Thinking about making lamb burgers this weekend, or something with the ground lamb I purchased. Any recipes you'd like to share? Burgers or other....
I've wanted to try that for awhile too. Have seen them and had some once or twice. I was thinking of putting some rosemary and feta cheese in them. Salt and pepper and grill away!
We make lamb meatloaf every so often and it is out of this world good. I can dig up the recipe if you're interested.
I'm thinking I'm gonna by some mint and and rosemary among some other things I haven't figured out yet. This is actually gonna be my lunch for a few days next week. Taking a break from chicken. Sure, if it's not too much trouble. I won't be making it this weekend, but I'd definitely give it a try in the future and add it to my recipe book.
Luleh Kabobs are yummy - of course, Luleh can be prepared in other ways than Kabobs, like say . . . slider size patties in pita bread. Persian Luleh is all lamb & ingredients Armenian Luleh is lamb/beef & ingredients Basmati Rice really shines with Luleh Tip: Turmeric is a great, inexpensive, desirable spice to add to rice or other dishes, very subtle, adds yellow color & enhances meats like chicken & turkey, as well. If you've got an Armenian or Persian grocer, butcher, deli or restaurant in your area - Go! It's the one thing I miss about L.A..
cevapcici's - several recipes on the web, serbian/montenegran/croatian/slovakian/bosnian origin (sure to offend someone by missing someone out there). They can become a little firm, not sure how to work that out, but you can divide up and make some more spicey than others, or add + change more spices (cinnamon). Think you usually cut the mince between pork, lamb and beef in whatever combination you want or have. Should be able to freeze them uncooked for breaking out later. ?evapi - Wikipedia, the free encyclopedia
I have made lamb burgers a few times and everyone that has had them has loved them. I just do a very simple seasoning, salt and pepper.
Lamb Kofta Meatballs You'll want: 1 tbsp Coriander powder ½ tbsp Cumin powder 2 tsp Garam Masala powder 1 ½ tsp Chilli powder 2 tsp Turmeric powder 600g Onions, finely chopped 25g Garlic, crushed 700g Ground Lamb 1 Egg, beaten 8 Green Cardamom pods 6 Cloves 7.5cm Stick of Cinnamon 200g Chopped Tomatoes 1 tbsp Tomato purée 300ml Water 5 Green Cayenne Chillies, slit open length ways Some cool beers of your choice Step 1: Open beer, sip and proceed to step 2 Step 2: Heat some oil in a large pan (I use a 28cm Sauté Pan) Add all the chopped onion & garlic and cook gently for about 10 mins until soft and lightly coloured Add in all the spice powders and fry for another 3-4 mins Set the mixture aside and leave to cool Finish the beer from step 1 Step 3: Once the onion mixture is cool, transfer half of it into a large mixing bowl with the meat, egg and a pince of salt. Mix together thoroughly and form into golf ball sized meatballs Place the meatballs on a tray, cover and leave in the fridge for an hour or so (I find this helps them set and makes them easier to cook.) Open another beer and relax for a bit. Step 4: Fry the meatballs in a pan until lightly browned, you might need to do this in batches so as to not crowd the pan. Once they're all brown you should have the left over meat juices sizzling away in the pan, so, add the remaining onion mixture, along with the cardamom pods, cloves, cinnamon stick, chopped tomatoes, tomato purée, 300ml of water, and the green chillies and bring it all to a gentle simmer. Adjust seasoning if required. Add the meatballs into the sauce, part cover and cook for about 20 mins. You should be left with some firm meatballs and a thick, spicy, scented sauce Serve with some steamed rice and another beer.
Lamb Cigars!! Absolutely delicious. 2 tbsp (25 mL) olive oil 1 cup (250 mL) white onion, finely chopped ¼ tsp (1 mL) chili flakes ¼ tsp (1 mL) cinnamon ¼ tsp (1 mL) ground allspice 1 lb (500 g) ground lamb ½ tsp (2 mL) salt ½ cup (125 mL) sweet potato, peeled and finely chopped 1 plum tomato, finely chopped 1½ cups (375 mL) chicken stock ½ cup (125 mL) sheep’s milk feta cheese 2 tbsp (25 mL) fresh mint, finely chopped 1 package phyllo pastry, thawed 1 egg, lightly beaten 4 cups (1 L) vegetable oil 1. In a large sauté pan heat oil and cook onions until translucent, add chili flakes, cinnamon and allspice and cook for 30 seconds longer. 2. Add lamb and cook over medium-high heat until browned, about 10 minutes. 3. Add salt, sweet potato, tomato and chicken stock. Cover and simmer over low heat until sweet potatoes are soft, about 10 minutes. Remove lid and continue to cook until all liquid has evaporated. 4. While still hot mash large pieces of lamb and potatoes with a fork and stir in cheese and mint, refrigerate mixture until chilled. 5. Lay sheet of phyllo on work surface, trim one edge from sheet to form a perfect square, about 12 inches (30 cm) on each side. Place the extra strip diagonally across the square. 6. Working with a corner in front of you place a scarce ¼ cup (50 mL) of lamb mixture 2 inches (5 cm) from corner of square, form mixture into a 4-inch (10-cm) log. Roll corner of pastry over top and continue to roll tightly halfway up the square. Fold side corners over top of the log and continue rolling to form a cigar. With fingertip seal the corner closed with the beaten egg. (If planning to fry cigars at a later time, place them on a plate, cover with a lightly dampened paper towel and wrap plate well with plastic wrap). 7. In a large pot heat vegetable oil over medium-high heat. Check the temperature of the oil by placing a few bread crumbs into oil; if they sizzle it is ready. Once the oil is hot fry the cigars in batches until golden. Drain on paper towel and serve warm.
