Ingredients:

• 1 (6-pound) leg of lamb, bone-in
• 1 small onion, roughly chopped
• 4 cloves garlic
• 2 tablespoons cilantro
• 1 tablespoon ginger chopped
• juice of 1 lemon
• 2 tablespoons olive oil
• 2 teaspoons cardamom, powder
• 2 teaspoons coriander, powder
• 2 teaspoon cumin, powder
• salt, pepper to taste
• 1 tablespoon berbere recipe here (optional)
• 3 carrots , peeled, cut into chunks  (optional)
• 4 medium potatoes,peeled, cut into chunks (optional)

Directions:

In a blender or a food processor blend the onion, garlic, cilantro, oil, lemon and the spices until combined.

Rub the marinade all over the lamb and season with salt and pepper

Put the leg of lamb in a large bag and wrap it tightly with little air in the bag as possible.

Let it sit in your refrigerator for two hours to overnight.

Remove the leg of lamb from the refrigerator and let it come to a room temperature.

Sprinkle with  berbere, salt and pepper.

Preheat the oven 450F

Place lamb in a roasting pan and cover tightly with foil and place in the oven.

Turn the oven temperature down to 325F

Cook this for about 3 1/2 hours.

Last 20 minutes when the lamb is cooked add the carrots and potatoes and cook uncovered.

The lamb is ready when it falls of the bone,and the vegetables are tender. Remove the lamb from the oven and let it rest covered in a foil.

As a side dish I have made quick spinach and cabbage and the potatoes where roasted with the lamb in the end. Serve over rice if you prefer.

leg of lamb

Ingredients:

• 6 pieces chicken (Thighs & Legs )
• 3 cups basmati rice
• 5 cardamom pods, crushed
• 2 black cardamom
• 2 cinnamon sticks
• 5 peppercorn
• 1 onion, chopped
• 3 cloves
• 2 teaspoons cumin, powder
• 1 teaspoon ginger, powder
• 2 teaspoons coriander powder
• 1 teaspoon paprika/red pepper
• 2 teaspoon cilantro, chopped
• 2 cloves garlic, chopped
• 1/2 green pepper, chopped
• 1 cup yogurt
• 1/2 lemon
• two medium tomatoes, chopped

Directions:

Clean and soak the rice with water and let it rest of 30 minutes.

Fry the chicken with some oil until brown, add cardamom, black cardamom, cinnamon sticks, cloves, pepper corn.

Add onions sautee until brown then add garlic add tomatoes .

Add the yogurt when tomatoes are tender.

Then add the juice of a lemon, cumin, ginger, coriander, paprika and the cilantro.

Let it simmer while covered on a medium heat until boil and then lower the heat for 10- 15 minutes.

In another saucepan add the rice in boiling water cook until the rice is half done.

Drain and add the rice to the sauce and cook until rice tender on a medium heat covered, add the garnish.

For garnish:

• 3 tablespoons oil
• 1 teaspoon food coloring
• 1/2 cup raisins
• 1 onion, sliced

• Heat the oil over medium heat, add the onion and fry until nice and brown. Add the raisins and cook until they puff up.
• Add this mixture over rice, add the food coloring on one side.

Ingredients:

• 2 cups basmati rice
• 3 cups of stock
• 2 garlic, chopped
• 2 tablespoons oil
• 1 onion sliced
• 1 teaspoon salt
• 4 whole cardamom pods
• 1 cinnamon stick
• 5 black peppercorns
• 2 teaspoon cumin

Directions:

• Rinse the rice well in cold water until most of the starch is removed.
• Heat the oil in a pan on a medium heat, sauté the onions until brown.
• Season with salt, add peppercorns, garlic, cinnamon stick, cardamom and the cumin and cook for few more minutes.
• Add the drained rice and stir for about 2-3 minutes.
• Add the stock and stir in and cover, bring it to a boil and then reduce the heat.
• Continue to cook gently on a low heat until the rice is tender about 10 to 15 minutes, you can add more to achieve desired consistency.
• Garnish with onions or raisin, sprinkle with some saffron powder.
• Gently fluff the rice with a fork and serve.

Ingredients:

• 1 pound chicken cube
• 1 squash/ zucchini, sliced
• 1 small onion, diced
• 1 teaspoon vinegar
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 teaspoon oil
• 2 teaspoon lemon
• 1 teaspoon cilantro/coriander chopped

Directions:

• On a skillet brown the chicken with oil on high heat, season with salt and pepper, chili powder and cumin powder.
• Stir the onions until soft, add squash, lemon, vinegar and the cilantro/coriander .
• Continue stirring until the squash is tender don’t over cook it.
• Serve with rice, lahooh, sabaayad or bread.

Ingredients:

• 1 pound lamb/beef, cubed
• 2 potato, diced
• 1/2 pound okra, sliced
• 1 squash, diced
• 1 tomato, chopped
• 1 chicken cube
• 1 onion, chopped
• 1 green onion, chopped
• 2 tablespoon cilantro, chopped
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 2 tablespoon oil

Directions:

• On a medium heat the meat with the oil on a large skillet or a saucepan until brown.
• Add the onion and cook until tender, then add the potato and stir for 5 minutes.
• Season with the salt and the spices.
• Add the tomato, garlic, cilantro, and the squash.
• Mix the chicken cube with a little water and mix until dissolved then add it to the skillet.
• Stir in the okra, green onion, finish cooking until all the vegetables are tender
• Serve with sabaayad.

Ingredients:

Directions:

• In a saucepan cover the beef and the beef cube with water and cook until the beef is tender. if there is still water left keep it for later use.
• Add the oil and fry the beef until brown, add the onions cook until soft, add the spices, garlic, ginger, cardamom and potato the potato stir and cook for 5 minutes.
• Stir in tomato and the paste cook until tomato is soft add the cilantro.
• Add water about 2 cups and cook until the potato is tender. (if you have some of the stock left from the beef you can use it here)
• Add the peas and cook about 10 minutes.
• Serve with Basmati rice.

Ingredients:

• 1 lb lamb, cubed
• 1 onion, chopped
• 1 tomato, chopped
• 2 clove of garlic, minced
• 1 green onion, chopped
• ½ green pepper, chopped
• 2 tablespoons lemon juice
• 1 teaspoon coriander powder
• 1 tablespoon cilantro, chopped
• 1 green chilli
• 1 teaspoon worcestershire sauce
• Salt and pepper to taste

Directions:

• On a skillet brown the meat with oil on high heat, pour worcestershire sauce over, season with salt and pepper.
• Stir the onions until soft, add green chili, tomato, green onion, garlic, green pepper, coriander, lemon, and cilantro.
• Continue stirring until the vegetable are tender.
• Serve with bread, lahooh, sabaayad or even rice.

Ingredients:

• 1 lb lamb with bones
• 2 tomatoes, chopped
• 2 cloves of garlic, chopped
• 1 tablespoon tomato paste
• 1 beef cube, Maggi
• ¼ cup cilantro, chopped
• 1 onion, chopped
• ¼ cup green pepper, chopped
• 2 green onions, chopped
• 1 ½ cups of bulgur/ cracked wheat
• 2 tablespoon vinegar
• Salt and pepper to taste
• 2 teaspoon ground cumin
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• ½ inch ginger

Directions:

• In a large saucepan, add the meat, ginger, magi, salt and pepper and cover with water and cook on a medium heat until the meat is tender.
• In another saucepan brown the meat on a medium heat with a little oil. (Keep the stock we will be using it later.)
• Add the onions sauté until tender, add garlic and stir until fragrant. Add both tomatoes, spices and continue to cook for 5 minutes add a little stock if it gets dry.
• Now add the green pepper and the green onion cover and let it continue cooking few more minutes.
• Take the lamb out and place in a bowl cover and let it rest.
• Wash the bulgur and drain well, put the bulgur in the sauce and stir, add 2 cups of the stock.
• Cover and continue to cook on a low heat until the bulgur is tender.
  Serve with the lamb.

Ingredients:

• 1 cup lentil
• 1 lb chicken breast, cubed
• 3 potatoes, chopped
• 1 Maggi cube
• 2 carrots, chopped
• 1 onion, diced
• 1 tablespoon tomato paste
• 2 tablespoon oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 (8 ounce) can tomato

Directions:

• Wash the lentils in cold water and drain.
• Put the lentil in a sauce pan, cover with water and cook until lentils are tender.
• In a saucepan on a medium heat, sauté the onions, with the oil until soft and brown.
• Add the chicken and cook until brown.
• Add the potatoes and the carrots and cook for few minutes.
• Stir in the tomato, tomato paste, garlic, cumin, and the chili.
• Season with salt and pepper.
• Cover with water and add the Maggi, bring it to a boil, then simmer on a low heat add more water if needed.
• cook until the lentil and the vegetables are tender.
• Serve with sabaayad, rice.

Ingredients:

• 1 whole fish red snapper/king fish, cleaned and cut
• 3 potatoes
• 1 chili pepper
• 2 carrots
• ¼ cup cilantro
• 2 cloves of garlic
• salt and pepper to taste
• 2 tomatoes, chopped
• 1 tablespoon tomato paste
• 2 teaspoon tamarind paste
• 1 onion, chopped
• 1 eggplant, chopped

Directions:

• Fry the fish both sides with a little oil, and set aside in a warm place.
  Sauté the onions in the same pan. until golden.
• Add the garlic and stir for few minutes.
• Add the potato and the carrots cover and cook for 5 minutes.
  Add seasonings and the tomatoes, tomato paste, tamarind eggplant and cilantro.
• Cook until tomatoes are tender.
• Put the fish back in the sauce and cook on a medium eat add a little water as needed.
• Continue to cook until the vegetables are tender.
  Serve with rice.

For the meatballs

• I lb ground lamb
• 1 tablespoon ginger
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 green chili, chopped
• 1 egg, beaten
• 2 tablespoon cilantro, chopped
• 2 green onions, chopped
• Juice of ½ a lemon

For the tomato sauce

• 1 onion, finely chopped
• ½ cup yogurt
• 8 oz chopped tomato canned
• 2 tablespoon cumin powder
• 1 teaspoon curry powder
• 2 teaspoon coriander powder
• 1 Cinnamon stick
• 4 cardamoms
• Salt, to taste
• 2 tablespoon oil

Directions:

To make the meatballs:

• Grate onion and press the water out in a sieve. In a bowl combine the lamb, onion, ginger, garlic chilies, egg, lime, salt and the spices.
• Divide into 20 pieces chill for few hours.

To make the sauce:

• Heat the oil in a pan over a medium heat. Add the onion and the spices until onion is golden.
• Stir in tomato and the yogurt and cook for few minutes. Add the meat balls simmer without stirring them for an hour.
• Add more water if needed.

Ingredients:

• 2 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 lb canned tomatoes
• 1 tablespoon tomato paste
• 1 lb pasta
• 2 teaspoon cayenne pepper
• ¼ cup chopped cilantro
• Parmesan cheese

Directions:

• Heat the oil in a pan, add the onion and garlic and cook until golden.
• Add the tomato, and the tomato paste. Simmer until sauce thickens about 20 minutes, stir occasionally.
• Stir in the cilantro and season with salt and pepper.
• Cook the pasta in hot boiling salted water, drain and return to the pan.

Add the sauce to the pasta and mix well.

• Sprinkle with parmesan when serving

Ingredients:

• ½ lb. box spaghetti, cooked & drained
• 1 lb. ground beef
• 1 onion
• 1 canned whole tomato, crushed/chopped (1 lb.)
• 1 magi beef bouillon
• 2 cloves of garlic, minced
• ½ cup cilantro, chopped
• 1 teaspoon coriander powder
• 2 tablespoon oil
• salt and pepper to taste

Béchamel:

• 4 tablespoons oil
• 4 tablespoons all-purpose flour
• 3 cups milk
• 2 teaspoons salt
• fresh nutmeg to taste
• ¼ cup parmesan cheese (optional)

Directions:

• In a saucepan, brown ground beef with oil, over medium heat. Add the onion and cook until tender.
• Then add the tomato and the magi cook for 5 minutes then add the cilantro, coriander, garlic, salt and pepper.
• Continue to cook for another 15 to 20 minutes.

Béchamel sauce:

• In a medium saucepan, heat the milk, in a separate pan heat the oil over medium heat.
• Add the flour and stir until smooth, cook for few more minutes don’t let it get brown.
• Add the hot milk to the mixture slowly while whisking continuously until smooth. Bring to a boil.
• Continue to cook stirring constantly when the sauce thickens about 10 minutes, (add here if you are using parmesan cheese) add the nutmeg and the salt.
• Grease a large baking pan start with the beef sauce and béchamel covering the bottom of the baking pan, then layer the spaghetti, then another layer of the béchamel continue layering until you reach the top by ending with the béchamel.
• If using cheese sprinkle on top.
• Bake at 350 degrees for 30 to 40 minutes until bubbling.

Ingredients:

• 1 small chicken cut into pieces
• 2 cups of basmati rice
• 3 cups of water
• 1 onion, diced
• 2 chopped garlic cloves
• 5 cardamoms
• 4 cloves
• 1 cinnamon sticks
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 2 tablespoon cilantro, chopped
• 1 teaspoon ginger
• 2 tablespoon tomato paste
• 1 Maggie chicken bouillon cube
• 2 medium tomatoes, chopped
• 1 green chili pepper, seeded, chopped
• salt and pepper to taste

Directions:

• Wash the rice well in cold water until most of the starch is removed and let it to soak in water for 30 minutes.
• Heat the oil in a heavy pan on a medium heat; add the chicken season with salt and pepper and sauté until brown and crisp.
• Add the onion and the garlic and fry gently for 5-6 minutes until softened.
• Stir in the cardamoms, cloves, cinnamon stick, and ginger.
  Add the chopped tomatoes, chili, cumin, coriander, cilantro and the tomato paste and cook until tomato is soft.
• Drain the rice and mix with the sauce until combined.
• Pour the water and the Maggie and mix well, bring it to boil then cover.
• Simmer gently on a low heat for 15-20 minutes until all the liquid has been absorbed and the rice is done.

Ingredients:

• 1 lb cooked spaghetti or angel hair pasta
• I lb lean ground beef or lamb
• 1 medium onion, chopped
• 1 tablespoon tomato paste
• 2 cloves of garlic
• 2 tomatoes, chopped or 4-8 oz canned
• 2 teaspoon ground coriander
• ¼ cup chopped cilantro
• Salt and pepper to taste
• ¼ cup green pepper
• 2 tablespoon oil

Directions:

• In a skillet heat the oil on a medium heat, add the onion and sauté until translucent.
• Add the ground meat stir until it gets brown color, make sure to break up lumps.
• Now add the tomatoes paste stir in until combined then add the chopped tomatoes, coriander, salt and pepper to taste, let it cook for a while for tomatoes to get soft.
• Add the green pepper, cilantro, cover and continue to cook for few more minutes. Add a little water or more if you like.
• Continue to simmer for 20 minutes until the meat is soft.
  Serve with the pasta.