I’m not Moroccan and have no idea how authentic to Moroccan cuisine this is, but dang its good. I ran across the recipe “Moroccan lamb stew” over a year ago and tweaked it a bit. It originally used ground lamb, and that’s how I made it last winter; but I really had a hankering for some meatballs. So I looked around online and put together a meatball recipe cobbled together from other recipes.
I had a pound of lamb chunks/trimmings from a semi-boneless leg of ham I used for making Lamb Rogan Josh. I don’t think I posted that cook here.
I ground it using the 3/16”/5mm die
My original recipe has a spice mix that is very similar to this Indian Garam Masala. I had all this in the spice stash, so I decided to use it instead of making my own. This is very tasty stuff.
Into the bowl with the ground lamb went corn-flake crumbs (leftover from a Christmas recipe my wife made), an egg, sour cream (didn’t have yogurt at the time), minced onion, pressed garlic, fresh parsley, parmesan cheese, red pepper flakes, little salt and a heaping tablespoon of the garam masala.
Put a rubber glove on my hand, mixed it up, made little meatballs (two sheet pans like this) and roasted them in the oven till they started to brown.
This was starting to be a lot of work, so a fine stout was in order…not in the food, in my gullet! This one is 14.3% ABV, talk about “stout”! A pint of this stuff will get you hummin’.
Sauteed onion and jalapeno in butter with another heaping tablespoon of garam masala at the end to bloom the spices, added some garlic for about 30-60 seconds. All those years recipes and chefs had me overcooking garlic…I’m older and wiser now!
Now, there IS some “dump cooking” here: Can of tomatoes, chickpeas/garbanzos (drained), diced potatoes (drained) and two cans of consume. The consommé is really pretty good, I use it for my beef dip sandwiches. The canned potatoes are remarkably good too. I hadn’t used them before, but they hold up and chew great. I used fresh potatoes my first time around last winter.
Edit: Forgot, there was also 2 cups of chicken stock I didnt take a pic of.
Oh yea, there are lentils in this as well
Everybody in the pool to simmer for a while
I had made this loaf of sourdough earlier, sundried tomato and Herbs de Provence. I forgot to score the top, but I think I like that better, there weren’t as many air bubbles and it really rose nicely. My first cut wasn’t perfect. I laid a tea towel over the loaf as it cooled on the rack…it softened up the crust nicely. Not too soft, but sometimes my sourdough crust can be a “gum killer” biting into it! It’s a work in progress; I haven’t been doing this long.
Served. Man is this good. Last of the leftovers is dinner tonight.
Thanks for looking
I had a pound of lamb chunks/trimmings from a semi-boneless leg of ham I used for making Lamb Rogan Josh. I don’t think I posted that cook here.
I ground it using the 3/16”/5mm die
My original recipe has a spice mix that is very similar to this Indian Garam Masala. I had all this in the spice stash, so I decided to use it instead of making my own. This is very tasty stuff.
Into the bowl with the ground lamb went corn-flake crumbs (leftover from a Christmas recipe my wife made), an egg, sour cream (didn’t have yogurt at the time), minced onion, pressed garlic, fresh parsley, parmesan cheese, red pepper flakes, little salt and a heaping tablespoon of the garam masala.
Put a rubber glove on my hand, mixed it up, made little meatballs (two sheet pans like this) and roasted them in the oven till they started to brown.
This was starting to be a lot of work, so a fine stout was in order…not in the food, in my gullet! This one is 14.3% ABV, talk about “stout”! A pint of this stuff will get you hummin’.
Sauteed onion and jalapeno in butter with another heaping tablespoon of garam masala at the end to bloom the spices, added some garlic for about 30-60 seconds. All those years recipes and chefs had me overcooking garlic…I’m older and wiser now!
Now, there IS some “dump cooking” here: Can of tomatoes, chickpeas/garbanzos (drained), diced potatoes (drained) and two cans of consume. The consommé is really pretty good, I use it for my beef dip sandwiches. The canned potatoes are remarkably good too. I hadn’t used them before, but they hold up and chew great. I used fresh potatoes my first time around last winter.
Edit: Forgot, there was also 2 cups of chicken stock I didnt take a pic of.
Oh yea, there are lentils in this as well
Everybody in the pool to simmer for a while
I had made this loaf of sourdough earlier, sundried tomato and Herbs de Provence. I forgot to score the top, but I think I like that better, there weren’t as many air bubbles and it really rose nicely. My first cut wasn’t perfect. I laid a tea towel over the loaf as it cooled on the rack…it softened up the crust nicely. Not too soft, but sometimes my sourdough crust can be a “gum killer” biting into it! It’s a work in progress; I haven’t been doing this long.
Served. Man is this good. Last of the leftovers is dinner tonight.
Thanks for looking
