Persian Plate, a new spot in the far north suburb of Sage Hill is definitely worthy of attention, whether you live in the new ...

Standouts were the Afghan food — mutton stews, kabobs, Kabuli Pulao (a rice pilaf with carrots, raisins, and marinated lamb ...

Tired of burning your shish kabobs? Learn how to grill shish kabobs the easy way! Perfectly grilled shish kabobs every time! Cook your shish kabobs evenly!

Wilderness Cooking channel about cooking delicious dishes in the wild. We live in a village and try to find very beautiful ...

Cut the lamb into 2-inch chunks, toss in the marinade and allow to sit for at least 30 minutes or overnight in the refrigerator. Fill a medium pot with 1 inch of oil and heat over medium-high heat.

Turn the lamb in the marinade to coat it evenly, and set aside on the bench for 30 minutes. To make the black vinegar sauce, place the sugar, vinegar, water and soy sauce in a small saucepan.

Turn the lamb in the marinade to coat it evenly, and set aside on the bench for 30 minutes. To make the black vinegar sauce, place the sugar, vinegar, water and soy sauce in a small saucepan.

Boil a pot of water. Add a pinch of salt to the water. Preheat oven to 180 degrees. Place all trimmed lamb ribs into the water. Boil ribs on a low simmer for 25 mins. Take ribs out of water and place ...

Lamb cuts, Ginger, Garlic, Seasoning, salt, Chilli powder, Lemon juice, Vegetable oil ...