Untested - Lamb with garlic confit

http://chefsimon.lemonde.fr/gourmets/chef-simon/recettes/souris-d-agneau-confites-a-l-ail

4 lamb's shanks
8 cloves of garlic
2 chiselled onions
A maximum of thyme from my garden or rosemary
oil

1. The mouse is the end of the lamb leg or shoulder.
2. I disfigure superficially to avoid too much retraction during cooking and especially I do not sleeve.
3. You can sting the meat in different places to perfume it.
4. Here we inserted a burst of garlic but this practice is not obligatory.
5. Arrange the aromatic garnish in the center of the carta fata papillote.
6. Place the mouse over the filling and season by adding a few drops of oil to capture the aromas.
7. Close the papillote with roast string or other tie.
8. Bake at 150 ° C for 1h30, then open the papillotes and finish cooking 1h00 at 100 ° C.
9. The mouse is candied, colored and the flesh remained tender and fluffy.

It is thanks to the long cooking at moderate temperature that the flesh of the lamb keeps all its softness.

The carta fata allows the coloring of the meat during the roasting, it is therefore no longer useful to brown it before.

Serve the mice with their cooking juices a salad or sauteed apples.

These are lamb confit mice related to the texture of the meat after cooking and not by reference to cooking in the fat.

Untested - Slow Cooked Spiced Lamb Shanks

http://www.epicetoutlacuisinededany.fr/2017/07/souris-d-agneau-confites-aux-epices.html

4 lamb shanks
-Olive oil
-2 large onions
-2 cloves garlic
-3 teaspoons of a mixture of 5 spices (cinnamon, anise, coriander, fennel, cloves)
-1 tablespoon honey
-30 cl of mellow white wine
-50 cl of chicken broth
-Salt pepper

1. Coat the lamb mice with olive oil using a brush.
2. Roll them in the spice mixture and set aside 30 min.
3.  Brown the lamb mice in 2 tablespoons of olive oil in a casserole dish.
4. Add garlic and chopped onions, season with salt and pepper.
5. Add the honey and pour the wine. Simmer 15 minutes and add chicken broth.
6. Cover and simmer over very low heat 3 H.

Untested - Mutton with white beans

http://www.cuisineaz.com/recettes/ragout-de-mouton-aux-haricots-blancs-59466.aspx

This requires a three hour cooking time.

1lb dry white beans
2 tomatoes
1 onion
2 cloves
1+1 sprig of thyme
1+1 bay leaf
1/4 cup butter
3 Tbsps oil
10 baby onion
2 lbs of sheep in pieces (necklace, chest, possibly shoulder pieces)
1 Tbsp flour
2 cups of vegetable broth

salt pepper

1 carrot, peeled and chopped
3 cloves of garlic, minced
2 slices bread
Dijon mustard

1. Prepare the white beans the day before. For this, soak them overnight in a large volume of cold water to rehydrate them.
2. The next day, drain the beans and put them in a large saucepan or a pot with tomatoes cut into quarters, onion with the cloves poked into it, 1 branch of thyme and a laurel leaf. Cover with cold water and bring to the boil.
3. After boiling, lower the heat and cook for 1 hour over medium heat. Salt and pepper halfway through cooking.
4. Meanwhile, heat the butter and oil to brown the pieces of sheep meat (coloring them before going into the stewing process). Once golden brown, remove and set them aside.
5. In the same pot, fry the skinned baby onions until lightly browned. Remove half of the cooking fat and put the golden sheep meat back into the pot.
6. Sprinkle the meat with flour while sautéing to cover the meat. Once the flour starts to colour, pour in the vegetable broth and season to taste.
7. Add the carrot and garlic along with the remaining thyme and laurel leaf. Bring to a boil, then cover and simmer for another hour.
8. Once your white beans are cooked, drain them and add them to the meat. Continue cooking the bean stew with the white beans, covered for 1 hour.
9. Spread mustard on the bread and dip, face-down, in the stew - this gives the whole thing a bit more flavour (although I'm curious to see what actually happens, and if I can just add a little dollop of mustard, instead). Remove before serving.
10. When cooked, make your stew of white beans in a serving dish or even the casserole for even more conviviality.
11. This dish prepared the day before and warmed gently the same day is even better.

Untested - Simple Navarin

http://www.epicurien.be/recettes-cuisine/plats/navarin-d-agneau-facile.asp

1.2 kg of lamb neck
1 onion
1 celery stalk
1 bouquet garni
2 tablespoons olive oil
1 tablespoon flour
Pepper
Fine salt
Fleur de sel

Vegetable filling
1 bunch of new carrots
1 bunch of radishes
1 bunch of turnips
6 minis fennel or 1 fennel
6 mini courgettes
250 g. Of peas
Butter

1. Peel and chop the onion.
2. Chop the celery stalk into small pieces
3. Heat the olive oil over high heat in a casserole dish.
4. Add the pieces of lamb collar and sear them so that they are golden brown.
5. Sprinkle with 1 tablespoon flour.
6. Add chopped onion, chopped celery and bouquet garni.
7. Pour in 40 cl of water.
8. Salt and pepper generously.
9. Cover and simmer over low heat for 1 hour.
10. Wash and remove radishes and turnips.
11. Peel the new carrots and cut them into sections.
12. Peel the mini courgettes leaving the skin one row out of 2. Cut them then into 4 sections.
13. Cut the mini fennels in 4.
14. After 1 hour of cooking the meat, add carrots, fennel, peas, radishes and turnips.
15. After 1h30 of cooking, add the pieces of courgettes.
16. Leave to simmer for 30 minutes.
17. Add a knob of butter at the end of cooking before serving.
18. Serve in hollow plates with a piece of meat in the center and generously accompanied with vegetables. Sprinkle with salt flower.

Untested - Braised neck of lamb with red wine, chilli and anchovies

http://www.epicurien.be/blog/recettes/plats-viandes/agneaux/collier-agneaux-braise-vin-rouges-piments-anchois.asp

4 drained and sliced ​​anchovy fillets
2 small fresh red pepper, minced
4 garlic cloves, crushed
125 ml red wine
1.4 kg of lamb collar cut into 8 pieces
2 tbsp olive oil
1 chopped onion
1 tbsp flour
400 g of peeled tomatoes
500 ml of beef broth

1. In a large salad bowl, prepare a sauce with anchovies, chilies, garlic and wine.
2. Immerse the meat in it and let it marinate for at least 3 hours in a cool place.
3. Preheat oven to 170 °.
4. Heat half the oil in a sauté pan to brown the meat on all sides. Put it in an ovenproof casserole and pour the marinade.
5. Fry the onion in the frying pan with the remaining oil and then flour and let it brown for about 5 minutes before putting it in the casserole with the peeled tomatoes and broth.
6. Cover and cook for 30 minutes in the oven.
7. Remove the lid and degrease the sauce.
8. Turn over the meat and return to the oven for another 30 minutes.
9. Divide the meat on the serving plates, cover with the sauce and decorate with the remaining parsley.

Untested - Spring lamb and vegetables

http://www.epicurien.be/blog/recettes/plats-viandes/agneaux/collier-agneaux-braise-vin-rouges-piments-anchois.asp

12 pieces of neck of lamb
1 bunch of new carrots
1 bunch of new turnips
1 bunch of new onions
2 cloves garlic
500 g of fresh peas
300g of gourmet peas
6 candied tomatoes
Some branches of thyme and sage
2 cloves
Olive oil
1 tbsp butter
1 tbsp flour
Salt
Malabar black pepper from Kerala (Cochin)

1. Peel the cloves of garlic.
2. In a cast-iron casserole dish the pieces of lamb in a little olive oil, remove them and discard the fat.
3. Flour the pieces, heat 1 tbsp of olive oil and put the pieces of collar.
4. Sauté until the pieces color.
5. At this time, put in the casserole, thyme and sage, cloves of garlic, cloves, candied tomatoes, salt and pepper.
6. Cover with water and let cook 40 small broths.
7. Meanwhile, crush the peas and cook them 5 minutes in a saucepan with the butter, 5 cl of water. Book.
8. Wash the gopurmand peas, carrots and turnips, keep a small piece of vanilla, peel the onions.
9. Brown onions, turnips, carrots and peas in a pan in olive oil about ¼ hour, they must remain crunchy.
10. You pour all the vegetables into the cocotte with the meat and you serve.

Lamb stew with juniper berries - FAIL

http://www.theperfectpantry.com/2008/11/juniper-berries.html

1 -  Ben liked this a lot, I was less enthralled. It's a perfectly good stew, but it has a few strikes against it. One is that it does not use significantly different main ingredients from the Irish Mutton Stew recipe I already have, which I like quite a lot. The purpose of the recipes I develop is to have enough variety that uses seasonal and local foods without too much repetition of similar dishes. If this stew had significantly different main ingredients that were available at other times of the year (like asparagus or green beans), it would be worthwhile. Second, I try to avoid use tomato paste in my stews, for no other reason than it is a personal preference (this may change if I start making my own pastes).

1 lb boneless lamb shoulder stew meat, cut into 1" cubes
Salt and pepper
2 Tbsps olive oil
1 large shallot, peeled and minced
2 garlic cloves, minced
1 Tbsp flour
1 Tbsp tomato paste
1/4 cup red wine
2 cups beef broth
3 medium red potatoes, peeled and cut into 1" cubes
1 large carrot, peeled and cut into1/2-inch rounds
4 juniper berries
1 bay leaf

1. Season the lamb with salt and pepper. 
2. In a heavy stew pot, heat 2 Tbsps olive oil over medium-high heat, and brown the meat on all sides.
3. With a slotted spoon, transfer meat to a plate. 
4. Lower heat to medium and sauté shallots and garlic until soft. 
5. Stir in the flour and cook for two minutes. 
6. Stir in the tomato paste. 
7. Add the wine and deglaze the pot, scraping to incorporate the browned bits into the liquid. 
8. Stir in the beef broth. 
9. Return meat to pot, adding potatoes, carrots, juniper berries, and bay leaf. 
10. Bring to the boil, then cover pot and simmer for 2 hours.

Untested - Slow cooked herbed leg of lamb

http://www.epicurien.be/blog/recettes/plats-viandes/agneaux/gigots-agneau-cuisson-basse-temperature-herbes.asp

1 leg of lamb
1 dl white wine
1, 5 dl of olive oil
1 teaspoon of thyme leaves
3 tbsp mint leaves
Fine salt
Pepper of the mill

1. Chop the mint leaves.
2. Place the leg of lamb in a deep bowl and pour the herbs, white wine and oil.
3. Marinate for 3 hours, turning every half hour.
4. Preheat the oven to 80 ° C, th 3 and place the broiler pan in the oven.
5. Place the leg of lamb on the fried lick and brown it for 25 minutes without turning it over.
6. Take out the leg of lamb, salt and wrap it with aluminum foil.
7. Place the thermo sensor in the middle of the leg and continue to cook for 3 h at 70 ° C, th 2.
8. Keep the temperature at 60 ° C at the core.
9. Meanwhile, reduce the juice of the marinade.
10. At the end of the oven, recover the juice and the cooking juices and incorporate them in the reduction.
11. Mix and check the seasoning.
12. Cut the leg of lamb and give a few turns of pepper mill.
13. Place the slices in a previously heated pat and serve the gravy sauce.

Untested - Lamb Tajine

http://www.epicurien.be/blog/recettes/tajines/tajine-agneau.asp

1 lamb shank or 1 kg boneless lamb shoulder
500 g of potatoes
500 g of carrots
500 g cauliflower
1 onion
1 tablespoon olive oil
1 teaspoon grated ginger
1 teaspoon of cumin
1 teaspoon ground coriander
1 pinch cinnamon
1 saffron tip (or a few pistils)
Salt, black pepper

1. Peel, wash and roughly cut the onion
2. Heat olive oil over high heat in a casserole or tajine
3. Brown the onion in the olive oil for 3-4 minutes so as to color
4. Add the meat cut into several pieces in the casserole: sear the meat until it is golden brown (between 6 and 8 minutes often turning)
5. Sprinkle with all spices
6. Cover meat with water and reduce heat
7. Cook for 45 minutes
8. Add potatoes and carrots previously peeled and cut into pieces
9. Leave to cook again 25 minutes
10. Add the cauliflower bouquets and cook for another 20 minutes
11. Serve with wheat semolina or rice.

Ideas, tips & tricks
Depending on the season, do not hesitate to vary the vegetables offered: turnips, cabbage, eggplant and other zucchini can make wonder in this tagine.
Do not hesitate to experiment with spices by adding a little spice, Moroccan red corks, smen or 4-spice blend.

Untested - Lamb Tajine with Prunes

http://www.epicurien.be/blog/recettes/tajines/tajine-agneau-aux-pruneaux.asp

1.5 kg of boneless lamb shoulder
500 g of prunes
40 cl of warm black tea
2 large white onions
3 cloves of garlic
1 teaspoon of cumin powder
1 teaspoon ground cinnamon
1 teaspoon grated ginger
3 tablespoons acacia honey
½ teaspoon of ground coriander seeds
1 point of saffron
100 g of pruned almonds
extra virgin olive oil
½ bunch of fresh coriander
salt pepper

1. Soak the prunes for ½ h in hot tea
2. Peel the onions and chop them roughly
3. Peel the garlic cloves and finely chop them
4. Cut the meat into large pieces and rub it a little fine salt
5. Strain and chop coriander
6. Heat a fillet of olive oil over high heat in a casserole or tajine
7. Brown the pieces of meat until golden brown for 6 to 8 minutes. Return them often so that they are evenly browned.
8. Remove meat and set aside
9. Add the onions in the casserole for 3-4 minutes to color
10. Return the meat to the onions
11. Add all the spices, chopped garlic and honey
12. Cover the meat with water and mix all the ingredients
13. Let cook on low heat for 1h15 minutes covered
14. Drain well the prunes and add them in the casserole
15. Leave to cook again 25 minutes
16. Grill and color the almonds in a frying pan over high heat with a fillet of olive oil
17. Add the almonds and chopped coriander in the casserole
18. Correct salting and peppering seasoning according to your preference
19. Let cook another 5 minutes uncovered
20. Serve with wheat semolina or rice.

Untested - Sheep shoulder with Espelette pepper

https://auxpapilles.blogspot.ca/2017/05/epaule-de-mouton-au-piment-despelette.html

A sheep's shoulder
1 teaspoon of Espelette pepper powder
1 large spoonful of olive oil Puget
salt
8 cocktail tomatoes
4 new onions
Butter

1. Mix the Espelette pepper, the olive oil Puget and the salt
2. Brush the sheep's shoulder
3. In a dish, put the tomatoes cut in half and the new onions
4. Remove the sheep's shoulder
5. Sprinkle with butter
6. Bake at 210 ° for 50 minutes, turning the meat over during cooking

Untested - Flan with sheep's feet

http://kilometre-0.fr/recette/flan-aux-pieds-de-mouton

4 eggs
2 tablespoons flour
A box of unsweetened concentrated milk
400 g of sheep's feet
Half a bunch of parsley
A dozen candied tomatoes
100 g Parma ham
4 tablespoons Parmesan cheese
salt and pepper
20 g butter

1. In a frying pan, sauté the mushrooms in a little butter with salt and pepper. Add the candied tomatoes cut into small pieces and the chopped parsley at the end of cooking.
2. Photo of recipe of foot of sheep of Kilometer-0, blog of kitchen made from local products and from short circuits
3. In a chicken, beat the eggs with the flour. Add the concentrated milk.
4. Place the mushrooms in a buttered dish, add the ham and the appliance.
5. Photo of recipe of salted flan with mushrooms easy, fast, light, economic deKilometer-0, blog of kitchen made from local products and from short circuits
6. Sprinkle with grated Parmesan cheese and bake for 30 minutes at 180 °.

Untested - Ghernoug (Algerian sheep's lung in sauce)

http://lesamisdesherazade.com/poumon-de-mouton-en-sauce/

1 lung (ghernoug)
1 handful of chickpeas soaked the day before and pre-cooked
300 g of onions (bessal lekhdar)
3 tomatoes
3 cs of oil
½ tsp salt, black pepper, red pepper
1 caraway cake (kerwiya)
1 tsp of concentrated tomato and 1 glass of water

1. Put the lungs to bake in water for 20 minutes
2. Then drain and rinse
3. Dice with scissors and set aside
4. Meanwhile, take a pot and put: spices, oil, and onion cut into strips or in four
5. Then, add the diced tomato
6. Put on dice of lungs
7. Mix ingredients thoroughly
8. Sauté (9aliwhoum) over medium heat for 10 minutes while taking care to stir them occasionally
9. Then add the chickpeas
10. Wet with the glass of water and cook for 25 minutes
11. When serving, sprinkle with chopped coriander

Untested - Moroccan Mutton/Lamb Tripe with Chick Peas

http://cuisinezavecdjouza.fr/recette-tripes-de-mouton-aux-pois-chiches/

- Tripe of mutton or lamb
- 2 onions
- 2 peeled and mixed tomatoes
- 1 tablespoon of tomato concentrate
- 2 cloves garlic
- a bowl full of chickpeas soaked the day before
- 1 branch of celery
- 2 carrots
- 2 potatoes
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon of paprika
- 1 teaspoon of hot pepper
- 1 tablespoon ras el hanout
- 1 teaspoon of ginger powder
- Oil
- Water
- 1 bunch of fresh cilantro
The day before, soak the chickpeas in cold water overnight.

After that, rinse and drain the guts. Cut into small pieces using scissors (more convenient than with a knife).

In a pot, brown with about 3 tablespoons olive oil, chopped onion, chopped garlic, some chopped coriander, peeled and mixed tomatoes, finely chopped celery, chopped carrots In four, the concentrate of tomatoes, all the spices, salt, pepper and rinsed chickpeas. Add some of the guts and cover and simmer for a few minutes on medium heat.
Then add the rest of the guts. Mix and cover with water. Close the pot and cook for 40 minutes.

A few minutes from the end of cooking, (the guts must no longer be rubbery) add the potatoes cut in quarter. Check the water level. Adjust seasoning if necessary and complete cooking. To finish, sprinkle with the remaining freshly chiselled coriander.

Rice with Poached Egg - Testing

https://cooking.nytimes.com/recipes/12158-rice-with-poached-eggs
BUT would like to Frankenstein with :
http://www.jamieoliver.com/recipes/eggs-recipes/spiced-veggie-rice-with-poached-eggs/
and
http://www.101cookbooks.com/archives/poached-eggs-over-rice-recipe.html

1 - Very good. I halved the recipe and it works for 3 people. Others enjoyed the whole coriander seeds, myself less so, but I'm ok with leaving it like this for now. I would like to know if there are any suggestions on how to elevate this dish, which I forgot to ask.

Serves 3

2 Tbsp olive oil
1 medium onion, finely chopped (170gr)
2 cloves of garlic, minced
1 tsp coriander seeds
1 tsp ground turmeric
2 whole cloves
1 cinnamon stick
1 fresh green chilli (like jalapeños), thinly sliced
1 bay leaf
1 tsp salt
1 cup basmati rice

2 cups water
2 tsp white-wine vinegar
8 eggs
1 cup fresh parsley leaves, chopped
1 cup fresh cilantro leaves, chopped
Juice from 1/2 lemon
 Black pepper
2 Tbsps butter
1/2 tsp red chili flakes.

1. Heat the oil in a pot large enough to cook the rice. 
2. Cook the onion and the garlic in the hot oil until soft, about 8 minutes. 
3. Add the coriander seeds, turmeric, cloves, cinnamon, chillies, bay leaves and 1 teaspoon salt. Continue to cook and stir for about 4 minutes or when the spices become very fragrant. 
4. Add the rice and stir to coat in the oil. 
5. Add 2 cups water, bring to a boil before reducing to a slow simmer. Cover the pot and very gently simmer for 25 minutes. Keeping the pan covered, let it rest somewhere warm.
6. Start to poach the eggs.
7. When the eggs are almost done, stir the parsley, cilantro and lemon juice into the rice and fluff it with a fork. Taste and adjust the seasoning. 
8. Put the butter in a small saucepan over medium heat; when it’s hot, add the kirmizi biber and cook, stirring, until fragrant, about 1 minute.
9. Divide the rice among four individual serving bowls. Place two eggs on each portion, drizzle chili butter on top, sprinkle with salt and pepper and serve.

Testing - Sausage and snow pea stir fry

https://www.beyonddiet.com/recipes/16938/breakfast-skillet-sausage-and-snow-pea-stir-fry

1 + 1 tsps vegetable oil
3 mild Italian sausages
2 cups snow peas, fresh and stemmed/de-strung
1/2 cups mushrooms, diced
1 onion sliced
1 garlic clove, minced
Salt

1. Heat half the oil in a skillet and start cooking the sausage. 
2. Prepare snow peas, slice onions, chop mushrooms and garlic. 
3. When the sausage is mostly cooked add the second teaspoon of oil along with the snow peas, onions, and mushrooms. Season with a pinch of salt and cover to cook until veg are al dente, stirring occastionally.

Egg Curry - PUBLISHED

http://foodsandflavorsbyshilpi.com/veg-egg-curry-recipe-paneer-ke-ande-recipe/

1 - It worked quite nicely with garlic scapes cooked with the onion. I will next try it without the coconut milk to see if it truly is optional, or if it is definitely required. We can't grow coconuts on our farm, so it will likely remain optional.
2 - Always get rave reactions to this. Let's keep going!
3 - Delicious once again. I still haven't mastered the peeling of boiled eggs, and I think it's because I don't let them cool down enough. It seems that when I peel them still warm, the whites are softer and break so that the eggs get all damaged and unattractive. I've added a note.

4 - I did not achieve the desired sauciness. It was too dry. This was not a fault in the recipe but in my judgment. However, I think the recipe would be better served if it wasn't served with only rice, but a vegetable like a saag.

6 Perfect Hard-Boiled Eggs (cooked earlier and refrigerated in cold water before peeling)
¼ cup oil
2 bay leaves
1 cinnamon stick
1 green cardamom pod, lightly crushed
3-4 cloves
1 tsp cumin seeds
1 tsp paprika powder
Salt
1 medium onion, finely chopped
1 Tbsp grated fresh ginger
2 cloves garlic, pressed (or garlic scapes, chopped fine)
½ tsp turmeric powder
1/4 tsp cayenne pepper
1½ tsp coriander
1 tsp cumin
1/4 cup coconut milk (optional) or water
1 tsp dry mango powder (suitable substitute ?)
½ tsp Garam masala powder

1. Heat oil; stir in bay leaf, cinnamon stick, cardamom, cloves, cumin seeds, paprika powder and mix in the finely chopped onions.
2. Reduce the heat to medium low and cook onions for almost 10 minutes, adding the salt, or until starting to gently brown.
3. When the onion turns brown add the ginger and garlic; continue cooking until the ginger and garlic smells cooked.
4. When you can see oil separating out from the onion is soft and brown When the garlic and ginger are fragrant, add turmeric, cayenne, coriander, and cumin powder, mixing well. Add the water so that the spices do not burn and are nicely mixed, cook until fragrant (if using the optional coconut milk add now).
5. Increase the heat to medium and boil the sauce for 5-8 minutes, cooking down to achieve the desired sauciness.
6. Add the garam masala and stir it in.
7. Immediately afterwards add the eggs and cook a few more minutes, just to heat through.
8. Goes well with Savoury Rice.