Text 4260, 87 rader
Skriven 2013-09-04 07:29:06 av Dave Drum (1:261/38)
Ärende: Chile 3876
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pepper Monkey Lamb Meatballs
 Categories: Lamb/mutton, Meatballs, Dairy, Cheese, Chilies
      Yield: 11 servings

MMMMM------------------SPICY AFGAN GREEN SAUCE-----------------------
      1 bn Fresh cilantro
      1    Jalapeño
      1 c  Loose packed fresh mint
           - leaves
      3 cl Garlic
      1 c  Plain Greek yogurt
      2 tb Seasoned salt
           Juice of 1 lemon
      1 ts Agave nectar

MMMMM-------------------------MEATBALLS------------------------------
      1 tb Cumin seeds *
      2 tb Coriander seeds
           Seeds from 4 cardamom pods
           Seeds from 2 star anise
      1 tb Ground turmeric
      3 tb Seasoned salt
      1 tb Coarse ground pepper
      1 ts Ground cinnamon
      1 ts Cayenne
      5 lb Ground lamb *
      1 md Yellow onion; fine chopped
      2 tb Peeled, fine chopped fresh
           - ginger
      4 cl Garlic; fine chopped
    1/2 bn Fresh mint; chopped
    1/2 c  Crumbled feta cheese
      1 c  Cooked spinach; chopped

  Make the Spicy Afghan Green Sauce: Combine all the
  ingredients in a blender or food processor and puree until
  smooth. This can be done 1 to 3 days in advance. It is
  best to make the sauce at least 1 day in advance to give
  the flavors time to blend.

  Preheat a grill to about 375øF/190øC for direct cooking.

  Make the meatballs: Place the cumin, coriander, cardamom
  seeds, and star anise in a small skillet over medium heat
  and toast until fragrant, 2 to 3 minutes. Let cool, then
  grind in a spice or coffee grinder. Add the turmeric,
  seasoned salt, black pepper, cinnamon, and cayenne and mix
  well.

  Place the ground lamb in a large bowl. Add the spices
  along with the onion, ginger, garlic, mint, feta, and
  spinach and mix well, but do not overmix as this will
  result in a tough texture. Form the mixture into meatballs
  1 to 1 1/2 inches in diameter.

  Place the meatballs on the grill grate and cook for about
  14 minutes, or until the internal temperature reaches
  160°F on a meat thermometer, rotating the meatballs
  frequently to ensure that they caramelize evenly.

  Serve with the dipping sauce.

  * You may substitute store-bought garam masala for the
  homemade spice mixture here.

  You can have a butcher grind the meat, or you can do it
  yourself at home, using a meat grinder or food processor.

  by Ardie A. Davis and Chef Paul Kirk; America's Best BBQ,
  Homestyle

  Epicurious | May 2013

  Yield: Makes about 48 meatballs, serving 10 to 12

  MM Format by Dave Drum - 07 June 2013

  Uncle Dirty Dave's Archives

MMMMM

... Cat - The other other white meat. - seen on a bumper sticker

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)