Lamb Balls (kibbeh)

I made these recently for dinner along with a rutabaga pudding. We all loved them. Alder told me that I had to share it with you all so here it is. I hope you enjoy them as we did!

Ingredients:

1 1/4 lb. ground lamb

1 cup quinoa flour

1 1/12 cup ground onion and celery in their juices

3/4 tsp cinnamon

1 tsp. ground allspice

1 Tbs. ground cumin

2 tsp. sea salt

ground pepper

Preparation:

peel and quarter onion and chop celery then puree in blender. Combine with remaining ingredients in bowl. When well mixed, form balls with your hands 1.5 - 2 " in diameter (kids love to help!). Score them with a fork. Bake at 350 for 15 min.

Can be made ahead and frozen. Reheat in cast iron pan.

Good lunch option with hummus and lettuce in a wrap.

Lamb and Lima Bean Stew

This is adapted from Hazel Demarco’s Bean & Lamb Shank Soup.

• 1 lb. dried lima beans (~2 cups)
• 1 lb. lamb meat for stewing
• 2 Tbs. butter
• 3 cloves garlic
• salt
• 4 c. chicken broth
• 2 c. water
• 3/4 c. finely chopped onion
• 3/4 c. finely chopped carrots
• 1/2 c. finely chopped celery (or omit/ replace it out of season)

1. Soak beans overnight.
2. In soup pot, brown lamb on all sides and pour off any fat.
3. Drain and rinse beans, and add to lamb with garlic, broth and water.
4. Cook partially covered, around 1 1/2 hours, stirring occasionally.
5. Add vegetables and salt and cook another 1/2 hour, stirring occasionally.
6. Remove lamb pieces, cut into smaller pieces, and return to soup.
7. Swirl in 2 Tbs. butter and serve.

Yields 6 servings.

NOTE: Can also use a lamb shank, cutting the meat off the bone in the final step. It may be cheaper and add flavor/ nutrients but it’s more work.