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Mutton and Lamb Recipies

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  • 500g ( 18 oz) Lean shoulder or leg of lamb. (Cut into chunks)
  • Coriander sprigs to garnish.

 For the marinade:

  • 50g (1.8 oz) Toasted flaked almonds.
  • 3 Tablespoons low-fat natural yoghurt.
  • 2½cm ( .98'' ) Piece root ginger, peeled and finely chopped.
  • 2 Cloves garlic, crushed.
  • 2 Tablespoons mild curry powder.
  • 1 Green chilli, halved and seeded.


For the marinade, process the chilli, garlic, ginger and almonds in a food processor until finely chopped. Add the curry powder, yoghurt and 3 tablespoons water. Process until smooth. If you do not have a processor, finely chop the chilli and almonds, then process in a blender with the ginger, garlic, curry powder, yoghurt and water until smooth.Put the marinade in a large dish. Add the lamb and mix until coated. Brush or spray 8 skewers with vegetable oil. Thread the coated lamb onto the skewers. Cover and marinade in the fridge for 1 hour.

Preheat the grill to high. Brush or spray the grill pan with vegetable oil to prevent the kebabs from sticking. Grill the kebabs for 10 minutes, turning frequently and basting them with the marinade. The kebabs are ready when the meat is no longer pink in the center. Garnish with coriander and serve immediately.


  • 1kg Lamb spare-rib, cut into strips between ribs.
  • 1 Onion, peeled.
  • Garlic flakes.
  • 3 Bay leaves.

In a large saucepan, place the above ingredients and cover with water.

Simmer 40 to 50 minutes or until meat is tender, pour off the water.


  • 150ml (5.07 fl oz) Tomato sauce.
  • 75ml (2.5 fl oz) Chutney.
  • 75ml ( 2.5 fl oz) Honey.
  • Salt and freshly ground black pepper.
  • 12,5ml (.42 fl oz) Worcestershire sauce.
  • 12,5ml (.42 fl oz) Soya sauce.
  • 5g (.18 oz) Mustard-powder.
  • 2g (.07 oz) Dried basil.
  • 50ml (1.7 fl oz) Vinegar.
  • 50ml (1.7 fl oz) Apricot jam.
  • 60ml (2 oz) Brown sugar.
  • 1ml (.03 fl oz) Tobasco sauce.
  • Pinch paprika.


Place all the ingredients in a saucepan and stir gently over a low heat for 10 minutes. Place the ribs in a roasting pan, cover with sauce and bake at 180ºC | 356ºF for 1 hour, turning and basting frequently.

Serve with salad or chips.


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