- 1. LAMBS NECK STEW
- Boil lamb necks with salt, pepper, garlic ... for 20 minutes before serving.
Ingredients: 6 (necks .. salt .. sauce .. vinegar ...)
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- 2. SOUVLA
- Mix grated onions, minced garlic, canola oil, lemon juice, and marinade meat for no more than 3 hours. Skewer meat through large (1/8"-1/4" thick) ...
Ingredients: 11 (lemon .. meat .. oil .. paprika .. salt ...)
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- 3. CYPRUS EASTER SOUVLA
- In a blender, mix ... "medium high" heat. Melt lamb and bacon fat with ... when color is golden brown.
Ingredients: 13 (bulb .. chunks .. fat .. lemons .. oil .. onions ...)
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- 4. CREAMED SCOTCH BROTH
- Cut lamb into small neat sections. ... each with parsley. Serves 4.
Ingredients: 9 (barley .. cream .. lamb .. onion .. parsley .. salt ...)
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- 5. DORGHAMA (Eggplant Stew)
- Bring lamb bones to boil covered ... black pepper, if you wish.
Ingredients: 13 (bulghur .. cubes .. juice .. pieces ...)
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- 6. SCOTCH BARLEY SOUP
- Rose & Crown Pub ... fat and fell from lamb and grind meat in ... freezes well. Yield: 5 quarts.
Ingredients: 13 (barley .. carrots .. celery .. cornstarch .. flour ...)
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- 7. SCOTCH BROTH SOUP
- Use a 4 to 5 quart Dutch oven. Boil meat on high heat. Skim foam. Add barley, salt and pepper. Reduce to low heat, simmer partially covered for 1 ...
Ingredients: 6 (barley .. parsley .. salt ...)
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- 8. SCOTCH BROTH
- Put meat and barley in cold water and boil for 1 hour. Chop vegetables and shred cabbage finely. Add everything and cook for 1 1/2-2 hours. Add ...
Ingredients: 10 (barley .. beef .. cabbage .. carrots .. lamb .. onion ...)
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- 9. SCOTCH BROTH
- Melt shortening in Dutch oven. Brown lamb lightly. Drain off excess ... quarts. 4 or 5 servings.
Ingredients: 14 (barley .. beans .. carrots .. leaf .. leaves .. onion ...)
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- 10. IRISH STEW
- Cut the meat into chunks including the bone. Cut off and discard excess fat. Peel the onions and cut into 1/4 inch thick slices. Arrange a layer of ...
Ingredients: 8 (onions .. parsley .. potatoes .. salt ...)
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