NORDIC MOON RANCH'S MOST EXCELLENT GROUND LAMB
This recipe is great for just about anything you want to fill or top. Use it over rice, serve it in Pita's with Feta Cheese, fill pastry shells, or even have it on toast! It is very flavorful and has an Indian Flair to it.
Provided by Bev in NY
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large, preheated heavy skillet over medium heat, brown lamb evenly.
- Drain of all fat.
- In same skillet, saute onion in olive oil until soft.
- Using mortar and pestal, grind garlic to a paste with the salt.
- Add paste to onions in skillet.
- Stir in curry powder and red pepper flakes if used.
- Return lamb to skillet and add tomato paste and broth or wine.
- Reduce heat and let simmer for 10 to 20 minutes, or until flavors have blended and liquids are thickened.
Nutrition Facts : Calories 407, Fat 31.5, SaturatedFat 12.3, Cholesterol 82.9, Sodium 486.8, Carbohydrate 5.4, Fiber 1.3, Sugar 1.8, Protein 19.6
GROUND LAMB WITH ORZO
Make and share this Ground Lamb With Orzo recipe from Food.com.
Provided by Mamarita
Categories Greek
Time 1h
Yield 4 cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the first 4 ingredients in a Magic Bullet and pulse to make fine breadcrumbs.
- In a bowl combine breadcrumbs and ground lamb mix well add egg mix well and shape into balls or sausages.
- Brown meatballs in a large skillet until cook thru remove and drain on paper towels.
- Remove all but about 2 tbl grease from pan.
- Add diced onion, garlic, crushed red pepper and tomatoes cook until onion is soft.
- add orzo and toss for a few minutes.
- Return lamb meatballs to skillet.
- Add chicken broth.
- Simmer until orzo is cooked add half and half and spinach cover and cook until spinach is tender.
Nutrition Facts : Calories 965.4, Fat 41.9, SaturatedFat 19.3, Cholesterol 163, Sodium 895.5, Carbohydrate 100.4, Fiber 6.8, Sugar 8.1, Protein 45
GROUND LAMB WITH PEAS
Make and share this Ground Lamb with Peas recipe from Food.com.
Provided by belkathy
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the mustard seeds in the oil over medium heat.
- They will begin to pop, so keep the pan covered until they stop.
- Now saute the onion, garlic, chilies, bay leaves, and cinnamon until onion is soft.
- Brown the lamb in a separate pan.
- Drain the fat and then add the meat to the onions.
- If you are using a leaner meat, you can just brown it in the original pan.
- Add the peas and cook about 5 minutes.
- Add the tomatoes, salt, garam masaala, and yogurt.
- Allow the yogurt to become fully warm, then remove pan from heat.
- Top with cilantro.
GROUND LAMB AND LENTIL CHILI
This is my fiance and my favorite lamb chili recipe. We like our dishes hot, so this is pretty spicy. I got this recipe from "The Chili Cookbook" by Norman Kolpas.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a medium pot, heat oil over medium heat. Add garlic and onions and saute until onions are transparent, 2 to 3 minutes.
- Add chile powder, paprika, chile flakes, cayenne, cumin and coriander; saute, stirring constantly, about 2 minutes more.
- Add lamb and stir and mash constantly with a wooden spoon to break it up into very fine particles, until evenly browned, 5 to 7 minutes.
- Stir in lentils, broth, tomatoes, oregano, rosemary, salt, sugar, and pepper; bring to a boil, then reduce heat to low and simmer, stirring occasionally, until lentils are tender and chili is thick, about 30 minutes, adding some water to pot if lentils absorb all liquid before chili is done.
- Garnish with cilantro before serving.
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