blogs > Bulk cooking > Lamb mince
Created Monday, August 17, 2009 by kazaddress
Last updated 383 days ago, by kazaddress
Mix Minced lamb, with onions, garlic and peppers.
Moussaka
Add a can of tomatoes, a lamb stock cube and some cumin, cinnamon and mint. stir in some soft cheese to the above layer some of the above mixture between sheets of fried aubergine or courgette. freeze .
Lamb burgers
blitz the above meat mixture with a little beaten egg, mint and make into burgers. freeze between greased paper sheets. (I add fresh mint or mint sauce to the burgers to make them into minted lamb burgers)
Shepherds pie
Mix the lamb mixture with a lamb gravy stock cube, some cubed carrot, peas, Worchester sauce and simmer in a little water. place into a bag and place in pie dish. top with mashed potato and seal the bag. (remove pie dish once frozen).
Lebanese Risonni
Add the above meat mixture to a pan, and add 1 cup of rice, 1 cup of pasta and 1 can of chickpeas, 1 tsp of cinnamon, 1 tsp of cumin. Cover with Lamb stock (needs to be 1 inch of water above the mixture). Put a tight fitting lid on, and simmer for 10mins. Turn the hat off and leave for another 10mins (without taking the lid off). I serve topped with parsley and sliced almonds.