Lamb dishes

Lamb curry
1-kg boneless lamb cubed
Juice 1 lemon
224g natural yoghurt
84g butter or margarine
1 large onion sliced
½ teaspoon ground cinnamon
½ teaspoon ginger puree
1 tablespoon mixed herbs
1 teaspoon turmeric
½ teaspoon black pepper 1 teaspoon salt
1 teaspoon garlic puree
1 teaspoon chilli powder
1 tablespoon curry powder
150ml single cream
300ml boiling water

Mix lamb with yoghurt and lemon juice let marinate 2 hours at least
Heat butter in large saucepan add onion and cook until translucent
Add rest of spices, lamb, and marinade cook 2 - 3 min. Stir in boiling water cover and simmer until meat is nearly tender add cream and simmer a further 5 - 8 min
Serve with boiled rice and puri

Lamb with garlic and rosemary
1 ½ kg leg lamb
6 cloves garlic cut into quarters
2 sprigs rosemary cut into 24 pieces
Juice ½ lemon
Salt and pepper

With sharp knife make small incisions in the lamb and insert a piece of garlic and a piece of rosemary into each sprinkle with lemon juice and salt and pepper to taste
Roast in pre-heated oven 220c mark 7 until lamb is browned. Lower heat to 140c mark 1and cook until lamb is tender approx. 3 hour. Let stand ten-min. slice and serve in pitta bread, with salad and basic chilli sauce

Lamb kebabs
450g lamb neck fillet cut into cubes
Marinade
3 tablespoons plain yoghurt
1 teaspoon garlic puree
1 tablespoon mixed herbs
1tablespoon mint

Put meat into bowl add marinade stir to mix place in fridge for at least two hours. Put lamb onto skewers and grill until cooked turning 2-3 times Serve with fried rice and prawn crackers and lime wedges

Lamb pilaff
450g shoulder of lamb diced
1 medium onion diced
2-3 tomatoes chopped
450g uncooked rice
2 tablespoons butter or margarine
8 fluid oz water ½ chicken stock cube
Salt and pepper

Put 1-tablespoon butter into casserole dish when hot add meat and brown add, onion and tomato.
Wash rice and place over top of meat add rest of butter, water and stock cube. Season with salt and pepper. Bake in oven 160c mark 3 for 1 hour Serve with garlic bread

Chilli lamb wrap
750g lamb neck fillet
1 onion sliced
1 teaspoon garlic puree
½ teaspoon ginger puree
125ml double cream
1 teaspoon crushed chilli
Juice ½ lemon
Salt and pepper
3 tablespoons oil
½ teaspoon caster sugar

Slice lamb into long thin strips, Add oil to saucepan when hot fry meat strips add onion and fry until translucent. Add rest of ingredients and simmer until stock has reduced. In the mean time make floured tortillas. Wrap cooked meat in torttila so you have a tidy parcel. Deep fry each parcel until golden brown serve with boiled rice and chilli sauce.

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