Results tagged 'lamb'

  • Basic CasseroleBasic Casserole
  • Basic ConsommeBasic Consomme

    Consommé is a clear, strong broth often served as the first course of French meals. Consommé is made from stock but is clarified by straining the...

  • Basic Indian Curry and VariationsBasic Indian Curry and Variations

    The term curry is a generic description used throughout European culture to describe a general variety of spiced dishes, best known in South Asian...

  • Basic RissolesBasic Rissoles

    Occasionally for variation a little grated parmesan or tasty cheese or a little crumbled blue vein or a teaspoon of tomato paste will shift the...

  • Basic Savoury Mince and VariationsBasic Savoury Mince and Variations

    This is my basic recipe for savoury mince. I use it endlessly and vary it to suit the dish I'm making. Not only is it great as a base for other...

  • Basic StewBasic Stew
  • Basic White StockBasic White Stock

    Stock is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out. Stock has been made for many years...

  • Braised Lamb ShanksBraised Lamb Shanks

    This dish works well in a slow cooker or pressure cooker as well. Cooking time will need to be adjusted for both cooking vessels. Slow cooker will...

  • Irish StewIrish Stew

    When the Irish people began immigrating, fleeing from the ravages of starvation caused by the potato famine, they naturally brought along their...

  • LambLamb

    Lamb is a young sheep, a relatively docile ruminating mammal; meat from older sheep - castrated adult males, non-castrated adult males (rams), and...

  • Lamb and Cherry TagineLamb and Cherry Tagine
  • Lamb Rosemary Pies with Avocado GravyLamb Rosemary Pies with Avocado Gravy
  • Lancashire HotpotLancashire Hotpot

    Lancashire hotpot is a culinary dish consisting essentially of meat, onion and potatoes left to bake in the oven all day in a heavy pot and on a...

  • Master StockMaster Stock

    Master stock is stock that sets firm like jelly when cooled. This is achieved by cooking the stock twice or three times, depending on the flavour...

  • MeatloafMeatloaf

    Basically any mince dish can be transformed into a meatloaf, just by simply cooking the whole mixture in a loaf pan rather than forming it into...

  • Mixed Tandoori GrillMixed Tandoori Grill

    Soak the bamboo or wooden skewers in water before using - this prevents them from burning during cooking. Before threading food onto skewers,...

  • Moroccan LambMoroccan Lamb
  • MoussakaMoussaka
  • Quick Lamb KormaQuick Lamb Korma


First Principles Cookbook