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) ...

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 with a little water. Add a teaspoon of butter and brown lightly. Add the lamb and salt ...

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 ...

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 ...

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 ...

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 ...

Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon root and lemon grass. Crush the garlic and grind the macadamia nuts. Skin ...

Combine all ingredients into large bowl and marinate for 3 hours. Put meat on skewers and grill. Use the marinade to brush baste while ...

1. To avoid flare-ups, trim as much fat from lamb as possible. For grilling, meat should be of even thickness. If there is a thick portion, slash it ...