Meat - Lamb Lamb is a young one of a sheep that is under one year old and known for its delicate and flavorful tender flesh. The word lamb comes from the German word “lambiz”. Historically, it is believed that sheep were discovered somewhere in Central Asia, and used not only as a good source of food but their skin & wool for clothing. You will learn: Spiced Grilled Lamb Chops The smoky char grilled lamb chops paired with the crispy roast baby potatoes, go very well with the aromatic smooth pan gravy for a great meal. Lamb Tagine Tagine is historically a cooking pot originating from North African “Berbers” and the dish is named after the pot it is cooked in, which is a unique clay earthen pot that has a wide, circular shallow bottom while the lid of the Tagine is shaped into a rounded cone, allowing food to be heaped into a peak, for cooking. Meat - Beef Beef is the culinary term used for meat from Bovines (Cattle). The word beef originally adapted from the Latin word “bos” meaning ox, then translated to “boef” in old French and finally made to its current name, “beef” in middle English. You will learn: Chili Con Carne In Spanish, the word ‘Chili’ translates to chili peppers and ‘Carne’ means meat; hence, Chili Con Carne translates to ‘Chili with meat’. The emphasis of chili here has evolved from the original recipe of dried raw beef, chili peppers and salt pounded together and over time evolving to the present day delight of the wet, mushy, spicy & savory meat and red kidney bean dish. Beef Strogano The chunky beef is balanced well with the rich creamy sauce and served with any starch such as rice, pasta, noodle or mashed potatoes. Fresh chopped parsley adds a burst of flavour and a pop of color to the dish.
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