[Sca-cooks] Fwd: Recipe redaction, A Type of Ahrash

[James Prescott]

Probably grass-fed if you can manage it.  Grass-fed lamb tastes, to me, 
so much better, and more 'accurate'.

Thorvald


On 2018-07-06, 16:14, Linda Barta wrote:
> You would want goat<1 yr old (kid) to approximate lamb.
>
> Dagmar
>
> Sent from my iPhone
> Ours is not to rewrite history; but to learn from it to improve the future.
>
>> On Jul 6, 2018, at 10:42 AM, pixel<pixel at hundred-acre-wood.com>  wrote:
>>
>> Goat, maybe? Lamb as we get it in the US is really almost young mutton, and
>> it has a fairly noticeable flavor and texture that I haven't been able to
>> duplicate.
>>
>> Margaret
>>
>>> On Fri, Jul 6, 2018 at 5:05 AM, Terri Morgan<online2much at cox.net>  wrote:
>>>
>>> I cannot eat lamb and feel sad when such interesting recipes are
>>> presented. In your opinion, would there be a type (combination) of ground
>>> meat that would approximate the flavour of lamb? I have used 2 parts ground
>>> turkey to one part ground beef, but have no idea if my mix actually came
>>> close since I haven't tasted lamb in 20 years or more.
>>>
>>> Hrothny
>>>
>>> -----Original Message-----
>>> Some more love for the e-list...
>>>
>>> Last night I redacted "A Type of Ahrash" from the Anonymous Andalusian
>>> cookbook for supper:
>>>
>>> A Type of Ahrash
>>> This is the recipe used by Sayyid Abu al-Hasan and others in Morocco, and
>>> they called it isfîriyâ. Take red lamb, pound it vigorously and season it
>>> with some murri naqî', vinegar, oil, pounded garlic, pepper, saffron,
>>> cumin, coriander, lavender, cinnamon, ginger, cloves, chopped lard, and
>>> meat with all the gristle removed and pounded and divided, and enough egg
>>> to envelop the whole. Make small round flatbreads (qursas) out of them
>>> about the size of a palm or smaller, and fry them in a pan with a lot of
>>> oil until they are browned. Then make for them a sauce of vinegar, oil, and
>>> garlic, and leave some of it without any sauce: it is very good.
>>>
>>> My redaction:
>>>
>>> 2 lbs ground lamb
>>> 2 eggs
>>> 2 T soy sauce (for a vague murri-esque flavor)
>>> 2 T vegetable oil
>>> 1 T cider vinegar (because it was either that or distilled white)
>>> 3 T spice blend
>>>
>>> Smoosh together until thoroughly blended. Make small patties, fry in olive
>>> oil. We did not use the vinegar/oil/garlic sauce (the Consort referred to
>>> it as "salad dressing" and informed me it was not necessary), and keen eyes
>>> will note that although garlic appears in the original recipe it does not
>>> appear in my redaction, because I forgot it. The resultant patties were
>>> still delicious. The recipe made 14, it probably would have made 16 if I
>>> hadn't made them slowly larger over time. The remaining ones are going into
>>> the freezer to be dinner one night at our camping event next week.
>>>
>>> Consort opined that another couple teaspooons of spice blend would not have
>>> been too much spice--I thought it was fine as it was, but agreed with him
>>> that any more than another T would be too much. I initially thought that I
>>> was going to need to add breadcrumbs, because it was very loose to start
>>> with, but after it was well mixed it was just sticky. I didn't add
>>> additional lard because the lamb was about 80% lean, and I read (possibly
>>> in the Flori-thingy, possibly in one of the cookbooks) that "red lamb"
>>> meant lean meat. As it was, it was just perfect, not too greasy, not at all
>>> dry.
>>>
>>> Spice blend:
>>> 2 T each whole grains of paradise and cubebs, ground
>>> 2 T ground cumin
>>> 2 T ground cinnamon
>>> 2 T ground ginger
>>> ~ 1 t whole cloves, ground
>>> ~ 1/2 t saffron, ground with the cloves, etc.
>>>
>>> Keen eyes will note the absence of pepper, coriander, and
>>> lavender--Dependent #2 is horribly allergic to both pepper and
>>> coriander/cilantro while Dependent #4 is horribly allergic to lavender. In
>>> the interests of not poisoning household members, I substituted of grains
>>> of paradise and cubebs for the pepper and coriander, and just omitted the
>>> lavender entirely.
>>>
>>> --
>>> Margaret FitzWilliam of Kent, OL
>>>
>>>
>>>
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