Posts Tagged ‘lamb’

a tomato bath with minced lamb

September 13, 2012

One way to make lamb cigars can be found here. Yesterday, we went all wild with fresh ingredients and I made a more tomato-y variety which I’m recording here for the benefits of the eaters present (and anyone else).

The assets:

Medium-coarsely ground lamb with a healthy but not ridiculous amount of fat to serve four.

2-3 fresh, ripe, large tomatoes right off the vine, finely diced.

And…One large-ish diced onion, about 2 tablespoons finely chopped fresh spearmint, a sprig of fresh rosemary, one bay leaf, a teaspoon ground cumin, half a teaspoon mild paprika powder, the tiniest trace of ground cinnamon, freshly ground black pepper and salt to taste, 2 medium cloves finely chopped garlic, good olive oil, dry white wine, a dash of fresh cream.

The sauce: chopped onions, slowly sauteed in (quite) a few tablespoons olive oil in a large skillet with the whole rosemary and the bay leaf. After some softening and yellowing (min. 10 minutes; the slower/longer the merrier), add all the chopped tomatoes, salt and pepper and bubble on, on medium heat, while you prepare the lamb.

The lamb: in a bowl, thoroughly mix ground lamb, mint, cumin, paprika, cinnamon and more pepper and salt. When the tomato sauce has bubbled for about ten minutes, 3-inch cigar-shaped meatballs are made and placed in the sauce one-by one. (more…)

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what to do with slices of lamb

September 10, 2008

The leg-cross-section of lamb is popular. It is a great cut for all those who do not care to jeopardize their dental health on over-priced, bony and unfathomably structured lamb-chops but who have no time for the preparation of a whole roast.

The challenge, then, is to prevent these bits from
– curling or cupping during the preparation
– getting tasty but remaining tough
– remaining too rare
– reducing into flavorless bits of cardboard.

Here’s how: (more…)

okra, lamb, and an oven

February 8, 2008

In the mid-seventies, Greek restaurants invaded West Germany. These restaurants all worked more or less according to the same formula: to the accompaniment of plink-y-ploink background music, you were first served a “free” glass of freezing-cold Ouzo (whether you were thirteen or eighty). Mellowed accordingly, you ordered a too copious and too salty meal, such as the following classic: mixed grilled meats with tsatsiki, olives, salad, a heap of rice and French Fries. An alternative would have been to choose between their oven dishes: lamb with beans, lamb with eggplant, lamb with tomatoes, lamb with okra, beef with beans…

When I finally visited Greece in 1977, I found that, in fact, the real Greek restaurants usually offered rather few of these grilled excesses (not counting the ubiquitous souvlaki) but had instead many varieties of the veggie-plus-meat squishy-stew kind of food. As every good tourist guide will tell you, another special thing in Greece is that the tourists often are invited into the kitchen to look around and pick the food of their choice. Of course, I still don’t know how the Greek cook at home. So this following manner of preparation is not “Greek”: just my way with okra and lamb. (more…)