Once again, I've bought ground lamb at the supermarket. I've used it in
moussaka. I've made plain lambburgers and sauteed mushrooms in the same
pan. Any other good ideas for using it? My imagination keeps running
towards tomato-meat sauce over pasta, and I'd like something different.

--Lia

"Julia Altshuler" > wrote in message
news:iDp5c.17980$KO3.52312@attbi_s02...
> Once again, I've bought ground lamb at the supermarket. I've used it in
> moussaka. I've made plain lambburgers and sauteed mushrooms in the same
> pan. Any other good ideas for using it? My imagination keeps running
> towards tomato-meat sauce over pasta, and I'd like something different.
>
> --Lia
>

Here's oe I like for lamb meatballs.


http://www.pgacon.com/cooking.htm#Lamb%20Meatballs
--
Peter Aitken

Remove the crap from my email address before using.

"Julia Altshuler" > wrote in message
news:iDp5c.17980$KO3.52312@attbi_s02...
> Once again, I've bought ground lamb at the supermarket. I've used it in
> moussaka. I've made plain lambburgers and sauteed mushrooms in the same
> pan. Any other good ideas for using it? My imagination keeps running
> towards tomato-meat sauce over pasta, and I'd like something different.
>
> --Lia
>

Here's oe I like for lamb meatballs.


http://www.pgacon.com/cooking.htm#Lamb%20Meatballs
--
Peter Aitken

Remove the crap from my email address before using.

Julia Altshuler wrote:
>
> Once again, I've bought ground lamb at the supermarket. I've used it in
> moussaka. I've made plain lambburgers and sauteed mushrooms in the same
> pan. Any other good ideas for using it? My imagination keeps running
> towards tomato-meat sauce over pasta, and I'd like something different.
>
> --Lia


Moussaka was my first suggestion. How about mixed with rice and
stuffed into grape leaves or peppers? I found this recipe in
an archive while looking for Mrs. Badwey's Kibbee:


Lebanese Baked Kibbee

1 pound (500 g) lean ground beef or lamb
1/2 cup fine- to medium-grade bulgar (crushed wheat)
1 medium onion, finely chopped
2 tablespoons pine nuts or walnuts
2 tablespoons dried parsley
2 tablespoons water
1 tablespoon peanut oil
1/2 teaspoon dried mint
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon

Combine the meat, bulgar, onion, water, parsley, mint, allspice,
pepper, and cinnamon in a food processor. Process until doughy.
Preheat oven to 350F (175C). Lightly oil an 8 inch square baking
dish or a 9 inch round baking dish. Pat half of the meat mixture
into the pan. Sprinkle the nuts over the top. Then cover with the
remaining meat. While still in the pan, cut the kibbe into 1 1/2
inch square or diamond shapes. Brush the peanut oil over the top.
Bake for 30 to 35 minutes, or until firm and browned well. Serve
the kibbe from the pan or invert it onto a platter.

gloria p

Julia Altshuler wrote:
>
> Once again, I've bought ground lamb at the supermarket. I've used it in
> moussaka. I've made plain lambburgers and sauteed mushrooms in the same
> pan. Any other good ideas for using it? My imagination keeps running
> towards tomato-meat sauce over pasta, and I'd like something different.
>
> --Lia


Moussaka was my first suggestion. How about mixed with rice and
stuffed into grape leaves or peppers? I found this recipe in
an archive while looking for Mrs. Badwey's Kibbee:


Lebanese Baked Kibbee

1 pound (500 g) lean ground beef or lamb
1/2 cup fine- to medium-grade bulgar (crushed wheat)
1 medium onion, finely chopped
2 tablespoons pine nuts or walnuts
2 tablespoons dried parsley
2 tablespoons water
1 tablespoon peanut oil
1/2 teaspoon dried mint
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon

Combine the meat, bulgar, onion, water, parsley, mint, allspice,
pepper, and cinnamon in a food processor. Process until doughy.
Preheat oven to 350F (175C). Lightly oil an 8 inch square baking
dish or a 9 inch round baking dish. Pat half of the meat mixture
into the pan. Sprinkle the nuts over the top. Then cover with the
remaining meat. While still in the pan, cut the kibbe into 1 1/2
inch square or diamond shapes. Brush the peanut oil over the top.
Bake for 30 to 35 minutes, or until firm and browned well. Serve
the kibbe from the pan or invert it onto a platter.

gloria p

Julia Altshuler wrote:
>
> Once again, I've bought ground lamb at the supermarket. I've used it in
> moussaka. I've made plain lambburgers and sauteed mushrooms in the same
> pan. Any other good ideas for using it? My imagination keeps running
> towards tomato-meat sauce over pasta, and I'd like something different.
>
> --Lia

If you look up kebab recipes you will find numerous ways to use the
minced lamb. It's also nice for stuffing aubergines (eggplant) or other
vegetables.

Julia Altshuler wrote:
>
> Once again, I've bought ground lamb at the supermarket. I've used it in
> moussaka. I've made plain lambburgers and sauteed mushrooms in the same
> pan. Any other good ideas for using it? My imagination keeps running
> towards tomato-meat sauce over pasta, and I'd like something different.
>
> --Lia

If you look up kebab recipes you will find numerous ways to use the
minced lamb. It's also nice for stuffing aubergines (eggplant) or other
vegetables.

"Julia Altshuler" > wrote in message
news:iDp5c.17980$KO3.52312@attbi_s02...
> Once again, I've bought ground lamb at the supermarket. I've used it in
> moussaka. I've made plain lambburgers and sauteed mushrooms in the same
> pan. Any other good ideas for using it? My imagination keeps running
> towards tomato-meat sauce over pasta, and I'd like something different.
>
> --Lia
>

Koftas or kebeh (kibeh, kibbe, etc) come to mind.

David

"Julia Altshuler" > wrote in message
news:iDp5c.17980$KO3.52312@attbi_s02...
> Once again, I've bought ground lamb at the supermarket. I've used it in
> moussaka. I've made plain lambburgers and sauteed mushrooms in the same
> pan. Any other good ideas for using it? My imagination keeps running
> towards tomato-meat sauce over pasta, and I'd like something different.
>
> --Lia
>

Koftas or kebeh (kibeh, kibbe, etc) come to mind.

David

On Mon, 15 Mar 2004 21:55:26 GMT, Julia Altshuler
> wrote:

>Once again, I've bought ground lamb at the supermarket. I've used it in
>moussaka. I've made plain lambburgers and sauteed mushrooms in the same
>pan. Any other good ideas for using it? My imagination keeps running
>towards tomato-meat sauce over pasta, and I'd like something different.


Keema is my favorite, right after shami kabob. It is served loose
either with naan (like flour tortilla) or rice.

Here is are some sample recipes:
http://www.recipehound.com/Recipes/5152.html
http://www.pepperfool.com/recipes/ht...m#Davids_Shami

On Mon, 15 Mar 2004 21:55:26 GMT, Julia Altshuler
> wrote:

>Once again, I've bought ground lamb at the supermarket. I've used it in
>moussaka. I've made plain lambburgers and sauteed mushrooms in the same
>pan. Any other good ideas for using it? My imagination keeps running
>towards tomato-meat sauce over pasta, and I'd like something different.


Keema is my favorite, right after shami kabob. It is served loose
either with naan (like flour tortilla) or rice.

Here is are some sample recipes:
http://www.recipehound.com/Recipes/5152.html
http://www.pepperfool.com/recipes/ht...m#Davids_Shami

On Mon, 15 Mar 2004 21:55:26 GMT,
Julia Altshuler > wrote:
> Once again, I've bought ground lamb at the supermarket. I've used it in
> moussaka. I've made plain lambburgers and sauteed mushrooms in the same
> pan. Any other good ideas for using it? My imagination keeps running
> towards tomato-meat sauce over pasta, and I'd like something different.

I love lamb. The Middle Eastern grocery store carries
ground lamb, but they're always running out before we can get our
hands on it! Sometimes, I make patties with ground egg, ground cumin,
garlic, maybe some oregano, served with rice pilaf and tzatziki
sauce. A salad or sliced cucumbers/tomatoes on the side would be
good, too.

Ariane

On Mon, 15 Mar 2004 21:55:26 GMT,
Julia Altshuler > wrote:
> Once again, I've bought ground lamb at the supermarket. I've used it in
> moussaka. I've made plain lambburgers and sauteed mushrooms in the same
> pan. Any other good ideas for using it? My imagination keeps running
> towards tomato-meat sauce over pasta, and I'd like something different.

I love lamb. The Middle Eastern grocery store carries
ground lamb, but they're always running out before we can get our
hands on it! Sometimes, I make patties with ground egg, ground cumin,
garlic, maybe some oregano, served with rice pilaf and tzatziki
sauce. A salad or sliced cucumbers/tomatoes on the side would be
good, too.

Ariane

On Tue, 16 Mar 2004 01:43:06 GMT, Steve Ritter
> wrote:

>On Mon, 15 Mar 2004 21:55:26 GMT, Julia Altshuler >
>Interjected.. :
>
>> Once again, I've bought ground lamb at the supermarket. I've used it in
>> moussaka. I've made plain lambburgers and sauteed mushrooms in the same
>> pan. Any other good ideas for using it? My imagination keeps running
>> towards tomato-meat sauce over pasta, and I'd like something different.
>>
>> --Lia
>
> I've had this recently. Many times actually, in my travels. It's
>addictive. Try it.
>
> RAW KIBBEH (Lamb Pate)
>
>2 lbs. lean lamb
>2 medium onions finely chopped
>3 cups Cracked Wheat
>2 tbsp. salt
>1 tsp. pepper
>
>Remove all fat from meat and cut into cubes. Grind the meat finely twice.
>Grind onions once. Mix with ground meat and grind once more. Wash burghol
>and drain by cupping hands and squeezing out all water. Mix with meat and
>onion mixture and salt and pepper. Grind or knead mixture twice, adding
>water little by little until you get the kibbeh dough soft and smooth.
>Cover with olive oil and serve with warm pita bread. If desired garnish
>with sauteed pine nuts.
>
Raw kibbeh is delicious, but I wouldn't make it from meat bought
already ground up, which is what Julia was asking about.


Rodney Myrvaagnes J36 Gjo/a

Smoking in a bar is like peeing in a punchbowl.

On Tue, 16 Mar 2004 01:43:06 GMT, Steve Ritter
> wrote:

>On Mon, 15 Mar 2004 21:55:26 GMT, Julia Altshuler >
>Interjected.. :
>
>> Once again, I've bought ground lamb at the supermarket. I've used it in
>> moussaka. I've made plain lambburgers and sauteed mushrooms in the same
>> pan. Any other good ideas for using it? My imagination keeps running
>> towards tomato-meat sauce over pasta, and I'd like something different.
>>
>> --Lia
>
> I've had this recently. Many times actually, in my travels. It's
>addictive. Try it.
>
> RAW KIBBEH (Lamb Pate)
>
>2 lbs. lean lamb
>2 medium onions finely chopped
>3 cups Cracked Wheat
>2 tbsp. salt
>1 tsp. pepper
>
>Remove all fat from meat and cut into cubes. Grind the meat finely twice.
>Grind onions once. Mix with ground meat and grind once more. Wash burghol
>and drain by cupping hands and squeezing out all water. Mix with meat and
>onion mixture and salt and pepper. Grind or knead mixture twice, adding
>water little by little until you get the kibbeh dough soft and smooth.
>Cover with olive oil and serve with warm pita bread. If desired garnish
>with sauteed pine nuts.
>
Raw kibbeh is delicious, but I wouldn't make it from meat bought
already ground up, which is what Julia was asking about.


Rodney Myrvaagnes J36 Gjo/a

Smoking in a bar is like peeing in a punchbowl.

"Julia Altshuler" > wrote in message
news:iDp5c.17980$KO3.52312@attbi_s02...
> Once again, I've bought ground lamb at the supermarket. I've used it in
> moussaka. I've made plain lambburgers and sauteed mushrooms in the same
> pan. Any other good ideas for using it? My imagination keeps running
> towards tomato-meat sauce over pasta, and I'd like something different.
>
> --Lia
>

Shepherd's Pie! Victor posted an excellent one a year and a half ago or so.
It is for leftover lamb, but you can cook the lamb and use it instead.

Charlie

SHEPHERD'S PIE



Recipe from: "The Real Meat Cookbook", Frances Bissell
Posted by: Victor Sack, rfc, 18NOV02



1 medium onion, peeled and finely chopped
1 tbs. olive oil
1.5 lbs. (680g) cooked lamb, minced or finely chopped
1/3 pint (200ml) lamb stock or gravy
2 tbs. port
1 tsp. Worcestershire sauce
pinch grated nutmeg
pinch of ground allspice
pinch of chopped fresh rosemary
1 tbs. finely chopped parsley
salt
pepper
2 lbs. (900g) mashed potatoes


Lightly brown the onion in olive oil. Mix with the rest of the ingredients
except for the potatoes and spoon into an ovenproof dish. Spread the mashed
potato over the top and score with the tines of a fork. Bake for about 45
minutes in the top of a preheated oven at 180C.

"Julia Altshuler" > wrote in message
news:iDp5c.17980$KO3.52312@attbi_s02...
> Once again, I've bought ground lamb at the supermarket. I've used it in
> moussaka. I've made plain lambburgers and sauteed mushrooms in the same
> pan. Any other good ideas for using it? My imagination keeps running
> towards tomato-meat sauce over pasta, and I'd like something different.
>
> --Lia
>

Shepherd's Pie! Victor posted an excellent one a year and a half ago or so.
It is for leftover lamb, but you can cook the lamb and use it instead.

Charlie

SHEPHERD'S PIE



Recipe from: "The Real Meat Cookbook", Frances Bissell
Posted by: Victor Sack, rfc, 18NOV02



1 medium onion, peeled and finely chopped
1 tbs. olive oil
1.5 lbs. (680g) cooked lamb, minced or finely chopped
1/3 pint (200ml) lamb stock or gravy
2 tbs. port
1 tsp. Worcestershire sauce
pinch grated nutmeg
pinch of ground allspice
pinch of chopped fresh rosemary
1 tbs. finely chopped parsley
salt
pepper
2 lbs. (900g) mashed potatoes


Lightly brown the onion in olive oil. Mix with the rest of the ingredients
except for the potatoes and spoon into an ovenproof dish. Spread the mashed
potato over the top and score with the tines of a fork. Bake for about 45
minutes in the top of a preheated oven at 180C.

And the winner is ... the filling for dolmas stuffed into peppers. I
found a recipe for egg-lemon sauce, and I've got the pine nuts on hand.
Thanks to all who wrote.

--Lia

And the winner is ... the filling for dolmas stuffed into peppers. I
found a recipe for egg-lemon sauce, and I've got the pine nuts on hand.
Thanks to all who wrote.

--Lia

On Mon, 15 Mar 2004 21:55:26 GMT, Julia Altshuler
> wrote:

>Once again, I've bought ground lamb at the supermarket. I've used it in
>moussaka. I've made plain lambburgers and sauteed mushrooms in the same
>pan. Any other good ideas for using it? My imagination keeps running
>towards tomato-meat sauce over pasta, and I'd like something different.

This is a regular on my menu:

Unwrapped Dolmas (unstuffed grapeleaves)

1lb Ground Lamb
1 cup Day-old Rice
1/2 cup Pine Nuts
Grape leaves (to taste)
1/4 cup Diced Onion
2 clove Diced Garlic
Several leaves diced Mint
cinnamon
allspice

Roast the pine nuts in a hot pan util brown and aromatic.

Julienne the grape leaves into small strips.

Crumble and fry up the lamb. Add gralic and onion and saute until
limp. Add the rice, stir through, then the grape leaves. Add the
cinnamon and allspice to taste ( a little goes a long way). When
evertyhing is heated through, add the pine nuts and mint and serve.

Serve with a cucumber/yoghurt raita or taboulleh and pita bread.

_jed

On Mon, 15 Mar 2004 21:55:26 GMT, Julia Altshuler
> wrote:

>Once again, I've bought ground lamb at the supermarket. I've used it in
>moussaka. I've made plain lambburgers and sauteed mushrooms in the same
>pan. Any other good ideas for using it? My imagination keeps running
>towards tomato-meat sauce over pasta, and I'd like something different.

This is a regular on my menu:

Unwrapped Dolmas (unstuffed grapeleaves)

1lb Ground Lamb
1 cup Day-old Rice
1/2 cup Pine Nuts
Grape leaves (to taste)
1/4 cup Diced Onion
2 clove Diced Garlic
Several leaves diced Mint
cinnamon
allspice

Roast the pine nuts in a hot pan util brown and aromatic.

Julienne the grape leaves into small strips.

Crumble and fry up the lamb. Add gralic and onion and saute until
limp. Add the rice, stir through, then the grape leaves. Add the
cinnamon and allspice to taste ( a little goes a long way). When
evertyhing is heated through, add the pine nuts and mint and serve.

Serve with a cucumber/yoghurt raita or taboulleh and pita bread.

_jed

It came out great. Lamb Stuffed Bell Peppers

1. I made a 1/4 cup (raw) of brown rice.


2. In a fry pan, brown 2 chopped onions and 2 chopped cloves of garlic.
Add a pound of ground lamb. Brown. Add the brown rice, an 8 ounce
can of Muir Glen tomato sauce, 1/4 cup pine nuts (should have toasted
ahead of time, will next time), 1/4 cup dried currants, 1/4 cup port
wine, little cinnamon (I love it; Jim hates it; we compromised), handful
chopped parsley, juice of a lemon. Mix altogether. Heat through. This
is the stuffing.


3. In the same pot the rice was cooked in, boil water. Cut tops out of
green bell peppers to de-seed. Boil peppers about 3 minutes each until
just barely softened. I used 3 peppers but had stuffing leftover. Next
time I'll do 5. Remove peppers to loaf pan in which they can be
arranged to stand upright. Stuff with stuffing. Place in medium oven
to stay warm while you make the lemon sauce.


4. This was the fun part. I'd never made this before, liked it and
will make it again. Keep that pot of water boiling. In the top of a
double boiler, whip up 3 eggs until very frothy. Add the juice of 2
lemons. Start whipping over the boiling water. Also add 1/2 cup meat
broth warmed in the microwave. I had the pan drippings leftover from
last night's steak. I'm not sure what I'd use if I didn't have that in
the fridge. The sauce will thicken as it heats. Next time I'll add
some dill, but this was good, very light and thick and lemony and rich.


5. Serve lemon sauce over stuffed peppers.


To my mind, a complicated recipe is one that uses lots of pots and pans.
I never mind how many ingredients are in it. This recipe uses the one
sauce pan for the rice, parboiling the peppers and the double boiler.
There's the fry pan, the loaf, the top of the double boiler, one
measuring cup and the usuals of cutting board and assorted spoons.
Therefore, this recipe is one I could make again.

--Lia

It came out great. Lamb Stuffed Bell Peppers

1. I made a 1/4 cup (raw) of brown rice.


2. In a fry pan, brown 2 chopped onions and 2 chopped cloves of garlic.
Add a pound of ground lamb. Brown. Add the brown rice, an 8 ounce
can of Muir Glen tomato sauce, 1/4 cup pine nuts (should have toasted
ahead of time, will next time), 1/4 cup dried currants, 1/4 cup port
wine, little cinnamon (I love it; Jim hates it; we compromised), handful
chopped parsley, juice of a lemon. Mix altogether. Heat through. This
is the stuffing.


3. In the same pot the rice was cooked in, boil water. Cut tops out of
green bell peppers to de-seed. Boil peppers about 3 minutes each until
just barely softened. I used 3 peppers but had stuffing leftover. Next
time I'll do 5. Remove peppers to loaf pan in which they can be
arranged to stand upright. Stuff with stuffing. Place in medium oven
to stay warm while you make the lemon sauce.


4. This was the fun part. I'd never made this before, liked it and
will make it again. Keep that pot of water boiling. In the top of a
double boiler, whip up 3 eggs until very frothy. Add the juice of 2
lemons. Start whipping over the boiling water. Also add 1/2 cup meat
broth warmed in the microwave. I had the pan drippings leftover from
last night's steak. I'm not sure what I'd use if I didn't have that in
the fridge. The sauce will thicken as it heats. Next time I'll add
some dill, but this was good, very light and thick and lemony and rich.


5. Serve lemon sauce over stuffed peppers.


To my mind, a complicated recipe is one that uses lots of pots and pans.
I never mind how many ingredients are in it. This recipe uses the one
sauce pan for the rice, parboiling the peppers and the double boiler.
There's the fry pan, the loaf, the top of the double boiler, one
measuring cup and the usuals of cutting board and assorted spoons.
Therefore, this recipe is one I could make again.

--Lia

How about shepherds pie ?

Julia Altshuler wrote:

> Once again, I've bought ground lamb at the supermarket. I've used it in
> moussaka. I've made plain lambburgers and sauteed mushrooms in the same
> pan. Any other good ideas for using it? My imagination keeps running
> towards tomato-meat sauce over pasta, and I'd like something different.
>
> --Lia
>

How about shepherds pie ?

Julia Altshuler wrote:

> Once again, I've bought ground lamb at the supermarket. I've used it in
> moussaka. I've made plain lambburgers and sauteed mushrooms in the same
> pan. Any other good ideas for using it? My imagination keeps running
> towards tomato-meat sauce over pasta, and I'd like something different.
>
> --Lia
>

>
> Julia Altshuler wrote:
>
> > Once again, I've bought ground lamb at the supermarket. I've used it in
> > moussaka. I've made plain lambburgers and sauteed mushrooms in the same
> > pan. Any other good ideas for using it? My imagination keeps running
> > towards tomato-meat sauce over pasta, and I'd like something different.
> >
> > --Lia

Here's another idea, Lia.

Dora


* Exported from MasterCook *

Lamb Gyros

1 pound lean ground lamb
2 cloves garlic
1 1/2 teaspoons dried oregano leaves -- crushed
1 teaspoon onion powder
1 teaspoon salt
3/4 teaspoon pepper
1 large tomato -- cut in half and
then into slices
1 small onion -- thinly sliced
4 whole pita pocket breads -- cut in half, warmed

Prepare Cucumber Yogurt Sauce: cover and refrigerate:
Cucumber and Yogurt Sauce

4 oz. (125g) plain low-fat yogurt
1/4 cup cucumber, seeded and finely chopped
1 tablespoon finely chopped onion
1 clove garlic, crushed
1/2 teaspoon sugar

Place all ingredients in bowl and mix thoroughly.

In a large bowl, combine lamb, garlic, dried oregano leaves, onion powder,
salt and pepper; mix lightly but thoroughly. Shape into two oval 1/2-inch
thick patties. Place patties on rack in broiler pan so surface of meat is 3
to 4 inches from heat. Broil 8 to 10 minutes or until no longer pink,
turning once. Carve each patty into thin slices. Place equal amounts of
lamb, tomato and onion in each pita half; serve with Cucumber Yogurt Sauce.

Source:
"http://www.absoluterecipes.com"

>
> Julia Altshuler wrote:
>
> > Once again, I've bought ground lamb at the supermarket. I've used it in
> > moussaka. I've made plain lambburgers and sauteed mushrooms in the same
> > pan. Any other good ideas for using it? My imagination keeps running
> > towards tomato-meat sauce over pasta, and I'd like something different.
> >
> > --Lia

Here's another idea, Lia.

Dora


* Exported from MasterCook *

Lamb Gyros

1 pound lean ground lamb
2 cloves garlic
1 1/2 teaspoons dried oregano leaves -- crushed
1 teaspoon onion powder
1 teaspoon salt
3/4 teaspoon pepper
1 large tomato -- cut in half and
then into slices
1 small onion -- thinly sliced
4 whole pita pocket breads -- cut in half, warmed

Prepare Cucumber Yogurt Sauce: cover and refrigerate:
Cucumber and Yogurt Sauce

4 oz. (125g) plain low-fat yogurt
1/4 cup cucumber, seeded and finely chopped
1 tablespoon finely chopped onion
1 clove garlic, crushed
1/2 teaspoon sugar

Place all ingredients in bowl and mix thoroughly.

In a large bowl, combine lamb, garlic, dried oregano leaves, onion powder,
salt and pepper; mix lightly but thoroughly. Shape into two oval 1/2-inch
thick patties. Place patties on rack in broiler pan so surface of meat is 3
to 4 inches from heat. Broil 8 to 10 minutes or until no longer pink,
turning once. Carve each patty into thin slices. Place equal amounts of
lamb, tomato and onion in each pita half; serve with Cucumber Yogurt Sauce.

Source:
"http://www.absoluterecipes.com"

How about Kafta?
I don't have a recipe, but I bet one would be easy to find with a simple
search.

How about Kafta?
I don't have a recipe, but I bet one would be easy to find with a simple
search.