Many years ago I had a truly exceptional Shabbat dinner with a Moroccan family. One of the dishes served was a savory meatball dish. This is what I know. The meat was a mixture of ground lamb and beef. The main spice was mace, and there were green peas in the gravy and it was served over couscous.

Does anyone have any ideas for a recipe?

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Hi guys.
Here's a recipe for Norwegian Potato Dumplings. This is the more basic recipe for it, as there's at least two more versions of it (one with meat inside the dumpling, and one which contains blood). There's also at least 5 names for this dish, depends on where in Norway you are. I also used several meat tags basically due to the fact that it' ( Read more... )

Based on a Ken Hom recipe

( ”Stir-fried )

Apparently I don't have the ability to cook meat. We bought four lamb chops yesterday, and I attempted to pan fry them. The recipe said about 5 minutes on each side on medium-high heat. Ha! I've been cooking them much longer and they're still very red inside. The outsides are a dark brown now, but it seems like the heat just isn't reaching the ( Read more... )

I have a boned and stuffed joint of lamb for a roast dinner tomorrow. My problem is that I'm not sure how long and at what temperature to roast it. Is there any formula, such as 30 minutes per pound plus 30, and does anyone have any recommendations as to the best temperature, or temperature combinations (i.e. first half hour at gas mark 6, then ( Read more... )

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