Tag Archives: lamb

Lamb-feta burgers with yogurt sauce

4 Oct

Lamb and feta burger with yogurt sauce

These lamb-feta burgers are my first foray into the world of Armenian cooking.

While I’ve met a few Armenians over the years, and seen an unlikely number of Armenian films, thanks to Armenian-Canadian filmmaker Atom Egoyan, I’m pretty sure I’ve never eaten an Armenian meal.

These lamb-feta burgers were such a hit, we’ll definitely be eating them again.

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Lamb-pistachio burgers

12 May

Pork-pistachio burgers

The addition of pistachio nuts adds richness and texture to these lamb burgers.

Sometimes I roll this mixture into meatballs to fill pitta breads, or form it into kebabs to grill on the barbeque. Continue reading

Lamb and pea samosas with mint yogurt

26 May

lamb-pea-samosas

Pondering how to use up the remains of a jar of mint sauce that had been hanging about the fridge for too long, I hit upon the idea of making a batch of lamb and pea samosas.

Although I’ve made them for years, I still haven’t settled on a method for making samosas. Sometimes I buy frozen samosa wrappers from the Indian grocers. I’ve also had a go at making my own pastry (not a notable success).

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Kabuli pilau with/without lamb

14 Apr

Kabuli pilau

Kabuli pilau is my first foray into Afghan cuisine. Considered Afghanistan’s national dish, Kabuli pilau is usually made with lamb, though I also found recipes that used chicken as well as meat-free versions. Continue reading

Haggis, neeps and tatties

25 Jan

haggis-neeps-tatties

We celebrate Burns night every year, hosting a supper with friends. As dinner parties go, it’s an easy meal to prepare. I toss a Macsween haggis in the oven, peel a big bag of potatoes and a couple of swede (much tastier than turnips), make with the potato ricer and that’s about it.

We usually start with mackerel paté and oatcakes – homemade this year as the local shop was out. Before tucking in, we stumble through a reading of Burns’ “Address to a Haggis” – delivered in a range of appalling Scottish accents – before toasting the “chieftain o’ the puddin’ race” with a shot of whisky.

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Tavë kosi (Albanian baked lamb and rice with yogurt)

16 Dec

Tavë kosi

Tavë kosi – Albania’s national dish of lamb and rice baked beneath a layer of yogurt custard – reminded me a lot of moussaka. And the Albanian tomato cucumber salad I served with it was essentially a Greek salad. The vegetables were cut differently, and the recipe didn’t call for lemon juice or oregano, but those are details. Continue reading

Lamb with mustard seeds (lamb uppakari)

4 Oct

Lamb with mustard seeds (uppakari)

Flipping through cookbooks for ways to use a package of frozen lamb I’d unearthed from the freezer, I came across this recipe for lamb uppakari in Madhur Jaffrey’s Curry Bible. Uppakari is a lamb curry originating from South India – which I’ve always associated with vegetarian food. But apparently the Chettinad region of Tamil Nadu is renowned for highly spiced meat and fish dishes such as this one. Continue reading