Indian Rubbed Lamb Chops
From "Nigella Kitchen" by Nigella Lawson

for rub
1 tsp ground cilantro
1 tsp ground cumin
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp cayenne
1/2 tsp ground cinnamon
3 tsp kosher salt, or 1 1/2 tsp table salt
(If you're in a hurry or missing ingredients, you can just mix 3 tsp Madras Curry Powder in with the salt instead of the various spices)

12 small Frenched lamb rib chops or 8 larger lamb loin chops
2 Tbsp garlic flavored oil

Measure out spices into wide shallow dish along with the salt and mix. Dip lamb chops into spice mix, dusting well on all sides. Warm the oil in frying pan, then fry the chops for about 2-3min a side, depending on thickness, over medium heat. They should look darkly burnished- but still juicily pink within- when cooked.

Serves 4 with this salad:
Lamb with Rosemary and Port
From "Nigella Kitchen" by Nigella Lawson

1 Tbsp olive oil
2 tsp worcestershire sauce
2 boneless lamb leg steaks (center slice)

for the sauce
1 tbsp butter
1 sprig rosemary
1 fat clove garlic
1/4 cup ruby port

Mix together oil and worcestershire sauce in a bowl, then smear over the steaks either with pastry brush or just dipping them in the bowl. Heat heavy frying pan, and cook the steaks for about 3 min per side, depending on the thickness of the steak and how you like it done. If you prefer to use boneless lamb sirloin or noisettes, I'd advise 2 per person and less time for their cooking. Wrap them in foil to rest on a warm plate, or a warm place, while you make the sauce. With the pan still on the heat but turned to low, add the butter and let it melt, then finely chop the needles from the rosemary and add them to the pan. Peel and crush or mince the garlic into the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Then put the steaks onto the plates and pour sauce over them.

Serves 2
Delhi Style Bhuna Lamb
From "At Home with Madhur Jaffrey"

5 Tbsp olive or canola oil
1 stick cinnamon
2 bay leaves
8 cardamom pods
1 1/2 cups finely chopped onions
2 large cloves garlic, crushed to pulp
One 1 1/2 in piece fresh ginger, peeled and grated
2 lb boneless lamb from shoulder, cut into 1 1/4in pieces
1/2 tsp cayenne
1 1/4-1 1/2 tsp salt
1 tsp garam masala
4 Tbsp fresh cilantro, finely chopped
1 1/4 cups water

Pour oil into a wide, heavy pan on medium high. When hot, put in the cinnamon, bay leaves, and cardamom. Let these sizzle for 10 sec. Now add onions. Stir and fry until onion starts to brown around edges. Add garlic and ginger and stir once or twice. Now add the meat. Stir until it loses its raw color. Add cayenne, salt, and 1 1/4 cups of water. Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 60-70 minutes or until meat is tender. Remove lid and turn heat to high. Stir and cook until most of the liquid has been absorbed and the meat has a brownish (bhuna) look. Add the garam masala and cilantro. Stir to mix and turn off heat.

Eat with flatbreads, potato pea curry, etc.

Serves 4-6
Lemony Ground Lamb with Mint and Cilantro
From "At Home with Madhur Jaffrey"

2 Tbsp olive or canola oil
Two 2in cinnamon sticks
1/4 cup chopped onion
1 lb ground lamb (not too fatty)
2 tsp fresh ginger, grated and peeled
3/4 tsp salt
1/2 tsp cayenne pepper
1/4 cup finely chopped fresh mint
1/4 cup finely chopped cilantro
2 Tbsp lemon juice
3/4 tsp garam masala

Pour the oil into a large frying pan and set over medium high. When hot, put the cinnamon sticks. Let them sizzle for a few seconds. Add the onions. Stir and fry until onion turns brown at edges. Now add the lamb and ginger. Stir and fry for about 5 min, breaking up the chunks of meat as you do. Add 1 cup water, the salt, and cayenne. Stir and bring to simmer. Cover, turn heat to low, and simmer gently 30-40 minutes or until meat is tender. Add the mint, cilantro, lemon juice, and garam masala. Stir and cook uncovered on low heat for another 5 min, stir now and then. Spoon out extra fat before serving.

Serve with flatbreads or rice, makes a good wrap with veggies.

Serves 3-4
Ground Turkey (or Lamb) with Hyderabadi Seasonings
From "At Home with Madhur Jaffrey"

3 Tbsp olive or canola oil
1 tsp whole mustard seeds
1 tsp whole cumin seeds
2 hot dried chilies
10 fresh curry or 5 basil leaves, torn up
1/2 cup finely chopped onions
2 cloves garlic, pressed
2 tsp fresh ginger, peeled and grated
1 lb ground turkey (dark and light meat)
1 Tbsp ground coriander seeds
1 tsp ground cumin seeds
4 Tbsp plain yogurt
1 cup peas, fresh or frozen defrosted
1 tsp salt
1/2 + 1/4 cups water

Pour the oil into a frying pan over medium high. When hot put in the mustard seeds, the cumin seeds, and the red chilies. As soon as the mustard seeds begin to pop (a couple seconds) add curry leaves and onions. Stir and fry until the onion turns brown at the edges. Add the garlic and ginger, stir half a minute. Add the turkey. Turn heat to medium. Stir and break up all the lumps in the meat. Add coriander, cumin, yogurt, and 1/2 cup water. Stir and bring to boil. Cover, turn heat to low, and cook 35min. Add the peas, salt, and 1/4 cup water. Stir to mix. Cover and cook another 7-10min.

Serve with khichri (a dish of rice & peas), pappadoms, and indian pickles or chutney.

Serves 4
Lamb and Prune Meatballs
From "Chocolate and Zucchini" by Clotilde Dusoulier

1lb ground lamb meat (preferably from shoulder)
12 good quality prunes pitted and finely chopped
2 small shallots finely chopped
1 clove garlic finely chopped
1/4 cup (packed) flat leaf parsley finely chopped
1 Tbsp (packed) freshly grated and minced orange zest. About 2 oranges worth.
1/4 tsp allspice
1 large egg, lightly beaten
1 Tbsp + 1tsp olive oil
1/2 tsp salt
1/4 tsp pepper

In medium bowl combine meat, prunes, shallots, garlic, parsley, zest, spices, egg, and 1 Tbps of the olive oil. (Aka everything, it looks like) Mix well and refrigerate at least 10 minutes or up to 8 hours.

Scoop out rounded Tbsps of meat and roll into balls. Heat the 1 tsp of olive oil in a nonstick frying pan over medium heat. Add the meatballs but don't crowd them in. Cook rolling them around occasionally for 8-10 minutes until browned all over. Put them aside and cover with foil while you cook up the rest of them. When that's done put them all in the same pan, cover, and let them heat for 2 more minutes so they're all hot. Now they're done. Serve with Couscous and greek yogurt.

You can also just make 4-6 patties instead.
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