15 Pounds Lamb Meat  – Mutton Cooked  by Bargur Famous Chandai Kari Hotel – Indian Street Food

Please watch: “Queen Of Fried Eggs – Amazing fried eggs prepared by Indian street food vendor”
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Amazing mutton gravy is prepared at bargur chandai kari Hotel.
Fresh Young lamb meat is cut and cooked by Indian street food vendor.
They cook with meat with extra spicy and you can eat with rice or ragi muddhai ( kali) .
They also prepare goat blood , head curry, Intestine etc.
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Oil, curry leaves, Ginger paste, garlic paste, small onion(shallot) paste, (all combined)
Turmeric powder, red chilly powder, karam masala, coriander powder, pepper
and coriander leaves.

The Secret to a Juicy Smokey Leg of lamb – Cooked in BBQ Greek style

I was cruising on my M50 bike on the beautiful Mornington Peninsula in Australia, to buy a leg of lamb and then to barbecue it on my kettle BBQ. High heat, followed by slow cooking with a hint of smoke is the secret. See how juicy this leg of lamb is, complete with a feta cheese and sundried tomato stuffing. All the details, cooking temperatures etc are on my website, check them out. You can also make this in a standard oven without the smoke. There is simply no better way to cook a leg of lamb.

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“Indian Lamb Curry Recipe” “Lamb Recipes” “Meat Recipes from India” [ASMR]

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“Indian Lamb Curry Recipe” “Lamb Recipes” “Meat Recipes from India”

[ASMR] Ear to Taste Cooking Trigger “Braingasm” effects!

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Slow Cooked Shoulder of Lamb Recipe – Low n Slo Roast

Slow Cooked Shoulder of Lamb Recipe – Low n Slo Roast
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig’s foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep’s milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow’s milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally ‘of the devil’ Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb’s head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico:  an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally ‘twice cooked,’ it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally ‘before the meal’ Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted

How to cook a Slow Roast Lamb Leg

There is nothing as nice as the smell of a slow cooked roast in the oven. The smell of rich red wine, garlic and rosemary is an absolute winner, and a tender and moist cut of meat too!

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Ingredients:

2.5 kg lamb leg (or shoulder)
8-9 cloves of garlic
4 sprigs of rosemary
3 carrots
3 sticks of celery
1 can of chopped tomatoes
1 bottle of red wine
Salt and pepper

Bake at 150C for 4-5 hours.

Lamb stir-fry: Quick & easy to cook with the kids

For 4 if served with rice, noodles or pasta.

The key is to have a wok large enough to cook for 4 at once. If you have a smaller wok you’re better to cook this in two batches. If the kids are eating this you might want to cut back on the aromatics (garlic, ginger and chilli).

2 – 3 New Zealand Lamb boneless leg steaks, or 2 – 3 boneless lamb neck fillets, cut into ½ inch thick slices

2 cloves garlic, grated

2 teaspoons grated ginger

2 pinches dried chilli flakes (or ½ red chilli, chopped)

2 tablespoons vegetable oil

2 teaspoons soy sauce

2 carrots, peeled and thinly sliced

1 red pepper, halved lengthways, core and seeds removed, cut into strips

4 tender-stem broccoli, cut into ½ inch lengths

3 spring onions, sliced

100g green peas, defrosted if frozen

50g toasted cashew nuts, roughly chopped

Mix the lamb with the garlic, ginger and chilli and 1 tablespoon of the oil and leave covered for 10 – 20 minutes at room temperature

Mix the soy sauce with ¼ tea-cup of water

Prepare the vegetables

Place the wok over high heat and add all of the lamb at once, spreading it out

Once browned, turn over and cook the other side for just 15 seconds

Remove the lamb and place in a heatproof bowl

Put the wok back on high heat. If there are pieces stuck to it carefully wipe out with a paper towel but be careful as it’ll be hot

Add the oil to the hot wok and place in, in this order, the carrots, pepper and broccoli

After 20 seconds, begin stirring the vegetables (keeping the wok on the heat) and cook until they soften and colour a little

Return the lamb to the wok with any juices

Add the soy sauce water, spring onions, peas and cashews

Cook until the liquid has almost evaporated, tossing as it cooks

Taste for seasoning and serve

OVEN BAKED LAMB SHANKS – DIY EASY RECIPE

I hope you like my recipe for oven baked lamb shanks .

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Ingredients

Celery
Carrots
Sweet potato
Mushrooms
Thyme
Onion
Rosemary
3-4 Cloves of garlic
3-4 Lamb shanks
2 Litres of beef stock
1 Bottle of red wine
800 Grams of diced canned tomatoes