Thread the lamb pieces onto skewers and set aside.
Wash potatoes and cut into wedges without peeling.
Heat vegetable oil in a large pan, add and cook ginger and garlic until fragrant then add onion and stir over medium heat for 2 minutes.
Melt butter in a frying pan, add and cook onion over medium heat for 4 minutes or until tender. Add garlic, chili pepper, black pepper and cook for 1 minute. Remove from heat and chill.
Wrap each potato with aluminum foil, and bake them in a 220°C preheated oven for 45 minutes or until they are well done.
Put lamb chunks and water in a large pot. Bring to boil and remove froth as it appears. Simmer over low heat for 1½ hours or until lamb becomes tender. Set aside.
In a large heavy pot, heat oil, add and cook chicken drumsticks until golden brown. Remove from pot and set aside.
Heat oil in a large saucepan, cook garlic and chopped onions for 3-4 minutes or until they become tender. Add lamb cubes and fry for 6-8 minutes or until meat becomes brown in color.
Heat oil in a large pan, add onions, garlic, ginger and bay leaf. Cook over medium heat for 5-6 minutes or until onions are almost golden brown.
Combine chicken, vinegar, ginger and chopped coriander in a bowl. Cover and marinate in fridge for 1 hour.
Place fresh liquid cream in a mixing bowl and whip using an electric hand mixer for 5-6 minutes or until cream becomes stiff. Set in the fridge.
Warm olive oil in a medium saucepan and sauté onion for 3 minutes or until onion is tender. Add the runner beans and stir over a medium heat for 10 minutes.
" Ricotta cheese is an excellent source of calcium and magnesium. Among other types of cheese, Ricotta is not as high in calories. ½ cup of Ricotta cheese contains 171 calories."
