Our Favorite Recipes

  • 1/4 cup vegetable oil

    2 bay leaves

    4 whole cloves

    10 black peppercorns

    2 yellow onions chopped

    2 pounds boneless lamb cut into 1 pieces

    1 tablespoon ginger minced

    1 tablespoon garlic minced

    1 teaspoon cardamom

    1 teaspoon cinnamon

    1/2 teaspoon kosher salt

    1/2 teaspoon turmeric

    2 teaspoons coriander

    2 teaspoons garam masala

    1 tablespoon sugar

    2 cups water

    1/2 cup tomato puree

    1/2 cup greek yogurt or sour cream

    To a dutch oven add the oil and frozen meat on low heat with the frozen lamb and a half cup of water stirring, for 8-10 minutes. Put the lid on to thaw the meat, but then take the lid off the liquid will evaporate and then brown the meat. 


    Add onion and spices stirring for an additional 8-10 minutes.


    Add in the water and tomato puree and let simmer on medium-low heat for 45 minutes, adding in the yogurt just before serving.

  • • 4 - 6 lamb shanks trimmed of excess fat

    • 1 large white onion diced

    • 6 cloves garlic minced

    • 2 large carrots sliced 1/2-inch thick

    • 1 pinch coarse salt and freshly ground pepper

    • 1/4 cup flour

    • 2 cups beef stock

    • 1 1/2 cups red wine

    • half a can of diced tomatoes

    • 2 tablespoons tomato paste

    • 2 tablespoons fresh parsley finely chopped (divided)

    • Salt and pepper to season

    Step one - brown the shanks.

    Step two - cover the shanks in flour

    Step three - put everything into the Insta pot and set it on pressure cook for 30 minutes.

    Step 3 1/2 - decide if your sauce but the shanks are in is thick enough. (I did put some cornstarch in mine to make it a little bit thicker.)

    Step four - enjoy on mashed potatoes.

  • 2 -4 large lemons ; (juiced)

    1 heaping tablespoon Dijon mustard

    2 tablespoons honey

    1 dash salt

    1 tablespoon extra virgin olive oil

    Mix together ingredients. Pour into Ziploc bag with lamb. Let marinade for 1 to 24 hours.

  • 2 lbs boneless mutton or lamb shoulder or loin chop, trimmed of excess fat, cut into 1 1/2" pieces

    1/2 Tbsp sea salt for the lamb plus 1 tsp for stew

    1 tsp black pepper for lamb plus 1/2 tsp for stew

    1/4 cup all-purpose flour

    1 large yellow onion, diced

    4 garlic cloves, minced

    1 1/2 cups red wine,

    1 lb button mushrooms, thickly sliced

    4 cups low sodium beef broth or stock

    1 Tbsp tomato paste

    2 bay leaves

    1/2 tsp dried thyme

    1 1/2 lbs small yellow potatoes, halved or quartered into 1" pieces

    4 medium carrots, 10 oz, peeled and cut into 1/2" thick pieces

    Instructions

    Season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot oil in Dutch oven over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.

    Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.

    Add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.