Best Asian Lamb recipes

This recipe is copyright Steve Estvanik, Cascoly Software, 1985-2023. You may print copies for your personal use. For non-profit use, you may distribute any recipe as long as our copyright is credited and there is a link to Cascoly Recipes For any other use, or additional details, such as contest entries or other publication, please contact us by leaving a comment

Hyderabadi Lamb (or Pork)

  • 3-4 lb lamb breast or pork spareribs
  • 1 cup yogurt
  • 1/2 cup vinegar
  • 1-2 dried hot red peppers
  • 1 T turmeric
  • 1/2 t cumin
  • 1/4 t cardamon
  • 3 cloves garlic, minced
  • 1 T fresh ginger, minced
  • 1/2 cup parsley, minced

Cut into individual ribs, or pairs.

Combine all the other ingredients. Take the juice from the orange and lemon, and grate some of the rind, also. Mix well in a blender or food mill or food processor. Add to the meat and marinate 2-3 hours.

Barbeque or roast in he oven at 350 deg for about an hour. Baste with extra marinade.

For the last half hour, add 2-3 T honey to the marinade.


Shashlik

(Adapted from a tour of Soviet Georgia in 1984)

2-3 lb Leg of lamb, deboned.

Marinade:

  • 1/2 cup red wine
  • 1/4 cup vinegar
  • 2-3 cloves garlic, minced
  • 1/2 cup parsley, chopped

Cut lamb, across the grain, into strips about 4-6" long, and 1" thick. Marinate for 1-2 hours, then run skewers lengthwise thru the strips, forming S-shaped pieces. BBQ 15-20" (for rare), basting, and turning once or twice.

Serves 4.


 


 

Chinese Lamb Stirfry

  • 2 lb lamb shoulder, boned and chopped
  • 1 green pepper, cut in strips
  • 1 medium onion, sliced
  • 1/2 lb bean sprouts
  • 2 medium tomatoes, chopped
  • 2 cloves garlic, chopped
  • juice of 1 lime
  • 1/2 t fennel seeds
  • sauce:

    • 1/4 cup soy sauce
    • 1/4 cup soy vinegar
    • 1/4 cup soy sherry
    • 2 t honey
    • 1 t cornstarch or arrowroot.

    Heat 3 T peanut oil in a skillet or wok. Stir fry the lamb pieces. Remove or push to the side of the wok. Add and fry the pepper, garlic and onions.

    Add lime juice and fennel seeds, then add bean sprouts and fry for another minute. Add chopped tomatoes and reduce heat.

    Mix the sauce ingredients together, then add to the pan. Stir to mix and let the sauce thicken.

    Serve with rice.

    Lamb and Eggplant with Yu-Xiang sauce


    A classic Szechuan Chinese dish that features garlic and ginger in large quantities. It also uses Szechuan pepper [different from other peppers, this causes a tingly, slightly numbing sensation, and enhances the flavor of spicy foods]

    Indonesian Peanut Lamb BBQ

    • 4-5 lb lamb breast (can substitute pork spareribs)
    • marinade:
    • 1/2 cup peanut butter
    • 1 bunch fresh cilantro, chopped
    • 1/2 cup salsa
    • 3 medium tomatoes, chopped
    • 2 jalapenos, chopped (fresh or canned)
    • 1/2 cup soy sauce
    • 1/4 cup vinegar
    • 1 medium onion
    • 2-3 cloves garlic
    • 1 T fresh ginger, chopped
    • 1 t cumin

    Cut into pairs of ribs and place in a large mixing bowl or a roasting pan.

    Combine all the other ingredients. Mix well in a blender or food mill or food

    processor. Add to the meat and marinate 2-3 hours.

    Barbeque about an 20-30'. Baste with extra marinade. Alternatively, place

    the ribs in a large roasting pan, and bake at 350

    Serves 4

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