Monday, June 6, 2016

Persian Ground Lamb

persian ground lamb

This is actually leftover ground lamb from Easter chopped in the food processor, that's why the texture looks weird. It tastes real good, though.

Finally, a lamb version! This was held up forever because I was waiting to get my hands on fresh turmeric, which I thought would never happen. Now that turmeric is the golden child, I can get it at Stanley's. But, I didn't like it in the lamb. Womp. I like it in smoothies, though.

I overlooked the obvious, though: onion! I picked up the puree technique from Persian Mama's Kabib Koobideh. Then I was looking for a salt, and also googling WTF is sumac, sumac is lemony, well I just happen to have salty lemony preserved lemon in my fridge, then I did date paste for the sweet, and parsley to finish. Though I think mint would be good, too.

1 Tbsp olive oil
1 lb ground lamb
a small onion
1/2 tsp ground cumin
1/2 tsp ground coriander
wedge of preserved lemon
2 Tbsp date paste
a fistful of parsley

Peel and cut the onion into chunks. Pulse the chunks in a food processor into a coarse puree.

Heat oil over medium high heat in a saute pan. Brown the ground lamb and pureed onion together in the oil, about ten minutes.

Meanwhile mince the preserved lemon.

Add cumin, coriander, lemon, and date paste, stir and simmer over low heat for 20 minutes.

Meanwhile chop the stems off the parsley leaves and mince. Stir the parsley into the meat at the end of cooking.