINT LEAVES OR 1 TABLESPOON DRIED MINT LEAVES 1 TABLESPOON DIJON MUSTARD WITH SEEDS 1 1/2 TEASPOONS CRACKED BLACK PEPPER 3 SMALL FENNEL BULBS (ABOUT 3/4 POUND EACH) 3 SMALL ZUCCHINI (ABOUT 8 OUNCES EACH) BUTTER OR MARGARINE SALT 1 10 OUNCE PACKAGE FROZEN PEAS 1 PINT CHERRY TOMATOES 1/4 TEASPOON SUGAR ABOUT 2 HOURS BEFORE SERVING: 1. STAND THE 2 LAMB RIB ROASTS ON THEIR BACKBONES, RIB ENDS FACING EACH OTHER. PRESS THE EXPOSED RIB ENDS TOGETHER AT THE TOP, FIRMLY INTERLOCKING BONES. WITH STRING, TIE ROASTS TOGETHER VERTICALLY AROUND ROASTS IN 2 OR 3 PLACES. PLACE ROAST IN OPEN ROASTING PAN. INSERT MEAT THERMOMETER INTO CENTER OF ROAST, MAKING SURE POINTED END DOES NOT TOUCH BONE. ROAST LAMB IN 375 DEGREE OVEN 30 MINUTES. 2. IN SMALL BOWL, MIX MAYONNAISE, MINT, AND MUSTARD. AFTER LAMB HAS ROASTED 30 MINUTES, REMOVE FROM OVEN; EVENLY SPREAD WITH MAYONNAISE MIXTURE. SPRINKLE WITH CRACKED PEPPER. ROAST ABOUT 30 MINUTES LONGER OR UNTIL THERMOMETER REACHES 140 DEGREES FOR RARE OR UNTIL OF DESIRED DONENESS. 3. MEANWHILE, CUT OFF ROOT ENDS AND STALKS FROM FENNEL. CUT EACH FENNEL BULB LENGTHWISE INTO QUARTERS. CUT ZUCCHINI INTO 1-INCH-THICK PIECES. 4. IN 12-INCH SKILLET OVER MEDIUM HEAT, IN 4 TABLESPOONS HOT BUTTER OR MARGARINE (1/2 STICK), COOK ZUCCHINI, FENNEL, AND 1/2 TEASPOON SALT, COVERED, UNTIL VEGETABLES ARE TENDER- CRISP, STIRRING OCCASIONALLY. ADD FROZEN PEAS; HEAT MIXTURE THROUGH. 5. WHEN LAMB IS DONE, REMOVE TO PLATTER; LET STAND 10 MINUTES FOR EASIER CARVING. REMOVE STRINGS. SPOON VEGETABLE MIXTURE ONTO SAME PLATTER; KEEP WARM. 6. IN SAME SKILLET OVER MEDIUM- HIGH HEAT, IN 2 TABLESPOONS HOT BUTTER OR MARGARINE (1/4 STICK), COOK CHERRY TOMATOES AND SUGAR, STIRRING TOMATOES AND SHAKING SKILLET OFTEN, JUST UNTIL TOMATOES ARE HEATED THROUGH. SPRINKLE WITH SALT TO TASTE. SPOON TOMATOES ONTO PLATTER WITH LAMB. MAKES 8 SERVINGS. ABOUT 590 CALORIES PER SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB ROMANOFF 1 PACKAGE (5. 5 OUNCES) NOODLES ROMANOFF 1 1/2 CUPS CUT UP COOKED LAMB 1 STALK CELERY, CHOPPED 1 TABLESPOON SNIPPED CHIVES 1/2 TEASPOON CURRY POWDER PAPRIKA HEAT OVEN TO 350 DEGREES. PREPARE NOODLES ROMANOFF AS DIRECTED ON PACKAGE EXCEPT-INCREASE MILK TO 2/3 CUP. STIR IN REMAINING INGREDIENTS EXCEPT PAPRIKA. POUR INTO UNGREASED 1 QUART CASSEROLE. COVER AND COOK UNTIL LAMB IS HOT, ABOUT 15 MINUTES. SPRINKLE WITH PAPRIKA. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB SHISH KABOBS (12-12-92) (0:08) IBM 3 POUND LAMB, BONELESS LEG OR SHOULDER, CUT INTO 1 1/2 INCH CUBES 1/2 CUP LEMON JUICE 1/4 CUP VEGETABLE OIL 1 SMALL ONION, FINELY CHOPPED 1 TABLESPOON FINELY CHOPPED PARSLEY 2 TEASPOONS SALT 1 TEASPOON OREGANO 1 TEASPOON PEPPER 1 CLOVE GARLIC, MINCED 2 MEDIUM TOMATOES, CUT INTO CHUNKS 2 MEDIUM GREEN PEPPERS, CUT INTO LARGE PIECES PUT LAMB AND LEMON JUICE IN A LARGE BOWL, MAKING SURE THAT THE CUBES ARE WELL COATED. COMBINE REMAINING INGREDIENTS AND ADD TO THE LAMB. TOSS UNTIL COATED EVENLY. LET SIT FOR AT LEAST 30 MINUTES. SET OVEN ON GRILL FOR 5 MINUTES TO PREHEAT. THREAD MEAT ON SEWERS ALTERNATELY WITH TOMATO AND GREEN PEPPER CHUNKS. PUT SKEWERS ON THE SECOND LEVEL RACK. BROIL FOR 10 MINUTES FOR RARE; AND 15 MINUTES FOR WELL DONE. SERVE HOT. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB SHOULDER ROLL 1 4 TO 5 POUND LAMB SHOULDER ROAST 3 TABLESPOONS ALL-PURPOSE FLOUR 1 TABLESPOON DRY MUSTARD 1/2 TEASPOON SALT 1 CUP CURRANT JELLY HAVE ROAST BONED AND ROLLED. PLACE ON RACK IN OPEN ROASTING PAN. MIX FLOUR, MUSTARD, SALT, AND 1/4 TEASPOON PEPPER; BLEND IN 1/2 CUP COLD WATER. SPREAD OVER MEAT. INSERT MEAT THERMOMETER. ROAST ACCORDING TO ROASTING FILE. SPREAD WITH JELLY THE LAST HOUR; BASTE EVERY 15 MINUTES. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB SLIVERS IN PUNGENT SAUCE (05/21/93) (0:09) 1 LB LAMB MEAT (SHOULDER OR LEG) 2 T SHERRY 1/4 T SALT 1/2 T CORNSTARCH 1/2 C PEANUT OIL 4 SCALLIONS 1/2 LARGE BELL PEPPER 1 CLOVE GARLIC, MINCED 1 T FRESH GINGER, MINCED 1/2 C STOCK 1 T THIN SOY SAUCE 1/2 T DARK SOY SAUCE 1/2 T SUGAR 1/2 T CIDER VINEGAR PREPARATION: CUT LAMB ACROSS GRAIN IN SLIVERS ABOUT 2" LONG. IN BOWL, SPRINKLE LAMB WITH SALT & CORNSTARCH; RUB INTO MEAT; ADD SHERRY. MARINATE LAMB FOR 15 MINUTES. TRIM & CUT SCALLIONS IN 2" PIECES. HALVE, CORE & SLICE BELL PEPPER INTO SLIVERS TO MATCH LAMB. COMBINE STOCK, SOY SAUCE, SUGAR AND VINEGAR; RESERVE. COOKING: HEAT PEANUT OIL IN WOK TO DEEP-FRY TEMPERATURE (BUBBLES FORM AROUND DRY CHOPSTICK HELD UPRIGHT IN OIL). FRY LAMB SLIVERS BRIEFLY, UNTIL COATING OF STARCH BEGINS TO BROWN. REMOVE TO STRAINER & RESERVE. REMOVE OIL FROM WOK AND SAVE. WASH WOK. RETURN WOK TO HIGH HEAT. ADD 2 T OIL TO VERY HOT WOK. WHEN OIL STARTS TO SMOKE, ADD SCALLIONS & BELL PEPPER. STIR-FRY FOR 30 SECONDS; ADD GARLIC & GINGER. KEEP STIR-FRYING. WHEN PEPPER TURNS BRIGHT GREEN, ADD STOCK MIXTURE. STIR UNTIL LIQUID BOILS AND REDUCES SLIGHTLY. ADD LAMB. STIR-FRY UNTIL LAMB IS HOT. SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB STEW 1 1/2 POUNDS BONELESS LAMB, CUT IN 1 INCH CUBES 1 CLOVE GARLIC, MINCED 4 MEDIUM CARROTS, CUT IN 2 INCH LENGTHS 6 TINY ONIONS 3 SMALL POTATOES, PARED, CUBED 1/2 TEASPOON DRIED BASIL, CRUSHED 1 10 OUNCE PACKAGE FROZEN PEAS 2 TABLESPOONS SNIPPED PARSLEY COAT MEAT WITH FLOUR. IN LARGE SAUCEPAN, BROWN MEAT IN SMALL AMOUNT OF HOT SHORTENING. ADD 3 CUPS WATER, GARLIC, 2 TEASPOONS SALT, AND 1/4 TEASPOON PEPPER. COVER; SIMMER 1 HOUR, OR UNTIL MEAT IS ALMOST TENDER. ADD CARROTS, ONIONS, POTATOES, AND BASIL; COOK, UNCOVERED, 20 MINUTES, OR UNTIL DONE. ADD PEAS AND PARSLEY. COOK 5 MINUTES. SEASON WITH SALT AND PEPPER. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB STEW 1 (01/18/93) (0:37) 1/4 CUP ALL PURPOSE FLOUR 2 TEASPOONS INSTANT BEEF BOUILLON GRANULES 1/2 TEASPOON SALT 1/4 TEASPOON GROUND GINGER 1/4 TEASPOON GROUND CINNAMON DASH PEPPER 1 1/2 POUNDS LEAN BONELESS LAMB, CUT INTO 1 INCH CUBES 2 TABLESPOONS VEGETABLE OIL 1 CUP CHOPPED ONION 2 CLOVES GARLIC, MINCED 1 CAN (14 OUNCES) WHOLE ITALIAN TOMATOES, UNDRAINED, CUT UP IN PLASTIC FOOD STORAGE BAG COMBINE FLOUR, BOUILLON GRANULES, SALT, GINGER, CINNAMON AND PEPPER. ADD LAMB; SHAKE TO COAT. IN 3 QUART CASSEROLE COMBINE OIL, ONION AND GARLIC. STIR IN MEAT AND FLOUR MIXTURE. COVER. MICROWAVE AT HIGH FOR 6 TO 8 MINUTES, OR UNTIL LAMB IS NO LONGER PINK, STIRRING TWICE. STIR IN TOMATOES. RE-COVER. REDUCE POWER TO 30%. MICROWAVE FOR 30 TO 40 MINUTES, OR UNTIL STEW THICKENS, STIRRING AFTER HALF THE TIME. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB SURPRISE (02/21/94) (14:10) YIELD: 4 SERVINGS SAUCE FOR LAMB: 500 G SUGAR 500 ML WATER 100 G GINGER 1 LEMON GRASS ROOT 3 CLOVES GARLIC 3 RED CHILIES 1/2 BUNCH MINT CHOPPED 50 G FRESH CORIANDER 50 ML THAI FISH SAUCE (NAM PLA) 10 ML SESAME OIL 4 LAMB RACKS FILLING: 1/2 C CARROT JULIENNE 1/2 C TURNIP JULIENNE SMALL PACKAGE SWEET PICKLED GINGER 1 PACKAGE BURDOCK 4 CHINESE MUSHROOMS 8 FRESH SCALLOPS 1 SLICED MANGO PORTION OF EGG ROLL 4 SHEETS NORI (SEAWEED) BUTTER AND OIL CHILI CAPSICUM: 2 CN RED PIMENTO, DRAINED 1 ONION PEELED AND CHOPPED 100 ML VINEGAR (WHITE) 2 RED CHILIES 100 G SUGAR TO PREPARE THE SAUCE: BOIL SUGAR, WATER, GINGER, LEMON GRASS, GARLIC AND CHILIES. REDUCE UNTIL A THIN SYRUP IS FORMED. STRAIN AND DISCARD SOLIDS. ADD CHOPPED MINT, CORIANDER, FISH SAUCE AND SESAME OIL. TO PREPARE THE CHILI CAPSICUM: BLEND ALL INGREDIENTS IN A BLENDER UNTIL MIXTURE IS A SMOOTH CONSISTENCY. MIX WITH SAUCE IN BOWL. COVER AND STORE IN REFRIGERATOR. TO PREPARE LAMB LOIN: BUTTERFLY THE LOIN WITH A SHARP KNIFE AND FLATTEN. PLACE A QUARTER OF FILLING INGREDIENTS IN EACH LOIN IN ORDER OF LISTING. ROLL UP EACH LOIN TIGHTLY. ROLL ONE SHEET OF NORI AROUND THE LOIN. TO COOK LAMB LOIN: MELT BUTTER AND OIL IN A TEFLON PAN. ROLL LOIN AROUND IN PAN JUST LONG ENOUGH TO COOK. DO NOT COOK OVER TOO HIGH HEAT OR NORI WILL SHRINK FROM THE LOIN. TRANSFER TO A BAKING DISH AND BAKE IN A PREHEATED 190C OVEN FOR 5-10 MINS. TURNING 2-3 TIMES UNTIL THE LAMB LOIN IS FIRM AND COOKED. SERVE IT CUT OR WHOLE WITH RICE AND FRESH VEGETABLES. NOTE* TO PREPARE EGG ROLL: MAKE AS AN OMELET, ROLL AND CUT INTO THIN STRIPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB WITH CASHEW-NUT CURRY (05-02-93) (21:18) SERVINGS: 4 1/4 C UNSALTED CASHEWS 3 EA DRIED HOT RED CHILIES 2 EA IN PIECE OF STICK CINNAMON 1 EA 1 IN CUBE FRESH GINGER 1/4 T CARDAMOM SEEDS 3 EA WHOLE CLOVES 2 EA LARGE GARLIC CLOVES PEELED 2 T POPPY SEED (WHITE) 1 T CORIANDER SEEDS 1 T CUMIN SEEDS 1/2 T SAFFRON THREADS 6 T GHEE (OR MELTED BUTTER) 1 C CHOPPED ONION 2 T SALT 1/2 C UNFLAVORED YOGURT 1 1/2 LB LAMB CUT INTO 2" CUBES 2 T FINELY CHOPPED CORIANDER 1 T LEMON JUICE 1/4 C BOILING WATER 1 C COLD WATER TO MAKE THE MASALA, COMBINE THE CASHEWS, CHILIES, GINGER AND THE COLD WATER AND BLEND AT HIGH SPEED FOR 1 MINUTES. ADD THE CINNAMON, CARDAMOM, CLOVES, GARLIC, POPPY SEEDS, CORIANDER SEEDS AND CUMIN. BLEND AGAIN UNTIL THE MIXTURE IS COMPLETELY PULVERIZED. SET THE MASALA ASIDE. PLACE THE SAFFRON IN A SMALL BOWL, POUR IN BOILING WATER AND LET SOAK FOR AT LEAST 10 MINUTES. IN A HEAVY SKILLET HEAT THE GHEE OVER MODERATE HEAT UNTIL A DROP OF WATER FLICKED INTO IT SPUTTERS INSTANTLY. ADD THE ONIONS AND, STIRRING CONSTANTLY, FRY FOR 7 OR 8 MINUTES, UNTIL SOFT AND GOLDEN BROWN. STIR IN THE SALT AND THE MASALA, THEN ADD THE YOGURT. STIRRING OCCASIONALLY, COOK OVER MODERATE HEAT UNTIL THE GHEE LIGHTLY FILMS THE SURFACE. ADD THE LAMB, TURNING IT ABOUT WITH A SPOON TO COAT THE PIECES EVENLY. SQUEEZE THE SAFFRON BETWEEN YOUR FINGERS, THIN STIR IT AND ITS SOAKING LIQUID INTO THE SKILLET. REDUCE THE HEAT TO LOW, COVER TIGHTLY, AND COOK FOR 20 MINUTES, TURNING THE LAMB CUBES OVER FROM TIME TO TIME. SCATTER 1/2 OF THE FRESH CORIANDER OVER THE LAMB AND CONTINUE COOKING, TIGHTLY COVERED FOR 10 MINUTES MORE, OR UNTIL THE LAMB IS TENDER. TO SERVE, TRANSFER THE ENTIRE CONTENTS OF THE SKILLET TO A HEATED PLATTER, AND SPRINKLE THE TOP WITH LEMON JUICE AND THE REMAINING FRESH CORIANDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB WITH DILL SAUCE COMBINE 1 BEATEN EGG, 1/2 CUP QUICK COOKING ROLLED OATS, 1/4 CUP FINELY CHOPPED ONION, 1 TEASPOON SALT, 1/4 TEASPOON DRIED THYME, CRUSHED, AND DASH PEPPER. ADD 1 1/2 POUNDS GROUND LAMB; MIX WELL. SHAPE INTO 6 PATTIES. WRAP 1 SLICE BACON AROUND EACH; FASTEN WITH WOODEN PICK. BROIL 5 INCHES FROM HEAT 10 MINUTES; TURN AND BROIL 5 MINUTES MORE. SERVE WITH DILL SAUCE. SERVES 6. DILL SAUCE: COOK 1 TABLESPOON FINELY CHOPPED ONION IN 1 TABLESPOON BUTTER UNTIL TENDER. BLEND IN 2 TABLESPOONS GRATED PARMESAN CHEESE, 1/2 TEASPOON DRIED DILLWEED, 1/2 TEASPOON PAPRIKA, AND DASH SALT. ADD 1 CUP MILK ALL AT ONCE. COOK AND STIR UNTIL BUBBLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB WITH SPINACH (05-02-93) (21:13) SERVINGS: 6 8 T VEGETABLE OIL 1/4 T BLACK PEPPERCORNS 6 EA WHOLE CLOVES 2 EA BAY LEAVES 6 EA CARDAMOM PODS 2 EA MEDIUM ONIONS FINELY CHOPPED 6 EA GARLIC CLOVES CHOPPED 1 EA INCH CUBE OF GINGER CHOPPED 2 LB CUBED LAMB 2 T GROUND CUMIN SEEDS 1 T CORIANDER SEEDS 1/4 T CAYENNE PEPPER 2 T SALT 5 T PLAIN YOGURT WELL BEATEN 2 LB FRESH SPINACH CHOPPED 1/4 T GARAM MASALA HEAT THE OIL IN A LARGE POT OVER A MEDIUM-HIGH FLAME. WHEN HOT, PUT IN THE PEPPERCORNS, CLOVES, BAY LEAVES, AND CARDAMOM PODS. STIR FOR A SECOND. NOW PUT IN THE ONIONS, GARLIC AND GINGER. STIR AND FRY UNTIL THE ONIONS DEVELOP BROWN SPECKS. NOW ADD THE MEAT, GROUND CUMIN, GROUND CORIANDER, CAYENNE PEPPER, AND 1/2 OF THE SALT. STIR AND FRY FOR A MINUTE. ADD 1 TABLESPOON OF THE YOGURT. STIR AND FRY FOR A MINUTE. KEEP DOING THIS UNTIL ALL YOGURT HAS BEEN INCORPORATED. THE MEAT SHOULD ALSO HAVE A SLIGHTLY BROWNED LOOK. ADD THE SPINACH AND THE REMAINING SALT. STIR TO MIX. KEEP STIRRING AND COOKING UNTIL THE SPINACH WILTS COMPLETELY. COVER TIGHTLY AND SIMMER ON LOW HEAT FOR ABOUT 1 HOUR OR UNTIL MEAT IS TENDER. REMOVE THE LID AND ADD THE GARAM MASALA. TURN THE HEAT TO MEDIUM. STIR AND COOK ANOTHER 5 MINUTES UNTIL MOST OF THE WATER IN THE SPINACH DISAPPEARS AND YOU HAVE A THICK, GREEN SAUCE. REMOVE THE WHOLE SPICES AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAMB WITH YOGURT, COCONUT MILK & ALMOND MASALA (05-07-93) SERVINGS: 6 1 T SAFFRON THREADS 2 C UNFLAVORED YOGURT 2 T CARAWAY SEEDS 2 T SALT 1/4 C GHEE (OR MELTED BUTTER) 4 EA 1 IN STICK OF CINNAMON 1/2 T CARDAMOM SEEDS 6 EA WHOLE CLOVES 2 C CHOPPED ONIONS 3 EA CLOVES GARLIC CHOPPED 2 T CHOPPED FRESH GINGER 1/2 T GROUND RED CHILI PEPPER 2 C COCONUT MILK 3/4 C BOILING WATER 1/2 C COLD WATER 2 LB CUBED LAMB 1/2 C UNSALTED ALMONDS DROP THE SAFFRON THREADS INTO A SMALL BOWL OR CUP, ADD 1/3 OF THE BOILING WATER AND SOAK FOR AT LEAST 10 MINUTES. POUR THE SAFFRON AND ITS SOAKING LIQUID INTO A DEEP BOWL AND STIR IN THE YOGURT, CARAWAY SEEDS AND SALT. ADD THE LAMB AND TURN IT ABOUT WITH A SPOON UNTIL ALL THE PIECES ARE EVENLY COATED. MARINATE THE LAMB AT ROOM TEMPERATURE FOR ABOUT 30 MINUTES. MEANWHILE, COMBINE THE ALMONDS AND THE REST OF THE BOILING WATER IN A BOWL, AND SOAK FOR 10 MINUTES. POUR THE ALMONDS AND THEIR SOAKING WATER INTO A BLENDER AND BLEND UNTIL YOU HAVE A SMOOTH PASTE. SET ASIDE. IN A HEAVY CASSEROLE, HEAT THE GHEE OVER MODERATE HEAT UNTIL FAIRLY HOT. ADD THE CINNAMON, CARDAMOM, AND CLOVES, STIR FOR A MINUTE OR SO, THEN ADD THE ONIONS, GARLIC AND GINGER. LIFTING AND TURNING THEM CONSTANTLY, FRY FOR 7 TO 8 MINUTES UNTIL THE ONIONS ARE SOFT AND GOLDEN BROWN. WITH A SLOTTED SPOON, REMOVE THE LAMB FROM THE MARINADE, ADD THE MEAT TO THE CASSEROLE, AND STIR OVER MODERATE HEAT UNTIL IT BROWNS EVENLY. STIR IN THE MARINADE AND THE COLD WATER, THEN ADD THE ALMOND PUREE AND RED PEPPER AND COOK FOR 10 MINUTES STIRRING OCCASIONALLY. POUR IN THE COCONUT MILD, BRING TO A BOIL, AND SIMMER PARTIALLY COVERED FOR 20 MINUTES, OR UNTIL THE LAMB IS TENDER. TO SERVE, DISCARD THE CINNAMON AND CLOVES, MOUND THE LAMB ATTRACTIVELY ON A DEEP HEATED PLATTER, AND POUR THE SAUCE OVER IT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEG OF LAMB BARBECUE 4 TO 5 POUND LEG OF LAMB 2 SMALL CLOVES GARLIC, PEELED AND SLIVERED 1/2 CUP RED WINE VINEGAR 1/3 CUP SALAD OIL 1/3 CUP PACKED BROWN SUGAR 2 TABLESPOONS DRIED TARRAGON LEAVES 1 TEASPOON SALT 2 GREEN ONIONS (WITH TOPS), CUT INTO 2 INCH SLICES 1 CAN (8 OUNCES) TOMATO SAUCE CUT 4 OR 5 SMALL SLITS IN LAMB WITH TIP OF SHARP KNIFE; INSERT GARLIC SLIVERS IN SLITS. PLACE LAMB IN LARGE PLASTIC BAG OR SHALLOW GLASS DISH. MIX REMAINING INGREDIENTS EXCEPT TOMATO SAUCE; POUR ON LAMB. FASTEN BAG SECURELY OR COVER DISH WITH PLASTIC WRAP. REFRIGERATE LAMB, TURNING OCCASIONALLY, AT LEAST 8 HOURS BUT NO LONGER THEN 24 HOURS. ABOUT 3 HOURS BEFORE SERVING, REMOVE LAMB FROM MARINADE; RESERVE MARINADE. PLACE LAMB FAT SIDE UP ON RACK IN OPEN SHALLOW ROASTING PAN OR BAKING DISH. INSERT MEAT THERMOMETER SO TIP IS IN CENTER OF THE THICKEST PART OF LAMB AND DOES NOT TOUCH BONES OR REST IN FAT. ROAST IN 325 DEGREE OVEN 2 HOURS. MIX RESERVED MARINADE AND TOMATO SAUCE. REMOVE LAMB FROM OVEN; BRUSH LAMB WITH SOME TOMATO GLAZE, UNTIL THERMOMETER REGISTERS 175 TO 180 DEGREES, ABOUT 30 MINUTES. REMOVE GARLIC SLIVERS BEFORE SERVING. GARNISH WITH JELLY FILLED APRICOTS IF DESIRED. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MARINATED ROAST LAMB MARINADE (BELOW) 5 TO 6 POUND LAMB BONELESS SHOULDER 2 MEDIUM CARROTS, SLICED 1 MEDIUM ONION 1/2 CUP WATER 3 TABLESPOONS FLOUR POUR MARINADE OVER MEAT IN GLASS DISH; COVER AND REFRIGERATE 24 HOURS, TURNING MEAT OCCASIONALLY. HEAT OVEN TO 325 DEGREES. PLACE MEAT, MARINADE, CARROTS AND ONIONS IN ROASTING PAN. ROAST UNCOVERED 3 1/2 HOURS OR UNTIL MEAT IS TENDER, BASTING 5 OR 6 TIMES WITH MARINADE. REMOVE MEAT AND VEGETABLES; KEEP WARM. STRAIN BROTH; MEASURE 2 CUPS AND POUR INTO PAN. SHAKE WATER AND FLOUR IN COVERED JAR; STIR FLOUR MIXTURE SLOWLY INTO BROTH. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. SERVE OVER SLICED LAMB. MAKES 12 SERVINGS. MARINADE HEAT 2 CANS (10 1/2 OUNCES EACH) CONDENSED BEEF BROTH (BOUILLON), 2 TABLESPOONS PICKLING SPICE, 1 1/2 TEASPOONS POULTRY SEASONING, 1 TEASPOON SALT, 2 TABLESPOONS GRATED LEMON PEEL AND 3 TABLESPOONS LEMON JUICE. COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MEAT FILLED POCKET BREAD 2 TABLESPOONS SALAD OIL 1/2 CUP PINE NUTS 1 1/2 CUPS FINELY CHOPPED ONION 2 POUNDS GROUND LAMB 2 MEDIUM TOMATOES. PEELED, SEEDED AND FINELY CHOPPED 1/2 CUP FINELY CHOPPED GREEN PEPPER 1/3 CUP SNIPPED PARSLEY 1/3 CUP FRESH LEMON JUICE 3 TABLESPOONS RED WINE VINEGAR 1 1/2 TEASPOONS SALT 3/4 TEASPOON GROUND ALLSPICE 1/2 TEASPOON CAYENNE RED PEPPER 6 LARGE POCKET OR PITA BREADS HEAT OIL IN LARGE SKILLET OVER MEDIUM HEAT. ADD PINE NUTS AND ONION; COOK AND STIR UNTIL PINE NUTS ARE BROWN AND ONION IS TENDER. ADD GROUND LAMB COOK AND STIR UNTIL BROWN. DRAIN OFF FAT. STIR IN TOMATOES, GREEN PEPPER, PARSLEY, LEMON JUICE, VINEGAR, SALT, ALLSPICE AND RED PEPPER. COOK UNCOVERED OVER LOW HEAT UNTIL LIQUID IS ABSORBED. CUT EACH POCKET BREAD CROSSWISE INTO HALVES; FILL EACH WITH 1/2 CUP LAMB MIXTURE. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MEDITERRANEAN LAMB CHOPS (04-24-92) 1/2 POUND GROUND PORK 1 MEDIUM ONION, FINELY CHOPPED 1/2 CUP FINELY CHOPPED MUSHROOMS 1/2 CUP DIJON MUSTARD 2 TABLESPOONS CHOPPED PARSLEY 1/4 TEASPOON DRIED THYME LEAVES 1/8 TEASPOON ROSEMARY LEAVES 1 CUP WHOLE WHEAT BREAD CRUMBS 12 (1 INCH THICK) LAMB CHOPS, CUT WITH POCKET FOR STUFFING 1/4 CUP DRY WHITE WINE 2 TABLESPOONS VEGETABLE OIL 1/4 TEASPOON GROUND BLACK PEPPER IN LARGE SKILLET, OVER MEDIUM HIGH HEAT, COOK PORK AND ONION UNTIL PORK IS NO LONGER PINK. STIR IN MUSHROOMS, 1/4 CUP MUSTARD, PARSLEY, THYME AND ROSEMARY. STIR IN BREAD CRUMBS. STUFF MIXTURE INTO LAMB CHOPS; SECURE CLOSED WITH TOOTHPICKS. SET ASIDE. IN SMALL BOW;, COMBINE REMAINING 1/4 CUP MUSTARD, WINE, OIL AND PEPPER; COAT LAMB CHOPS WITH MIXTURE. BROIL LAMB CHOPS, 6 INCHES FROM HEAT SOURCE, FOR 10 MINUTES OR TO DESIRED DONENESS, TURNING ONCE AND BRUSHING OCCASIONALLY WITH WINE MIXTURE. ARRANGE ON SERVING PLATTER; GARNISH WITH FRESH THYME AND ROSEMARY IF DESIRED. (HEAT AND SERVE ANY REMAINING STUFFING. ) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINTED LEG OF LAMB 1/2 CUP BROWN SUGAR (PACKED) 1/2 CUP SALAD OIL 1 TEASPOON GRATED LEMON PEEL 1/4 CUP LEMON JUICE 3 TABLESPOONS VINEGAR 1/4 CUP SNIPPED MINT LEAVES 1 TEASPOON TARRAGON LEAVES 1 TEASPOON SALT 1 TEASPOON DRY MUSTARD 4 TO 5 POUND ROLLED LEG OF LAMB MINT LEAVES IN SAUCEPAN, MIX SUGAR, OIL, LEMON PEEL AND JUICE, VINEGAR, SNIPPED MINT LEAVES, TARRAGON, SALT AND MUSTARD. HEAT TO BOILING; REDUCE HEAT AND SIMMER 5 MINUTES. COOL. PLACE MEAT ON SHALLOW GLASS DISH; POUR MARINADE OVER MEAT. COVER; REFRIGERATE AT LEAST 24 HOURS, TURNING MEAT OCCASIONALLY. INSERT MEAT THERMOMETER IN CENT OF MEAT. ARRANGE HOT COALS AROUND EDGE OF FIREBOX; PLACE WATER FILLED FOIL DRIP PAN UNDER ROAST AREA. ADD GENEROUS HANDFULS OF MINT LEAVES TO HOT COALS. PLACE ROAST ON GRILL ABOUT 4 INCHES FROM COALS; COVER GRILL. COOK 3 HOURS OR UNTIL MEAT IS DONE (MEAT THERMOMETER SHOULD REGISTER 175 TO 180 DEGREES). AT 30 MINUTE INTERVALS, ADD MINT LEAVES TO FIRE AND, WHEN NECESSARY, HOT COALS TO MAINTAIN SMOKE AND HEAT. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOROCCAN LAMB (05/26/93) (0:49) 3 POUNDS. CUBED LAMB 3 T. OLIVE OIL 3/4 T. SALT PINCH OF CAYENNE PINCH OF CRUSHED SAFFRON 1 T. CHOPPED GINGER 1/3 T. CINNAMON 1/2 MINCED ONION 2 MINCED GARLIC CLOVES 3/4 C. BLACK OLIVES 1/2 LB. PLUMPED PRUNES 1 T. TOASTED SESAME SEEDS 2 T. HONEY 1 BUNCH CHOPPED CILANTRO 1/2 SLICED ONION 2 SLICED TART APPLES 2 T. BUTTER SAUTÉ LAMB IN OLIVE OIL UNTIL BROWNED. ADD NEXT 7 INGREDIENTS AND WATER TO COVER. COVER AND COOK UNTIL TENDER, ABOUT 1 HOUR. ADD NEXT 6 INGREDIENTS AND SIMMER, COVERED, ABOUT 5 MINUTES. SAUTÉ APPLE IN BUTTER UNTIL SOFT. SERVE LAMB OVER BUGLER OR COUSCOUS, GARNISHED WITH APPLE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOROCCAN LAMB PATTIES WITH COUSCOUS 2 POUNDS LEAN GROUND LAMB 1 CUP SOFT BREAD CRUMBS 1 CUP CHOPPED ONION 1 CUP CHOPPED PARSLEY 2 EGGS 1 TEASPOON GROUND CORIANDER 1/8 TEASPOON NUTMEG 1/8 TEASPOON CINNAMON SALT AND PEPPER TO TASTE COUSCOUS 1 PACKAGE (1. 1 POUNDS) QUICK COOKING COUSCOUS 2 TABLESPOONS OIL 1/2 CUP DRY CHOPPED APRICOTS 1/2 CUP CURRANTS 2 1/2 CUPS BOILING WATER SAUCE 1 CAN (14 1/2 OUNCE DICED TOMATOES IN JUICE 1/4 TEASPOON GARLIC 1/4 TEASPOON CHILI POWDER 1/8 TO 1/4 TEASPOON CAYENNE PEPPER MIX FIRST NINE INGREDIENTS TOGETHER. FORM 8 PATTIES. GRILL OR BROIL 4 TO 5 MINUTES EACH SIDE. REMOVE; KEEP WARM. SAUTÉ COUSCOUS IN OIL FOR 2 MINUTES. ADD NEXT FOUR INGREDIENTS. COVER AND HOLD IN MEDIUM HEAT OVEN. COMBINE SAUCE INGREDIENTS AND HEAT UNTIL SLIGHTLY THICKENED. ARRANGE COUSCOUS AND LAMB ON PLATTER AND TOP WITH SAUCE. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MUSTARD CHOPS 4 THICK LAMB CHOPS 1/2 CUP HONEY 1/2 CUP MUSTARD DASH SALT DASH PEPPER USE TWICE AS MANY RIB OR LOIN CHOPS IN PLACE OF THICK ONES. WARM HONEY, MUSTARD, SALT AND PEPPER OVER LOW HEAT, STIRRING. BROIL CHOPS ON ONE SIDE TILL BROWN. BRUSH WITH HONEY MIXTURE. TURN CHOPS, BROIL ABOUT 5 MINUTES. BRUSH AGAIN WITH GLAZE. PLACE ON A PLATTER AND SERVE WITH REMAINING GLAZE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORIENTAL LAMB 4 POUNDS STEAK OF LAMB 1 CUP WHITE WINE 1 CLOVE MINCED GARLIC 1 TABLESPOON SOY SAUCE 1/4 TEASPOON GINGER SALT PEPPER COMBINE WINE, GARLIC, SOY SAUCE AND GINGER. MARINATE LAMB TURNING OCCASIONALLY. BROIL OR GRILL TO DESIRED DEGREE. SALT AND PEPPER TO TASTE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PERSIAN KEBABS (11-14-93) (6:35) 2 POUNDS LAMB, CUT IN 1-INCH CUBES 1/2 TSP. PEPPER, FRESHLY GROUND 1/2 C SALAD OIL 6 BAY LEAVES 1/4 C LEMON JUICE 4 SMALL TOMATOES, HALVED 2 CLOVES GARLIC, CRUSHED 2 GREEN PEPPERS, CUBED 1 TSP. SALT 2 SMALL EGGPLANTS, CUBED PREPARE MARINADE: COMBINE OIL, LEMON JUICE, GARLIC, SALT, PEPPER AND BAY LEAVES. MARINATE MEAT CUBES FOR 4 TO 5 HOURS IN REFRIGERATOR. THREAD MEAT, VEGETABLES, AND BAY LEAVES ON SKEWERS. BRUSH WITH MARINADE. BROIL 3 MINUTES ON EACH SIDE, OR BARBECUE 5 MINUTES ON EACH SIDE. SERVE IMMEDIATELY. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RACK OF LAMB (01/18/93) (0:27) 1 EIGHT RIB RACK OF LAMB (1 1/2 TO 2 POUNDS), CUT IN HALF 1/4 CUP ORANGE JUICE 1 TABLESPOON HONEY 2 TEASPOONS SOY SAUCE 1/4 TEASPOON DRIED MINT LEAVES STAND RACK HALVES ON BACKBONE EDGES, CONCAVE SIDES FACING EACH OTHER; PRESS TOGETHER. INTERLACE BONE ENDS. TIE RACK TOGETHER AND WEAVE AROUND CROSSED RIBS WITH BUTCHER'S STRING. PLACE ON ROASTING RACK. SET ASIDE. IN SMALL BOWL MIX ORANGE JUICE, HONEY, SOY SAUCE AND MINT LEAVES. MICROWAVE AT HIGH FOR 30 SECONDS TO 1 MINUTE, OR UNTIL HOT. BASTE LAMB GENEROUSLY WITH MARINADE. MICROWAVE AT HIGH FOR 5 MINUTES. BASTE. REDUCE POWER TO 50%. INSERT TEMPERATURE PROBE AND SET FOR 120 DEGREES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROAST LEG OF LAMB (12-12-92) (0:08) IBM 2 CLOVES GARLIC, MINCED 1/4 TEASPOON GROUND GINGER 1/2 TEASPOON SALT 1/2 TEASPOON PEPPER 1 TEASPOON ROSEMARY 1/4 CUP VEGETABLE OIL 2 TABLESPOONS SOY SAUCE 1 TABLESPOON GRATED LEMON PEEL 5 POUND LEG OF LAMB 1/4 CUP CHOPPED FRESH PARSLEY MIX GARLIC, GINGER, SALT, PEPPER, LEMON PEEL, ROSEMARY, SOY SAUCE AND OIL. BRUSH MIXTURE OVER LAMB. INSERT PROBE. PLACE MEAT ON THE HIGH OVEN TRAY AND CONNECT PROBE. COOK ON MICROWAVE/CONVECTION UNTIL PROBE REACHES 170 DEGREES FOR MEDIUM TO WELL DONE. LET MEAT STAND FOR 15 MINUTES. SPRINKLE WITH PARSLEY BEFORE SERVING. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROGAN JOSH (05-02-93) (21:16) SERVINGS: 6 2 EA 1" CUBES OF GINGER CHOPPED 8 EA CLOVES OF GARLIC 1 1/2 C BEEF BROTH 10 T VEGETABLE OIL 2 LB LAMB OR BEEF STEW MEAT 10 EA WHOLE BLACK CARDAMOMS 2 EA BAY LEAVES 6 EA WHOLE CLOVES 10 EA WHOLE PEPPERCORNS 1 EA 1" STICK CINNAMON 2 EA MEDIUM ONIONS 1 T GROUND CORIANDER 2 T GROUND BLACK CUMIN 4 T RED PAPRIKA 1/2 T CAYENNE PEPPER 1 1/4 T SALT 6 T PLAIN YOGURT 1/4 T GARAM MASALA 1 X BLACK PEPPER PUT THE GINGER, GARLIC, AND 4 TABLESPOONS WATER IN BLENDER. BLEND WELL UNTIL YOU HAVE A SMOOTH PASTE. HEAT THE OIL IN A WOK TO MEDIUM HIGH HEAT. BROWN THE MEAT CUBES IN SEVERAL BATCHES AND SET TO ONE SIDE. PUT THE CARDAMOM, BAY LEAVES, CLOVES, PEPPERCORNS, AND CINNAMON INTO THE SAME HOT OIL. STIR ONCE AND WAIT UNTIL THE CLOVES SWELL AND THE BAY LEAVES BEGIN TO TAKE ON COLOR. NOW PUT IN THE ONIONS. STIR AND FRY FOR ABOUT 5 MINUTES OR UNTIL THE ONIONS TURN A MEDIUM BROWN COLOR. PUT IN THE GINGER GARLIC PASTE AND STIR FOR 30 SECONDS. ADD THE FRIED MEAT CUBES AND JUICES. STIR FOR 30 SECONDS. NOW PUT IN 1/6 OF THE YOGURT. STIR AND FRY FOR 30 SECONDS OR UNTIL THE YOGURT IS WELL BLENDED. ADD THE REMAINING YOGURT, A TABLESPOON AT A TIME, IN THE SAME WAY. STIR AND FRY FOR ANOTHER 3-4 MINUTES. NOW ADD THE REST OF THE BROTH (A LITTLE MORE FOR BEEF THAN LAMB). BRING THE CONTENTS OF THE POT TO A BOIL, SCRAPING IN ALL BROWNED SPICES ON THE SIDES AND BOTTOM OF THE POT. COVER, TURN HEAT TO LOW AND SIMMER FOR ABOUT AN HOUR IF LAMB AND TWO IF BEEF. EVERY 10 MINUTES OR SO, GIVE THE MEAT A GOOD STIR. WHEN THE MEAT IS TENDER, TAKE OFF THE LID, TURN THE HEAT UP TO MEDIUM AND BOIL AWAY SOME OF THE LIQUID. YOU SHOULD END UP WITH A TENDER MEAT IN A THICK, REDDISH BROWN SAUCE. ALL THE FAT THAT COLLECTS IN THE POT MAY BE SPOONED OFF THE TOP. SPRINKLE THE GARAM MASALA AND BLACK PEPPER OVER THE MEAT BEFORE YOU SERVE AND MIX THEM IN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUCED LAMB KABOBS DRAIN ONE 1 POUND 1 OUNCE JAR PURPLE PLUMS, RESERVING 1/4 CUP SYRUP. PIT AND SIEVE PLUMS. COMBINE RESERVED SYRUP, SIEVED PLUMS, 2 TO 4 TABLESPOONS LEMON JUICE, 1 TABLESPOON SOY SAUCE, 1 TEASPOON WORCESTERSHIRE SAUCE, 1/2 CLOVE GARLIC, CRUSHED, AND 1/2 TEASPOON DRIED BASIL, CRUSHED. MARINATE 1 POUND BONELESS LAMB, CUT IN 1 INCH CUBES, IN MIXTURE IN REFRIGERATOR OVERNIGHT. THREAD MEAT ON SKEWERS; SEASON WITH 1/2 TEASPOON SALT AND DASH PEPPER. BROIL 4 INCHES FROM HEAT 10 TO 12 MINUTES; TURN AND BASTE OFTEN. HEAT MARINADE 5 MINUTES; SERVE WITH MEAT. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHAHI KORMA (05-02-93) (21:16) SERVINGS: 6 8 EA CLOVES GARLIC 1 EA 1" CUBE OF FRESH GINGER 5 T BLANCHED SLIVERED ALMONDS 1 C WATER OR BEEF BROTH 7 T VEGETABLE OIL 2 LB BONED LAMB OR BEEF (1" CUBES 10 EA WHOLE CARDAMOM PODS 6 EA WHOLE CLOVES 1 EA 1" STICK OF CINNAMON 2 EA MEDIUM ONIONS CHOPPED 1 T GROUND CORIANDER 2 T BLACK CUMIN GROUND 1/2 T CAYENNE PEPPER 1 1/4 T SALT 1 1/4 C HEAVY CREAM 1/4 T GARAM MASALA PUT THE GARLIC, GINGER, ALMONDS, AND 6 TABLESPOONS WATER IN A BLENDER AND BLEND UNTIL YOU HAVE A PASTE. HEAT THE OIL IN A WIDE, HEAVY, PREFERABLE NON-STICK POT OR WOK OVER A MEDIUM-HIGH HEAT. WHEN HOT. PUT IN JUST ENOUGH MEAT PIECES SO THEY LIE, UNCROWDED IN A SINGLE LAYER. BROWN THE MEAT PIECES ON ALL SIDES, THEN REMOVE THEM WITH A SLOTTED SPOON AND PUT THEM IN A BOWL. BROWN ALL THE MEAT THIS WAY. PUT THE CARDAMOM, CLOVES, AND CINNAMON INTO THE HOT OIL. WITHIN SECONDS THE CLOVES WILL EXPAND. NOW PUT IN THE ONIONS. STIR AND FRY THE ONIONS UNTIL THEY TURN A BROWNISH COLOR. TURN THE HEAT DOWN TO MEDIUM. PUT IN THE PASTE FROM THE BLENDER AS WELL AS THE CORIANDER, CUMIN, AND CAYENNE. STIR AND FRY THIS MIXTURE FOR 3-4 MINUTES OR UNTIL IT TOO HAS BROWNED SOMEWHAT. NOW PUT IN THE MEAT CUBES AS WELL AS ANY LIQUID THAT MIGHT HAVE ACCUMULATED IN THE MEAT BOWL, THE SALT, THE CREAM, AND REST OF THE WATER OR BROTH (A BIT MORE FOR BEEF). BRING TO A BOIL. COVER, TURN HEAT TO LOW AND SIMMER LAMB FOR 1 HOUR AND BEEF FOR 2 HOURS. STIR FREQUENTLY DURING THIS COOKING PERIOD. SKIM OFF ANY FAT THAT FLOATS TO THE TOP. SPRINKLE IN THE GARAM MASALA AND MIX. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHASHLIK 3 POUNDS CUBED LAMB 1 CUP OLIVE OIL 3 CHOPPED ONION 1 TEASPOON SALT 1 TEASPOON GROUND PEPPER YOU CAN USE CUBED LEG OR SHOULDER LAMB. COMBINE OIL, ONION, SALT AND PEPPER AND MARINATE LAMB FOR AT LEAST ONE DAY IN REFRIGERATOR. SKEWER THE MEAT AND BROIL UNTIL BROWN ALL OVER. SERVE WITH RICE PILAF AND BROILED TOMATOES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHEPHERDS PIE 4 CUPS COOKED LAMB 1/4 CUP CHOPPED ONION 3 CUPS COOKED MIXED VEGETABLES (PEAS, CARROTS AND/OR CORN 2 CANS (10 3/4 OUNCES EACH) GRAVY MASHED POTATO MIX SNIPPED PARSLEY MIX BEEF, ONION, MIXED VEGETABLES AND GRAVY. DIVIDE BETWEEN 2 UNGREASED 1 QUART CASSEROLES. WRAP AND LABEL; FREEZE NO LONGER THAN 2 MONTHS. ABOUT 65 MINUTES BEFORE SERVING, REMOVE ONE CASSEROLE FROM FREEZER AND UNWRAP. HEAT CASSEROLE UNCOVERED IN 425 DEGREE OVEN UNTIL HOT AND BUBBLY, ABOUT 1 HOUR. AFTER CASSEROLE HAS COOKED 55 MINUTES, PREPARE POTATO MIX FOR 4 SERVINGS AS DIRECTED ON PACKAGE. MOUND POTATO ON MEAT MIXTURE; SPRINKLE 2 TABLESPOONS SNIPPED PARSLEY ON POTATO. MAKES ENOUGH FOR 2 MEALS (4 SERVINGS EACH). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPANISH LAMB 1 MEDIUM ONION CHOPPED (ABOUT 1/2 CUP) 2 TABLESPOONS VEGETABLE OIL 1 CAN (15 OUNCES) TOMATO SAUCE 1 CAN (2 OUNCES) MUSHROOM STEMS AND PIECES 1/2 TEASPOON GARLIC SALT 1/2 TEASPOON DRIED BASIL LEAVES 1 BAY LEAF 2 CUPS CUT UP COOKED LAMB 1/4 CUP SLICED PIMIENTO STUFFED OLIVES HOT COOKED SPAGHETTI 1/4 CUP GRATED PARMESAN CHEESE COOK ONION IN OIL IN 2 QUART SAUCEPAN UNTIL TENDER. STIR IN TOMATO SAUCE, MUSHROOMS (WITH LIQUID), GARLIC SALT, BASIL AND BAY LEAF. HEAT TO BOILING; REDUCE HEAT. COVER AND SIMMER 20 MINUTES. STIR IN LAMB AND OLIVES; HEAT UNTIL LAMB IS HOT. SERVE OVER HOT SPAGHETTI. SPRINKLE WITH CHEESE. GARNISH WITH ADDITIONAL SLICED PIMIENTO STUFFED OLIVES IF DESIRED. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED LAMB CHOPS 4 TABLESPOON THICK LAMB CHOPS 4 TABLESPOON BUTTER 1 CLOVE MINCED GARLIC 2 TABLESPOON CHOPPED PARSLEY DASH SALT DASH PEPPER MAKE A POCKET IN THE THICKEST PART OF CHOP. CREAM REMAINING INGREDIENTS, ADD SALT AND PEPPER TO TASTE. INSERT MIXTURE IN POCKET; SECURE CHOPS WITH TOOTH PICKS. BROIL 8 MINUTES FOR RARE, 14 MINUTES FOR MEDIUM RARE, 18 MINUTES FOR MEDIUM. VARIATIONS: OMIT PARSLEY, ADD TARRAGON OR ROSEMARY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TAJINE OF LAMB WITH EGGPLANT 2 LAMB SHANKS 1 LARGE ONION, CHOPPED 2 TABLESPOON CHOPPED PARSLEY PINCH OF SAFFRON 1/2 TEASPOON GINGER SALT AND PEPPER TO TASTE 1/2 CUP OLIVE OIL 1 MEDIUM EGGPLANT, SLICED 1 TEASPOON GARLIC BROWN LAMB IN OLIVE OIL. ADD SPICES, ONION, AND PARSLEY; COVER WITH WATER. COOK OVER MEDIUM HEAT ABOUT 40 MINUTES. LAYER EGGPLANT SLICES ON TOP OF LAMB; COVER AND COOK ANOTHER 15 MINUTES. CUT INTO BITE SIZE PIECES AND TOP WITH SAUCE. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=