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Featured recipes selected by members of our Board of Directors


Lamb Biryani
Randy Eros, Chair

Here is a recipe we have adapted from the Alberta Sheep and Wool Commission’s book of international lamb dishes. It has become a favourite in our household, most recently feeding a hungry crew of teenage hay movers.

4 lbs of Manitoba Lamb or Mutton (cut into bite size pieces)
1/2 cup plain yogurt
2 onions, chopped
Fresh diced tomatoes
ginger garlic paste, tomato paste
chilli powder, turmeric powder
cumin seed
1/4 teaspoon ground cloves
1/2 teaspoon pepper
1 tablespoon lemon juice
1/2 teaspoon cardamom
3 or 4 cinnamon sticks

Mix the lamb and yogurt together and set aside. Sauté onions until golden brown. Add tomatoes and the rest of the ingredients (except the cinnamon sticks) and mix over a low heat. Add the lamb and yogurt along with 4 cups of water and the cinnamon sticks. Salt to taste. Cook until the meat is tender and the gravy has thickened. (about 1 hour).

Serve over a bed of rice.

 

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