I’m in the process of completely eating out of my freezer in terms of meats because I tend to save on quality meats by buying them only when they’re on sale. So I had a pound of ground grass fed lamb that I bought a few months back only because of the sale and the fact that maybe I can switch from my usual chicken and occasional fish and beef animal protein diet.
Well I did it! I thawed and used it. Found this amazing recipe online that included spices that I hadn’t tried before – like cardamon; As well as my occasional favorites – pine nuts cilantro and tahini (but never together) – Mouth watering right!? Dig in – Let’s go!
- 1lb ground lamb
- med red onion
- minced garlic
- 2 inch piece of ginger
- 1/4 c bread crumbs
- Olive, coconut or avocado oil
- Lemon zest (1 lemon)
- Herbs (cilantro, mint and parsley) to taste
- half cup pine nuts
- half cup crumbled cheese (goat or feta)
- large egg (beat)
- 1tsp ea (cardomon, blk pepper, salt)
- half tsp cinnamon
The sauce is a mix between tangy, spicy and sweet. In other words – so good!! Start with minimal amounts of the below ingredients and build from there based on taste. Remember you can always add but you can never subtract ingredients. So add cautiously. I also added a tiny bit of spicy finely chopped salsa to it for a bit more texture
- 1/3 cup tahini
- water (amount depends on desired thickness)
- sriracha or hot sauce
- maple syrup
- salt (to taste)
- lemon juice (1 lemon)
- Cilantro – handful
Mix tahini and lemon juice then adding enough water to make a thin sauce. Add salt to taste.