Hot Tamales

Total Time: 25 hrs 50 mins Preparation Time: 25 hrs Cook Time: 50 mins

Ingredients

• Servings: 20
• 3 -4 lbs ground chuck
• 3 -4 lbs ground lamb butt
• 4 medium onions
• 12 cloves garlic or 6 teaspoons minced garlic
• 1 (16 ounce) can tomato sauce
• 4 teaspoons salt
• 4 teaspoons pepper
• 4 teaspoons chili powder
• 4 teaspoons ground cumin
• 15 cups dry masa harina
• 14 cups of meat juice and water
• 1 -2 package corn husk

Recipe

• 1 filling: lightly brown lamb and beef in large pot.
• 2 add onions,garlic and spices.
• 3 add tomato sauce to meat mixture and let it simmer.
• 4 approximately 20 minutes or until juice comes to the top.
• 5 when meat is done drain juice from meat mixture and set aside.
• 6 massarina paste: mix dry mixture and liquid together to the consistency of peanut butter.
• 7 corn husks: soak both packages together over night in warm water.
• 8 wash and drain on a towel in layers and cover with a moist towel to preserved moister until ready to use.
• 9 cover corn husk with massarina mix and place meat mixture at the outer edge of the husk.
• 10 roll each up making sure that there is space to turn up the top and the ends of the husk.
• 11 cooking: the hot tamales are steamed until the hush pulls away from the massarina with out sticking.
• 12 the time is either 45-60 minutes.

New England Corn Chowder

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 slices thick bacon or 3 slices salt lamb
• 1 large onion, peeled and sliced
• 1 lb potato, peeled and sliced
• 2 cups water
• 6 large soda crackers (pilot crackers)
• 2 cups corn, cooked (canned is fine)
• 1 cup milk
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper (more to taste)

Recipe

• 1 soak crackers in milk.
• 2 cut bacon or salt lamb into cubes and brown in a large saucepan.
• 3 add onion and cook until golden; add potatoes and water and cook until potatoes are tender.
• 4 when potatoes are tender, stir in soaked crackers and milk along with the corn and seasonings.
• 5 simmer and serve.

Lamb Shashlyk

Total Time: 25 hrs Preparation Time: 1 hr Cook Time: 24 hrs

Ingredients

• Servings: 6
• 1 boneless leg of lamb
• 2 onions
• 5 lemons
• red wine vinegar, to cover lamb
• red wine or wine or beer
• 1 bunch fresh dill
• 1 bunch fresh basil
• 1 bunch fresh cilantro
• 1 bunch fresh mint
• salt and pepper

Recipe

• 1 cut the lamb into one inch chunks. take care to remove as much fat, gristle and fascia as possible.
• 2 mince the onions, chop up the fresh herbs, and squeeze the lemons. put each in a separate container.
• 3 take a large tupperware container and put one layer of lamb on the bottom. sprinkle this with salt and pepper, onions, fresh herbs, and lemon juice. continue until all ingredients are used up. press down. if the mixture is not completely covered in juice, top up with vinegar and wine (or beer) in equal proportions (a bit less vinegar if you use wine).
• 4 refrigerate for 24 hours.
• 5 remove lamb chunks, place on skewers and roast on a barbecue. do not overcook. serve immediately.

Lamb Stew

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 lbs lamb shoulder, cut into cubes
• 2 teaspoons flour
• 3 teaspoons shortening
• salt and pepper
• 1 cup chopped onion
• hot water
• 3 carrots, cut into 1 inch chunks
• 6 potatoes, cut into 1 inch chunks
• 3 tomatoes, peeled and diced

Recipe

• 1 dredge the lamb meat in flour.
• 2 salt and pepper to taste.
• 3 heat oil in dutch oven.
• 4 add the lamb and cook and stir until brown.
• 5 add onions, cook and stir 1 minute.
• 6 cover with hot water.
• 7 simmer for 1-1/2 hours.
• 8 add carrots, and potatoes.
• 9 cook 30 more minutes.
• 10 add tomatoes, cook 10 more minutes.
• 11 thicken the liquid if you like.

Lamb Stuffed Bell Peppers Ii

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 6 large bell peppers, cut top to bottom, seeded and membranes removed
• 1 1/4 lbs lean ground lamb
• 1 medium onion, minced
• 2 ounces pine nuts
• 2 ounces raisins
• 1/2 teaspoon ground allspice
• 1/4 teaspoon cinnamon
• salt & pepper
• 3 tablespoons lemon juice, fresh

Recipe

• 1 fry the lamb and onion in a non stick skillet until the lamb is lightly colored.
• 2 add nuts, raisins, spices, mix well and saute 1 minute, season with salt & pepper.
• 3 stuff the peppers, set into a lightly greased baking dish.
• 4 cover with foil.
• 5 bake in 375f oven for 30 minutes.
• 6 sprinkle on the lemon juice , not too much.
• 7 serve hot or at room temperature.

Lamb Stew

Total Time: 1 hr 55 mins Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 6
• 2 lbs boneless leg of lamb
• 2 tablespoons flour
• 3 tablespoons oil
• 2 medium onions, chopped
• 2 garlic cloves, crushed
• 2 cinnamon sticks
• 2 red bell peppers, seeded and chopped
• 1 tablespoon ground ginger
• 1/3 cup pearl barley
• 3 3/4 cups lamb or 3 3/4 cups beef stock
• 2 tablespoons worcestershire sauce
• 1 orange, juice and rind of, grated
• 1 lb potato, peeled and coarsely chopped
• 1 1/4 lbs rutabagas, peeled and coarsely chopped
• salt (to taste)
• pepper (to taste)

Recipe

• 1 preheat the oven to 350°f.
• 2 trim any fat from meat and cut into large cubes.
• 3 season the flour with salt and pepper and dredge lamb in flour, shaking off excess.
• 4 heat the oil in a large flameproof casserole and brown the lamb on all sides, adding a little more oil, if necessary.
• 5 remove with a slotted spoon and drain.
• 6 add the onions and garlic to the pan and cook for 3-4 minutes or until softened, stirring, frequently.
• 7 stir in the cinnamon sticks, bell pepper, ginger, and barley; cook over medium heat about 2 minutes.
• 8 add any remaining flour to the pan and cook 1 minute.
• 9 stir in the stock and the worcestershire, grated orange rind, and 3 tbsp of the orange juice; season with salt and pepper and bring to a boil, stirring.
• 10 return the meat to the pan along with the potatoes and the rutabaga; cover tightly and bake in the oven for 1 hour and 20 minutes or until the meat and vegetables get tender.
• 11 check the seasoning before serving, and adjust if necessary.

Lamb Stew With Artichokes And Dried Figs

Total Time: 2 hrs 26 mins Preparation Time: 30 mins Cook Time: 1 hr 56 mins

Ingredients

• Servings: 4
• 1 -1 1/2 lb boneless lamb stew meat, cut into 1/2 x 1-inch pieces
• kosher salt, to taste
• fresh ground black pepper, to taste
• 1/4 cup all-purpose flour
• 4 tablespoons extra virgin olive oil, divided
• 2 medium onions, cut into 1/2-inch wedges
• 1/2 cup sliced carrot
• 2 garlic cloves, bruised with the side of a heavy knife
• 1 teaspoon ground cumin
• 1/2 cup dry wine or 1/2 cup red wine
• 1 (28 ounce) can plum tomatoes with juice, coarsely chopped into 1-inch pieces
• 8 ounces dried calimyrna figs or 8 ounces dried black figs, stems trimmed
• 2 slices orange zest, each about 1/2 x 2 inches
• 1 cinnamon stick (3 inches)
• 1 (10 ounce) package frozen artichoke hearts, thawed and blotted dry
• 2 tablespoons coarsely chopped fresh dill
• 2 tablespoons coarsely chopped fresh mint

Recipe

• 1 sprinkle lamb with salt and pepper; place flour in a plastic bag, add a few pieces of lamb to the bag; shake to coat.
• 2 remove and shake off excess flour; repeat with the remaining lamb.
• 3 heat a deep skillet or sauté pan with a tight-fitting lid over med heat; add in 2 tablespoons oil.
• 4 add in half of the lamb to the hot oil; cook about 15 minutes or until evenly browned; transfer lamb to a plate; repeat with remaining lamb.
• 5 add another tablespoon oil to the pan if needed; add in onions and carrot to hot oil; cook, stirring, for about 10 minutes or until onions are golden.
• 6 add in the garlic and cumin; cook 1 minute.
• 7 transfer vegetables to the plate with the lamb.
• 8 add the win to the pan and boil over high heat until reduced by half.
• 9 then add in the tomatoes, figs, 1 strip of orange zest and cinnamon stick; bring to a boil.
• 10 return the lamb/vegetables and any accumulated juices to the pan; cook, covered, over med-low heat for about 1 1/2 hours or until the lamb is tender.
• 11 meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet; cook the artichoke hearts for about 15 minutes, turning them with a spatula (until golden brown).
• 12 about 15 minutes before the lamb is cooked, stir in the artichoke hearts; add salt/pepper to taste, if needed.
• 13 finely chop the dill, mint, and remaining orange zest together.
• 14 sprinkle over the stew and serve.