Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Wednesday, September 5, 2012
Lamb-Stuffed Anaheim and Ancho
I had it in my mind all afternoon that this is what I would make but, alas, after trips to three different grocery stores, I found that ground lamb was only on back order.
I decided I would just cut lamb shoulder (which was in ample supply) into bite-sized chunks. Not ideal. But there you have it. But I decided to consult the butcher, asking him if this particular cut of meat would be suitable as a mock-mince. He was a darling and offered to chop it up for me as finely as he could.
*squeals with delight*
He cut the meat as finely as he could with his best knife, doing a far superior job than I could have or might have.
Back home, I began roasting the chiles at a temperature of about 400.
I then set the lamb to marinade in a few squeezes of lemon, olive oil, brown sugar, garam masala, cumin, onion powder and a little bit of salt and pepper.
I then set to work on the base flavor -- sauteed onions, using red and sweet yellow onions, along with garlic.
Once the base was prepared, I began slowly cooking the lamb in a skillet on a very low heat. I think I let the meat cook for about 20 minutes before adding the base.
By that point, the chiles were ready to be peeled and seeded. That took no time.
Because I removed the stems of each, I had to wrap them all with a bit of twine with the filling, which in addition to the lamb included a little bit of goat cheese and mozzarella. I wasn't sure about the mozzarella, but it turned out to be a good addition.
I returned the lot to the oven for about 15 minutes. Served with a spinach salad and some leftover pureed cauliflower that a friend gave me (I will try and replicate that and post at a later time), it was a wonderful, bountiful, flavorful meal. I especially loved the Anaheims, but the ancho had a bit more of a spicy southwestern tinge, which left me more deeply in love.
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