• Adana Kebab;
• Braised Lamb Shanks;
• Doner Kebab;
• Greek Moussaka;
• Gyros;
• Haggis;
• Kofte Kebab;
• Korma Shirazi*;
• Lamb with Onion;
• Shish Kebab;

* indicates spicy dish.

Other Recipe Categories.

• Heat oven to 350-F. 
• Grease an 8 1/2 by 4 1/2 inch loaf pan.
• In food processor with chopping blade, process together half of the
    lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves,
    and nutmeg until well combined. 
• Add the remaining half of the lamb and   the oats; process until well combined.
• Spoon lamb mixture into the greased pan; 
• pat surface to level. 
• Bake 45  to 55 minutes or until center feels firm when gently pressed.
• Cool 5 minutes in pan; unmold onto platter; slice and serve.

• Put eggplant slices aside.  
• Melt 4 Tbsp. butter in a large frying pan over medium heat.  
• Add ground lamb and onions.  Fry until meat is browned.  
• Add tomato paste, parsley, and lamb Stock.  Simmer until liquid is absorbed.  Remove from heat.  
• Stir in cinnamon, eggs, cheese, and 1/2 of the bread crumbs.  
• Melt 6 Tbsp. butter in a saucepan over low heat.  
• Stir in flour.  Slowly stir in milk.  
• Continue to cook until the sauce is thick.  
• Add nutmeg.  
• Stir small amount of sauce into the egg yolks.  
• Stir egg yolks into sauce.  
• Cook for 2 minutes, stirring constantly.  
• Remove from heat.  
• Brown eggplant in olive oil over medium-high heat.  
• Grease a large casserole dish.  Sprinkle rest of bread crumbs in bottom of dish.  
• Add layer of eggplant slices.  
• Add some ground lamb.  Continue to layer.  
• Cover with sauce and grated cheese.  
• Bake at 350 degrees for 1 hour.  

• In large bowl, combined all ingredients.  
• Mix well, kneading until mixture is stiff.  
• Make fingers of meat (about 5-inches longer and not over 2-inches in diameter). 
• Place fingers on skewer spacing about 1-inch apart. Cook over hot coals for 10 to 15 minutes, turning frequently until cooked through.

• Place lamb cubes in a glass or ceramic bowl.  
• Pour marinade over lamb cubes.  
• Marinate 30 minutes or so. 
• Place 4 to 5 cubes of lamb on individual skewers, reserving marinade.
• Grill over medium-high heat for 5 to 10 minutes, or until done, turning frequently.  
• Baste with the reserved marinade.

• Chop onions finely. 
• Mix all ingredients (except tomatoes, parsley and green peppers) in a container and let it sit for as long a possible but at least 10 minutes, preferably overnight.

• Get the grill ready before hand. 
• Shape the meat mixture into 8-10 link sausage shaped pieces. 
• Put the meat on the pre-greased skewers lengthwise. 
• Place the skewers on the grill. 
• Chop tomatoes and green peppers in half and line them up over the grill next to the meat to grill. 
• Warm the pitas. 
• Serve with parsley in the pita bread with grilled Adana kebap.

5 cups chicken stock or bullion (I like veal stock if you have it)
  1 cup veal stock or chicken stock
  1/2 cup of dry white wine or vermouth

  finishing sauce:  2 T of butter.

• salt and pepper the lamb. 
• drege in flour, patting off excess.  
• Set large casserole over moderately high heat, when hot put in butter and swirl to melt.  
• Saute the lamb shanks, turning often until evenly browned (about 10 minutes, don't leave the lamb, keep turning it !!) 
• Remove lamb from dish, remove fat from dish (with paper towels), leaving just a little fat to brown the veggies.
• Saute veggies (except garlic and shallots) until lightly browned (5-10 minutes) then add the tomatoes.  
• Raise heat to high add the bay leaf and thyme cook for 3-4 minutes until all veggies are soft and tomatoes have started to render their juices.  
• Add more butter as needed (1-2 T while sauteeing the veggies).  
• Add garlic and shallots and saute for 1-2 minutes.
  
• Now to actually braise the shanks. 
• Return the shanks to the casserole dish,  pour on the chicken and veal stock, and wine.  
• Add a little water if liquid doesn't cover the ingredients.  
• Bring to simmer on top of stove, then cover and set in preheated 350 degree oven.  Smaller pieces may take less time, while meater ones will take up to two hours.  So check them at about 1 1/2 hours.
  
• Shanks are done when the meat is tender when pierced with a fork, and
  can be pulled cleany from the bone!
  

Sauce:  

• Remove lamb to side/serving dish, cover with foil.  
• *Strain* contents of casserole into a saucepan, press hard on the veggies
  to extract their juice.  
• discard the pressed veggies.  
• Skim visable fat from the saucepan juices.  (you can do ahead to this point, which is advisable, just heat it all up before you continue, however
  if you do this, wrap the lamb well for the fridge and for the sauce don't heat until you skim the fat, which will have risen to the surface and solidified (really easy now)
  

finishing the sauce:  

• Set strained braising liquid over high heat to reduce it by half, skimming any fat or skum that comes to surface.
  
• Taste carefully and adjust seasonings (salt and pepper).  Just before
  serving, remove from heat and swirl in the 2 T of butter which smoothes
  and thickens the sauce.  

• The meat should be boned and the skin removed, cut into large slices and pound a little with a mallet. 
• Prepare a marinade of onion juice, lemon juice, milk, olive oil, salt and pepper. 
• Soak meat in this marinade for 12 hours. 
• Soak lamb fat in warm water. 
• Mix the minced lamb with the egg. 
• Skewer the meat, lamb fat and minced meat alternately, using larger pieces at the top. 
• Put the skewer upright in front of the upright grill. 
• The meat is broiled upright turning slowly all the time. 
• Cut thin slices of meat with a special, very long and sharp knife. 
• Serve on top of flat bread called "pide" or with rice.

• Halve three onions lengthwise, then cut crosswise into very thin half rings. 
• Chop fourth onion finely. Keep two types of onions separately.
• Put garlic and ginger into container of blender or food processor; add 3 Tbsp of the water and process till smooth.

• Heat oil in large, wide saucepan over medium-high heat. 
• When hot, add sliced onions. 
• Stir gently and fry 20 to 25 minutes or until onions are reddish-brown. 
• If necessary, reduce heat near the end of cooking time. 
• Remove onions with slotted spoon; 
• spread on cookie sheet lined with paper towel.
• Add cinnamon, cardamom and cloves to hot oil in pan. Stir 5 seconds
  over medium-high heat. 
• Add 10 cubes meat or as many as pan will hold in single layer. (Do not crowd pan.) 
• Brown meat on one side; turn and brown meat on other side. 
• Remove with slotted spoon; set aside.
• Repeat with remaining meat.
• Add chopped onion to oil. Stir and fry on medium heat until brown around edges.
• Add garlic-ginger paste. 
• Stir and fry until all water in it seems to boil away, about 2 minutes.
•  Reduce heat. Add coriander and cumin; fry 30 seconds.
• Add 1 Tbsp yogurt; stir and fry, incorporating into sauce. 
• Add another tablespoon yogurt, incorporating it into sauce. 
• Repeat with remaining yogurt.
• Add meat and accumulated juices in bowl, remaining water, cayenne
  and salt. 
• Stir to mix. Bring to simmer. 
• Cover, reduce heat to low and cook 1 hour or until lamb is tender.
• Add fried onions and garam marsala. 
• Stir to mix; cook uncovered 2 to 3 minutes, stirring gently.
• Remove from heat and let pan sit a couple of minutes. 
• Fat will rise to the top, remove with spoon.

• Mix together all the spices, garlic, ginger, coriander leaves, chillies
  and yoghurt into a paste.  
• Mix the paste with the lamb and add the beaten egg.  
• Knead thoroughly (a bit messy but oddly gratifying).  
• Leave for at least one hour (in the fridge if longer) for the flavours to mature.
• Cover a baking tray with kitchen foil and brush with a little oil.
• Knead the mixture again.  
• If you want kebabs, then divide into 6 and roll into a sausage shape.  
• If you prefer koftes, then divide into 12 and roll into balls. 
• Place on the baking tray and bake for 10 minutes at 200 degrees C.  
• A fair bit of liquid will appear but discard this.  
• Then grill to brown for 10 minutes.
• Serve with rice, raita, etc.

• 1 kg lamb or goat meat pieces from shoulder or leg

• 175 gm Clarified butter

• 60 gm onions, thinly and evenly sliced

• 15 gm salt

• 12 gm Coriander seed

• 12 gm red chilli powder

• 3 gm turmeric

• 3 gm black pepper powder

• 18 gm ginger paste

• 1.5 gm cardamom powder

• 12 gm blanched almonds

• 12 gm blanched pistachios

• 12 gm dried Apricots (to be soaked in water)

• 12 gm raisins

• pinch of saffron

• 4 hard boiled eggs

• Heat the clarified butter, add sliced onions and fry them to golden brown. Add lamb along with salt, red chillies, coriander seeds, turmeric, black pepper powder and ginger. Fry until meat is well browned
• Add water, cover and cook. When lamb is tender and very little water remains add cardamom, almonds, pistachios, apricots, raisins and saffron. Reduce the heat to minimum. Simmer until water dries up and only butter remains.
• While serving add boiled eggs