Lamb Recipes
Lamb Rogan Josh.
Ingredients:
1 ½ pounds of lamb shoulder, cut into chunks
3 tablespoons vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
½ teaspoon ground turmeric
½ teaspoon chili powder
1 cup plain yogurt
1 cup canned diced tomatoes
1 cup water
Salt to taste
Fresh cilantro for garnish
Instructions:
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Add chopped onions and cook until soft and golden brown.
Add minced garlic and grated ginger to the pot, and cook for another minute.
Stir in ground cumin, coriander, paprika, turmeric, and chili powder, and cook for 1-2 minutes until fragrant.
Add lamb chunks to the pot and brown them on all sides.
In a bowl, whisk together yogurt, diced tomatoes (with their juices), water, and salt. Pour the mixture over the lamb into the pot.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
Garnish with fresh cilantro before serving. Serve with rice or naan bread.
Average Cooking Time: 2-2.5 hours
Greek Lamb Moussaka.
Ingredients:
1 ½ pounds ground lamb
1 eggplant, sliced lengthwise
1 onion, chopped
2 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
½ teaspoon ground cinnamon
Salt and pepper to taste
2 cups béchamel sauce (milk, flour, butter)
½ cup grated Parmesan cheese
Instructions:
Preheat the oven to 375°F (190°C).
Season the eggplant slices with salt and let them sit for 15-20 minutes to draw out excess moisture.
Rinse the eggplant slices and pat them dry.
Heat a large skillet over medium heat and brown the ground lamb.
Add chopped onions and minced garlic to the skillet, and cook until the onions are soft and translucent.
Stir in diced tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and pepper. Simmer for 10 minutes.
Meanwhile, prepare the béchamel sauce by melting butter in a saucepan, adding flour, and gradually whisking in milk until thickened. Season with salt and pepper.
In a greased baking dish, layer half of the eggplant slices, followed by the lamb mixture. Repeat with another layer of eggplant and lamb.
Pour the béchamel sauce over the top and sprinkle with grated Parmesan cheese.
Bake in the preheated oven for 45-50 minutes or until the top is golden brown and bubbly.
Let it cool for a few minutes before serving.
Average Cooking Time: 1.5-2 hours
Lamb Meatballs with Mint Yogurt Sauce.
Ingredients:
1 ½ pounds ground lamb
1 onion, finely chopped
2 cloves garlic, minced
½ cup breadcrumbs
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
2 cups plain yogurt
2 tablespoons chopped fresh mint
1 tablespoon lemon juice
1 tablespoon olive oil
Instructions:
Preheat the oven to 400°F (200°C).
In a bowl, combine ground lamb, chopped onions, minced garlic, breadcrumbs, parsley, mint, cumin, coriander, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
Shape the mixture into meatballs and place them on a greased baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes or until cooked through.
Meanwhile, prepare the mint yogurt sauce by combining plain yogurt, chopped mint, lemon juice, olive oil, salt, and pepper in a bowl. Mix well.
Serve the lamb meatballs with the mint yogurt sauce on the side.
Average Cooking Time: 30-35 minutes
Lamb and Vegetable Stir-Fry.
Ingredients:
1 ½ pounds of lamb leg or shoulder, thinly sliced
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 onion, thinly sliced
2 bell peppers, thinly sliced
1 zucchini, thinly sliced
1 cup snow peas
Salt and pepper to taste
Instructions:
In a bowl, combine soy sauce, oyster sauce, hoisin sauce, and cornstarch. Mix well to make a marinade.
Add thinly sliced lamb to the marinade and toss until well coated. Let it marinate for 15-20 minutes.
Heat vegetable oil in a wok or large skillet over high heat.
Add sliced onions and stir-fry for 1-2 minutes until slightly softened.
Add marinated lamb slices to the wok and stir-fry for 3-4 minutes until cooked through.
Add sliced bell peppers, zucchini, and snow peas to the wok. Stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp.
Season with salt and pepper to taste.
Serve the lamb and vegetable stir-fry over steamed rice or noodles.
Average Cooking Time: 25-30 minutes (including marinating time)
Lamb and Lentil Soup.
Ingredients:
1 ½ pounds of lamb stew meat, cut into chunks
2 tablespoons vegetable oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 cup dried lentils
6 cups beef or vegetable broth
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Add lamb chunks and brown them on all sides.
Add chopped onions, carrots, celery, and minced garlic to the pot. Cook until onions are soft and translucent.
Add dried lentils, broth, dried thyme, bay leaf, salt, and pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the lamb is tender and the lentils are cooked through.
Adjust seasoning if needed.
Garnish with fresh parsley before serving.
Average Cooking Time: 1.5-2 hours
Lamb and Spinach Curry.
Ingredients:
1 ½ pounds of lamb shoulder, cut into chunks
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
½ teaspoon chili powder (adjust according to your preference)
1 cup canned diced tomatoes
1 cup coconut milk
3 cups fresh spinach leaves
Salt to taste
Fresh cilantro for garnish
Instructions:
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Add chopped onions and cook until soft and golden brown.
Add minced garlic and grated ginger to the pot, and cook for another minute.
Stir in ground cumin, coriander, turmeric, and chili powder, and cook for 1-2 minutes until fragrant.
Add lamb chunks to the pot and brown them on all sides.
Pour in diced tomatoes, coconut milk, and salt. Stir well.
Cover the pot and simmer over low heat for 1.5 to 2 hours or until the lamb is tender.
Add fresh spinach leaves to the pot and cook until wilted.
Garnish with fresh cilantro before serving. Serve with rice or naan bread.
Average Cooking Time: 2-2.5 hours
Herb-Marinated Grilled Lamb Skewers.
Ingredients:
1 ½ pounds lamb leg or shoulder, cut into cubes
¼ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Salt and pepper to taste
Wooden skewers
Instructions:
In a bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
Add lamb cubes to the marinade and toss until well coated.
Cover and marinate in the refrigerator for at least 1 hour.
Preheat the grill or grill pan to medium-high heat.
Thread marinated lamb cubes onto wooden skewers.
Grill the skewers for about 10-12 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness.
Serve the grilled lamb skewers as an appetizer or main dish.
Average Cooking Time: 20-25 minutes (including marinating time)
Lamb and Mushroom Risotto.
Ingredients:
1 ½ pounds of lamb shoulder, cut into cubes
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
½ cup white wine
4 cups chicken or vegetable broth
8 ounces mushrooms, sliced
½ cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Heat olive oil in a large pot or Dutch oven over medium heat.
Add chopped onions and cook until soft and translucent.
Add minced garlic to the pot and cook for another minute.
Add lamb chunks to the pot and brown them on all sides.
Stir in Arborio rice and cook for 1-2 minutes until coated with oil.
Pour in white wine and cook until it is absorbed by the rice.
Gradually add chicken or vegetable broth, about ½ cup at a time, stirring constantly until the liquid is absorbed before adding more.
Continue this process until the rice is cooked al dente, tender but still slightly firm to the bite.
In a separate pan, sauté the sliced mushrooms until they are browned and tender.
Stir in the sautéed mushrooms and grated Parmesan cheese into the risotto.
Season with salt and pepper to taste.
Garnish with fresh parsley before serving.
Average Cooking Time: 45-50 minutes
Lamb and Feta Stuffed Peppers.
Ingredients:
1 ½ pounds ground lamb
4 bell peppers (any color), halved and seeded
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon ground coriander
Salt and pepper to taste
1 cup crumbled feta cheese
Fresh parsley for garnish
Instructions:
Preheat the oven to 375°F (190°C).
Heat a large skillet over medium heat and brown the ground lamb.
Add chopped onions and minced garlic to the skillet, and cook until the onions are soft and translucent.
Stir in dried oregano, ground cumin, ground coriander, salt, and pepper. Cook for 1-2 minutes.
Remove the skillet from the heat and let the mixture cool slightly.
Stir in crumbled feta cheese into the lamb mixture.
Fill each halved bell pepper with the lamb and feta mixture.
Place the stuffed peppers in a greased baking dish.
Bake in the preheated oven for 25-30 minutes or until the peppers are tender and the filling is cooked through.
Garnish with fresh parsley before serving.
Average Cooking Time: 40-45 minutes
Lamb and Chickpea Curry.
Ingredients:
1 ½ pounds of lamb stew meat, cut into chunks
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
½ teaspoon chili powder (adjust according to your preference)
1 can (14 ounces) diced tomatoes
1 can (14 ounces) chickpeas, drained and rinsed
1 cup coconut milk
Salt to taste
Fresh cilantro for garnish
Instructions:
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Add chopped onions and cook until soft and golden brown.
Add minced garlic and grated ginger to the pot, and cook for another minute.
Stir in ground cumin, coriander, turmeric, and chili powder, and cook for 1-2 minutes until fragrant.
Add lamb chunks to the pot and brown them on all sides.
Pour in diced tomatoes, chickpeas, coconut milk, and salt. Stir well.
Cover the pot and simmer over low heat for 1.5 to 2 hours or until the lamb is tender.
Garnish with fresh cilantro before serving. Serve with rice or naan bread.
Average Cooking Time: 2-2.5 hours
