One of the books I received for my recent birthday was from DKtE - Moorish, by Greg and Lucy Malouf. It has a heap of recipes that sound like they'd be delicious even before they're made, and the narrative amongst the recipes serves to give context to the methods and ingredients utilised. I've been flicking through and mentally bookmarking which recipes I'd like to have a go at making too ... that honey and cinnamon cheesecake near the end of the book is telling me I need to make it at some point!
We've been getting lamb koftas from various butchers around here, as a quick dinner idea, so when we saw a recipe for shish kifte in this book, we figured it would be worth a go. The first time we made these, we got the butcher to mince some extra fat through with the diced lamb being turned into mince for us. They were tasty, but we thought they could've done with even more of a flavour burst. The second time we made these, the butcher misunderstood Decay's request for lamb mince, and instead gave us lean (beef) mince. They were tasty, but didn't taste like lamb, and didn't have the fat content to give them the right texture. Third time, and we got minced lamb, no extra fat, we forgot about any green leafy content in the mix, but they were still yum! I like how this particular recipe has basically given us a general method to work with, and Decay's pretty much just run with it and tweaked things to suit what he's aiming for. Anyways, Decay's preferred mix is still in the works, but this is what dinner looked like on Monday night:
Leave a comment