1 x 3 1/2 lb leg of lamb, sirloin half, boned and butterflied 4 x small apples, cored and sliced crosswise into 1/2" rings For marinade, stir ...

When opened the shell will be found to contain a mass of fine grit and shell, a purple membrane and five tongues which are red. The tongues should be ...

Cooking time: 1 1/2-2 hours 1. Cut meat into 3/4' cubes. 2. Heat oil in a heavy pan, add onion and fry gently until transparent. Increase heat, add ...

Mix all the sauce ingredients together in a pan and boil until reduced to about 2/3 cup. Set aside to cool. Heat the oil in a wok or pan until very ...

Cut the lamb in portions. Simmer the onion in a frying pan with a little water. Add a teaspoon of butter and brown lightly. Add the lamb and salt ...

Cut the lamb in portions. Brown in a pot using the butter. Strain excess fat. Add salt amp; pepper, the lettuce, the onions, very little water, cover ...

Cut the lamb in portions. Simmer the onion in a frying pan. Add the butter and brown lightly. Add the tomatoes, grated (remove the seeds if possible) ...

Drain mushrooms. Reserve liquid and add water to make 1 cup. Brown lamb in oil; push aside and add onion. Cook until soft. Add mushroom liquid, soup, ...

Partially freeze meat. Thinly slice meat into bite-size strips; set aside. Heat a 10 inch microwave browning dish on 100% power (high) for 5 minutes. ...

1.Cut the cooked mutton into cubes and throw away the fat. 2.Mix the soya sauce, wine, ginger and garlic. 3.Mix this sauce with the mutton cubes and ...