CHICKEN CHOILA
Steps:
- Mix together the chicken, 2 tablespoons of the soybean oil, 1/2 tablespoon of the garlic, 1/3 tablespoon cumin, 1/2 tablespoon salt and 1/4 teaspoon pepper in a bowl. Cover and refrigerate for at least 2 hours or overnight.
- Heat a grill on high heat. Cook the chicken for 8 minutes on one side and 7 minutes on the other, or until cooked through. Place in a bowl and let cool, then cut into 1-inch cubes.
- In a bowl, mix together the chicken, leeks, ginger, paprika and chili powder, the remaining 2 tablespoons garlic and 1 tablespoon cumin, and 1/2 tablespoon salt and 1/4 teaspoon pepper.
- Heat the remaining 6 tablespoons soybean oil in a small pot; add the fenugreek seeds. Once the fenugreek starts to turn black, remove the pot from the heat, add the turmeric and immediately pour the hot oil over the bowl of chicken. Mix in the mustard oil.
BEST EVER LAMB CHOPS
My mom just loved a good lamb chop, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. -Kim Mundy, Visalia, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.
Nutrition Facts : Calories 157 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
SPICY LAMB CHILI
This chili really isn't that spicy, but it is good. We really like lamb and I was looking for some different ways to prepare it. Found this recipe on www.americanlamb.com and have adapted it to fit my allergies. Hope you enjoy it as much as we did.
Provided by LARavenscroft
Categories Lamb/Sheep
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
- When onions are soft and meat browned; drain well.
- Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
- Sauté for 1 to 2 minutes.
- Add tomatoes and beans; bring soup to a boil.
- Reduce heat, simmer for 15 minutes.
- Ladle into bowls and garnish with toppings.
LAMB CHOILA
Make and share this Lamb Choila recipe from Food.com.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 22
Steps:
- In a large bowl, combine all marinating ingredients into a paste.
- Add lamb chops and mix to coat thoroughly; set aside for two hours.
- Grill the meat until cooked through.
- Cut into 1/2-inch cubes.
- In a bowl, mix the choila marination ingredients with the grilled meat, gradually pouring the toasted mustard oil, toss it well to coat thoroughly. Season the mixture with salt and pepper.
- To garnish, in a non-stick pan heat two tablespoons of oil, splitter fenugreek till it turns dark.
- Add garlic slices and fry till light brown.
- Add diced red onion and red bell pepper, stir until softer.
- Pour the oil mixture over the marinated meat.
- Add chopped cilantro.
- Toss the whole mixture well.
- Serve with stir-fried vegetables and rice.
Nutrition Facts : Calories 334.9, Fat 24.9, SaturatedFat 3.2, Sodium 173, Carbohydrate 27.4, Fiber 6, Sugar 9.1, Protein 5.2
LAMB TARKARI
Make and share this Lamb Tarkari recipe from Food.com.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h30m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl, season lamb pieces with salt and pepper.
- In a non-stick pan, heat two tablespoons of oil.
- Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
- In a non-stick sauce pan, heat oil.
- To the hot oil, add whole red chilies; fry for 30 sec.
- Add turmeric and chopped onion, and fry until brown.
- Put garlic and ginger into the onion mixture; fry for 30 sec.
- To this mixture, add cumin, curry powder and chili; mix well for a minute or so.
- Transfer lamb pieces into the spice mixture, add salt and pepper; stir well.
- Add yogurt and broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender. Add more broth or water if required. Cook until the sauce has attained thick saucy consistency, about 35-45 minute.
- When cooked, turn off the heat and add chopped cilantro to garnish.
- Serve hot with rice, and or roti (flat bread).
Nutrition Facts : Calories 1116.3, Fat 77.7, SaturatedFat 25.1, Cholesterol 256.3, Sodium 935.8, Carbohydrate 32.2, Fiber 4.3, Sugar 15.9, Protein 72
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