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Mideast lamb with eggs - The Mad Schemes of Dr. Tectonic [entries|archive|friends|userinfo]
Beemer

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Mideast lamb with eggs [Feb. 24th, 2015|09:56 pm]
Beemer
This recipe turned out really well, and I enjoyed it a lot more than I was expecting to, so I thought I'd share. The lamb recipe comes from some Seattle paper; I saw it on FB and thought it would be a good way to use the container of thin-sliced lamb we had sitting in the freezer. (We don't normally make lamb; it was supposed to be beef or pork but the wrong container was grabbed at the store...) I must remember that I enjoy lamb in a mixed dish a lot more than I do just on its own as a roast or whatever. In this case, the garam masala provides a complex background that subdues the gaminess of the lamb.

It's also a good way to use up the rest of a bundle of parsley. I normally only ever need a few sprigs of parsley, but you have to buy a whole bundle, and then it just sits in the crisper drawer and goes sad, so a pair of dishes that will use an entire bundle is a boon. The side dish that I'm calling a salad started out as a recipe for filling for grape leaves; I adapted it and added some stuff from other recipes, and am quite happy with it.
Middle Eastern Baked Eggs with Lamb

3/4 to 1 lb lamb (ground or sliced thin)
olive oil
1 onion, chopped
1/4 cup chopped parsley
1 heaping teaspoon garam masala
1 can diced tomatoes, drained
salt & pepper
2 eggs per person
chopped cilantro (optional)

Preheat the oven to 400.
Heat a little olive oil over medium in a large, ovenable skillet.
Brown the lamb, then add the chopped onion and cook about 5 minutes.
Mix in the parsley, garam masala, tomatoes, and salt & pepper to taste and cook for four minutes.
Crack the eggs over the top and bake for 5-6 minutes (or to preferred doneness).
Sprinkle with cilantro & serve.

---------

Middle Eastern Parsley Salad

Salad:
1 can chickpeas, rinsed & drained
most of a bundle of parsley, chopped
3/4 cup bulgur
3-4 chopped scallions
a handful of cashews
(chopped romaine lettuce and cucumbers would probably go well in this)

To prepare the bulgur: Bring 3/4 cup bulgur and 1.5 cups water to boil, then simmer for 12-15 minutes. Let cool and squeeze out excess water before adding.

Dressing:
several cloves of garlic, chopped
2 Tbsp olive oil
3 Tbsp tahini
1/2 tsp black pepper
3/4 tsp (a couple hefty pinches) salt
lemon juice (original recipe called for 1/2 cup, which may be a bit much; I used a good long 4-second squeeze from the bottle)
1 Tbsp sumac OR substitute several hefty shakes of lemon pepper
a few shakes of ground allspice (1/4 tsp?)
a couple shakes of cinnamon (1/8 tsp?)
(a smidge of molasses might be nice)

Whisk all the dressing ingredients together until smooth.

Mix together the salad ingredients, then add the dressing and mix until well-coated.
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