Tender diced lambs grilled on a skewers and served on a bed of rice. Safron is expensive, but the delicious taste is worth the money. The taste comes out best if the saffron is soaked for a while in water or broth.
Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may attain its brown or golden colour by first being sauteed lightly in oil before the addition of broth. Cooked onion, other vegetables, as well as a mix of spices, may be added. Depending on the local cuisine, it may also contain meat, fish, vegetables, pasta, and dried fruit.
Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American, and Caribbean cuisines. It is a staple food and a national dish in Afghan, Armenian, Azerbaijani, Balochi, Bangladeshi, Bukharan Jewish, Cretan, Indian, Iranian, Kazakh, Kurdish, Kyrgyz, Pakistani, Swahili (Kenyan, Tanzanian-Zanzibari), Tajik, Turkish, Uyghur, and Uzbek cuisines.
A classic Swedish recipe for boiled lamb in dill sauce
found on receptfavoriter.se
A classic Swedish recipe for boiled lamb in dill sauce. Serve the dish with boiled potatoes, crispbread and beer. Instead of fresh dill you can use frozen finely chopped dill at the end.
If you use lamb with bones, don’t remove them (they add great taste). if you got room for it all in the saucepan that is.
Meat and small new potatoes can be thread on the same skewer if the potatoes are boiled a little in advance. Beef can be grilled in the same way. If you have straight, small branches of rosemary, about 20 cm / 8 inche long, these can be used as skewers. Let them lay in water 2 hours before grilling, it makes for dramatic and unusual barbeque.
The lamb yogurt combination is known from a lot of different
cousins. We know it from Greece, North Africa the Indian subcontinent
and several other places. The book gives no clue to where this recipe comes from but an educated guess might place it in Northern Africa
Roganjhost are among the dishes you will find on the menu all over India. These tender lamb cubes in a creamy, aromatic sauce, lightly spiced and with just a hint of chili, is a good example that curries need not be burning hot to be delicious.
Robert Carrier McMahon, OBE (Tarrytown, New York, November 10, 1923 – France, June 27, 2006), usually known as Robert Carrier, was an American chef, restaurateur and cookery writer. His success came in England, where he was based from 1953 to 1984, and then from 1994 until his death.
As this is a recipe card printed in Canada and the dish was Australian it was nice to see the dish served in a serving dish made by Figgjo Flint here in Norway. The dinnerware came in this blue design and a reddish/green one that I’ve got myself.
A modern approach to the Easter lamb dinner found on dinmat.no
Here is a more modern approach to the Easter lamb. Lamb shanks are delicious party food, and does not require too much preparation, just enough time in the oven to get tender.
A classic Norwegian lamb recipe found on REMA1000
Perfect for that Easter mood! Simple, exclusive and wonderfully tasty – roast lamb is for many Norwegians their biggest Easter favourite. Use meat thermometer, so you get a result that is a chef worthy.
- St Patrick’s Day Lamb with Rosemary and Garlic by Donal Skehan (VIDEO) (IrishCentral) (irishcentral.com)
- Three seasonable recipes to make your Easter dinner deliciously memorable (theglobeandmail.com)
- Easter roast lamb leg with spinach stuffing recipe (telegraph.co.uk)
- Recipe Lab: The Best Roast Lamb for Your Easter Feast (rss.nytimes.com)