tmatrocks
Thu, Feb-01-07, 20:34
3 pounds ground lamb
3 eggs
1/2 onion finely diced
1 head (whole head, not just 1 clove) garlic finely diced
3 heaping Tablespoons chili powder (no salt added)
1/2 to 1 teaspoon salt
1/3 to 1/2 bunch parsley chopped
Put all of the ingredients into a 4 litre pyrex oven safe bowl and mix thoroughly. After thorough mixing, leave in 4 litre bowl and shape into a round loaf. Wipe the sides of the bowl clean, cover with foil or use the lid of a large pot that fits onto/into the bowl without touching the meat and place into a 350 to 375 degree oven for 1 hour and 5 minutes. Remove from oven, drain, and put back into oven uncovered and cook for another 15 minutes. Total cooking time should not exceed 1 hour and 20 minutes. Remove and let cool for 15 minutes. Slice and enjoy.
Great use for lamb, which is readily available in markets around my neighborhood in Chicago. Let me know if you try it, or make any variations of it, ok?
3 eggs
1/2 onion finely diced
1 head (whole head, not just 1 clove) garlic finely diced
3 heaping Tablespoons chili powder (no salt added)
1/2 to 1 teaspoon salt
1/3 to 1/2 bunch parsley chopped
Put all of the ingredients into a 4 litre pyrex oven safe bowl and mix thoroughly. After thorough mixing, leave in 4 litre bowl and shape into a round loaf. Wipe the sides of the bowl clean, cover with foil or use the lid of a large pot that fits onto/into the bowl without touching the meat and place into a 350 to 375 degree oven for 1 hour and 5 minutes. Remove from oven, drain, and put back into oven uncovered and cook for another 15 minutes. Total cooking time should not exceed 1 hour and 20 minutes. Remove and let cool for 15 minutes. Slice and enjoy.
Great use for lamb, which is readily available in markets around my neighborhood in Chicago. Let me know if you try it, or make any variations of it, ok?