Spiced Lamb Meatball And Swiss Chard Stew Recipes

Steps:

• In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and cayenne. Beat 2 of the eggs and add to meat, mixing until incorporated. Cover and refrigerate for 30 minutes to 24 hours to allow the seasonings to permeate the meat.
• Using wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set aside on a baking sheet. You should have about 30 1-ounce meatballs.
• Heat oven to 225 degrees. In a large skillet, heat 2 tablespoons oil over medium-high heat. When shimmering, add meatballs in one layer and brown for 2 to 3 minutes. Turn and cook for 4 to 5 minutes more. (Work in batches, if necessary, to avoid crowding the pan.) Transfer to a paper towel-lined baking sheet to blot any extra oil, then pile meatballs on a heatproof serving platter and keep warm in the oven.
• Pour off any excess oil from skillet and turn heat to high. Add broth and bring to a simmer. In a bowl, whisk together yogurt; 1/2 teaspoon salt; remaining egg, beaten; and cornstarch. Pour yogurt mixture in a thin stream into the hot broth, whisking constantly. Turn heat down slightly and continue whisking until yogurt is heated through and slightly thickened, about 1 minute. Do not let mixture boil.
• Pour hot yogurt sauce over meatballs. Sprinkle crumbled feta, sumac and crushed red pepper on top. Finish with pinches of turmeric, if using, and sprinkle with mint, dill and cilantro. Serve immediately with rice, orzo, pita bread or potatoes.

Steps:

• Remove excess fat from lamb and cut the meat into one-and-onehalf-inch pieces. Using a large casserole dish about 12 inches across, or an earthenware dish that can be used on top of a flame, brown the pieces of lamb. If there is a lot of fat pour off the excess.
• Add the onions, lemon peel and garlic. Sprinkle with the turmeric, paprika and cumin. Add one cup water. Cover and simmer over low heat for one hour, stirring occasionally.
• Meanwhile soak the leeks in cold water and rinse thoroughly, making sure there is no grit in the stalks. Carefully wash the Swiss chard and tear into large pieces.
• Add the leeks, beans and Swiss chard in that order to the casserole. Season with salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. If necessary, add a little more water (the chard should be provide some more liquid of its own). When the beans and leeks are tender, remove from the stove, sprinkle with parsley or coriander and serve.