Moroccan-style Meatballs

Ingredients

2 tablespoons olive oil
1 red onion, very finely chopped
1 lb ground (minced) lamb
3 large cloves garlic, crushed through a press
2 eggs, lightly beaten
1 cup loosely packed fresh flat-leaf (Italian) parsley leaves, finely chopped
1 cup loosely packed fresh mint leaves, finely chopped, plus sprigs for garnish
2 tablespoons fine dried bread crumbs
1-1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
salt and freshly ground pepper
lemon wedges for squeezing and garnish

Method

  1. In a frying pan over medium-low heat, warm the olive oil. Add the onion and saute, stirring occasionally, until very soft, about 10 minutes. Transfer to a large bowl and let cool.
  2. Add the lamb, garlic, eggs, parsley, chopped mint, bread crumbs, cumin, cinnamon, 1 teaspoon salt, and 1/2 teaspoon pepper to the onion. Combine the ingredients thoroughly with your hands (the only way to achieve an even distribution of the ingredients).
  3. Fry a small pinch of the mixture, taste, and adjust the seasoning with salt and pepper.
  4. Form the mixture into balls about the size of a walnut, rolling them very lightly in the palms of your hands. Place on a lightly oiled baking sheet with a shallow rim.
  5. Preheat the broiler (grill).
  6. Place the meatballs about 4 inches from the heat source and broil (grill), turning once with tongs, until brown and crispy on both sides, about 10 minutes total. Remove the baking sheet from the broiler and transfer the meatballs to a platter.
  7. Squeeze some lemon juice over the meatballs and arrange the remaining lemon wedges and mint sprigs on the platter. Using cocktail picks, skewer each meatball if desired. Serve at once.

Makes about 42 meatballs.

Source: Hors Doeuvre


Today’s Comic

Lamb in Bell Pepper Cases

Ingredients

4 large green and yellow bell peppers
salt
2 tablespoons sunflower oil
8 oz lean ground lamb
1 medium onion, finely chopped
1/2 cup mushrooms, finely chopped
freshly ground black pepper
3/4 cup whole wheat breadcrumbs
1 teaspoon grated lemon rind
1 teaspoon lemon juice
2 tablespoons chopped parsley
2 tablespoons chopped blanched almonds
4 tablespoons plain unsweetened yogurt

Method

  1. Cut the tops from the peppers and set them aside. Scoop out the core and seeds.
  2. Blanch the peppers and the tops in boiling, salted water for 5 minutes. Drain well.
  3. Heat the oil in a pan and fry the meat over a moderate heat for 4-5 minutes, stirring frequently. Remove it with a slotted spoon.
  4. Fry the onion and mushrooms for 3 minutes, stirring once or twice.
  5. Return the meat to the pan and simmer, uncovered, for 15 minutes, stirring often.
  6. Remove from the heat, season with salt and pepper and stir in the breadcrumbs, lemon rind, lemon juice, parsley, almonds and yogurt. Mix well.
  7. Stand the peppers upright in a baking dish that just fits them. Fill them with the meat mixture and replace the lids.
  8. Pour 2 inches of water into the dish, cover with foil and bake in a 375°F preheated oven for 50 minutes.
  9. Remove the foil 15 minutes before the end. Serve the peppers hot, with brown rice.

Makes 4 servings.

Source: Cooking Naturally


Today’s Comic

Mughal-style Fried Lamb

Ingredients

1 lb lamb
1/2 cup oil
2 teaspoons garlic
2 teaspoons ginger
2 teaspoons red chili powder
1/4 teaspoon turmeric
1 teaspoon salt

Method

  1. Wash lamb and cut into bite-size pieces.
  2. Rub all the ground spices into the meat and set aside.
  3. Using saucepan, frying pan or round bottom frying pan, heat oil well. Add meat and salt and fry until brown.
  4. If after frying until well browned, meat is still not tender, add 1/2 cup water and cook over low heat until meat is dry.

Makes 4 to 6 servings.

Source: Mughal Cuisine


Today’s Comic

Rack of Lamb with Mustard

Ingredients

3 racks of lamb (7-8 ribs each), trimmed of fat, bones “French ” trimmed
2 or 3 garlic cloves
4 oz (about 4 slices) white or wholemeal bread, torn into pieces
1-1/2 tbsp fresh thyme leaves or 1 tbsp rosemary leaves
1-1/2 tbsp Dijon mustard
freshly ground black pepper
2 tbsp olive oil
fresh rosemary, to garnish
new potatoes, to serve

Method

  1. Preheat the oven to 220°C/ 425°F.
  2. Trim any remaining fat from the lamb, including the fat covering over the meat.
  3. In a food processor fitted with the metal blade, with the machine running, drop the garlic through the feed tube and process until finely chopped. Add the bread, herbs, mustard and a little pepper and process until combined, then slowly pour in the oil.
  4. Press the mixture on to the meaty side and ends of the racks, completely covering the surface.
  5. Put the racks in a shallow roasting tin, and roast for about 25 minutes for medium-rare or 3-5 minutes more for medium (a meat thermometer inserted into the thickest part of the meat should register 57-60°C/135-140°F for medium-rare to medium).
  6. Transfer the meat to a carving board or warmed platter. Cut down between the bones to carve into chops. Serve garnished with rosemary and accompanied by new potatoes.

Makes 6 to 8 servings.

Source: French Delicious Classic Cuisine Made Easy


Today’s Comic

Peninsular Lamb Shank

Ingredients

6 (1-lb) lamb shanks
1-1/2 tsp salt
1/4 tsp pepper
3 tbsp oil
3 tbsp flour
1 (14-oz) can chicken broth
1 medium onion, sliced
1 clove of garlic, finely minced
4 cups sliced celery
3 medium tomatoes, cut into wedges
1 tbsp chopped parsley

Method

  1. Sprinkle the lamb shanks with the salt and pepper.
  2. Heat the oil in a Dutch oven. Add lamb shanks and brown well on all sides. Remove lamb shanks and set aside.
  3. Stir flour into oil and brown lightly. Blend in the broth and 1-3/4 cups water gradually and bring to a boil.
  4. Return lamb shanks to Dutch oven and add the onion and garlic. Reduce heat and cover. Simmer for 1 hour and 15 minutes to 1 hour and 30 minutes or until lamb is tender.
  5. Remove lamb to a warm serving platter.
  6. Add the celery to liquid in Dutch oven and cook for 10 minutes.
  7. Add the tomatoes and parsley and cook for 5 minutes longer.
  8. Spoon over lamb shanks. Serve with cooked rice or mushroom risotto, if desired.

Makes 6 to 8 servings.

Source: The Creative Cooking Course


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