Posts Tagged ‘meatballs’

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…)


lamb cigars

March 21, 2008

My recipe for meatball-cigars has been waiting in my private recipe archive for a year. Today I gave it a new try in the kitchen, allowing for a few improvements, and here are the results.

Ingredients for two:

– 400g (0.9 lbs) of ground, fresh and wool-smell-free lamb. If you’ve got a meat grinder, try finding assorted bits of lamb-for-cooking, cut the meat off the bones, deep-freeze the latter for some future soup-orgy, and mince the meat. Otherwise, some butchers offer decent (albeit often greasy) minced lamb. (more…)