Featured recipes selected by members of our Board of Directors
Here is a
recipe we have adapted from the Alberta Sheep and Wool Commissions
book of international lamb dishes. It has become a favourite in our household,
most recently feeding a hungry crew of teenage hay movers.
Randy Eros, Chair
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
1/4 teaspoon ground cloves
1/2 teaspoon pepper
1 tablespoon lemon juice
1/2 teaspoon cardamom
3 or 4 cinnamon sticks
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).
over a bed of rice.