Lamb Kofta

Ingredients:
- 1 lb ground lamb
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 1 tbsp ground coriander
- 3 tbsp ground parsley
- 1 tbsp gluten-free corn starch (optional)
- 1 egg (optional)
- 1 tsp ground cumin
- 1/2 tbsp ground cinnamon
- 1/4 tsp ground black pepper
- 2 tsp salt
- 20-22 skewer

Preparation:
- In a large bowl, mix ground lamb, ginger, garlic, onion, coriander, parsley, corn starch, egg, cumin, cinnamon, black pepper and salt.
- Grease a baking pan. String two fist-sized lamb balls on each skewer. Flatten the balls into oval shapes.
- Heat grill to 375F. Transfer the kebabs onto the lightly greased grate or place the baking pan onto the grill. Grill for 10 minutes. Turn once.

Lamb Chop

Ingredients:
- 4 lamb shoulder chops
- 1 tsp cumin
- 1 tbsp ginger, minced
- 1 tsp salt
- 2 tbsp water

Preparation:
- Place lamb shoulder chops in a roating pan. Coat both sides of the chops with cumin, ginger, and salt. Sprinkle water on top of the chops.
- Bake in oven at 375F for 30 minutes.

Lamb Stew

Ingredients:
- 2 lbs shoulder loin lamb, deboned, cubed
- 2 tbsp butter
- 2 tsp corn starch
- 1 tbsp cumin
- 1 tbsp ginger, minced
- 1 tsp rosemary
- 2 stalks carrots, chopped
- 1/4 cup raisin
- 3/2 cup water
- 4 tsp salt

Preparation:
- Melt butter in skillet on high heat. Add ginger and lamb and stir for 1 minute. Mix corn starch with the meat while stirring, until all starch is dissipated in the meat.
- Add water into the skillet until it boils. Then add cumin, rosemary, carrots, raisin, and salt. Reduce heat to simmer for 30 minutes.