(If you look closely, you'll see "sequeira" embroidered on my apron; a Christmas present from Bren a while ago. Isn't that awesome?)
I know that lambs are fluffy and cute. I also know they taste DAMN good! Last Saturday, I made lamb kebabs, an inexpensive way to enjoy lamb here in the States where lamb chops are extraordinarily pricey.
We had lamb kebabs with pomegranate molasses sauce, farro with cucumber and spring onions (it was SUPPOSED to have mint in it, but the stupid aphids have been sucking on my succulent mint sprigs... the entire pot of 'em!) and steamed asparagus.
I adapted the recipe from Paula Wolfert's recipe in Food and Wine... I didn't have enough shallots though, so I just chopped up the one I had and put it in the kebab mixture. (If you can make it with the roasted shallots though I would -- I did it once and it was unbelievably yummy!). I used some 2% strained yogurt instead of the creme fraiche. Also, you don't need to fire up the grill for this one -- I just used a big ol' skillet. Just remember not to work the meat too much, or else it won't retain its tenderness.
Why is playing with your food so much fun?!
Next time though, I'm going to try putting some molasses IN the kebabs rather than just in the sauce. I don't know why that didn't occur to me earlier.
Oh and my old neighbours shared a little secret to delicious asparagus - you may already know this one but I do it all the time now especially if I grab those big bulky ones... in addition to snapping off the woody stem, try using a vegetable peeler to peel away that tough skin from just below that alien tip to the end of the stalk. Once steamed, the asparagus takes on a delicate, crispy texture, and will more readily soak up whatever vinaigrette you happen to pour over it. Ok, one last piece of food porn for you.
Ok! Have a great weekend! Our dear old friend Andy, who was Bren's college roommate is in town today so we're excited to hang out with him! Wheee!
-x-
aarti
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9 comments:
Looks yummy!! After Rich and I try the Rogan Josh we may have to try your lamb kebabs. I made an eggplant and zuccini lasage this week (from Cook's) and it was YUM! We may adapt it next time for less cheese though. But still very tasty.
I second Kuv. They look delicious and I bet they taste great too. Reminds me of the "Bad Word Curry" we used to have;)
Mum
Bad word curry??
Did you forget that Dad had renamed Meat Ball Curry to bad Word Curry?
I love lamb & this looks so good. Scott went to NYC for a few days. When he got back he said: "I bet you ate lamb & veal while I was gone." You see, he does not like either one of them & forbid me to cook them ever again. So, I grab those meats to savor when he isn't around. But, this time I just nibbled through leftovers while he was away. Now seeing your yummy lamb balls makes me crave lamb. Maybe I'll ask to be taken out for lamb or veal for Mom's Day next weekend.
hahahaha! these were very good. i had totally forgotten about the meatball curry!
patte -- i made these for you and scott a long time ago when you came to visit one summer. i don't think i made enough; we were all hungry after they were all gone.
and yes, you should absolutely be treated to a lamb dinner.
-x-
Oh, yes! I remember you made them! Did we have the pomegranate molasses too? Where do you buy that?
yes it did have the molasses... that's why i think i should put it IN the kebab mixture because you can't taste it otherwise!
i found it at a jewish store. i figure you can find it at any kinda "ethnic" store. or else, i think you can make your own! eeeks!
i miss meatball curry!!
Meat Ball Curry will be on the top of my list of things to make for you guys when we meet again. If you stuff them with pine nuts, mint and fried onions they taste even better.
Mum
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