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Hammin Di Pesach (lamb, Meatballs and Spinach For Passover)

1 Chicken breast (2 halves) ground
4 ts Olive oil
1 Egg; slightly beaten
2 tb Matza meal*
8 c Chicken broth salt freshly ground black pepper
1 ds Nutmeg
2 1/2 lb Lamb,breast of or rib chops
2 Garlic cloves; sliced
2 Parsley, Italian sprigs coarsely chopped
1 c -Warm water
2 lb Spinach,cooked and slightly drained
4 Matzot;regular, broken into large pieces

* Matza meal and Matzots may purchase in some supermarkets and Jewish grocery stores.

Combine ground chicken, 1 Tbsp olive oil, egg, matza meal and 2 Tbsp broth in small bowl. Add salt, pepper and nutmeg to taste and mix well. In large pot, place the lamb with remaining oil, sprinkle with 1 tsp salt and 1/4 tsp pepper and lightly brown for 2-3 minutes. Add garlic, parsley and 1 cup of warm water. Form many tiny bowls with the ground chicken mixture and gently add to pot with lamb. Cover and simmer 1 to 1/2 hours. Add spinach and 1 Tsp salt and simmer, covered, 15 minutes longer. Transfer the lamb chops, half the spinach and most of the gravy to a hot serving dish and keep warm. Add remaining broth to pot and bring to a boil. Add matza pieces and cook 4 to 5 minutes. Turn the heat off and let stand 5 minutes before serving as a soup. Serve the lamb and spinach as the main dish. SERVES: 6-8

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