ither the beef or the lamb in a large bowl. NOTE
erving bowls and top with meatball curry and serve with the
rocessor; process until minced. Add lamb, paprika, cumin, salt, and pepper
o 375 degrees.
Mix meatball ingredients into a bowl.
Combine ground lamb, onion, rice, herbs and 1
Combine lamb, onion, garlic, spices, parsley, egg, and breadcrumbs in a large bowl. Shape into 24 balls.
Spray a large skillet with oil. Place pan over moderate heat. Add meatballs; cook, turning, for 5-6 mins or until browned and cooked through.
Using a sharp knife, cut a 5-inch slit in the side of each pita. Using a finger, open pita to form the pocket. Fill each pita with tabouli and meatballs. Drizzle with yogurt. Serve with lemon wedges.
For meatballs: combine ground lamb through garlic, salt and pepper,
Place an oven rack in the second-highest position and heat broiler.
Combine the lamb, raisins, cinnamon, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, the bread crumbs, egg, and three-quarters of the scallions in a large bowl.
Shape the mixture into golf ball?size meatballs and place on a foil-lined baking sheet.
Broil, turning once, until cooked through, 6 to 8 minutes total.
Divide the flat bread among individual plates and top with the meatballs, yogurt, mint, and the remaining scallions.
In a large Dutch oven, combine lamb, mint, bread crumbs, egg, and pepper. Using your hands, mix ingredients together well.
Form into 1 1/2 inch meatballs and set aside on waxed paper.
In the same pan, combine the chicken broth, kidney beans, tomatoes and their liquid, carrot, turnip, celery, garlic and barley. Stir to mix.
Heat to boiling; reduce heat to low. Carefully add meatballs.
Cover and simmer 1 1/2 hours.
Stir in parsley, lemon juice and zest. Taste and season with salt and pepper if needed.
Combine lamb, onion, garlic, cumin, and salt; mix lightly and shape into 1-inch meatballs. Brown the meatballs in large skillet over medium high heat turning occasionally.
Meanwhile bring broth to a boil in large saucepan; add the broccoli and tomato. Return to a boil; reduce the heat and cover.
When the meatballs are browned, remove from skillet with slotted spoon. Add to the broth.
Add the beans and thyme; simmer for 5 minutes. Season with salt and pepper.
In medium bowl, combine lamb, onion, garlic, cumin, and salt; mix lightly.
Shape into 1-inch balls.
Brown meatballs in large skillet over medium-high heat, turning occasionally.
Place broth, tomatoes, beans, broccoli, thyme, and meatballs in slow cooker.
Cook on Low for 4-5 hours.
Season with salt and pepper to taste.
arge bowl, combine all the meatball ingredients, except the ghee, and
owl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle
xcess fat off of the Lamb and set to one side
salt and pepper Lamb to taste.
Rub Lamb gently to coat
Place lamb and parsley in a medium size bowl.
Put egg, broth, bread, onion, salt and pepper into blender.
Cover and blend about 1 minute.
Add to meat and mix well.
Form meat into balls, using a scant 1/4 cup meat for each.
Make small fold at 1 end of a bacon slice and thread on skewer.
Push skewer through meatball. Fold bacon around it and push skewer through bacon just far enough; add next meatball and repeat.
an.
Combine bulgur with lamb, onion, garlic, cumin, mint, salt
Rinse rack of lamb under cold water and pat
n all sides of the lamb leg. Refrigerate & marinade overnight.
ave time you can marinade Lamb with Mixture of yogurt,garlic