Lamb Shanks, Mushrooms and Dried Cranberries

INGREDIENTS:• Lamb Shanks:
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 lamb shanks, about 1 pound each, trimmed of fat
• 2 to 3 tablespoons vegetable oil
• 1-1/2 cups dry red wine
• 1-1/2 cups beef broth
• 1-1/2 cups cranberry juice cocktail
• 6 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• .
• Sauce for Reheating Lamb:
• 3 tablespoons flour mixed with 5 tablespoons red wine
• 2 tablespoons chopped fresh rosemary
• 1 bag (12 ounces) frozen pearl onions, not defrosted
• 12 to 16 ounces portobello mushrooms, cut into 1-1/2- x 3/4-inch strips
• 3/4 cup dried cranberries

• For Serving:
• 1 package (12 ounces) extra-wide egg noodles, cooked according to package
directions.
• Sprigs of fresh rosemary, for garnish (optional)

Method:

Preheat oven to 350 F.

To Prepare Lamb:
In a large plastic bag, mix flour, salt, and pepper.
Add lamb, 1 or 2 pieces at a time, shake to coat, and pat off excess. n a large, wide, non-aluminum saucepan or Dutch oven, heat 2 tablespoons oil over high heat. Brown lamb in batches, turning to brown all sides. If drippings begin to burn, reduce heat. If necessary, add more oil. Remove lamb to plate and pour off fat. Stir wine, broth, and cranberry juice into pan. Bring to a boil, scraping up any brown bits. Stir in garlic and rosemary. Return lamb to pan and bring to a boil.

Cover and bake for 1 hour. Rearrange lamb shanks, putting the top ones on the bottom, and bake for an additional 1-1/4 to 1-1/2 hours, or until very tender when pierced with a fork. Remove lamb and immediately cover with wax paper and foil. Refrigerate sauce separately until fat rises to the top and solidifies. (lamb and sauce may be refrigerated up to 2 days.

Delicious Beef Roast

Ingredients:

1 (4-pound) de-boned rump roast
6 cups (1/4-inch-thick) sliced onion (about 3 medium)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 small 1 inch piece of ginger cut into strips
3 garlic cloves, crushed
1/2 cup water
1/2 cup dry red wine or 2 tablespoons red wine vinegar
1 (14 1/4-ounce) can low-salt beef broth
6 small potatoes (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon black pepper

Method:

Preheat oven on medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; saute 10 minutes. Add paprika, basil, oregano, thyme, and garlic; saute 1 minute. Add water, wine, and broth; bring to a boil. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300 degrees F for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and boiled potatoes

Angloindian Vegetable Chow Chow in Gravy

Ingredients:

4tbsps refined oil
100 grams cucumber
2 tbsps plain flour
100 grams french beans
225 grams cabbage
1/2 tsp Ajinomoto powder
2 capsicums
1/2 tsp soya sauce
3 onions
Leave of spring onions and celery
2 carrots
4 sticks celery
100 grams cauliflower
Salt to taste
Green chillies in vinegar and chilli sauce to serve
Fine Noodles 2 packs

Method:

Slice the carrots and onions. Cut the french beans and celery into 25mm. (1") pieces. Cut the rest of the vegetables into big flat pieces. Mix the flour in 1 1/2 teacups of water. Heat the oil thoroughly in a vessel and add the vegetable and Ajinomoto powder. Cook on a high flame for 3 to 4 minutes. Add the flour and water mixture. Add soya sauce and salt and cook for 2 mintes. Boil noodles strain and keep aside. Serve vegetable chow chow hot, over boiled noodles, add chillis in vinegar or chilli sauce to taste.

Lamb Kofta Sheekh Kebabs with Mint Sauce

Ingredients:

Mutton 200 grams, Ginger 25 grams, Garlic 25 grams, Kashmiri red chilli powder 15 grams, Garam masala powder 10 grams. Salt to taste.
For Sauce: Mint leaves 1 bunch, Green chillies 2, Juice of two lemons, Salt to taste.

Method:

Dice boneless mutton into small cubes, add ginger, garlic, garam masala powder, red chillie powder and salt. Then mince it well in a mincer. Put the mix into sheeks and grill in a tandoor for 10 - 12 minutes. Take some boiled rice mix it with little cooked mince and toss in a frying pan to accompany the dish. Take the mint leaves, green chillies, lemon juice and salt and puree it in a mixer. Warm it in a frying pan and pour it all over the sheek kebabs. Serve hot

Sweet & Sour Pork

Ingredients:

2 pounds Pork -- lean, 3/4 cup green pepper -- sliced, 1 tablespoon Soy sauce 1/2 cup Water, 1 tablespoon Bacon drippings , 1/2 cup Onion -- sliced , 1 can Pineapple chunks,
1/4 cup Brown sugar, 2 tablespoon Cornstarch, 1/3 cup vinegar.

Method:

Cut the pork in 1 1/2-inch strips and brown the pieces in bacon drippings. Drain the pineapple and reserve the juice. Stir the cornstarch into the water and combine it with the sugar, vinegar, soy sauce, and pineapple juice. Cook this until it is clear and slightly thickened, about 2 minutes. Add the sauce to the pork and cook for about 1 hour, covered, over low heat or until the pork is tender. Chill it overnight. Before serving, heat it over a low flame until it is hot, then add the pepper, onion, and pineapple pieces. Cook for 2 minutes and serve with cooked rice.

Chicken in Gravy

INGREDIENTS:
• 2 tablespoons lemon juice
• 1 roasting chicken, about 5 pounds
• 2 cups water
• 3 to 4 leeks, white part only, cut into 1/2-inch pieces
• 2 medium onions, halved and sliced
• 4 medium carrots, sliced
• 4 ribs celery, sliced
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 bay leaf
• 1/4 teaspoon crumbled dried thyme
• 3 cups dry white wine
• salt and pepper to taste
• 1 green onion, thinly sliced

Method:
Sprinkle lemon juice over chicken; place chicken in a covered casserole or ovenproof Dutch oven with 2 cups water. Put over low heat to bring to boiling point.
Meanwhile, heat butter in a large skillet; add leeks, onions, carrots, and celery and sauté until leeks begin to turn yellow.
Add vegetable mixture to chicken with salt, pepper, bay leaf, thyme, and 1 1/2 cups of the wine. Cover and bake at 350° for 2 hours. Remove chicken; carve and arrange in a serving bowl. To broth, add remaining 1 1/2 cup of wine and reheat. Season the broth to taste and pour over chicken. Garnish with sliced onions.
Stewed chicken with leeks recipe serves 4 to 6.

Brain Curry

Ingredients:-

1 pound goat brains
¼ cup thin sliced onion
2 tomatoes
2 cloves garlic, sliced thin
1 teaspoon ground ginger
1 green hot chili, sliced open and seeds removed
1 tablespoon peanut or corn oil
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon sugar
½ green sweet bell pepper, sliced into long strips

Method:-

Steam the brains in a Stainless Steel steamer over hot water for ten minutes. Drain and cool. Cut into 8 to 10 slices, and set aside. Fry the onion, garlic, ginger and the whole chilli in the oil for two minutes. Add tomatoes,the curry powder, and stir well. Then add the salt, and stir for two minutes to blend the flavors. Now add the brain slices and the sweet pepper strips. Cook, basting frequently, for ten minutes, or until the sauce has thickened. Serve with wheat handmade bread.