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ground lamb ideas?

I anticipate a good price on ground lamb tomorrow at the supermarket. Any ideas about good preparations for that? Maybe Indian? I did once make a meat loaf from mostly ground lamb, and it was great. But I would like to try some more ethnically diverse options.

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  1. lamb burgers. you can take them in numerous ethnic directions based on the herbs, spices, condiments and type of bread you use. Indian, Italian, Persian, Greek...

    Epicurious is a good place to start, they have some solid recipes:
    http://www.epicurious.com/recipes/foo...
    http://www.epicurious.com/recipes/foo...
    http://www.epicurious.com/recipes/foo...
    http://www.epicurious.com/recipes/foo...
    http://www.epicurious.com/recipes/foo...

    there re more, but this should give you a place to start.

    2 Replies
    1. re: goodhealthgourmet

      I second the lamb-burger option. We had them a few nights ago -- just mixed with some worchestershire, dijon, red wine vinegar, salt & pepper, fresh thyme, garlic, and a sprinkle of pepper flakes. All I can say .. life changing. I'm about ready to kidnap the next lamb I see.

      1. re: goodhealthgourmet

        I top my lamb burgers with caramelized onions and chevre.

      2. Mix ground lamb with generous sprinklings of garlic powder, dried mint, cinnamon, and dried dill, plus salt.. Make into big meatball shapes and put in a baking dish. Mix a can of tomato sauce with more garlic, mint, cinnamon, and dill, also some lemon juice. Pour this over the meat. If you feel like it you can put some chunks of zucchini, onion, and pepper in also. Bake this. It is totally inauthentic and fake as Middle Eastern food (I invented it and I'm not Middle Eastern) but it TASTES Middle Eastern. Have it with rice of course.

        1. A basic Indian mince dish will start by frying chopped onion and garlic until translucent. Add about a tsp. of grated ginger and fry until fragrant. Then a tablespoon each of ground cumin and coriander as well as a teaspoon of chili powder. Fry for thirty seconds and then add a kilo of ground lamb. Brown the lamb, but just before it is finished give it a good squeeze of lemon juice, about a cup of frozen peas, cook through and finish with chopped coriander and optional garam masala.

          Ground lamb is also perfect for stuffed vegetables, kibbeh and casseroles:
          http://www.whats4eats.com/grains/maql...
          http://www.antoniotahhan.com/2009/02/...
          http://rasamalaysia.com/lamb-shammi-k...
          http://allrecipes.com/Recipe/Indian-S...
          http://www.epicurious.com/recipes/foo...
          http://projects.washingtonpost.com/re...

          3 Replies
          1. re: JungMann

            Keema & peas is one of life's success stories.

            1. re: JungMann

              My mom always makes this with some chopped tomato and cubed potatoes too, and whole chilies instead of chili powder. (And she adds a squeeze of ketchup while cooking.) When I make it, I often mix it up with couscous or other grains for a one-pot meal.

            2. If you like gyros, I've got just the recipe for you:

              1 lb lean ground lamb
              2 cloves garlic (crushed)
              1 1/2 teaspoons dried oregano (crushed)
              1 teaspoon onion powder
              1 teaspoon salt
              3/4 teaspoon pepper

              Bake at 350 degrees for about 35 minutes. Since lamb is very fatty, be sure and drain it. Once the loaf cools (I even refrigerate it to "solidify" it) slice it very thin and sear it on both sides in a skillet. Add tzaziki sauce, shredded lettuce, put or wrap in a pita, and ta-dah! You've got a great gyro!

              1. i make lamb meatballs often with harissa, mint and oregano mixed in. serve with lemon yogurt sauce over cous cous.

                2 Replies
                1. re: hotoynoodle

                  I do something similar w/ tzatziki or hummus and whatever veggies I feel like in a grilled flatbread or pita. Yum.

                  1. re: sholli

                    i just made lamb meatballs tonight for dinner. added chopped garlic, fennel seeds, chili pepper flakes, ginger powder, orange zest and black sesame seeds to the meat. along with egg, bread crumbs and romano cheese. baked at 400 til done.

                    made a puree of kalamata olives, tomato, mint, garlic, a thai chili, feta cheese and evoo for sauce.

                    delish dinner.