Mogul Lamb

Mogul Lamb

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Lamb is by far the most popular meat in the country and it is prepared in several ways. Folktales say this is how Genghis Khan liked his lamb prepared while on his way through the country. If you prefer beef, it can be substituted, using a cut suitable for roasting.


1/2 teaspoon ground or powdered red chile
1 5-pound leg of lamb, trimmed of fat
8 ounces plain yogurt
1/2 level teaspoon powdered ginger
2 cloves garlic, crushed
2 ounces ground pistachio nuts
1/2 teaspoon saffron, or substitute annatto (available in Latin markets)
1/4 pound butter or shortening


Pierce the surface of the meat with a fork. Mix all of the ingredients together, except the butter, and rub into the meat thoroughly. The Afghans keep the meat at room temperature for about 12 hours, but I prefer to cover it and keep it in the refrigerator overnight.

Place the lamb in a shallow roasting pan, dot the surface with the butter, then place it in the oven for about 15 minutes at 350 degrees F. Reduce the oven heat to 300 degrees F. and cook for three hours, or longer if needed. Baste with the juices in the pan and serve hot with a rice side dish.

Heat scale: mild

Anasazi Bean Soup

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Although new to many people, these colorful beans date back to the ancient, cliff-dwelling Anasazi Indians. Slightly sweeter than pinto beans, they also tend to hold their shape better when cooked. If not available, substitute pinto beans in this recipe.


  • 1 cup dried Anasazi or pinto beans

  • 1 lamb chop, meat diced, bone reserved

  • 2 teaspoons vegetable oil

  • 2 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

  • 6 cups liquid, bean water and beef broth

  • 1 medium onion, chopped

  • 2 large cloves garlic, minced

  • 1 teaspoon epazote (optional)

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon ground cumin


Cover the beans with water and soak overnight.

Quickly brown the meat in the oil.

Add all the ingredients, including the lamb bone, to the beans, and bring to a boil. Reduce the heat, cover, and simmer for 2 to 3 hours, or until the beans are tender. Remove the bone, season with salt and pepper and serve.


NOTE: This recipe requires advance preparation.

Spicy - Tamale Pie

Tamale Pie

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This recipe is a delicious alternative to traditional tamales. A green salad is all that is needed to complete a meal. Recipe from 1,001 Best Hot and Spicy Recipes.   Tamale Pie Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe from 1,001 Best Hot and Spicy Recipes CourseDinner, Lunch, Main Course CuisineMexican, New Mexican Heat ScaleMedium Servings 6 …

Frango Piri-Piri

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This dish originates from Africa but was adopted by the Portuguese and is now one of their main dishes served in restaurants, cafés, and bars. It is a simple but tasty dish, and is a fond memory for me. The dish is usually served with crisp hot french fries, but you could serve boiled new potatoes if you prefer. Note: This recipe requires advance preparation.


For the Chicken:

  • 1 medium sized chicken, washed

  • 1 cup Molho de Piri-Piri (see recipe)

  • Pinch of ground piri-piri chiles (or substitute piquin or Thai)

  • Pinch of oregano (fresh or dried)

  • Romaine lettuce

  • 1 medium red onion, sliced and separated into rings

  • 2 large tomatoes, chopped

  • 1/4 cup Molho de Piri-Piri (see recipe)

  • 1 lemon, sliced for garnish

For the Molho de Piri-Piri:

  • 1 cup olive oil

  • 1.5 tablespoons ground piri-piris or substitute piquin or Thai chles

  • 1/2 tablespoon paprika

  • 1 clove garlic, minced, or more to tasted

  • 2 teaspoons sea salt

  • 1/2 teaspoon dried oreganoFo



For the Chicken:

lace the chicken on a cutting board and split it lengthways at the breastbone (but not in two halves) so that it will lie flat. Then flatten it as much as possible with a mallet. Place the chicken in a shallow glass pan and more the Molho over it. Marinate, covered, in the refrigerator for 3 hours.

Remove the chicken and sprinkle over it some of the ground piri-piri and oregano. Grill the chicken over coals or gas until done. (It can also be baked in the glass pan with the marinade.)

Chop the chicken coarsely.

Arrange the lettuce on four plates, add the onion rings and tomatoes, and top with the chicken. Serve garnished with lemon slices and a small bowl of the Molho as a dressing.


For the Molho de Piri-Piri:

Combine the ingredients in a jar and shake vigorously. Then store in a refrigerator for a few weeks to blend the flavors



Zesty Smoked Salmon Dip with Pepperoncini

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This smoked salmon dip is delicious accompanied by crackers, tortilla chips, or thin slices of dark rye bread. The piquant taste of pepperoncini adds a unique zest.


  • 8 ounces smoked Alaska salmon

  • 16 ounces cream cheese, room temperature

  • 1/2 cup red onion, minced

  • 3/4 cup pepperoncini, diced

  • 2 tablespoons liquid from pepperoncini jar (or substitute lemon juice)

  • 1 tablespoon Tabasco sauce

  • 2 tablespoons fresh dill (or substitute 2 teaspoons dried)


In a medium mixing bowl, shred the smoked salmon. Add the remaining ingredients and stir mixture with a rubber spatula or wooden spoon until everything is well combined. Place the dip in a bowl and serve it with bread or crackers.