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Indian
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Lamb
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Main Course (5)
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11/10/2011
Gosht Dopiaza (Lamb and Onion Curry)
Caramelized onions, infused with cardamom, fennel, and cumin, form the basis for this classic Indian curry, made here with lamb and small, flat cipolline onions, and topped with crispy fried onions.
Issue #142
05/25/2010
Lamb and Lentil Stew (Haleem)
This is a popular dish in Mumbai's Null Bazaar market district.
Issue #130
12/12/2005
'Melt-in-the-Mouth' Kid Goat Kebabs
Some Lucknow cooks add tiny amounts of mitha ittr, a sweet perfume, and lazzat-e-taam, a local spice mix, to the kebabs; neither is available here but we still find this recipe delicious.
Issue #78
03/08/2007
Mulligatawny
Indian food expert Madhur Jaffrey shared with us this recipe for the classic "pepper-water" soup.
Issue #32
09/29/2009
Lamb Meatball Curry
Ground lamb blended with fresh ginger and cumin makes mouth-watering meatballs that are elevated to a new level when simmered in a fragrant curry sauce. Continue...
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Source: Essentially Healthy Food
09/15/2008
Indian-Spiced Grilled Lamb
This recipe—from a June 2008 Los Angeles Time article about outdoor grilling by the paper’s food editor, Russ Parsons—calls for a boneless leg of lamb. That compact cut cooks evenly on a grill and is easy to carve.
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Source: Los Angeles Times
04/17/2008
Indian Lamb and Carrot Salad
Serve crispy lamb patties with a raw carrot salad dressed with lemon, cumin and ginger.
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Source: Serious Eats