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Recipes with lamb leg or shoulder

4 recipes that use lamb leg or shoulder, with photos, step-by-step instructions and cook times. The quickest, South Dakota chislic, takes 25 minutes. It is most often cooked with onion, tomato and aubergine.

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Saj

Saj is named after the shallow, domed iron pan it is cooked in, which Baku restaurants set over a tray of coals at the table so the meal keeps sizzling as you eat: lamb pieces fried in their own fat, ringed by potatoes, aubergine, peppers and tomatoes that were fried separately, all finished together on the hot metal. It is a feast dish for weddings and family celebrations across Azerbaijan. At home a wide cast-iron pan or wok works. A common mistake is frying all the vegetables together; each needs its own time and the aubergine soaks up everything. Chef's tip: fry the vegetables first, then the lamb in the same oil, so the meat picks up their flavour.

65 minAzerbaijaniMeatGluten free
by KrazyBadal 0 views

Namak mandi tikka

Namak Mandi, the old salt market inside Peshawar's walled city, is now a street of smoke and sizzling skewers, and its tikka is famous because it needs almost nothing: chunks of lamb threaded between cubes of dumba tail fat, salted and grilled over charcoal until the fat melts and bastes the meat. You eat it at a long table off a sheet of hot naan, with raw tomato wedges, onion and green chilli, and pots of green tea afterwards. It tastes of lamb, salt and smoke and nothing else, which is the point. Over-marinating is what goes wrong, oddly enough: piling on spices or yogurt hides the meat, and salting too early draws out moisture, so salt just before grilling. Chef's tip: if your butcher has no tail fat, use well-marbled shoulder and thread a few pieces of the lamb's own fat between the cubes.

35 minPakistaniMeatGluten free
by KrazyBadal 0 views

Ali nazik

Gaziantep cooks char aubergines over coals until they collapse, mash the flesh with garlicky yoghurt and spoon pan-fried lamb with tomatoes and peppers on top: that is ali nazik, a lunchtime favourite in the city's lokantas. The cool, smoky base and the hot, buttery meat are the whole point, so assemble it just as you serve. A gas flame or a very hot grill gives the same smoky flesh at home. The usual mistake is not draining the aubergine, which makes the yoghurt runny and grey. Chef's tip: stir the yoghurt into the aubergine off the heat with a spoonful of butter; warm, not hot, keeps it from splitting.

55 minTurkishMeatGluten free
by KrazyBadal 0 views

South Dakota chislic

Chislic is the official nosh of South Dakota, brought to the prairie by Germans from Russia and served at taverns and county fairs around Freeman and Sioux Falls. Bite-size cubes of lamb or mutton are deep-fried or grilled on skewers, tossed in garlic salt and eaten with cocktail sticks, with saltine crackers and hot sauce on the side. Chef's tip: cut the cubes all the same size, about 2 cm, so they cook evenly in the short time in the oil.

25 minAmericanMeatGluten free
by KrazyBadal 0 views

Goes well with lamb leg or shoulder