Mideast lamb with eggs |
[Feb. 24th, 2015|09:56 pm]
Beemer
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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.
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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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