Spiced Lamb Dumplings - Nepalese Momos

This recipe for these spiced lamb dumplings is inspired from Nepal and combines many of the spices of India and Tibet. 

If you love Asian-style dumplings, you will enjoy making these. They are filled with a spicy lamb and onion mixture that also includes chiles and lots of spices. These are typically served with a tomato dipping sauce. 

Lamb, Summer Squash, Black Bean, and Corn Soup

This Lamb, Summer Squash, Black Bean, and Corn Soup is a hearty bowl of comfort. 

 

This soup is a take on mutton and three sisters soup, a delicious blend of vegetables native to the Americas, traditionally corn, beans, and either winter or summer squash. The vegetables are grown together to support and nourish each other. 

Libyan Lamb Stew with White Beans and Spinach (Lubia bel-Saeilk)

This Libyan stew, made with lamb, white beans, and spinach, is a tasty, filling, and nutritious dish.  

The sauce for this Libyan lamb stew, or Lubia bel-Saeilk, is made from a reduction of steamed and then charred spinach. 

Air Fryer Lamb Chops with Roasted Carrots and Mustard Thyme Sauce

These tender and juicy lamb chops with roasted carrots are glazed with a honey, mustard, garlic, and thyme sauce after quickly roasting them in an air fryer. 

This delicious recipe feeds two or three, depending on your appetite and the size of your lamb chops. 

Stir-Fried Mongolian Lamb with Scallions

This Mongolian lamb and scallion stir fry is so easy to make, yet it packs so much flavor. 

This Stir-Fried Mongolian Lamb with Scallions is reportedly a favorite lunch in Inner Mongolia. Evidently, there is a large nomadic population who raise sheep. 

Moroccan Lamb, Chickpea, and Lentil Soup (Harira)

This Moroccan lamb, chickpea, and lentil soup, also known as harira, is hearty, filling, and delicious. 

There are many variations of harira soup, including vegetarian and with pasta, but most versions include tomatoes chickpeas, and lentils, along with a combination of spices such as cumin, turmeric, paprika, and cinnamon.

Greek-style Lamb Burgers with Tzatziki Sauce

These Greek-style Lamb Burgers take the traditional American burger to a different level. The lamb is seasoned with onions, garlic, mint, and parsley, and then cooked on a hot grill or grill pan.

What I enjoyed about making these lamb burgers is that you actually get to make your own ground lamb in your food processor.

Grilled Shish Kebabs with Rosemary, Mint, Garlic, and Lemon

These grilled Shish Kebabs are marinated with Rosemary, Mint, Garlic, and Lemon and then finished with a garlic and Parmesan butter glaze.

I've always loved grilled lamb with garlic and rosemary. I've also always loved shish kebabs. To combine these favorites, I thought I'd try making skewered lamb and vegetables with the the flavors of garlic and rosemary, along with mint and lemon.

Eastern Mediterranean Pizzas | Tuesdays with Dorie

These Eastern Mediterranean Pizzas are made from pita dough and a mixture of tomatoes, shallots, garlic, lamb, cinnamon, allspice, salt, and pepper. It's pretty difficult to make this pizza look pretty... the pita is kind of pale. I guess I should have done a mint or parsley garnish, but the reality of this pita is that it doesn't brown much because the baking time is so short. Enough excuses. This pizza is delicious.  Who cares what it looks like.

This pizza is baked on a pita dough. The dough only puffs up on the border because the middle is weighed down by the topping. To see how to make pita, check out this post.

This week, the Tuesdays with Dorie group is making Eastern Mediterranean Pizzas.

I was surprised by how much I loved these pizzas. I salted the tomatoes and left them in a strainer for about and hour to concentrate their flavors as I did in this recipe. It's an amazing way to extract serious tomato flavor.

I took some leftovers to work today and reheated them in a toaster oven. Everyone wanted to know what smelled so good. This is such an amazingly healthy and flavorful dish.

Eastern Mediterranean Pizza Recipe

Adapted from Baking with Julia: Savor the Joys of Baking with America's Best Bakers.

Topping

1 tsp olive oil

1/4 C chopped shallots

2 to 3 cloves minced garlic

1/4 pound ground lamb

8 ripe plum tomatoes, chopped, salted, and drained in a mesh sieve over a bowl. 

1/8 tsp cinnamon

1/8 tsp allspice

1/4 tsp freshly ground pepper

Salt to taste

Instructions

1. Heat the oil over medium heat. 
2. Add the shallots and garlic and cook until fragrant, for about 3 minutes.
3. Add the lamb, breaking it up, and cook until no longer red. 
4. Reduce the heat to medium low and add the tomatoes. Cook for another 3 minutes. If there is still too much liquid, drain it at this point.
5. Add the spices and stir for a few seconds and set aside. 
6. This topping can be made a few days in advance.

Bread

1/2 recipe Pita dough, fully risen

Instructions

1. Divide the dough into eight well formed balls, covering each with plastic wrap.
2. Place a pizza stone on the lowest rack of your oven and preheat it to 500 degrees F.
3. Roll each ball, one at a time, into a 6 to 8 inch round, and top with 1/8th of the topping, throw it on the stone, and bake for about eight minutes. Remove with a spatula and place on a cooling rack. 
4. Continue baking each piece until done. 
5. Serve immediately or store wrapped in foil and reheat as needed. 

Yum!

Check out Tuesdays with Dorie for more versions of this recipe.