Place a large skillet in the oven and preheat to 375°F.
Mix together the ground lamb, garlic, shallot, cilantro, nutmeg, cinnamon, turmeric, cumin, yogurt, salt and pepper until well blended.
Divide the lamb mixture into 4 pieces. Roll each of the four pieces into 5 meatballs.
Spray the pan in the oven with oil. Add the lamb meatballs. Cook for about 8 minutes and then shake the pan to stir the meatballs. Cook for another 12 minutes shaking about three times until well done. Serve.
Place the sage, parsley, chives, lemon juice, pure maple syrup, sherry, olive oil, brown sugar and salt in a blender and puree until smooth.
Cut the lamb into eight, one-ounce cubes. Combine the marinade and lamb in a zipper bag. Allow to marinate in the refrigerator at least four hours (overnight is best).
Place the water in a stock pot fitted with a steamer basket over high heat.
Cut the potatoes in half. Place the potatoes and the half onion in a steamer and steam for 15 minutes. Allow to cool.
Quarter the half onion and the pepper.
On a skewer place, alternate: mushroom cap, lamb cube, quartered onion, quartered pepper and potato. Keep the marinade in reserve.
Cook kabobs over a hot grill. Turn about every three minutes and baste with the remaining marinade as the kabobs cook.
Preheat the oven to 375°F.
Place the olive oil in a large skillet over medium high heat. Add the garlic and cook for about two minutes. Do not allow the garlic to brown.
Add the onion and cook for about 3 minutes, stirring frequently.
Add the carrots, paprika, oregano, basil, cinnamon, salt and pepper. Cook for about 3 minutes, stirring frequently.
Add the water and cook for about 2 minutes. Add the frozen peas and tomatoes, then remove from the heat and stir well. Set aside.
Line a large 9 x 12 Pyrex dish with aluminum foil. Layer half of the eggplant slices in the bottom of the pan. Place the lamb on top of the eggplant and spread the vegetable mixture over the top.
Layer the remaining sliced eggplant over the top. Press down slightly. Spray liberally with olive oil.
Cover with aluminum foil and place in the oven. Cook for 2 hours. Serve over brown rice.
Place the olive oil in a large skillet over medium high heat.
Add the garlic and ginger.
Cook for about 2 minutes. Stir frequently.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the ground lamb and cook until browned.
Ad the coriander, garam masala, turmeric, chili powder, salt, and pepper. Stir.
Add 3 cups of water.
Stir, cover and simmer for 40 minutes.
Add the lentils and 1 cup water.
Reduce the heat to medium low so that the stew is simmering.
Cook for about 20 minutes, or until the lentils are tender. They will cook quickly! Add more water, 1/4 cup at a time, if needed. The mixture should be thick.
Remove from heat and stir in the yogurt and cilantro.
Serve.
Place the water in a large sauce pan over high heat. When it is boiling add the lentils. Cook about 20 minutes until tender.
Drain, rinse and put into the refrigerator to chill.
Place the olive oil in a large skillet over medium high heat. When the oil is hot, add the lamb cubes.
Cook, tossing frequently, for about ten minutes until well browned. Remove to a plate and place in the refrigerator to chill.
Mix the cumin, curry powder, mayonnaise, salt and pepper together until well blended, and place the dressing in the bowl with the lentils. Add the lamb and fold together until blended.
Add the green onions, carrots, celery, bell pepper, pistachios, raisins and spinach. Fold together until well blended.
Chill until ready to serve.
Preheat the oven to 325°F.
Place a large stew pot or Dutch oven with a lid over high heat.
Add the lamb and cook, stirring frequently, until browned on all sides.
Remove the cooked lamb to a plate.
Reduce the heat to medium high and add the garlic and onion.
Cook for 5 minutes until the onions begin to turn translucent. Stir frequently.
Add the canned chickpeas, celery, carrots, salt, pepper, water, tomato paste, harissa and the cooked lamb.
Stir well, cover and place in the oven.
Cook for 3 hours, stirring about every 30 minutes.
Serve.
