Tag Archives: Lamb

poor little lamb…

I got overzealous in the the supermarket this weekend while the shorts were here and now I’m left with an unused pack of lamb mince – I’m not really sure why I bought it, but for some reason it found its way into my trolley and now it sits meekly in the fridge peeking up at me each time I take a look inside. Tonight I can’t bear the guilt any longer so I decide to put it out of its misery – bit of an experiment this one…

Wrap

Minced lamb wraps

Fry the lamb and put it into a saucepan with a tin of chopped tomatoes. Now fry a finely chopped onion, half a red chilli and a good sprinkling of cumin seeds, caraway seeds, thyme, parsley and anything else you fancy. Add it to the saucepan, season well and let it cook together for 15 minutes.

 

Take a flour tortilla (or wrap – I think they’re pretty much the same thing) lay it on a plate and spoon some of the mince on to it with chopped lettuce, a nice dollop of sour cream and tabasco if you like it spicy.

Wrap the wrap and eat it quickly. Tastes good. And no more feelings of guilt…

Postscript:
A day later and I’ve got a load of last night’s lamb left over – so a couple of ideas: it would be really good as a stuffing for red peppers (ok so it’s a bit 70s but it’s pretty good – just give it a go – or try aubergine instead – perfect for lamb) – just chuck the mix in a red pepper and shove it in the over for half an hour at about 180 degrees. Or, with Basmati rice – even better… Next time I write, I’ll explain how to cook rice the Iranian way – by far the best rice you’ll ever eat…

He’s on a roll

The shorts are running around like idiots and every screen in the house is on – two tvs, two pcs and an Xbox – it’s no surprise I rarely get to read the papers any more – today’s are still sitting by the front door in their wrapping getting increasingly nervous that I’ll fail to give them the attention they deserve…

I’m clearly on a roll as I manage to cook something noteworthy for the kids lunch today –

Lamb meatballs with linguine

Take half a kilo of lamb mince and mix it in a bowl with olive oil, ground cumin, finely chopped red chilli, plenty of salt and pepper and a good handful of chopped herbs – I used basil, rosemary, thyme and mint. Form the mince in balls the size of a small apricot, fry them and set aside in a saucepan, then fry an onion and two cloves of garlic, finely chopped, and add to the saucepan. Now add a tin of chopped tomatoes, a teaspoon of caraway seeds and sea salt and ground pepper to taste. Let it all simmer for about 30 minutes.

In the meantime, ten minutes before the meatballs are ready, boil a pan of linguine until al dente. Finally drain the linguine and add to the meatballs, along with another handful of chopped basil (you can also add tabasco at this stage if you like it spicy).

Serve all together with a big dollop of soured cream…