Even though I am not a big fan of lamb liver and kidney, Mash and the girls like them very much. Again, lamb liver and kidney in the west are quite fatty and also tough to cook. If you cook them too long, they become tough and chewy. If you do not cook them long enough, they smell raw. So you would need to find the balance and keep a constant eye on the dish through out the cooking process. Preparation 1) ...

Even tough it is hard to find lean mutton in the west, my family still loves to eat spicy South Indian mutton curry. The trick is to buy a lean shoulder of lamb, have the butcher remove excess fat and then remove the remaining traces of fat at home to get the fresh Indian taste. It is also healthy! I cooked this dish along with a few others for lunch last Sunday when we invited some family friends to our ...

Dum Muttom Biryani is a Hyderabadi speciality that is quite famous back in India. Of course we can not get the same taste because we do not have access to the special kind of stoves that we find back at home that give an extra flavor to the Biryani. Also check out my Chicken Biryani recipe. Preparation 1) Wash and cut Mutton and cook with 10g of Ginger Garlic paste, salt , and tumeric for 20-30 minutes 2) wash and cut 2 Small ...

Preparation 1) Wash and cut mutton into small pieces 2) wash spinach 3) wash and cut onions, tomatoes and chillis into very small pieces Cooking process 1) Place the mutton in a pan and mix with 2 Tbl spoons Ginger Garlic paste, 2 Tbl spoon red chilli powder, Pinch of Turmeric powder and salt and cook for 30minutes or pressure cook it if it is tough mutton with out adding water 2) In a seperate pan boil spinach for 7-8 minutes and ...

For tender lamb chops, full of flavor, give them this easy but delectable treatment. Braise them with aromatic tarragon leaves and add to the succulence with a lemony herbed sauce. Sauce: 1/2 cup beef or chicken broth 1 Tbsp. lemon juice 1 tsp. dried tarragon leaves Instructions 1. Wipe the lamb chops with damp paper toweling. 2. Heat the butter in a frying pan. Quickly brown the chops on both sides over medium-high heat. Reduce heat. Sprinkle chopps wiht tarragon and black pepper. 3. Cover and cook over ...