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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Lamb Shank Sandwich

,

Anita Schecter

Total:15 mins
Prep:15 mins
Cook:0 mins
Yield:2 Servings

Have you tried grilling or roasting lamb shank, otherwise known as the shins of a leg of lamb? Although it can be a little tough, the shank is actually very flavorful and can be melting-off-the-bone delicious if prepared correctly.

The ideal way to cook a lamb shank is to braise it which will break down all the connective tissue. Simply season the meat with salt and pepper, sear it on all sides in a Dutch oven pot on the stove, add a couple of onions, a few cloves of garlic, fresh herbs, beef stock, and maybe a touch of red wine. Then place it in the oven for a couple of hours until the lamb is tender.



When first cooked, definitely serve it with creamy mashed potatoes or polenta but store the leftover lamb in the fridge for some delicious sandwiches the next day.

You'll want to slice the meat very thinly which will be easier to do when it's cold out of the fridge. Once sliced, you can heat it or just eat at room temperature. Pile the slices of lamb onto a soft round of pita, naan, or your favorite flatbread along with chopped vegetables, fresh parsley or even mint, and a great sauce. Tzatzikiwould be traditional with lamb, but this recipe for a creamy yogurt-based tahinisauce makes a delicious change. Wrap these sandwiches up for lunch on the go or a picnic in the park.



Ingredients
For the Sandwich:
Cooked lamb shank (sliced very thinly)
1 cup lettuce or baby spinach
2 rounds pita or naan bread
1 tomato (diced)
1/4 seedless English cucumber (diced)
1/4 cup parsley (chopped)
1/4 cup yogurt tahini sauce
For the Yogurt Tahini Sauce:
2 tablespoons sesame paste (tahini)
2 tablespoons plain Greek-style yogurt
2 tablespoons water
1 tablespoon lemon juice
1 clove garlic (peeled and finely minced)
Salt and ground black pepper (to taste)
Optional: 1 to 2 teaspoons water

Steps to Make It
Gather the ingredients.

Add the sesame paste, Greek-style yogurt, water, lemon juice, and finely minced garlic clove to a bowl. Whisk together until smooth and season with salt and pepper to taste. Add another teaspoon or two of water if you want the mixture thinner.

Slice the leftover lamb shank as thinly as possible. If you prefer the lamb warm, fry it for a few minutes in a cast iron pan or skillet and a tablespoon of olive oil. You can also place the lamb in an aluminum foil packet, drizzle on the olive oil, seal and warm in a 350 F oven for 10 to 15 minutes.

Place the lettuce or baby spinach leaves on the two pita or naan bread rounds. Top with the thinly sliced lamb.

Add a sprinkling of the diced tomatoes, diced cucumbers, and chopped parsley to each.

Drizzle with the yogurt tahini sauce and serve.


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