A bit on lamb. Edible Manhattan just did a really important piece on how a lack of processors is really pinching small producers style in our area. I am very pleased that this is getting coverage. Creating new systems is more than just farmers farming and consumers consuming. It is about infrastructure that can deliver our product to you. This means more small processors with open slots, fair marketplaces were we can sell our products and chefs who are not afraid to get creative with whole or sides of animals. It is happening, slowly but surely but the lack of processors might be the biggest roadblock to creating a successful and vibrant food-shed for NYC.

We have found that mutton is a great way of helping to get around the difficulty of finding processors at just the right time. Not only that, it is extremely flavorful and perfect in Greek and middle eastern dishes because fragrant spices really compliment the meat. I have also had great luck with Sephardic Jewish recipes.

Moussaka with Mutton!

Ingredients:

• 2- large eggplants (about three pounds all together)
• 1 1/2 ground meat such as lamb, mutton, beef or venison
• 3 cloves of garlic, minced
• 2 yellow onions, chopped finely
• salt and pepper to season meat(be generous)
• 1 teaspoon of cinnamon
• 1/4 teaspoon of allspice
• a pinch of nutmeg
• 3 tablespoons tomato paste
• 1- 28 oz can of crushed tomatoes

For white sauce:

• 1/2 stick of butter, melted in pan
• 5 tablespoons of flour(if gluten free add 5 tablespoons of flour with 1 teaspoon of xanthum gum)
• 4 cups whole milk

Crumble on top:

• 8 ozs of feta cheese, crumbled

Preparation:

1. Slice eggplant very thinly, season with lots of salt.
2. Place on paper towels and sweat for an hour. Using a paper towel dab off water, brush with olive oil. Broil under broiler until soft and browned.
3. Meanwhile in a heavy pot brown garlic and onions in olive oil, season mutton liberally with salt and freshly cracked pepper.
4. Brown add spices, tomato paste and then tomato puree bring to a boil andlower heat and cook at a low heat for about an hour. You will want it to reduce a bit so that it is a thick sauce.
5. Prepare white sauce in a saucepan by melting butter and whisking flour into melted butter until smooth. Then add milk, whisk until warmed and smooth. Set aside.
6. To assemble the casserole, pour mutton sauce into large casserole, layer grilled eggplant over the sauce, then white sauce and then crumbled feta.
7. Cook at 325 for just under an hour.

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November 19, 2009 | Post a comment or leave a trackback: Trackback URL. Posted in: Lamb