Flat noodles with thin sliced lamb, mushrooms, and dark soy sauce

Lambs chops in oven

1. Marinate chops with lemon juice/vinegar, salt, pepper, red chili powder, spice mix of your choice (I used ground coriander seeds, cumin, green cardamom and cinnamon). Marinate from 30 mins to overnight. (You may use 1/2 tbsp yogurt and olive oil in the marinade)
2. In a pan, sear on both sides for 3 mins each. Take care not to burn the spice. 
3. Then transfer the chops on a baking tray, seal with aluminium foil to keep the meat soft.  Bake at 350 F for 20 mins first, and broil for 5 minutes. Switch  off the oven and the remnant heat should be enough to cook the lamb through.
4. Add fire-roasted jalapenos (alternately, you can broil them with the chops). Serve with pilaf.

Lamb stew with potatoes and carrot

Ingredients:
Lamb loin chops- 4 pieces (1 lb)
Onion-1 medium, diced
Carrot- 1 medium size, diced
Potatoes- 4 small size/petite, halved
Garlic - 5  big cloves, minced
Ginger- 1/2 inch, minced
Cloves- 8
Coriander seeds- 1/2 tsp
Peppercorn-10
Organic Chicken broth (low-sodium), may use water as substitute.
Salt to taste
Jalapeno- 1, diced

Ground nutmeg

Method:

1. Add 1 tbsp olive oil and 1 tsp butter in a pressure cooker.
2. Add diced onions, ginger, garlic, cloves, peppercorn, coriander seeds, and halved potatoes. Saute till the ginger-garlic don't smell raw anymore. Add the lamb chops and jalapeno. Cover and cook both sides. Add the diced carrots and then chicken broth. You may also season with crushed pepper and ground nutmeg for a richer stew.
3. Bring to boil, cover and cook under pressure until done. If you are using a dutch oven, it may take longer to cook.

Lamb Curry

1. Preparation: Get fresh lamb shoulders or any cut with bones. Marinate overnight with freshly squeezed lime juice, cracked pepper, dry-roasted and ground spices like cumin, coriander, cinnamon, cardamom, cloves and salt.  Tip: When you are confused with what to marinate your meat, remembering the following components will help- Salt (I use soy sauce or garlic salt for steaks); acid(I use freshly squeezed lime juice or  white vinegar); aromatics (like ginger, garlic, herbs, and ground spices) and oil (depending on the cuisine).
2. Cooking: Thinly slice onions, crush 8-10 cloves of garlic, mince Serrano or green chilies.
   
3. I used Olive oil in this one. Fry the onion, lamb pieces, garlic, and chilies together in a pressure cooker. When the meat is decently browned, add 2 tsp yogurt. Stir. (You can add diced potatoes here, if you want a bit of Bangali-ana. Remember to add salt to potatoes, or they may come out bland)
4. Pressure cook it to goodness. Let it sit for a while and it will cook even after you kill the flame. Serve hot with flatbreads or rice.
   
   
   
   You can make also chicken or mutton similarly for a light, flavorful curry. But the meat has to be really fresh for this dish. If you want, you can add whole garam masala too.

Mutton chop in red onion and wine sauce

For Maitrayee

1. Marinate the mutton chops (goat or lamb) in yogurt, salt, oil, tandoori (for color) spice and/or ground spices of your choice overnight.
2. Thinly slice red onions, green chilis, garlic and ginger and fry in oil in a pressure cooker. Add whole garam masala (I used cardamom, ground cinnamon, cloves, bay leaves)
3. Add the meat, fry well till the oil separates. Add a little water and pressure cook since we want them tender, but just enough to cook the meat thoroughly.
4. Check the sauce, reduce the gravy with the lid off if need be. Add a wine you like to drink. Never, never use a wine you wouldn't drink. Use sparingly, don't let the wine overpower the other flavors. Reduce the sauce until almost dry. Serve with salad, cucumber slices or celery.

You can use cilantro paste or green chilli paste to enhance flavors. I am planning to make lamb shanks in black beer, cilantro, and Peruvian chili sauce- something similar to what I enjoyed immensely at Andina in Downtown Portland on a recent trip.

Lamb shoulders with rosemary and garlic and some veggies

1. You need to marinate the lamb shoulders in soy sauce, rosemary sprigs and freshly crushed garlic cloves in a ziplock overnight. I think it is best to use meat fresh out of grocery aisle. I used a pounder to tenderize the lamb cut.
2. The day you want to bake, dice some of your favorite veggies- I used yellow zucchini , asparagus and white onions- rub olive oil, salt, pepper, lemon juice, and some rosemary twigs. I tossed a few dry-roasted Szechuan peppers on a whim too.
3. Would be great on an outdoor grill, but it's raining out, so I am taking my chances in an conventional oven, which is good because I can have the retained juices to eat with grains if I want to.
4. Pre-heat the oven to 500F (about 120 C), sprinkle some garlic powder if you have them. Don't bother otherwise. Cook both sides to your desired doneness. 

Tastes  lot like a Moroccan Lamb tagine I once had.

 Here's some antipasto I can have anytime really. (with Olives, smoked Gouda cheese, Pepperoncini, Mango and Salami )

And a guilt-free dessert: Greek yogurt topped with honey and rose syrup.

 Add dry fruits and nuts at will.