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Browsing Ingredient: Lamb

  • Boneless Lamb
  • Breast of Lamb
  • Ground Lamb
  • Lamb Chops
  • Lamb Cutlets
  • Lamb Fillets
  • Lamb Ribs
  • Leg of Lamb
  • Loin of Lamb
  • Minced Lamb
  • Neck of Lamb
  • Shoulder of Lamb
  • Mangsho Ghugni (Lamb with chickpeas)

    Parsi Gosht Ne Curry (Lamb curry flavoured with coconut)

    Rista

    Pounded lamb balls flavoured in a saffron-flavoured gravy

    Venison Sooley (Barbecued spicy venison)

    Matar Ma Gosht (Lamb cooked with green peas)

    Lamb cooked with green peas — a Parsi preparation

    Raan Pathani (Spicy leg of lamb)

    Rus Chawal (Parsi style lamb in tomato gravy)

    Marchwagan Korma (Red hot lamb curry)

    Parwal Kocheko (Parwars stuffed with minced lamb)

    Meat Puffs

    Raan (Roast leg of lamb flavoured with yoghurt)

    Saag Meat (Lamb cooked with spinach)

    Bajre Ka Soyta (Millet and lamb porridge)

    Lamb Boulangere

    Sweet and Sour Lamb with Apricots

    Minted Lamb

    Kofta Curry

    Lamb Meatballs

    Chili Lamb And Coconut Curry

    Lamb and Leek Stir Fry

    Lamb Pilaf

    Lamb Venison Style

    Spring Lamb with Apple and Herb Sauce

    For extra tenderness and flavour marinate the lamb overnight in 1 tbsp olive oil and 4 tbsps red or white wine. Pat dry lamb and reserve marinade.

    Gigotd’agneau a la Boulangere

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