John Myers
Meat: Minced Lamb in Leek Rolls with Oriental Spices
The perfect meat: minced lamb in leek rolls with oriental spices recipe with a picture and simple step-by-step instructions.
- 100 g Leek
- 150 g Minced lamb
- 0,5 Roll, dry
- 1 kl. Egg
- 1 Clove of garlic
- 0,25 tsp Cumin
- 1 pinch Cardamom
- 1 pinch Pimento
- 1 pinch Cinammon
- Salt
- 2 tbsp Butter
- 50 ml Broth
- Clean the leek, cut into pieces approx. 10 cm long.
- With fresh leeks, the inner layers can be easily pushed out. Depending on the thickness, 3 – 5 outer layers should be left for the roll.
- Soak the bread roll in a little water. Peel garlic and chop finely.
- With the small amount of mince, you can cut the meat (from the leg) very finely with a knife. Or you can also use the meat knife of the ESGE wand.
- Add the pressed breadcrumbs, egg and all the spices and mix well.
- Then stuff the minced meat into the prepared leek sticks.
- Place the filled leek sticks in a buttered casserole dish. Pour the broth over the top and put 1 tablespoon of butter in small flakes on top.
- Cook in the oven preheated to 180 ° C for about 20-25 minutes.
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