Ways To Cook Your Left Over Lamb

Published: 28th April 2009
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Turkish Lamb.--No left-over meat lends itself more readily to the preparation of made dishes than lamb. Combined with tomatoes and rice and flavored with horseradish, it makes a very appetizing dish called Turkish lamb. The accompanying recipe should be carefully followed in preparing this dish.

TURKISH LAMB (Sufficient to Serve Six)

2 Tb. butter 1 onion, chopped 1/2 c. rice 1 c. water 1 c. stewed tomatoes 1-1/2 c. diced lamb or mutton 1 Tb. horseradish 1 tsp. salt 1/8 tsp. pepper

Put the butter in a frying pan and to it add the chopped onion and the dry rice. Cook until the rice is browned. Then pour in the water and tomatoes and add the meat, horseradish, salt, and pepper. Simmer gently until the rice is completely cooked.

MINCED LAMB ON TOAST.--Any lamb that remains after a meal may be minced by chopping it fine or putting it through the food chopper. If it is then heated, moistened well with water or stock, and thickened slightly, it makes an excellent preparation to serve on toast.

After mincing lean pieces of left-over lamb until they are very fine, put them in a buttered frying pan. Dredge the meat well with flour and allow it to brown slightly. Add enough water or stock to moisten well. Season with salt and pepper, cook until the flour has thickened, and then serve on toast.

SCALLOPED LAMB OR MUTTON.--As a scalloped dish is usually pleasing to most persons, the accompanying recipe for scalloped lamb or mutton will undoubtedly find favor. Both macaroni and tomatoes are combined with the meat in this dish, but rice could be substituted for the macaroni, if desired.

To make scalloped lamb or mutton, arrange a layer of buttered crumbs in a baking dish, and on top of them place a layer of cooked macaroni, a layer of meat, and then another layer of macaroni. Over this pour enough stewed tomato to moisten the whole well. Season each layer with salt, pepper, and butter. Over the top, place a layer of buttered crumbs. Bake in a medium-hot oven until the whole is thoroughly heated.

SPANISH STEW.--Left-over pieces of mutton or lamb may also form the foundation of a very appetizing dish known as Spanish stew. Here tomatoes are also used, and to give the stew flavor chilli sauce is added.

SPANISH STEW (Sufficient to Serve Six)

2 Tb. butter. 1 onion, sliced 1 Tb. flour 2 c. lamb or mutton, diced 1-1/2 c. stewed tomatoes 1 c. stock or gravy 1 Tb. chilli sauce 1 red pepper, cut fine 2 tsp. salt

Put the butter in a frying pan and brown the sliced onion in it. Add the flour and meat, and after browning them pour in the stewed tomatoes and the stock or gravy. Season with the chilli sauce, the red pepper, and the salt. Cover and let simmer until the whole is well thickened and blended.

INDIVIDUAL LAMB PIES.--Individual pies are always welcome, but when they are made of lamb or mutton they are especially attractive. The proportions required for pies of this kind are given in the accompanying recipe.

INDIVIDUAL LAMB PIES

2 c. diced lamb or mutton 1/2 c. diced carrots 1/2 c. peas, cooked or canned 1 c. gravy or thickened stock

Cut into small pieces any left-over lamb or mutton. Cook the carrots until they are soft, add them, together with the peas, to the meat, and pour the gravy or thickened stock over all. Simmer gently for a few minutes. Line patty pans with a thin layer of baking-powder biscuit dough, fill with the mixture, and cover the top with another thin layer of the dough. Bake in a quick oven until the dough is baked.

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