I am making a Spanish tapas dinner for this Sunday. I got the idea for this tapas from a Martha Stewart recipe and then ignored everything about it. She cooked and peeled the peppers and then stuffed them with a cold shrimp salad. I decided to stuff the peppers with lamb and then roasted them.
Karl’s Tapas
Piquillo Rellenos de Cordero
Sweet Mini Peppers Stuffed with Lamb
Filed under California Fusion, Side Dishes
The Cantonese word for lettuce (生菜, san1 choi3) sounds like rising fortune. Lettuce wraps are an auspicious dish to serve on the New Year. These wraps can be filled with anything you would like to put in them. Lamb is an auspicious dish for my family—it is kind of a Lueck thing. I plan to fill my lettuce wraps with Mongolian lamb.
Karl’s Mongolian Lamb
Lettuce Wraps
Filed under Lamb, Main Dishes
Jan is still eating soft food, but she is getting tired of smoothies. A few weeks ago, I made a Thanksgiving chopped turkey shepherd’s pie for her brother, who is also having difficulty chewing. Today, I thought I would make a lamb version for Jan.
Karl’s Shepherd’s Minced Pie
Filed under Lamb, Main Dishes
A visiting sister gives me a good excuse to bring back some of my best dishes from the year. The Greek barbequed lamb, and Karl’s Greek Lemon Pilaf that I made for Easter were really successful. However I was sure I could make them even better. A cold green bean salad would complete the meal.
Karl’s Greek Broiled Lamb
Filed under Lamb, Main Dishes
Jan has her favorite soups, but Scotch broth is mine. Jan does not like it at all. This is something I make when she is off on a conference, like this week. Lamb, barley, and leeks, for anyone who is even a bit Scot it is paradise. (Hey, what can I say, I even like Haggis.)
Karl’s Scotch Broth
Filed under Lamb, Main Dishes, Stews
Jan and Eilene are still in England So I am still cooking for one. I got tired of tongue so I froze the last of it. If you ever make tongue make sure there are enough people to eat three pounds of meat in a meal or two.
Karl’s Lamb, Oyster Mushroom,
and Romaine Stir-fry
Filed under Lamb, Main Dishes
Shashlik is really just the Central Asian name for a kabob, something on a skewer. In Kashgar, at least on the street, this is almost always lamb coated in a cumin based spice blend. Lamb is cut into small (3/8 inch) cubes and skewered with bits of lamb fat. The stick is dipped into a tray of the spice blend and then grilled over hot coals. While the kabab is on the grill, the seller uses a fan to boost the heat of the coals and picks up some of the sticks to baste the skewers still on the grill with the rendering lamb fat dripping from them. If you like the crispy crust of grilled lamb you will be mad about these.
Shashlik is usually eaten with naan. For this meal, I am also making a carrot salad, a tomato and cucumber salad, pickled cauliflower, and fruit skewers to go with the bread and lamb.
Karl’s Uyghur Shashlik
Filed under Lamb, Main Dishes, Sauces and Spices
This Sunday is Easter, and around our house this means barbecues lamb and barbecued lamb means Greek. The combined flavors of garlic, lemon and herbs are always a big favorite. I decided to have Greek mushrooms, rice pilaf, and spanakopita rolls to go with the lamb and Jan made a lemon bundt cake for dessert. It has been a long 40 days and I am looking forward to the end of Lent.
Karl’s Greek Barbecued Lamb
Filed under Main Dishes, Pork
This recipe comes from a memory of a taste and of a Mongolian? Chef (from the banner behind him I think it is Inner Mongolia).
Karl’s Uyghur Lamb Samsa
Yesterday I made Uzbek samsa, a baked dough filled with spinach, and it reminded Jan of the Uyghur lamb samsa we had in Kashgar in 1988. I know the name Uyghur looks frightening to American sensibilities, but it is pronounced “Way-ger.” We were taking our vacation, from teaching English to the Chinese, to the far west of China. There were almost no foreigners in China during those months so, except for a few stray Canadians and Australians, we had Xinjiang pretty much to ourselves (not counting several million locals). The locals assumed that we were Canadians, except for the one who thought I was a Russian and the woman who came up to Jan and started chatting her up in Uyghur. She could have easily passed in the Mexican embroidered dress and the Russian babushka she was wearing.
Jan and Miriam
(in blue – age 4)
at the Kashgar Market
Filed under Lamb, Main Dishes
I like to have lamb for my birthday, preferably Greek Barbequed Lamb. Tuesday is my “Big 6-0,” so I really wanted something with lamb. There is a Winter Spare the Air Alert for San Jose, so BBQ was not possible. I decided to do a lamb stew instead, Greek of course. I looked at many “Greek Lamb Stew” recipes on-line, and while many of them seemed good, I thought I could do better.
Karl’s Greek Lamb Stew
Filed under Lamb, Main Dishes, Stews
karllueck
Miriam
Jabberwocky Stew 