• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
• Add the cubed lamb meat and brown it on all sides. This should take about 5 minutes. Remove the browned meat from the pot and set it aside.
• In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until the onions are translucent and fragrant.
• Add the sliced carrots, diced potatoes, sliced leek (if using), and sliced celery to the pot. Cook for about 5 minutes, stirring occasionally.
• Sprinkle the all-purpose flour over the vegetables and stir well to coat them. This will help thicken the stew.
• Return the browned lamb meat to the pot and pour in the beef or vegetable broth and red wine (if using). Stir to combine.
• Add the bay leaves and dried thyme to the pot. Season with salt and pepper to taste.
• Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through. Stir occasionally and add more broth if needed to maintain the desired consistency.
• About 15 minutes before serving, add the frozen peas to the stew and stir. Cook until the peas are heated through.
• Taste the stew and adjust the seasoning if necessary.
• Remove the bay leaves before serving.
• Garnish the lamb stew with chopped fresh parsley, if desired.

  Serve the delicious lamb stew hot and enjoy!

• Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add a splash of olive oil and then add the chopped onion, minced garlic, diced carrots, and diced celery. Cook for about 5 minutes, or until the vegetables are softened.
• Add the ground lamb to the pot and break it up with a spoon. Cook the lamb until it's browned and cooked through, stirring occasionally to break up any clumps.
• Once the lamb is browned, add the tomato paste and stir it in. Cook for another 2-3 minutes to allow the tomato paste to caramelize slightly.
• Pour in the red wine (if using) and allow it to simmer for a few minutes, reducing slightly.
• Add the crushed tomatoes, beef or vegetable broth, dried oregano, dried basil, dried thyme, salt, and pepper to the pot. Stir everything together.
• Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for about 1 to 1.5 hours, stirring occasionally. The longer it simmers, the more flavorful it will become. If the sauce gets too thick, you can add a bit more broth or water.
• While the sauce is simmering, cook the pasta according to the package instructions until al dente. Drain and set aside.
• Taste the lamb ragu and adjust the seasoning with more salt and pepper if needed.
• Serve the lamb ragu over the cooked pasta. Garnish with grated Parmesan cheese and fresh basil leaves if desired.

  Enjoy your delicious lamb ragu!

• In a mixing bowl, combine the ground lamb, chopped onion, minced garlic, breadcrumbs, egg, ground cumin, ground coriander, paprika, salt, and pepper. Mix everything together until well combined.
• Divide the mixture into 4 equal portions and shape them into burger patties. You can make them as thick or thin as you prefer.
• Preheat your grill or a skillet over medium-high heat.
• If using a grill, oil the grates to prevent sticking. If using a skillet, add a little oil to the pan.
• Place the lamb burger patties on the grill or in the skillet. Cook for about 4-5 minutes per side for medium-rare burgers, or adjust the cooking time according to your preference for doneness.
• While the burgers are cooking, you can toast the burger buns on the grill or in a toaster.
• Once the lamb burgers are cooked to your liking, remove them from the heat and let them rest for a few minutes.
• To assemble the burgers, place a lettuce leaf on the bottom half of each bun, followed by a lamb patty. Add tomato slices and red onion slices (if desired). Top with a dollop of tzatziki sauce or your favorite condiments.
• Place the top half of the bun on top of the condiments to complete your burger.
• Serve your homemade lamb burgers immediately with your favorite side dishes, such as fries or a salad. Enjoy!

• In a small bowl, mix the minced garlic, chopped rosemary, olive oil, salt, black pepper, lemon zest, and lemon juice. Add the Dijon mustard and mix well.
• Place the lamb leg in a large resealable plastic bag or a shallow dish.
• Pour the marinade over the lamb, making sure it's evenly coated.
• Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight for best results. Allow the lamb to come to room temperature before roasting.
• Preheat your oven to 180°C (350°F).
• Place the marinated lamb leg on a roasting rack set inside a roasting pan. If you don't have a rack, you can place it directly in the pan.
• Pour the chicken or vegetable broth and white wine (if using) into the bottom of the roasting pan.
• Roast the lamb in the preheated oven for approximately 20 minutes per 500 grams of meat. For a 1.5 kg lamb leg, this would be around 60 minutes. Use a meat thermometer to ensure your lamb reaches your desired doneness. For medium-rare, aim for an internal temperature of 55-60°C (130-140°F). For medium, aim for 63-68°C (145-155°F).
• Once the lamb reaches your desired temperature, remove it from the oven and let it rest for about 15 minutes. Tent it loosely with aluminum foil to keep it warm.
• Carve the roasted lamb leg into thin slices and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

  Enjoy your delicious roasted lamb leg with this metric recipe!

Prepare the Dumpling Dough:

• In a mixing bowl, combine the all-purpose flour and a pinch of salt.
• Gradually add the water while stirring until the mixture comes together into a dough.
• Knead the dough on a lightly floured surface for about 5 minutes until it's smooth and elastic.
• Cover the dough with a damp cloth and let it rest for 30 minutes.

Prepare the Filling:

• In a large mixing bowl, combine the ground lamb, finely chopped onion, minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, salt, and pepper.
• Mix the ingredients until well combined.
• Stir in the chopped fresh cilantro.
• Set the filling aside.

Form the Dumplings:

• Roll out the rested dough into a thin sheet (about 2 mm thick).
• Use a round cookie cutter or a glass to cut out circles from the dough.
• Place a small spoonful of the lamb filling in the center of each dough circle.
• Fold the dough over the filling to create a half-moon shape and press the edges to seal. You can crimp the edges for a decorative touch.

Cook the Dumplings:

• Heat vegetable oil in a large skillet over medium heat.
• Place the dumplings in the skillet, flat side down, and cook for about 2-3 minutes or until they're golden brown on the bottom.
• Pour 100 ml of water into the skillet and cover with a lid.
• Steam the dumplings for about 8-10 minutes or until the dough is cooked and the lamb filling is fully cooked through.

Serve:

• Remove the dumplings from the skillet and serve them hot.
• You can serve them with soy sauce or your favorite dipping sauce.

  Enjoy your homemade spiced lamb dumplings!