Slow Cooker Lamb Tagine

Slow Cooker Lamb Tagine
Serves 8-10

4.5 lbs lamb, cleaned and cubed
Salt and pepper
2 medium red onions, half-moons
1/2 head of garlic, peeled only
2 tsp honey
3 tsp cumin
2 tsp coriander
2 tsp paprika
1 tsp allspice
1/2 tsp cinnamon
1/4 tsp tumeric
1/2c each dried dates and dried apricots, halved
2c pitted green olives
1 can chickpeas, drained
1 can fire-roasted diced tomatoes, drained a little
2 carrots, sliced
Chopped parsley

Season the lamb, and sear in batches until browned. Deglaze the pan with 3/4c water, and add meat + juices + deglazed pan juices to the slow cooker.
Also add onion, garlic, salt, pepper, seasonings, dried fruit, olives, chickpeas, and tomatoes.

Cook on low for about 8 hours, or a workday. Before serving, turn to high and add the carrots and more chickpeas/etc if desired. Once carrots are done (30 min or so), finish with parsley and mabe pine nuts and serve.

Noodles with Lamb and Cumin

Noodles with Lamb and Cumin
Serves 4

1 lbs fresh noodles
3 shallots, chopped
3 garlic cloves, minced
3 tsp ginger, minced
3 tsp chili flakes or minced fresh chilies
1.5 lbs lamb, sliced
3-4 Tbs cumin, toasted
8oz eggplant, cubed
12oz asian greens, chopped
2 Tbs hsao sing wine
3 Tbs soy sauce
1 tsp sugar
1/3c chicken stock
3 scallions, chopped
Lots of cilantro and sichuan pepper. Slurry.

Mix lamb with cumin, let sit. If not very thin-sliced, brown in a pan over very high heat.
Stir-fry the shallot, ginger, garlic, and chili for a minute. Add eggplant and cook for a few minutes. Add the greens and lamb and cook until starting to wilt.
Add the sauce ingredients and noodles and cook until everything is done. Add some slurry if it needs tightening. Finish with scallion and plenty of cilantro and sichuan peppercorns.

Braised Eggs with Lamb, Tahini, and Sumac

Braised Eggs with Lamb, Tahini, and Sumac
Serves 4

Olive oil
1 medium onion, fine chop
6 cloves garlic, sliced thin
12oz ground lamb
2.5 tsp sumac
1.5 tsp cumin
1/2c Toasted pistachios
1/3c Toasted pine nuts
2 tsp harissa
1 Tbs lemon zest, minced (or 1 Tbs chopped preserved lemon)
2 cups whole cherry tomatoes
>1/2c chicken stock
6 large eggs
handful cilantro

Yogurt Sauce
>1/2c Greek yogurt
2 Tbs tahini
Juice of 1/2 lemon
Water, as needed
salt

Mix the sauce and set aside. Thin some if needed.

Heat a very wide pan and get extremely hot. Add the tomatoes and char, tossing occasionally, until well browned. Set aside.

Saute the onions and garlic, until colored some. Raise the heat to high and add the lamb. Brown the lamb well, and season with sumac, cumin, salt, and pepper. After a minute, mix in the nuts, lemon zest and harissa.

Add the stock to the pan, and bring to a boil. Make wells in the mixture and nestle eggs gently in. Cover the pan and cook over low heat for 3 minutes. Add the tomatoes on top, avoiding the yolks, cover and cook another 5 minutes (or until egg whites are barely cooked).

Remove from heat and dot on the yogurt sauce, along with some sumac (or zaatar) and cilantro. Serve with Israeli Salad.

Lamb and Chickpea Tagine

Lamb and Chickpea Tagine
Serves 4

2 lbs lamb, cubed
olive oil
Salt, pepper
Juice and rind of 1 lemon
3 cloves garlic, minced
1 inch ginger, minced
1 onion, chopped
1 large carrot, chopped
1 teaspoons each cumin, coriander, cinnamon, paprika
1/4 teaspoon tumeric
1/2 cup orange juice, optional
1 14.5-ounce can diced tomatoes, undrained if no OJ
1 14.5-ounce can chicken stock
1.5 cup dried apricots
1 cup dried figs, halved
1 15.5-ounce can chickpeas, drained
2 tablespoons honey
Handful cilantro, chopped

Cube the meat and season. Brown in a dutch oven, and reserve.

Add onion, cook until the onions are starting to become golden. Add garlic, ginger, carrot, and spices and cook 1 minute.

Add lamb and tomatoes and deglaze. Add stock and let cook 1.5 hours. Add fruit and chickpeas and cook 15 minutes. Finish with honey and cilantro, and serve with rice or couscous.

Ground Lamb and Spinach Curry

Ground Lamb and Spinach Curry
Serves 4

1 lbs ground lamb
1 lbs frozen chopped spinach, defrosted and drained
1 red onion, chopped
2 cloves garlic, minced
1 inch ginger, minced
1 tbs cumin
1 tbs coriander
1 tbs curry powder
1 tsp mustard seed
1/4 tsp tumeric
1/2 water or more
1 can diced tomatoes, undrained
1 sweet potato, diced
1 can chickpeas, drained
1 cup yogurt, cilantro, rice

Start by cooking lamb until brown. Drain and reserve for later. Next, cook onions in a dutch oven/saucepan until well browned. Add the garlic, ginger, and spices and cook for another few minutes - until aromatic.
Add the tomatoes, lamb, potatoes, and water to just cover, and cook about 15 minutes, until potatoes are almost done.
Add the chickpeas and cook 5 minutes, until potatoes are done. Add spinach and cook through, cook longer if there's too much liquid.
Finish with cilantro and yogurt, and serve over rice.

Uighur Lamb with Cumin and Chiles

Uighur Lamb with Cumin and Chiles
Serves 3-4

2 lbs lamb, cubed
Cornstarch
Soy sauce
3T cumin
6 dried red chilies
1t chile bean paste

1t chile bean paste
3 cloves garlic, roughly chopped
1T minced ginger
1/2 small onion, cut into short, thin slices
1/4c minced red chilies
soy sauce
1 zucchini, chunks
1 napa cabbage, sliced
Most of 1 bunch scallions, sliced

1. Combine lamb, dried chilies, cornstarch, cumin, and soy sauce to make marinade. Marinate.
2. Sear the meat in a wok until well browned. A little burning is OK. Remove and reserve.
3. Add the garlic/ginger/chilies/onion and let cook a little while. Next add zucchini and cabbage and cook down. Add maybe 3T soy sauce to get it done cooking and to deglaze the sides some.
4. Add the lamb back and mix it all up. The lamb juices + soy should be enough for a sauce. Mix in scallions, maybe cilantro, and serve.

Pasta with Lamb Ragu

Pasta with Lamb Ragu
Serves 6

1.5 lbs lamb shoulder, diced, plus bones
8oz Ham, diced
2 cloves garlic, minced
1 med onion, chopped
3 carrots, small dice
1 fennel, diced
2 bay leaf
2 tsp chile flakes
2 tsp rosemary
.5oz mushrooms, soaked in 1.5c boiling water
28oz Crushed tomato
1/4-1/2c Cream or milk
1c Ricotta
Basil
1 box rigatoni or campanelle or etc

Brown the meats in a dutch oven, without the bones. Once browned, add the vegetables, bones (if applicable), and spices.
Cook for 15 minutes, until vegetables are cooked and a sauce has formed from the juices.
Add the mushrooms and their water, and boil until reduced by about half.
Add the tomatoes and simmer 45 minutes to an hour, until sauce has thickened.
Finish with cream, ricotta, and herbs, and serve over pasta.

Lamb and Couscous

Omar's Couscous
Serves 4

19oz canned chickpeas
3 medium onions, sliced
2 lbs lamb stew, plus bones, cubed
2 pinch saffron
1 tsp tumeric
2 tap allspice
1 habanero, minced
1 tsp cinnamon
3 medium carrot, chopped
2 zucchini, sliced
16oz diced tomatoes
2 boxes couscous
1 Tbs ginger, minced
1/4 cup sugar
1 quart beef broth
Parsley, cilantro, almonds

Brown onions and spices in a big heavy pot. Add the lamb and brown. Cover with broth and let simmmer 1 hour.
Add ginger, tomatoes, and sugar and simmer 20 minutes.
Add chickpeas, carrot, and zucchini and cook 20 minutes. Garnish and server with couscous.

Lamb Stew with Squash

Lamb Stew with Squash
Serves 6

1 small onion, chopped
2 habanero pepper, chopped
3 cloves garlic, minced
Cumin, coriander, tumeric, cinnamon, anise, etc
2.5 lbs lamb leg, cubed
1 can coconut milk
A few dollops of peanut butter
Chicken stock/water
2 small sweet potato, cubed
3 medium zucchini, large half-moons
10oz spinach, rough chop


Saute onion, garlic, peppers, and spiced for a minute. Add lamb and brown.
Add coconut milk and enough stock to braise, and let simmer 1-1.5 hours.
Add the sweet potato, peanut butter, and more stock if necessary, and cook 15 minutes.
Add the zucchini and cook 5 minutes.
Add the spinach, wilt it down.
Serve with rice or couscouse.

Sri Lankan Lamb Curry

Lankan Lamb Curry
Serves 4

2 lb goat/lamb stew cut, into pieces
1 tbsp ginger
1 tbsp garlic
1.5 tbsp cayenne
1 tbsp coriander
1/2 tbsp black pepper
1/4 tsp turmeric powder
1/4 tsp cumin powder
Salt
2 cups chopped onions
4 chopped chilies
2 tsp fenugreek seeds
a few curry leaves or some curry powder.
1 can coconut milk
1 tsp garam masala
Juice of a lime

Marinate the meat with the ingredients thru salt, and keep aside for
15-20 minutes.

Heat oil in a or a deep pan and add the fenugreek seeds , onions, green
chilies and curry leaves/powder. Cook till the onions start to brown. Add
the marinated meat pieces and stir well.

Add 2 cups water and mix well. Cover the pot and simmerfor about 20
minutes tightly covered. Add the coconut milk, mix well, and keep cooking
till the meat is really tender, for about 30 more minutes.

Add the garam masala and the lime juice and mix well just before removing
from the heat. Serve with rice.

Pasta with Lamb, Eggplant and Yogurt Sauce

Pasta with Lamb, Eggplant and Yogurt Sauce
Serves 4-6

1 pound eggplant, in 1/2 -inch cubes
extra virgin olive oil
salt
3 garlic cloves, minced
1 large shallot, minced
1 pound ground lamb
red pepper flakes, to taste
black pepper to taste
1.5 tablespoons chopped fresh mint or dill, more to taste
1 pound smaller pasta
1 small container greek yogurt (~2/3c)
10oz Bag spinach
1 Pint Cherry/grape Tomatoes

1. Preheat oven to highest setting.

2. Toss eggplant with oil and a large pinch of salt. Spread on a baking
sheet and roast until crisp and brown, 15 to 20 minutes.

3. In a large skillet, heat more oil. Add garlic and the shallot andsauté
until fragrant. Add lamb, salt, red pepper flakes and black pepper to
taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint
or dill and cook for another 2 minutes. Stir eggplant into lamb.

4. Cook pasta according to package directions.

5. Drain pasta and mix everything up.

Keema, Aloo, Mutter

Indian ground lamb-with-stuff. It's mostly spices!

Keema (with Potato and Peas)
Serves 3-4

1 tbs oil
1 medium onion, minced
1 clove garlic, minced
1 tsp ginger, minced
1 Tbs curry powder
1 tsp Cumin
1 tsp Coriander
1/4 tsp Tumeric
1 lbs ground lamb
2 small potatoes, diced
1 small can tomato sauce
Juice of 1/2 lime
1 tsp sugar
1 tsp crushed red pepper flakes
1.5 cups frozen peas, defrosted
2 hard boiled eggs, sliced
Cilantro, to garnish

Saute the onion. Add the garlic and ginger. After a minute, add the spiced and the lamb.
Break up the lamb while browning it. Once lamb is browned, add the tomatoes, lime juice, sugar, potato, and chile. Cover and simmer 30 minutes, or until potatoes are done.
Add the peas and mix to heat them up. Add the eggs, sprinkle with cilantro, and serve over rice.