Testing - Mutton Biryani

http://www.foodandwine.com/recipes/lamb-biryani---qfs

1 - I didn't have yogourt, so I used heavy cream and lemon. I also decided to try the loin chop as the meat and reduced the size of the piece to 1/4 inch, from 1/2 inch: Result: not the best. The flavours were a bit muddled; I wonder if using yogourt would sharpen the flavours?

1/2 cup plain yogourt heavy cream + a squeeze of lemon
2 cloves garlic, minced
1/8 teaspoon cayenne
1/2 teaspoon ground cumin
1/4 teaspoon fresh-ground black pepper
1 3/4 teaspoons salt
1 pound boneless lamb mutton, cut into 1/24-inch cubes
3 tablespoons butter
1 onion, cut into thin slices
1/4 teaspoon ground cardamom or ground coriander
1/4 teaspoon turmeric
5 cloves
1 cinnamon stick, broken in half
1 1/2 cups long-grain rice, preferably basmati
2 3/4 cups water
1/3 cup raisins  removed for Ben's benefit
1/3 cup chopped cashews

1. In a medium bowl, combine the cream yogourt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb.
2. In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the cardamom, turmeric, cloves, cinnamon, rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute.
3. Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done, about 20 minutes. Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.

Untested - How to Use Leftover Pickled Pear Onions, Ideas

http://whatsforsupper-juno.blogspot.ca/2011/07/easy-caramelised-onion-and-feta-tart.html

http://cooking.stackexchange.com/questions/4267/can-you-cook-pickled-onions

http://allrecipes.com/recipe/57304/deluxe-french-beef-stew/

http://www.canadianliving.com/food/the_ultimate_beef_stew.php

Test 2 - Braised Mutton Shanks

http://www.food.com/recipe/slow-cooked-lamb-shanks-in-red-wine-168157
http://www.bbc.co.uk/food/recipes/slow_cooker_braised_lamb_01950
http://www.seriouseats.com/2013/09/ask-the-food-lab-how-much-liquid-braising.html
1 - tried first the slow cooker method. Amazing!
2 - Oops, tried it with less liquid and it was not as good, too mutton-y, even for me. I think the liquid helps to balance the strong flavour of the meat somehow.
3 - Yup, made it again in the slow cooker, and it was delicious! Holiday and celebration type meal, which is fine given that a sheep only has 4 shanks. I reduced the amount of wine and it's just fine. It really does need all that liquid in the slow cooker.
4 - Delicious, but I think I forgot the salt and pepper! Once added afterwards it was good, but because of this omission I can't graduate the recipe to the third testing round.

4 (1 1/2 lb) lamb shanks
2 Tbsp flour (salt and pepper?)
Cooking oil or fat
2 large carrots, roughly chopped
1 onion, sliced
3 garlic cloves, roughly chopped
2 bay leaves
2 sprigs rosemary (or thyme?)
2 cups red wine
2 cups meat stock
1 tablespoon soft brown sugar
salt & pepper (quantify how much of these)

1. Mix together a good pinch of salt, pepper and flour to dredge the lamb shanks.
2. In a large frying pan brown the lamb shanks on all sides in the oil; remove from the pan and put into the slow cooker or a large casserole dish if you're using the oven method.
3. In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook until nicely coloured.
4. Deglaze with the red wine, then add the stock and the sugar. Bring to a low boil, stirring constantly.
5. Pour the wine mixture over the lamb shanks.
6. Cook on high in a slow cooker for eight hours OR; cover and put in a 325F oven and cook for 2 1/2 – 3 hours until very tender.
7. Serve with mash.