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 ...

...Chalau, start with 3 cups of basmati or other good quality long grain rice. Heat 1/4 cup oil in a cooking pot, add the rice, and stir for 5 ...

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) ...

.... Just before serving, add wine, mushrooms and sour cream. Serve with rice. ...

...3 minutes or till heated through. Stir in nuts. Serve with hot cooked rice. ...

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 ...