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Ingredients: 1 coarse, fresh bread crumbs 1 1/2 Cup(s) milk 2 medium (about 2 cups) onions,finely chopped 1 peeled, cored, finely chopped granny smith apple(s) 1 3/4 salt 3 Tablespoon(s) unsalted butter 1/3 Cup(s) raisins 1/4 Cup(s) slivered blanched almonds 2 Tablespoon(s) curry powder 1 Teaspoon(s) sugar 3 large eggs 2 Pound(s) ground lamb or if preferred use ground beef 2 Tablespoon(s) lemon juice,freshly squeezed if avail. 1/2 finely grated fresh lemon zest 1/4 black pepper Directions: Soak bread crumbs in milk in a small bowl until very soft, about 15 minutes, then drain in a sieve set over a bowl, lightly pressing to remove excess milk. Reserve milk. Put oven rack in middle position and preheat oven to 350 degrees. Butter a 9"x9"x2" baking dish. Cook onions, apple and 1/4 teaspoon salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onions and apple are softened, about 12 minutes (do not brown). Add raisins, almonds, curry powder, and sugar and cook, stirring, 1 minute, then remove from heat. Lightly beat 1 egg in a large bowl, then add bread crumbs, lamb or beef, raisin mixture, lemon juice, and zest, 1-1/4 teaspoons salt, and pepper and blend with your hands until combined well; do not overmix. Spread meat mixture evenly in baking dish and bake 30 minutes. While meatloaf bakes, whisk together remaining 2 eggs, reserved milk, and remaining 1/4 teaspoon salt. Pour off excess fat from meatloaf (still in baking dish). Pour egg mixture over meatloaf (much of egg will fill space that has formed around meatloaf), then return to oven and bake until custard is just set, about 15-20 minutes more. Suggested accompaniments: cooked basmati rice; mango chutney for a sweet touch or cilantro chutney for an herby, savory note.
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Put meat m Lamb chops with cherry balsamic sauce and mint Stir fresh cherries together with sugar and macerate while browning chops. If using frozen cherries, stir with any juices and sugar and thaw, about 1 1/2 hours. Pat lamb dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick sk Pinwheel meatloaf Combine beef, eggs, bread crumbs, and salt in a large bowl. Roll meat mixture between sheets of foil and wax paper to a 16X12-inch rectangle, about 1/2-inch thick. Remove top sheet of wax paper. Top meatloaf mixture with ham and cheese to within Rosemary lamb kebabs with rosemary-tapenade aioli This recipe calls for a double dose of rosemary it's used in the marinade for the lamb and in the aioli that's served with it. Whisk wine, oil, rosemary and garlic to blend in 13 x 9 x 2-inch glass baking dish. Season with salt and pepper. Add Rack of lamb w/ chanterelles & lentils in a port wine sauce Spread the honey evenly over the racks of lamb. Sprinkle on the thyme. Preheat the oven to 475øF. Place the racks of lamb in a baking pan and roast them for 15 to 18 minutes, or until they are golden brown and soft to the touch. Remove the l Meatloaf Beat eggs in a large bowl. Blend in ketchup, water, minced onion, Worcestershire sauce, and salt. Mix in soft breadcrumbs if desired. With a fork, mix ground beef with other ingredients. Mold into loaf and place on a rack in roaster or cake pan. Cover wit Roasted rack of lamb provencale Preheat oven to 450F . In a bowl combine the shallots, parley, garlic, thyme, breadcrumbs. Add the butter and toss well with a fork. Heat a large skillet over high heat and in it brown the lamb, sprinkled with salt and pepper, turning it so that both sid Lamb fricassee with vegetables (lambakjot meth graenmeti) Wash lamb and cut in small pieces. Add salt to water and bring to a boil. Add meat and cook, removing scum, for 25 minutes. Wash cabbage and break apart. 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Cover and let s Tom jones' curried chicken 1/4 ts Ground saffron 1/4 ts Ground ginger 1 TB Curry powder 2 TB Soy sauce 2 md Yellow onions -- chopped 2 Garlic cloves -- pressed 3 TB Vegetable oil 1/2 ts Ground red pepper : Harley davidson meatloaf Preheat oven to 450 degrees. Cook bacon in frying pan. Remove bacon and chop. Leave drippings in pan and saute (but do not brown) onion and celery. Add pepper, onion powder, thyme, salt, mustard, paprika and garlic powder; cook for 10 minutes. Take pan of 30-min lamb grill for two In shallow dish, whisk together soy sauce, oil, onion, garlic, ginger and pepper. Add lamb, turning to coat; let stand for 10 minutes. Reserving marinade, place lamb on greased grill over medium-high heat; cover and cook, basting with marinade, Curried cold asparagus soup Snap off woody ends from asparagus stalks. Clean stalks with vegetable peeler, cut off tips and reserve. Combine chicken broth and asparagus stalks in large kettle. Heat to boiling, cover, reduce heat and simmer 40 to 45 minutes. Drop asparagus tips into Curried rice and lentils Cook the lentils in the water for 30 minutes; drain. Melt butter and add the carrot, onion, and garlic and saute for a minute. Add the flour, applesauce, curry powder and 2 cups water. Simmer for 30 minutes. Add the lemon juice, lentils, and ri Grilled lamb Combine the marinade ingredients in a non-reactive dish. Place the chops in the dish, making sure the chops are covered with the marinade. Preheat the grill. Removed the lamb chopes from the marinade. Place them on the grill. Make sure to get nice grill m Curried chicken casserole Cut chicken fillets into 4 pieces. Combine chicken with spices in bowl, mix well. Heat oils in large pan, add chicken mixture, cook until browned and tender. Pour sauce over chicken, stir until heated through. Serve with saffron rice. Sauce: Lamb salad with gremolata dressing Mix olive oil through parmesan thoroughly for the dressing. 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Place on a lightly greased pan or foil...can place foil on pan, etc. (WHATEVER you want to bake them in) Bake at 350 degrees F for 40 minutes. Combine last 4 ingredients for Curried floret salad In a large bowl, combine the broccoli, cauliflower and cranberries. In a small bowl, whisk the oil, vinegar, brown sugar, chives, curry powder, soy sauce and garlic. Whisk in mayonnaise until blended. Pour over broccoli mixture and toss to coat. Cover Marinade for lamb or goat Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help" Anise hyssop sauce for roast lamb In a small saucepan combine sugar, vinegar and water. Bring to a boil. Add chopped anise hyssop leaves and bring to a boil. Turn off heat and let steep for 1/2 hour. Pour through a sieve, pressing solids to extract all the liquid. Serve with roa