Sheep is simply delicious. It is a versatile meat and can be fixed in various ways, each one more flavorful than the last. It is lovely to grill and sear your meat and even roast it in the oven, but there are also other tantalising recipes to try and savour. Try one of these recipes this week to add some spice to your meat!
SCRUMPTIOUS MEATBALLS WITH YOGURT DIPPING SAUCE
These meatballs are a crowd pleasure and are wonderful with a salad and some fresh crusty bread to accompany them! Your family will love them and every meatball will be eaten and enjoyed- it’s a guarantee! They are also perfect for an appetiser. They are also a wonderful addition to any party event menu or buffet.
INGREDIENTS FOR THE MEATBALLS
4 green onions chopped
2 tablespoons bread crumbs (unseasoned)
½ lb. ground sheep meat
1 teaspoon curry powder
1 teaspoon cinnamon- ground
1 teaspoon coriander
1 teaspoon hot sauce of your choice
INGREDIENTS FOR YOGHURT MINT SAUCE
½ cup plain yoghurt
2 tablespoons fresh mint chopped and rinsed
1 tablespoon lemon juice (fresh is best!)
salt and pepper to taste
1 tablespoon sugar
Let’s start with the sauce first. In a bowl, mix together all ingredients. Season with salt and pepper to taste, then refrigerate.
Now, let’s go to the meatballs:
Combine green onions, spices, breadcrumbs and the egg in a bowl and mix well.
Add the rest of the ingredients. Mix well to thoroughly combine.
Next, form the entire meat mixture into small ball shapes.
Cook your meatballs in a pan with about 3 tablespoons of oil. Do not use olive oil as it tends to not perform well when heated. Cook your meat until well done.
When meatballs are done, serve with your sauce for dipping. Enjoy!
SHEEP AND VEGETABLES
There is nothing more satisfying than a rich Italian meal. It is one of those comfort foods that feeds the soul and is therapeutic after a long and stressful day. Our dish fits the bill perfectly and is so delicious that you will want to make it time and again!
Our rich and meaty Ragu is amazing poured over your favourite pasta or freshly steamed rice. This recipe is great freshly made, as leftovers, or even frozen to warm up at a later time.
2 lbs. stew sheep meat
1 large carrot peeled and cut into thin round shaped slices
3 tablespoons sage (fresh is best!)
8 cloves of fresh garlic chopped
2 cups of red wine of your choice
1 can peeled whole plum tomatoes
salt and pepper to taste
Heartily coat your meat chunks with salt and pepper and set aside.
Add some oil in a large pan or a pot and brown your meat, taking care to deeply brown it but not cook it completely.
When your meat has browned, add your onions. Decrease your heat and cook until your onions are a golden colour.
Add the carrots, sage and garlic. Reduce heat to a medium temperature and sauté until vegetables are a little soft.
Add the red wine and simmer until the liquid has reduced by half. This will take about 10 minutes.
While this is simmering, take tomatoes from their can and crush them with a fork. Then add them and their juices to the pot.
Bring mixture to a simmering boil.
Transfer your mixture to a slow cooker and cook on high for 4-8 hours. The longer it cooks the more tender it will be.
Before serving shred any chunks of meat left then salt and pepper to taste. Serve by itself or over pasta or rice. You can even top with fresh shredded parmesan cheese. Delicious!
These recipes are wonderful and so easy to make. Try one this week for a savoury meal and a fresh new look for your lovely meat.