3 lb Lamb shoulder

- cut into 2-in cubes 1/2 ts Salt; or to taste

Freshly ground black pepper - as desired 4 tb Vegetable oil

1 md Onion; quartered

4 md Carrots; peeled

- and cut into 1/2-in rounds 2 Celery stalks

- cut into 4 pieces 1 tb Finely minced garlic

2 tb Tomato paste

1/4 c All-purpose flour

1 c Dry white wine

5 c All-purpose stock

-OR low-sodium chicken broth 1/2 tb Whole black peppercorns

2 tb Chopped fresh thyme leaves

-=OR=- 1 ts -Dried thyme

1 md Potato; peeled

-and cut into 1/2-in cubes 2 tb Unsalted butter

2 md Turnips; peeled

-and cut into 1/2-in cubes 1/2 c Peas

PREHEAT OVEN TO 325F.
Pat the meat dry and sprinkle with salt
and pepper as desired.
Heat the oil in a large covered casserole or
Dutch oven over high heat on top of the stove.
Add the meat,
without crowding, in batches if necessary, and brown well on all
sides.
Remove pieces to a plate as they are done and reserve.
Repeat until all meat is browned.
Pour off any remaining fat, and
replace the casserole over medium heat.
Add the onion, half the
carrots, celery, garlic and tomato paste.
Cook 5 minutes, stirring
occasionally.
Use your spoon to loosen and dissolve the brown bits
stuck to the bottom of the casserole.
Add flour and cook, stirring,
an additional minute.
Add the wine and cook for about a minute to
burn off the alcohol.
Replace the meat (and any juices on the
plate) in the casserole and add the stock, peppercorns and thyme.
Cover, bring to a boil and place in the oven for 1 1/4-to-1 1/2
hours, or until meat is tender.
Meanwhile, com

1 tb Oil

1 lg Onion, halved lengthwise

-and -sliced crosswise (1 -heaping cup) 1 lg Clove garlid,
minced

3/4 Ol lean lamb, cut into

-thin -2-inch strips 1/2 c Beef broth

1/4 ts Oregano

1/4 ts Cumin

1/4 ts Coriander

1/8 ts Allspice

-salt, if desired, to -taste -freshly ground black -pepper to
taste 1 c Couscous, cooked according

-to package directions 2 tb Minced fresh parsley

In a medium skillet, heat the oil, and saute the onion and
garlic until the onion is translucent.
Add the lamb or beef, and
saute the meat, stirring it often, just tobrown the strips on all
sides.
Stir in the broth, oregano, cumin, coriander, allspice,
salt, and pepper, and cook the mixture a few minutes longer.
Serve
the meat mixture, sprinkled with parsley, over the hot couscous.
*
The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN

Karen Mintzias 1 lg Onion; finely chopped

1 tb Olive oil

1 kg Ground beef or lamb

1/3 c Short grain rice

1 Tomato; peeled and chopped

2 tb Chopped parsley

1 ts Chopped dill or mint

1/8 ts Ground cinnamon

Freshly ground black pepper 24 Cabbage leaves

Salted water 1 tb Butter

2 c Hot stock or water

Salt 1 tb Cornflour

2 Eggs; separated

1 Lemon (juice only)

Chopped dill or parsley Serves: 6 Cooking time: 1 1/2 hours
Gently fry onion in oil until soft.
Mix into meat with rice,
tomato, herbs and cinnamon, seasoning to taste with salt and
pepper.
Divide into 24 portions.
Blanch cabbage leaves in boiling,
salted water for 5 minutes until softened.
Drain and cut out thick
centre of larger leaves (very large leaves may be cut in half).
Place one portion of stuffing on base of leaf, turn up base, fold
in sides and wrap firmly into a neat roll.
Repeat with remaining
ingredients.
Place rolls close together, seam sides down, in a deep
pan lined with trimmings from cabbage leaves.
Add stock or water,
butter, salt and pepper to taste.
Invert a heavy plate on top of
rolls and cover pan tightly.
Simmer gently for 1 1/2 hours.
When
cooked, drain off stock carefully into a small saucepan.
Reduce to
1 1 1/2 cups over heat and thicken with cornflour mixed to a paste
with a

little cold water.
Let it boil 1 minute.
Beat egg whites in a
bowl until stiff, add yolks and beat thoroughly.
Gradually beat in
lemon juice, then boiling stock.
Return sauce to small pan, place
over low heat and stir constantly until egg is cooked - do not
boil.
Arrange rolls on a heated serving dish and spoon some of the
sauce over them.
Garnish with chopped dill or parsley and serve
remaining sauce separately.
Serve with mashed potatoes.
Note: Grape
vine leaves may be used instead of cabbage - about 40 will be
required since they take less filling.
From: “The Complete Middle
East Cookbook” by Tess Mallos.
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

6 Lamb leg or shoulder chops

-(thickly cut) 1/4 c Butter or corn oil

1 lg Onion; finely chopped

1 c Tomato puree

1 c Chopped, peeled tomatoes

3 Cloves

1 lg Cinnamon bark piece

Salt Freshly ground black pepper 4 c Boiling water or stock

-(more if necessary) 2 c Orzo or kritharaki

1/4 c Grated kefalotiri cheese

1/2 c Diced haloumy or feta cheese

Oven temperature: 180oC (350oF) Cooking time: 2 hours Have meat
retailer cut chops about 4 cm (1-1/4 inches) thick.
Alternatively
purchace a leg of lamb and have it cut into 6 pieces.
Place lamb in
a baking dish and spread or pour oil or butter on top.
Bake in a
moderate oven for 20 minutes.
Add onion to dish and return to oven
for further 10 minutes.
Add tomato puree, chopped tomatoes, cloves,
cinnamon bark and salt and pepper to taste.
Baste meat with liquid
and cook for futher hour until meat is tender, adding a little of
the water or stock if necessary.
When meat is cooked add water or
stock and stir in pasta.
Cook for futhre 20 minutes, stirring
occasionally, and adding a little more liquid if

mixture looks dry.
When pasta is tender, sprinkle cheese over
pasta and return to oven for 5 minutes.
Serve immediately.

Suitable for chicken, fish, Lamb and beef.
10 ml 2 tsp sunflower
oil.

150 ml 5 oz low fat natural yogurt.

5 ml 1 tsp ground cumin.

1 1/4 ml Half tsp ground turmeric.

1 1/4 ml Quarter tsp chili powder.

5 ml 1 tsp ground coriander.

5 ml 1 tsp garam masala.

5 ml 1 tsp paprika.

1 lg Clove garlic, crushed.

Mix all the ingredients together and leave to marinade for at
least one hour.
Cook over a barbecue, under a grill or in the oven
at 230 c, 450 f, gas mark 8.

1 lb Ground beef, veal or lamb

1 Onion; grated

2 Garlic cloves; crushed (opt)

6 tb Raw long-grain white rice

Chopped fresh parsley 2 tb Chopped dill, mint or basil

1 ts Dried oregano or thyme

Salt & freshly ground pepper 3 Eggs

5 c Water or stock

1 Onion (optional); chopped

1 Celery stalk (opt.); chopped

1/2 Carrot (optional); chopped

1 Lemon (or more), juice only

In a large bowl, combine the meat, grated onion, garlic, rice, 3
tablespoons chopped parsley, the mint, oregano, salt and pepper,
and 1 egg, slightly beaten.
Knead for a few minutes, then shape
into walnut- sized barrels and set aside.
In a soup pot, bring the
water or stock to boil with the chopped onion, celery and carrot,
and salt and pepper to taste.
Lower the heat and add the meat-rice
barrels.
Simmer, covered, for 30 minutes, then remove from the
heat.
To prepare avgolemono, beat the two remaining eggs for 2
minutes.
Continuing to beat, gradually add the lemon juice.
Then
add 1 cup of the hot broth by droplets, beating steadily, until all
has been added.
Add to the soup and heat, being careful not to let
it boil.
Serve hot, garnished with parsley.
Note: This soup is
frequently made without the additional vegetables added to the
liquid.
Also, you may enjoy this soup without avgolemono, in which
case add 1/2 cup canned tomato sauce to the liquid and reduce the
water to 4 1/2 cups.