Answers:
Shashlik
3 Pounds Cubed Lamb
1 Cup Olive Oil
3 Chopped Onion
1 Teaspoon Salt
1 Teaspoon Ground Pepper
You can use cubed leg or shoulder lamb. Combine oil, onion, saline and
pepper
and marinate lamb for at least soon in refrigerator. Skewer the
meat and
broil until brown adjectives over. Serve with rice pilaf and broiled tomatoes.
Traditional Haggis
1 sheep's pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb's liver
2 1/2 cups stock
1 massive chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt
Boil liver and parboil the onion, after mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck near the mixture pressing it down to remove all the upper air, and sew up securely. Prick the haggis surrounded by several places so that it does not burst. Place haggis in boiling wet and boil slowly for 4-5 hours. Serves approximately 12.
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