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Posts Tagged ‘ground lamb’

Ground lamb was on sale at the store, so I picked a pound up and made this Indian-style curry with it. Usually, curry is made with chunks of meat, I improvised since ground lamb was cheaper.

First thing I did was make the meatballs. I put the lamb in a glass dish, sprinkled 1 teaspoon of ground cumin on top, then grated in 1/2 a red onion,  2 garlic cloves, and 1/2 inch of ginger. A little salt and pepper and I mixed it all together.

After letting the mixed meat sit for about 10 minutes I rolled it up into quarter-sized balls. I let them sit in the fridge to hold shape while I got the curry sauce ready.

For the curry I used 1 cup of coconut milk, 1 carrot rough chopped, 1/2 red onion rough chopped, 1 medium-sized yam skinned and diced, juice from 1 lime, 1/2 inch ginger chopped, 4 garlic cloves chopped, about 3 ounces of baby spinach, 1 can of diced tomatoes, 1 can of chickpeas, 1 teaspoon each of garam masala, cinnamon, cumin, turmeric, and coriander, and the seeds from 4 cardamom pods.  There’s a big juicy orange bell pepper in the picture, but I decided not to use it for the curry.

With my pestle and mortar I ground up the coriander seeds and cardamom. I added the rest of the spices to this mixture.

I threw everything except for the yam, chickpeas, lime juice, and spinach into my blender and let her rip until I had a nice smooth sauce. I decided to add 1 tablespoon of flour while it was blending to help thicken it up while I cooked it.

I heated 1 tablespoon of ghee in a large skillet and browned the outside of the lamb balls. Once they got some color and I was sure they’d hold their shape I removed them with a slotted spoon leaving behind the ghee and lamb fat.

I poured in the curry sauce and let it come to a slow simmer for about 10 minutes to take the rawness from all of the veggies that were in it.

Then I added the diced yam, chickpeas, and meatballs. I let them cook in the curry for about 15 minutes to make sure the meatballs were cooked through and the yam not too hard. Just before taking the curry off the heat I added the spinach and mixed it in so that it wilted slightly. Then I turned off the heat and mixed in the lime juice while seasoning with salt and pepper.

I served it with white rice and garnished with some fresh cilantro.

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Last night I made some delicious Lamb Kofta with the leftover berbere spice from the Doro Wat. I thought I’d stick with a Middle Eastern theme by serving it with some homemade Baba Ghanoush, roasted red pepper and yellow string beans, and an Israeli Couscous and Tomato soup. Of course, it wouldn’t be complete without some pita.

Before I made the kofta, I roasted two eggplants on the burner for the baba ghanoush. Once the skin was nice and charred I set them in a bowl, covered them with plastic, and let them sit for an hour.

So, to make the kofta I mixed in the berbere spice (there was about 1.5 tablespoons left), 1 teaspoon of turmeric, salt, pepper, 6 grated garlic cloves, half an onion grated, 1 jalapeno seeded and diced, 1 slice of bread crumbed, 1 beaten egg, 1 tablespoon of tomato paste, some chopped cilantro, and the juice from a half lemon into 1 pound of ground lamb. Once mixed I let it rest for a half hour covered in the fridge.

After the meat was rested, I wet my hands and formed 8 patties. They were set aside until time to cook.

Then I started on the couscous. I sautéed half an onion in some olive oil for about 10 minutes, then I added three grated garlic cloves. A few minutes later I threw in a diced carrot. That cooked for about 6-7 minutes, then I added a 14oz can of diced tomatoes and two cups of chicken stock. Once that was all mixed together I grated three more garlic cloves and tossed them in along with some salt, pepper, and about a tablespoon of cumin and a teaspoon of cayenne. I let that simmer for about 10 minutes covered over med-low heat.

After that I turned on the broiler and drizzled olive oil on the red pepper slices and yellow string beans. I seasoned them and threw them under the broiler. I left them there for about 10-15 minutes, during which time I finished the baba ghanoush.

I peeled the skin off the eggplants and mashed them up real good with a fork. I added 2 cloves of grated garlic, about 8 tablespoons of tahini, the juice from 1 lemon, and about a half teaspoon of cumin.

Then I heated some oil in a pan and cooked the kofta. I left them on for about 6 minutes each side, that gave them a nice crust, but kept them juicy. I also added about a cup of Israeli couscous to the tomato soup at this point to let it cook while the kofta was going.

Once everything was done I added a handful of chopped cilantro to the soup and plated it all up. The leftovers made a fantastic pita sandwich for lunch today!

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