Archive for ‘Lamb’

March 21, 2017

Lamb and Root Vegetable Stew

Adapted from Food and Wine.

Snow storm in March? Stew it is.

NOTE: This makes a huggge batch. Good for freezing half for another day. Or halve the recipe!

INGREDIENTS:

  • 4lb lamb stew meat (I used 2lb bone in, 2lb boneless)
  • 1/2 cup flour
  • 1 lb carrots
  • 3/4 lb parsnips
  • 1 lb red potatoes*
  • 1/3 cup celery, diced
  • 1 onion or 2 shallots, diced
  • 2 cloves garlic, sliced
  • ~1 tbs parsley
  • ~1 tbs tarragon
  • 4 cups beef broth
  • 2 cups red wine
  • 2 tsp red wine vinegar
  • salt/pepper

*I prefer red potatoes for stews and braises. Holds their shape better. Russet is more mealy and better for mashing

INSTRUCTIONS:
  1. Salt and pepper meat.
  2. Heat large cast iron pot over medium heat. Once hot, add 1-2 tbs high smoking point oil. When oil is shimmering, toss and coat 1/4 of the meat in flour, then brown evenly on all sides, remove and set aside when done. Dredge and brown another quarter batch, etc, until complete. Do nOT crowd meat as this will steam it instead of sear! Remove meat and set aside.
  3. Add onions, celery, parsley, and tarragon and saute until just soft. 3min. Add garlic and saute until fragrant, 1min. Salt.
  4. Preheat oven to 225F.
  5. Add veggies (carrots, parsnips, potatoes), mix and saute for 5 min. Salt generously. Return meat to pot. Add red wine and vinegar and bring to a boil. Let alcohol boil off for 2-3min. Add broth and bring to a boil. Cover and place in oven for 3 hours, stirring once an hour.
  6. Serve with crusty bread!
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March 15, 2013

Lamb Meatballs w/ Eggplant + Figs

Recipe to be finalized. To be honest I made this up as I went and I was already drunk from too much red wine. Never open up your bottle too early! Anyway, tastes great. I just don’t remember the exact measurements of the ingredients… so I’ll have to try it again some other time. (:

  • 1 lb ground lamb
  • 0.5 lb ground beef
  • 1/2 cup panko bread crumbs
  • ~7 indian eggplants
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 tsp corriander seeds, grounded
  • 1/2 tsp mint
  • 5 dried figs
  • 1 cup red wine
  • 0.5-1 cup beef stock
  • 2 cans fire roasted diced tomatoes (i used 1 can regular)
  • 4 cloves of garlic, minced
  • 1 medium onion, diced
  • 1 tsp sugar

INSTRUCTIONS:

  1. Preheat oven to 390F.
  2. Line baking pan with foil. Rub eggplant with olive oil, place on foil and bake 20 min or until wrinkly and soft.
  3. Mix cumin, paprika, corriander, mint. Add half the seasonings to the meat along with 1 tsp kosher salt, half the minced garlic, 2 figs minced finely, and breadcrumbs. Combine gently. Form into golfball sized meatballs. In a medium sized dutch oven, heat olive oil on medium high heat, add meatballs, and brown evenly. Remove and set aside. Drain excess fat. 
  4. Add onions, the remainder of the garlic, and seasonings. Add a pinch of salt. Saute until onions soft and translucent ~10 min.
  5. Deglaze pan with 1 cup red wine. Reduce to half the volume. Add 2 cans of tomatos, sugar, 3 figs sliced up, and beef stock. Salt to taste. Return meatballs and eggplant. Cover and simmer, 30 min or until meatballs cooked through.
  6. Serve over grain to sop up sauce. (I made plain quinoa.)
May 13, 2012

Lamb Kabobs + Mango Chutney

Kind of a mix of genres here: Mediterranean lamb kabobs and Indian chutney. MMmmmm… my first attempt at chutney. Success! Sweet, tart, spicy… what’s not to like? As for the genre mix, I could probably use more classic Indian spices for the kabobs, but I had some leftover greek salad and tzatziki sauce from last night’s dinner, so I kept to the original recipe for the most part.

LAMB KABOBS:  (6 or so kabobs)

  • 1 pound ground lamb
  • 1 clove garlic, finely minced
  • 1 tsp ground cumin
  • 1/2 tsp whole coriander seeds, crushed
  • 1 teaspoon fresh lemon zest
  • 1 tsp oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil, plus extra for brushing on grill
  • 24 bamboo skewers, soaked in water for 20 minutes (optional)

In a large mixing bowl.,,  lightly combine lamb with garlic and seasonings. Do not over work or you’ll get tough kabobs. Set aside in fridge while you make the chutney. If you don’t have a grill or skewers, form short sausage-like links with the lamb and in a hot skillet (or griddle) coated in oil, “grill” kabobs until just slightly pink in the center. Make sure to rotate often to insure even browning.

MANGO CHUTNEY (makes ~1 cup)

  • 1 tablespoon olive oil
  • 1/4 red onion, diced finely
  • 1 small jalapeno, seeds discarded and finely diced
  • 1 large mango, diced
  • 1/4 cup sugar
  • 4 tablespoons cider vinegar
  • 1/2 teaspoon salt

Combine diced mango, jalapeno, sugar, vinegar, and salt in a bowl. In a small saucepan, heat a bit of oil until hot. Add onions and saute 3 minutes or until soft. Add mango mixture. Reduce heat to a medium simmer (low bubbling). Simmer, uncovered, for 20 minutes. Chutney should be thick and almost jam-like. Set aside to cool while you grill your kabobs.

Serve kabobs with tzatziki sauce if desired, and warm pitas.

November 4, 2011

Lebanese Style Stuffed Eggplant

Eggplant season is here! I visited Houston’s Bayou City Farmer’s Market for the first time last weekend, and the stands were all filled with beautiful shades of purple. I couldn’t help myself and bought way more than I knew what to do with… but that’s ok! ‘Cause I went on a google craze and this is the best eggplant recipe I’ve tried yet. And what is cooking without a little improvisation? (Yes. I am very type A and typically plan out my meals a week ahead…)

Some tips on eggplants: Unblemished eggplants with their skins perfectly intact will last on your counter for a couple of days. Best to store in the fridge, unwrapped, and in your veggie drawer because they go bad quickly! Oh, and smaller = less seeds = less biter.

Please excuse my craptacular camera:

Adapted from Gourmet

INGREDIENTS:

  • 6 mini eggplants
  • 0.75 lb lamb, ground
  • 1 tsp all spice
  • ½ cup cooked long grain or wild rice
  • ⅓ cup toasted pine nuts
  • 1  large onion, diced finely
  • 4 garlic cloves, minced
  • 1.5 tbs parsley
  • salt
  • 1 15oz can diced tomato
  • ½ lemon
  • 1 tsp sugar
  • ~1/2 tsp cumin
  • 1 tsp+ coriander seeds

Saute onions and garlic in a large 5qt dutch oven or pot. Add parsley and ~1 tbs+ kosher salt. Remove HALF of the onions and set aside to cool. In remaining onions, add 1 can of tomatoes and bring to a simmer. Season with sugar, comin, and coriander seeds. Salt to taste. Cover and leave on a simmer while you prepare everything else.

Cut off tops of eggplants and with a melon baller, scoop out the insides of the eggplant, leaving about 1/2 cm thickness all the way around. Make sure to take out all the seeds. I did this with a spoon. It hurt my wrists. Please get a melon baller. Add cooled onions to a large mixing bowl. Add all spice, pine nuts, rice, and meat. Mix until just combined. Stuff eggplants with meat.

Preheat oven to 375F. Rub olive oil over eggplants and place on aluminum lined baking pan. Bake for 20 min, then add to sauce and simmer, covered, for 20 min.

Squeeze lemon over eggplants and top with parsley before serving.

To be honest I’m not sure if baking them first makes any difference, but the reasons why I added that step are

  1. I wanted to get rid of some of the liquid from the eggplants and not have it all run out into the sauce
  2. When baking, some of the fat drains out.
  3. I didn’t want soggy eggplants and I figure baking might leave them firmer than if I plopped them in liquid for an hour.
I’ll continue to experiment next time I try this!
October 3, 2011

Baked Moroccan Lamb Meatballs in Tomato Sauce

I don’t even know if I can really call this Moroccan ’cause I just made it up. But it’s got all the right spices! As with all my experiments, I dont have exact measurements for spices (especially if there’s a “~” next to the ingredient.) Feel free to season as you go. I like to put all the spices and salt in a small bowl and premix before adding it to the meat. This way I can adjust before I dump everything in. (:

Anyway, this was a big hit with R. Then again he just got back from his second round of tennis of the day and looked rather famished…

Also, I served the meatballs with some steamed broccoli. Just to get some greens in. Feel free to add whatever sides/starch/veggies you’d like. I try to keep it low carb for dinner.

Meatballs: 

  • 1.65lb ground lamb
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • ~2 tsp cumin
  • ~2 tsp cinnamon
  • ~1/2 tsp dried mint
  • 1.5 tsp coriander seeds, crushed
  • 1 tsp paprika
  • 1 tsp parsley
  • ~2 tsp kosher salt (less if using table salt)

Tomato Sauce: 

  • 1 15oz can of diced tomatoes
  • 1 small onion, diced finely
  • 2 cloves garlic, minced
  • ~1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp parsley
  • 1 tsp sugar

Preheat oven to 400F. Mix ingredients for meatballs in a large bowl. Don’t over do it or the meatballs will be tough. Shape into the size of a pingpong ball. Bake in oven on a greased aluminum lined tray for 15-20 min. While baking, saute onions in a small 3.5qt dutch oven in a bit of olive oil, until transparent ~5-10min. Add garlic. Saute until fragrant ~2 min. Add tomatoes and reduce heat to a simmer. When meatballs are almost done, blend half of the tomato sauce until mostly smooth. Add meatballs to pot and simmer on low for 5-10min.

May 21, 2011

Greek for Dinner: Lamb Shank Stifado + Gigandes Plaki

or “Greek Lamb Shanks + Gigante Beans.”

I claim no authenticity. I just wanted some tomato-y lamb shanks and butter beans tonight and this is what I ended up with. I believe a true stifado should include pearl onions, vinegar, and red wine. To avoid buying more ingredients than I had room for in my pantry, I used sweet yellow onions instead of pearl, and white wine instead of red wine and vinegar. I believe white wines are a tad more acidic than red, so I thought I could get away with leaving out the vinegar. And since I was using a lighter, white wine, I used a heavier/more robust beef broth instead of chicken.

LAMB SHANK STIFADO:

  • 3 medium lamb shanks (~ 2 lb)
  • 1 can diced tomatoes in juice
  • 1 med sweet yellow onion (pearl, if you have them)
  • 1 stalk celery (~30% amount of onions.)
  • several small cloves of garlic, halved
  • 2 small bay leaves
  • 1-2 tsp greek oregano
  • 1 tsp parsley
  • 1 pinch allspice
  • 1 pinch nutmeg
  • 1 pinch mint
  • ~1 cup beef broth
  • ~1/2 cup dry, crisp white wine
  • black pepper (whole kernel if possible.)
  • olive oil
  • lemon pepper (I forgot to buy lemons at the store…if you have them, use zest)

You will use your typical braising method for this recipe: (preheat your oven to 300F)

  1. Prep meat: Cut about 5 slits into the lamb shank between the muscle bundles and stuff halved garlic cloves in. Salt and (lemon) pepper generously.
  2. Brown meat: Heat olive oil in 5qt dutch oven. Sear meat on each side until evenly brown all over. Remove from pot and set aside.
  3. Saute aromatics: In remaining oil, saute minced onions and celery ~3 min or until just soft. Add garlic and saute until fragrant. ~5 more min or until onions are translucent and just browned. Salt and add half the spices.
  4. Deglaze: Add tomatoes + juice and deglaze bottom of pot.
  5. Reduce: Add beef broth and wine. Reduce until ~50% original volume of liquid is left. Add rest of the spices.
  6. Reintroduce Meat: Preheat oven to 300F. Return shanks into pot, distributing evenly. Spoon onion mixture and sauce over tops, cover, and pop in oven for 2.5+ hours. Remove from oven to flip shanks over at the 1 hour and 2 hour mark. Serve immediately or:
  7. Optional: Flip shanks once more, then put immediately into fridge over night. The next day, spoon off fat layer, gently reheat over stove, and serve. OK. This is not really optional. Make it ahead! Tastes better. I promise.

Braising is hands down, my favorite cooking methodology to date. (:

Yea, it’s not too pretty. but it taste good! I love how the garlic just melts away into the soup and how the nice tang of the tomatoes really balances with the dark earthy flavors of lamb. You really can’t go wrong with braising lamb.

Now on to the beans.

GIGANDES PLAKI:

A note on beans:
1 lb dry yields ~ 7 cups cooked or ~ 4 fifteen oz cans
(2 cups/can). Not exact, but you can get away with this conversion.

Recipe from Serious Eats.

  • 1 pound Greek gigantes (giant) beans, soaked overnight and drained
  • 1/3 cup extra-virgin olive oil
  • 2 medium red onions, finely chopped
  • 2 cups raw ripe plum tomatoes, peeled and chopped, or use canned plum tomatoes, drained and chopped
  • 3 tablespoons honey
  • 2 tablespoons tomato concentrate, or tomato extract, or sun-dried tomato paste
  • 2 bay leaves
  • 1/4 cup fresh herbs, minced (dill is preferred by Greeks, but you could also use un-Greek basil, or a tablespoon of mint and a tablespoon of thyme)
  • 1/4 cup red wine vinegar
  • Sea salt and freshly ground pepper

INSTRUCTIONS:

  1. Put the beans in a large saucepan with water to cover to a depth of about 1 inch. Bring to a boil, then lower the heat to simmer, cover the pan, and simmer very gently for 40 to 50 minutes, or until the beans are starting to soften but not yet ready to eat. Periodically, skim off any foam that rises to the top. When the beans are ready, remove from the heat but do not drain.
  2. Set the oven at 325 degrees. Using 3 tablespoons of the oil, cook the onions in a skillet over medium-low heat, stirring frequently, until the onions are very soft and starting to brown.
  3. Using 3 tablespoons of the oil, cook the onions in a skillet over medium-low heat, stirring frequently, until the onions are very soft and starting to brown.
  4. Using a slotted spoon, transfer the hot beans from the saucepan to an oven dish, preferably a bean pot–a terra cotta or ceramic dish that is taller than it is wide (lacking such a pot, you could also use an ordinary casserole or souffle dish, but a bean pot is preferable). Stir in the remaining olive oil, the onions, and the chopped or crushed tomatoes. Dissolve the honey and tomato concentrate in about 1 cup of the hot bean water and add to the beans, mixing carefully and tucking the bay leaves in with the beans. There should be just enough liquid in the pot to barely cover the beans–add a little more if necessary, but make sure it is boiling hot. Cover the pot securely with aluminum foil (and the pot lid if available), transfer to the preheated oven, and bake for about 1 1/2 hours. Check the beans from time to time and add a little more boiling bean liquid or plain water if necessary.
  5. Remove the bean pot from the oven. The beans should be meltingly tender at this point. Stir in the fresh herbs and the vinegar, along with salt and pepper. Return the bean pot, uncovered, to the oven and let the beans bake for another 15 minutes to absorb all the flavors.

K. I’ll be honest. I f*(^ed this one up the first time around. I’m not too keen on the idea of cooked red onions, but I figured “what the hell do I know about Greek cooking” so I stuck with the recipe. They do, in fact, turn into an ugly shade of purple when cooked and I don’t feel they impart any particular flavor that would warrant its use in future cooking endeavors. Red onions will stay raw in my kitchen here on out. For some reason the recipe following ended there. I inadvertently used way too much dill. So don’t do that either. Anyway, I didn’t have time to remake my beans. But I’ll give this recipe another shot later. And this time I’ll follow it. ):

May 9, 2011

Beef Curry Puff Pastries


INGREDIENTS:

  • 3/4lb ground meat (i did beef and lamb)
  • 1 medium potato, diced into tiny cubes
  • 1 small onion, minced
  • ~ 1/4 cup raisins
  • 2 tbs curry powder
  • 1 tsp tumeric
  • 1/2 tsp cumin
  • chicken stock
  • 1/4 cup milk
  • 1-2 cloves garlic, minced
  • 1 package of puff pastry sheets (I used Pepperidge Farm)
  • 1 egg yolk for wash.

INSTRUCTIONS:

  1. thaw puff pastry sheets at room temperature. unfold and lay flat when soft enough.
  2. heat a bit of oil in dutch oven. cook meat until still slightly pink and mix well, breaking it up as you go. remove from heat and set aside.
  3. in remaining oil/fat, saute minced onions until just soft. add potatoes, raisins, garlic, and seasonings. saute 10-15 min until potatoes are soft and raisins are plump. stir often. if too dry, add a dash of chicken stock.
  4. add cooked meat and stir. add milk, stir until absorbed.
  5. salt to taste.
  6. remove from heat and let it cool in the fridge.
  7.  cut pastry sheets along the fold lines. (should yield 6 long strips)
  8. cut each strip into 4.
  9. grease up an aluminum foil lined baking pan and preheat oven to 400F
  10. spoon ~1-2 tbs curry mixture into the middle of one square. top with another. crimp edges with fork. set on pan and repeat with remaining squares.
  11. brush the middle of each square with egg wash and poke vent holes with a tooth pick.
  12. bake ~15 min or until pastry puffs up and is golden brown.

April 29, 2011

Lamb Korma + Saag Paneer

A very thoughtful friend from school gave me some Pakistani spice mixes for my birthday last year. I’ve been saving them for over six months now, but today, being the last day of finals for the most academically challenging semester of my life, I decided to celebrate with:

You would think after 10+ finals I would take it easy and just follow the damn recipe on the box. But no. I not only did my usual extensive recipe research, I even made my own ghee.

Yea. You heard me. I bought a box of organic unsalted butter and boiled it down to homemade ghee. Friggin’ amazing stuff, this ghee. And what’s equally amazing as GHEE itself? This step by step illustrated how-to: Homemade Indian Ghee. I only used 3 sticks of butter to make mine and 5 minutes in, I started panicking ’cause my butter was already well into step 4.

Lamb Korma: 

  • ~2.5lb lamb stew meat (preferably shoulder cut)
  • 2.5 cups onions, diced
  • ~1 tsp ginger
  • 3 cloves of garlic, minced
  • 1 box Shan Korma Curry spice mix
  • 1 large russet potato, diced
  • 1.5 cups greek yogurt
  • ~0.5 cup chicken stock
  1. Ahead of time: marinate lamb stew chunks in some of the spices (the box lists papain as one of the ingredients, which is a protein tenderizer. so why not), and coat evenly with a few dollops of yogurt (yogurt apparently tenderizes meat as well). set aside.
  2. heat a spoonful of ghee in a 5qt dutch oven.
  3. saute onions until caramelized. You want them brown, wilted, and ugly. Not barely golden and pretty. remove from pot and set aside.
  4. add a bit more ghee and on high heat, brown meat evenly on all sides.
  5. add the rest of the spices, some chicken stock, and the onions. liquid should NOT fully cover the  meat. Bring to a low boil, reduce to a simmer, then cover and braise on low for 2 hours, stirring occasionally.
  6. add potatoes. continue simmering, 2 hours.
  7. add the rest of the yogurt (if consistency still too thin, incorporate in some corn starch.), mix until heated through, and put in fridge. reheat before serving the next day.
Saag Paneer
  • 1.5 lb frozen spinach, thawed
  • 1 onion, minced and caramelized like above
  • 1 tsp turmeric
  • 1 tbs curry powder
  • 2 tsp tomato paste
  • 1/2 cup cream
  • 1 cup greek yogurt
  • 1 tsp coriander seeds (i didn’t have lemon. this gives a nice lemony kick)
  • 1/2 lb paneer, cubed.
  • 1/2 tsp cumin
  • 1 tsp ginger
  • 4 cloves garlic, minced

*1/2lb ~ 280 g package. i’m buying my paneer at an indian supermarket in the future. $10 for a 1/2lb package at Whole Foods is ridiculous!

  1. In a 3.5qt dutch oven, heat a spoonful of ghee and fry paneer until slightly browned on all sides. remove and set aside.
  2. caramelize onions in ghee until brown and ugly like above.  add minced garlic. continue sauteing until fragrant.
  3. add thawed spinach and continue cooking until warmed through.
  4. add milk, tomato paste, and spices.
  5. In a large food processor/blender or with a handheld blender, process until almost creamy. reserve some spinach un-processed if you want a chunkier consistency.
  6. cover and simmer 1 hr.
  7. mix in greek yogurt and fried paneer. cover and simmer ~15 min or until heated through.
  8. tastes better reheated the next day.

Serve with Naan or basmati!

October 3, 2010

De-virginizing my Le Creuset

photo 1

and what better way to do it than with an Apricot Lamb Tagine?

INGREDIENTS

  • 2 lamb shanks (or 2 lb lamb shoulder)
  • 1/4 cup flour (optional)
  • 1 med yellow onion, chopped
  • 2 roma tomatoes, diced
  • 1 cup carrots, sliced in coins
  • 2 cloves of garlic, minced
  • 1 cup dried apricots
  • 1 can chickpeas (sans sodium)
  • 1 tsp cumin
  • 1 tbs tumeric
  • 1 tbs paprika
  • 3-4 cardamom pods
  • 3 cloves, whole
  • salt

INSTRUCTIONS

  1. place spices in a blender (go magic bullet!) and blast it to oblivion.
  2. rub down shanks with as much of the spices you need. Salt generously. Typically I let the meat sit out for 30 minutes or so, to let it come to room temperature. Otherwise you’ll get uneven cooking.
  3. preheat oven to ~250F
  4. heat dutch oven on med-high heat. (optional: dredge shanks in thin coat of flour.) add oil and let it come to a shimmer. sear shanks, one at a time (if pot is too small) until brown on each side, 5 min each. thongs are your friend. Don’t crowd, as this will steam and not sear your meat. 
  5. remove shanks. add onions and carrots to pan and saute until soft – 3min, scraping off all the fatty goodness stuck to the sides of the pot. add a bit of broth to de-glaze. Salt generously.
  6. add tomatoes, enough stock to completely submerge veggies, and rest of the seasoning. bring to a boil then reduced to simmer.
  7. place shanks over veggies and spoon stock over it. top off stock to a level half way up the shanks. cover and pop it in the oven. the key to braising is long time at low heat! there shouldn’t be an audible bubbling.  sIMMER. bubbles should surface periodically, not constantly. each hour or two, flip shanks over to submerge the previously exposed side, spooning stock over before you re-cover. Do a taste test and salt again if needed.  Braise for 3+ hours. Add apricots and chickpeas and continue to braise until cooked through. (30-45 minutes or so)
  8. Remove from oven, let it cool, and stick it in the fridge over night. spoon off fat the next morning and heat over medium low heat on the stove to warm it up. It WILL taste better the next day. I promise.

yum yum yum. we ate it with chinese 抓餅, a flaky doughy flat bread –>

notes:

add apricots towards the end! those little f-ers disintegrate like none other.

i actually braised 2 hours stove top, then 3 hours oven. way too hard to control the level of heat via stove top, and the part of the shank that was exposed to air dried out. luckily this was salvageable, as 1 hour in the oven with the dried part submerged remedied this quite nicely. next time i braise ONLY in the oven at low heat. (225? 5 hours?) more even cooking, less turning required. and turning/stirring = having to remove the lid =lose moisture.

the way i broke up the time (2 hours, then refrigerate, then 3 hours, etc) is completely arbitrary. does not matter. as  long as the damn thing cooks. under cooking = tough. don’t be afraid of cooking it a little longer. sounds counter intuitive, i know.

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August 17, 2010

Cinnamon Cumin Lamb Meatballs topped with Lemon Mint Yogurt. Served with Raisin and Pistachio Quinoa

tonight’s dinner was another get-rid-of-crap-in-fridge night. these little projects of mine have been turning out surprisingly well. i really should do this more often. ratio of quinoa to meatballs was pretty good. i had about 4 meatballs and the boy had 6. i found this to be a good portion size. he however, asked for leftover mashed potatoes after dinner. fine by me. they’ve been sitting in the fridge for a few days now anyway. (:

note: over salted the quinoa and under salted the meatballs. ): fine when eaten together. but in the future, after salting the onions to taste, add more salt to meat mixture and no more extra salt in the quinoa (even with low sodium chicken stock.)

INGREDIENTS:

for meatballs –

1/2 onion
1/2 lb ground lamb
2 -3 tbs breadcrumbs
2 tbs milk (or 1/2 egg)
cumin
cinnamon
parsley
salt and pepper

1 cup greek yogurt
2 tbs lemon zest
fresh mint leaves

for quinoa –

1 cup quinoa
2 cups chicken stock
1/2 onion
cinnamon
3 tbs honey
golden raisins
pistachios, unsalted.

PREP:

  1. chop 1 onion and saute, adding cumin, cinnamon, parsley, salt to taste.
  2. remove to cool.
  3. with hands, mix in 1/2 of onions with ground lamb. add milk and sprinkle in breadcrumbs slowly while mixing.  salt and pepper. set meat in fridge.

INSTRUCTIONS:

  1. heat pan. toast quinoa until it pops and sizzles.
  2. pour in liquid and sautéed onions. bring to a boil.
  3. reduce to low-med heat. add more cinnamon, honey, and raisins. simmer and stir ~20 min.
  1. preheat oven to 350 degrees.
  2. roll lamb mixture into 10 mini meatballs.
  3. line baking pan with foil, butter. space meatballs evenly and bake on 350 for ~ 15 min.
  4. in a small bowl, combine lemon zest, mint chiffonade, and yogurt.
  1. turn off heat on quinoa. stir in pistachios.
  2. serve and top with meatballs. spoon on yogurt generously. eat!
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