Turkish meatballs cooked with fresh minced lamb. Who receives no fresh minced lamb can also rotate a slice lamb or lamb shoulder through the meat grinder. Minced lamb filling into a bowl. Add a small organic egg and breadcrumbs and mix. The minced lamb with pepper, salt, cumin (cumin) and condiment oelek spicy flavor. Peel garlic cloves and place a clove of garlic for the tzatziki, Turkey’s tzatziki, to the side.
The second press garlic through the garlic press and minced lamb type. A little parsley for decoration, as seen above in the picture aside. The remaining parsley cut into thin strips and knead with the minced lamb. Moisten hands with water and form four elongated flat patties from minced lamb. Feta cheese cut into small cubes. Three pieces of cheese to put on the length of minced lamb.
Goulash is a Persian dish with eggplant. Served as a side dish served with basmati rice or bread. In the original, for seasoning 3 dried limes are used, which I have unfortunately not survived. I’ve replaced it with a little fresh lime, without the slight acidity of the stew with eggplant. Wash eggplant dry rub and remove the stems.
Eggplant lengthwise, like to see in the photo above, cut into 1 cm thick slices, placed side by side on paper towels and season with salt vigorously so that the water is removed and the eggplants are soft when frying. Leg of lamb sliced off the bone and dissolve into bite-size cubes. You can also use another lamb. Heat oil in a casserole 2 tablespoons sunflower oil and brown the lamb stew portions is sharp. Temperature switch back to medium. Peel onions, cut into small cubes and fry briefly. Tomato paste and stir into the stew slightly mitsch tumors. Continue reading
Oven with lamb soup tastes very strong, if you auskocht the bones of the leg of lamb in the soup. Since lamb is usually offered only in larger pieces, you best prepared to order two dishes and used the remains of the lamb soup for the oven. The amounts of the lamb refers to the lamb meat without bones. The meat with a sharp carving knife loosen from the bone and cut into bite-size pieces. Peel carrots and cut into thick slices, as previously seen in the picture.
Leeks and cut into rings. Peel onion and cut into cubes. Bacon cut into small cubes. Heat oil in a roasting pan or ovenproof soup pot corn germ oil and fry bacon in it. Add the lamb and sear on high temperature until it begins to brown. Carrots, leeks and onions mix with the lamb and saute briefly. Stir in tomato paste, sprinkle flour and mix well.Add a fruity red Burgundy or Pinot Noir and fill with broth. The oven with lamb soup with pepper, salt and a bay leaf seasoning, add the bones and put a lid on the pot. Continue reading