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This is a collection of recipes that have been shared by some of our customers. We haven't yet tried them, but hope you will enjoy them.

Brisket My Way by E.A. Gaffney (Contributed by Erna in Logan)

Saute 4-5 onions (sliced) in oil. Move to one side of pan and brown brisket on both sides (do not flour). Put onions on fat side of meat before roasting.

Mix together 16 oz Ketchup and 1/2 bottle of red wine. Pour mixture over meat carefully. Cover tightly with foil. Bake at 325 degres for 3 hours or until tender. After the meat cools, slice and refridgerate. Serve the next day.

May add potatoes, carrots, turnips during the last half hour of roasting

Lamb Log (Contributed by Roselena in Logan)

1 lb ground lamb
1/3 cup onion, chopped
1/3 cup pinenuts, toasted
1 teaspoon dried mint, or equivelent fresh mint
Salt & Pepper

Mix all ingredients together, and form into logs about 4 or 5 inches long and about 2 inches or so in diameter.

Put in baking pan, flatten the tops slightly, and pour 1 small can of tomato sauce (or any kind of tomato sauce) on top and bake 45 min.
at 350 degrees. I don't use the broiler because the tomato sauce is so good with the lamb drippings, but I do skim off that fat that collects on top and is easy to do. We like this very much and it is good with baked potatoes.

Beef Pot Roast (contributed by Lindee in Pocatello)

I pulled a roast out of the freezer, unwrapped it and put it in my crockpot, poured a cup of barley pearls around the edges and 2 cups of hot water, seasoned the top of the frozen roast with kosher salt (heavily) and fresh ground black pepper and went to work, leaving it on the low setting. Ten hours later I was home and could not believe how wonderfully the beef and barley had cooked up together. The barley was moist, flavorful and perfect, not soupy. The roast was that perfect welldone that I like for tender sandwiches, cut against the grain. How could something so easy be so good!?

Hanger Steak Recipe (contributed by Brandon of SLC)

As for that good Hanger steak recipe I’ve been meaning to give you… here is the one we’ve been using lately because it’s a perfect summer steak recipe and it’s light enough that it doesn’t cover up the amazingly unique flavor of a hanger steak.

The only “difficult” part of cooking a hanger is removing the membrane that is in the center of each cut (This article talks about how to remove it; http://french-cooking-techniques.suite101.com/article.cfm/grilled_hanger_steak). You guys may be far better at carving meat than I am, but thought I’d pass along the info regardless.

After you remove the membrane, I like to use a chimichurri marinade and a fresh bell pepper relish over the top. I usually prepare about 1.5-2 lbs of hanger at a time and this is the recipe I usually use to feed 2 hungry people. Serve with fries or any freshly grilled veggies.

For the chimichurri;
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1 small bunch flat leaf-parsley; chopped
1 medium onion; finely chopped
4 cloves garlic; finely minced
1 Tablespoon dried oregano
1 Tablespoon paprika
1 bay leaf
1 Tablespoon coarse salt
1 Teaspoon ground black pepper
hot chili flakes to taste

Put them into a food processor or blender and mix (This will make a good amount of chimichurri, but you you’ll want to save the excess for after the marinade to complete the recipe). Add the meat to the marinade and let sit for at least 6 hours (I think it works best with 24 hours to marinade).

For the relish;
¼ yellow bell pepper; copped
¼ orange bell pepper; copped
1/3 white onion; chopped
¼ pasilla or pablano pepper; chopped
Salt and pepper to taste
(you can chop all of these ingredients individually, or just throw them into a food processor at the same time, it doesn’t matter)
This makes a good amount of relish, but we always use any left-over’s with our salsa (it’s also great over some Lau Family Farm lamb chops?). Cover mixture and put in the fridge for at least an hour.

After the meat has marinated, remove it from the fridge at let it sit uncovered for about ½ hour.
-Heat a cast iron skillet or your grill to high heat and preheat the oven to 425 degrees.
-If using a skillet, cook each side of the meat for about 3 minutes (for rare, maybe 4 minutes for medium rare). If using a grill, about 4 minutes per side
-Transfer the steaks to the oven and let “finish” for about 6-8 minutes (depending on desired temp. Personally, I wouldn’t cook hangers any higher than medium, because they start to get tough and it looses some of its unique flavor). Reduce heat on the skillet to med- high in preparation for sauce.
-After you’ve placed the steaks in the oven, take about 1/3 cup of white wine/cooking wine and add it to the skillet (be careful if using wine because it may catch on fire if it catches an open flame). Reduce the wine and try to scrape up any meat sticking to the pan for about 45-60 seconds.
-Add about 1/3-1/2 cup of the left over chimichurri marinade to the wine reduction. Bring to a soft boil (but DO NOT BOIL) and then reduce heat to medium.
-Let that mixture reduce for about 3-4 minutes and then remove from heat and stir in a ½ tablespoon of butter.
-Remove steaks from the oven and let stand about 5 minutes, and then slice into strips.*
-On a plate, pour a little of the chimichurri sauce and then place strips of steak over the sauce. Garnish steaks with bell pepper relish. Place extra chimichurri sauce and relish into bowls for the table and those wanting some extra for dipping.
-Enjoy!!!

*The hangers tend to be a little “bloody”, so if you can be patient, I recommend letting them sit for 8-10 minutes so that more of the blood soaks out and doesn’t turn your beautifully finished plate of colors red.

Slow Cooked Christmas Lamb (posted on a sheep producer listserve)

This is a variation of something I caught the end of on daytimeTV last week. It has all the fruitiness of a tagine, and all the warming rich gravy of an Irish stew. As it cooks so long you get the best flavour with the cheapest cuts of lamb. I made it with something from up near the neck or shoulder, that looked decidedly scraggy when it went it, but it came out better than any lamb I've ever eaten.

Best eaten on a cold night, with plain boiled potatoes to soak up the amazing sauce.

1 kg/2lb Lamb cut into chunks
Seasoned flour
2 tbsp vegetable oil
100g/4oz smoked bacon, chopped
4 stalks celery, roughly chopped
4 carrots, chopped
1 large onion, chopped
2 cloves garlic, smashed
2 sprigs thyme
2 tbsp redcurrant jelly
275ml/10fl oz red wine
250ml/half pint beef stock
150ml/5fl oz port

12 stoned prunes
100g/2oz dried cranberries or 4oz fresh cranberries
115g/4oz mushrooms
2 bay leaves
1 orange, zest and juice
1 tbsp tomato purée

Method:
1. Toss the lamb in the seasoned flour. Heat the oil in an ovenproof casserole dish and brown the lamb all over.
2. Add the bacon, celery, onion, and cook while stirring for a couple of minutes. Add the carrots and the garlic and cook for a minute more.
3. Add everything else.
4. Bring slowly to simmering point then cover and cook in the oven at 180C/350F/Gas Mark 4 for 2 ½ hours or until the lamb is tender.
5. Remove the casserole from the oven and allow to rest for five minutes.

This can be made up to 3 days in advance and kept in the fridge. Return to the oven for 1 hour at 180C/Gas 4 until hot and bubbling. Alternatively, once cooked, chill and place in a container in the freezer for up to 4 weeks. Defrost thoroughly before placing in the oven for 1 hour at 180C/Gas 4.

beef and guinness pie by Gourmet (Contributed by Jane in Park City)

Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.
Makes 4 main-course servings.

2 lb boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 tablespoon Worcestershire sauce
2 teaspoons drained brined green peppercorns, coarsely chopped
2 fresh thyme sprigs
Rough puff pastry dough
1 large egg, lightly beaten
1 tablespoon water
Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity ovenproof dishes

Put oven rack in middle position and preheat oven to 350°F.
Pat beef dry.
Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes.
Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)
Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
Divide cooled stew among bowls (they won't be completely full).
Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.
Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.
Cooks' note:
Stew (without pastry) can be made 2 days ahead, cooled completely, and chilled, covered.
Bring to room temperature before using.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes.
Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)
Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
Divide cooled stew among bowls (they won't be completely full).
Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.
Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.
Cooks' note:
Stew (without pastry) can be made 2 days ahead, cooled completely, and chilled, covered.
Bring to room temperature before using.

Epicurious.com © CondéNet, Inc. All rights reserved

noreen kinney's irish soda bread from A Baker's Odyssey (Contributed by Jane in Park City to go with meal above)

Makes 1 round loaf

1 3/4 cups unbleached all-purpose flour
1 cup whole wheat flour or graham flour, plus more for shaping
3 tablespoons cold unsalted butter, cut into tablespoon-sized pieces
2 teaspoons baking soda
1 3/4 teaspoons salt
2 tablespoons granulated sugar
1/4 cup wheat bran
1/4 cup oat bran
1/4 cup untoasted wheat germ
2 tablespoons flaxseed
1/3 cup raw sunflower seeds
1 large egg
About 1 3/4 cups buttermilk


Adjust an oven rack to the center position and preheat the oven to 425°F.
Coat a heavy baking sheet with vegetable cooking spray or line it with a silicone baking pan liner or aluminum foil.
In a large bowl, stir together the all-purpose flour and whole wheat flour.
Add the butter and work it into the dry ingredients with your fingertips until the fat particles are very fine. Stir in the baking soda, salt, sugar, wheat bran, oat bran, wheat germ, flaxseed, and sunflower seeds.
Beat the egg lightly with a fork in a 2-cup glass measure.
Add enough buttermilk to come to the 2-cup line and stir with the fork to combine well. Add the liquid to the dry ingredients and stir with a wooden spoon or rubber spatula until the dough gathers into a thick, wet-looking mass.
Sprinkle your work surface with whole wheat flour and scrape the dough onto it.
Dust the dough with a bit more whole wheat flour. Pat the dough into a circular shape about 7 inches across and 2 inches high and transfer it to the prepared baking sheet. Don't be concerned about evenness—the loaf should look rustic. Make a cross-shaped indentation on top of the loaf going right to the edges. I use a plastic bench scraper and press it into the dough very gently; don't actually cut the dough. During baking the indentation expands, giving the top of the loaf an attractive pattern.
Bake the bread for about 40 minutes, until it is well browned and sounds hollow when rapped on the bottom.
An instant-read thermometer inserted into the center of the loaf should register 195° to 200°F. Cool the loaf on a wire cooling rack, and serve warm or at room temperature. Cut into quarters and slice each quarter with a sharp serrated knife. Delicious with butter.
Storing:
The loaf keeps well at room temperature, wrapped in plastic wrap, for 2 to 3 days.
The entire loaf or quarters of it can also be frozen when completely cool. Wrap in plastic wrap, place in heavy-duty resealable plastic bags, and freeze for up to 2 weeks. Thaw completely before unwrapping. If desired, refresh the bread in a preheated

low-fat, low-sodium chicken-fried steak and gravy rom Eating Well Magazine (contributed by Jen in Logan)

1/4 cup all-purpose flour
2 large egg whites, slightly beaten
1/4 cup cornmeal
1/4 cup whole wheat flour
1/4 cup plus 1 tablespoon cornstarch. divided
1 teaspoon paprika
1 pound cube steak, cut into 4 portions
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper
2 tablespoons canola oil, divided
1 14 oz can reduced-sodium beef broth (we used Swanson)
1 tablespoon cornstarch
1/4 cup half-and-half

1. Preheat the oven to 350. Coat a baking sheet with cooking spray.
2. Place the all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk cornmeal, whole-wheat flour, 1/4 cup cornstarch and paprika in another shallow dish. Season both sides of steak with1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess, dip in the egg whites, then dredge in the cornmeal mixture.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat and add 2 pieces of the steak, cook until browned on both sides, turning once, about 3-5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes (I had to cook them a few minutes longer).
4. Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3-5 minutes total.
Whisk water and the remaining 1 tablespoon cornstarch until smooth.
Remove the pan from the heat and stir in the cornstarch mixture. Return to the heat and cook, stirring until thickened, 1-2 minutes. Stir in half-and-half, season with the remaining 1/.4 teaspoon salt and pepper.
Serve the steak topped with the gravy.

Lamb Shanks with Mushroom Bolognese from NapaStyle.com (contributed by Graham in Logan)
Serves: Serves 4

4 lamb shanks
Gray salt and freshly ground pepper
3/4 pound mixed fresh mushrooms such as morel, shiitake, chanterelle, and domestic, roughly chopped
1 tablespoon minced garlic
1 cup diced onion (1/4-inch dice)
1/2 cup diced carrot (1/4-inch dice)
1/2 cup diced celery (1/4-inch dice)
2 cups dry red wine
1 bay leaf
3 cups chicken stock or canned low-salt chicken broth
3 cups peeled, seeded, and chopped tomatoes (fresh or canned, depending on season)
1/2 pound dried orecchiette
3 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
Directions
Preheat the oven to 300 degree F. Heat 3 tablespoons of the olive oil in a large, deep, ovenproof pot over medium heat until hot. Season the shanks with
salt and pepper and brown on all sides, about 10 minutes. Remove to a plate.
Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown, about 1 minute. Season with salt and pepper and
saute until brown all over, about 5 minutes. Remove to another plate and reserve for final assembly.
Reduce the heat to medium, add the remaining 3 tablespoons olive oil to the pot, and heat until hot. Add the garlic and sautý briefly until light brown.
Add the onion, carrot, and celery, season with salt and pepper, and sautý until light brown, about 8 minutes.
Add the wine and bay leaf, bring to a boil over high heat, and cook until reduced by half. Add the stock and tomatoes and bring to a boil again. Season
with salt and pepper. Return the meat to the pot, cover, and place in the oven to braise until fork tender. Test at 2 hours, but the shanks may take as long
as 4 hours.
Let the meat cool in the liquid to room temperature. Remove from the braising liquid and reserve separately. Skim off and discard the fat from the
braising liquids. (The recipe may be made to this point a day ahead, covered, and refrigerated. See Chef’s Note.)
Bring a large pot of water to a boil. Add salt and the pasta and cook until al dente, about 12 minutes. Drain.
Meanwhile, pour the defatted braising liquids into a saucepan and bring to a boil over high heat. Reduce the heat and simmer for about 10 minutes,
skimming the surface all the while. Add the basil and oregano.
Return the shanks to the sauce and simmer gently just until heated through, then remove and keep warm. (To serve the meat off the bone, see the
variation, below.) Add the mushrooms and pasta to the sauce and heat gently until warm through. Pour onto a large, deep platter or divide among serving
bowls and top with the shanks. Serve immediately.
Variation: If you wish to serve the meat off the bone (which turns this into a pasta dish rather than meat on a bed of pasta), tear the meat into big chunks
and return it to the sauce with the mushrooms. Cook just until reheated. Add the pasta, stir, and heat through. Taste for seasoning and serve immediately.
Tips
If you like to smoke foods, try smoking your lamb shanks in a covered grill for 45 minutes to add yet another layer of flavor.

Daube of Lamb With White Wine and Olives from Wine Spectator (contributed and modified by Janis & Geno of Logan)

3 pounds boneless lamb leg or shoulder
Marinade (recipe below)
1 1/2 cups green olives
3/4 pound piece of lean bacon
3 medium onions (about 1 pound), thinly sliced
3 large carrots (about 1 pound), thickly sliced
2 pounds tomatoes, peeled, seeded and chopped
4 or 5 cloves garlic, chopped
Freshly ground pepper
3 cups water, and more if needed
Salt (optional)
3 tablespoons chopped parsley
Cut the lamb into 2-inch cubes, discarding any sinew and fat. Layer it in a nonmetallic bowl with the
marinade ingredients and pour over the wine. Cover and refrigerate at least 12 hours, and up to a day and
a half, stirring occasionally. (If you don't have the time, use the 2-hour method described below.)
Cut the bacon meat into dice (lardons). Using a fork or tongs, pull the lamb meat out of the broth.
Layer the ingredients as follows: lamb, bacon, olives, onions, carrots, tomatoes and garlic, and top with
fresh pepper. Pour over the reserved marinade and add water to just cover. Top with the lid and bring to a
simmer on the range top. Cook the daube until the lamb is tender enough to crush easily between your
finger and thumb, 2 to 2-1/2 hours. Longer is even better, adding a little water as needed (although you
want a thick sauce)
When the broth is well-reduced, taste it and adjust the seasoning—salt may not be needed as the olives
and bacon are already salty. If you can, keep the daube covered a day or two in the refrigerator as the
flavor will mellow wonderfully.
To serve, reheat the daube, stir in the parsley, and check the seasoning once more. Serve it from the
casserole along with a loaf of country bread. Serves 8.

Marinade:
Pared zest of 1 orange
Large bouquet garni (thyme sprigs, parsley sprigs and chopped celery)
1 cinnamon stick, a 2-inch piece
3 whole cloves
1 teaspoon black peppercorns
2 bay leaves
1 bottle (750 ml) full-bodied white wine
Note: If pressed for time, you can marinate the meat for just an hour or two in the cooking pot: Layer the
ingredients as directed. Add the seasonings, pour the wine over all. Cover and leave at room temperature
for 1 to 2 hours. Add enough wine or water to just cover the ingredients, and cook as directed.

Texas Beef Brisket Chili from Epicurious (contriubted by Nancy of Logan)
www.epicurious.com/recipes/food/views/Texas-Beef-Brisket-Chili-350108

Chili:
6 large dried ancho chiles*
6 ounces bacon, diced
1 1/4 pounds onions, chopped (about 4 cups)
1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
Coarse kosher salt
6 large garlic cloves, peeled
2 tablespoons chili powder
2 teaspoons cumin seeds
1 teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons coarse kosher salt
1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
1 12-ounce bottle Mexican beer
1 7-ounce can diced roasted green chiles
1/2 cup finely chopped fresh cilantro stems
4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)

Garnishes:
Fresh cilantro leaves
Chopped red onion
Diced avocado
Shredded Monterey Jack cheese
Warm corn and/or flour tortillas

Preparation: For chili:
Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.

Preheat oven to 350°F. Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.

Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.

Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.

Filet Mignon with Green Peppercorn Cream Sauce from Bon Appétit (contributed by Nancy in Logan)
http://www.epicurious.com/recipes/food/views/Filet-Mignon-with-Green-Peppercorn-Cream-Sauce-15687

1 3/4 cups beef stock or canned beef broth
3 tablespoons butter
4 6- to 8-ounce filet mignon steaks (each about 1 inch thick)
1/4 cup chopped shallots
1 cup whipping cream
3 tablespoons Cognac or brandy
2 tablespoons drained green peppercorns in brine

Preparation: Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).

Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.

Moroccan Lamb Stew from Weight Watchers Magazine (Contributed by Teri in Pocatello)

1 ½ pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
½ teaspoon salt
¼ teaspoon freshly ground pepper
3 onions, chopped
3 garlic cloves, finely chopped
2 teaspoons curry powder
1 ½ teaspoons cinnamon
1 ½ teaspoons ground cumin
1 (14 ½ oz) can reduced-sodium chicken broth
4 carrots, cut into 1-inch pieces
12 dried apricots
1 (15-oz) can chickpeas, rinsed and drained
2 tablespoons chopped fresh mint

1. Sprinkle the lamb with the salt and pepper. spray a large nonstick Dutch oven with nonstick spray and set over medium-high heat. Add half the lamb and cook, turning occasionally, until browned, about 5 minutes. Transfer the lamb to a medium bowl. Repeat with the remaining lamb and set aside.

2. Spray the Dutch oven again with nonstick spray. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Add the curry powder, cinnamon, and cumin; cook, stirring constantly, just until fragrant, about 20 seconds. Stir in the lamb, the broth, carrots, and dried apricots; bring just to a boil.

3. Reduce the heat and simmer, covered, until the lamb is almost tender, about 40 minutes. Stir in the chickpeas and cook, covered, until the lamb is fork-tender, about 15 minutes longer. Stir in the mint and serve at once.

Per serving (about 1 cup): 347 calories, 10 g fat (3 g sat fat, 0 g trans fat) 7 g fiber, 31 g protein. Points value=7

What I changed: I used Sweet onions (such as super sweets, vidalias, etc). I added about ¾ teaspoons cardamom. I used 3-9 cloves of garlic, and 15 dried apricots. When I browned the second batch of lamb, I let it go a little longer so I got some of that crusty brown in the bottom of the pan to add flavor. Also, instead of using cooking spray I used about 1-2 Tablespoons of olive oil instead with the meat and with the onions. I also tended to sauté the onions and spices a little longer than recommended to further enhance their flavors.

North Indian Lamb Koftas (Meatballs) with Cashew Nut Sauce (Contributed by Catherine in Idaho Falls)

Koftas (meatballs)
1 lb. ground lamb
½ lb. potatoes, boiled, peeled, and riced or mashed
1 egg, beaten
1 Tablespoon grated fresh ginger (peel first)
1 Tablespoon roasted garlic, mashed
½ teaspoon sugar
¼ teaspoon turmeric
Salt to taste
1 heaping teaspoon ground coriander (the spice, not the leaves)
½ teaspoon garam masala

1. Preheat oven to 350°. Prepare 2 large cookie sheets by lining with parchment paper and spraying the paper with Pam.
2. Mix all kofta ingredients together – mix well with hands.
3. Form meat mixture into golf-ball sized balls and place on cookie sheets about an inch apart. Spray with Pam.
4. Bake for 30 to 40 minutes, until lightly browned.
5. Take out of oven; allow to cool on pans for a while before removing to a bowl. Can be used as cocktail meatballs without sauce.

Cashew Nut Sauce
Oil
1 cinnamon stick
4 or 5 cloves
3 or 4 cardamom pods
2 or 3 onions, ground to a paste
1 heaping tablespoon garlic paste (grated fresh or roasted garlic, mashed) (recipe for roasted garlic below)
1 heaping tablespoon ginger paste (peeled, grated fresh ginger)
1 teaspoon sugar
Salt to taste
2 Tablespoons ground coriander (the spice, not the leaves)
¼ teaspoon turmeric powder
¼ teaspoon cayenne pepper powder
¾ cup yogurt or sour cream (or combination of the two)
¾ cup ground cashews
1 teaspoon garam masala powder (recipe below)

1. Heat oil and throw in whole spices until they start to brown
2. Add onion and garlic pastes, stirring and frying until they brown (takes a while).
3. Add ginger paste, fry a little longer, and then add sugar, salt, coriander, turmeric, and cayenne. Cook a while.
4. Add yogurt, ground cashews and cook till it tastes nice. Add garam masala powder at the end.
5. Add meatballs and cook for a short time together.

Majumdar Family Garam Masala

1 Tab. Cardamom seeds (take out of pods)
2-inch Cinnamon stick
1 tsp. whole cloves
1 tsp. black peppercorns
¼ of an average sized nutmeg.

Place all ingredients in a clean electric coffee-grinder. Grind for 30 to 40 seconds until the spices are finely ground. Store in a small jar with a tight fitting lid. Keep away from heat and light.

Roasted Garlic

1 head of garlic
Oil or Pam
Aluminum foil

1. Preheat oven to 350°.
2. Cut the top off the head of garlic so the ‘meat’ of the individual cloves are exposed (or at least, most of them are exposed)
3. Put garlic head on a square of aluminum foil and spray with oil or Pam. Seal up the garlic in the aluminum foil.
4. Bake for 35 minutes.
5. Let cool for a while and then pop the roasted garlic out of its papery covering. Can be used to add depth to dishes that require garlic and also as a spread on crackers or toast.

Grilled Gyro Kebabs from Table for Two (contributed by Erna from Logan)
2 servings

1/2 lb ground lamb or lamb stew meat
1/4 cup onion, chopped
1/4 cup chopped fresh parsley
1 clove garlic, chopped
1/4 cup panko bread crumbs
salt and cayenne
2 pocket pita breads, halved crosswise
1 cup iceberg lettuce, shredded
feta-yogurt spread and greek salsa

Preheat Grill to high. Mince lamb, onions, parsley, and garlic in a food processor. (If using fround lamb, mince onion, parsley and garlic in a food processor, then mix into meat.) Transfer toa bowl and blend in crumbs and seasonings. Divide into 4 portions, forming each into a cylinder about 4" long and 1" wide. Insert skewer through the length of each, shaping the meat onto the skewer. Coat with nonstick spray. Grill kebabs, covered, turning occasionally until cooked through, about 8 minutes.

Warm pita on the grill. To assemble, fill pitas with lettuce, place a kebab inside, remove skewer then top with spread and salsa.

Feta-Yogurt Spread
1/4 cup plain lowfat yogurt
1/4 cup feta cheese, crumbled
2 teaspoon fresh lemon juice
2 teaspoon olive oil
1/2 teaspoon dried oregano
salt and pepper to taste

Combine all ingredients in a bowl, chill until ready to serve.

Greek Salsa

1/4 cup tomato, diced
1/4 cup cucumber, seeded and diced
2 tablespoon onion, diced
juice of 1/2 lemon

Stir all ingredients together in a bowl, let stand at room temperature until ready to serve.

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