So, The Working Wives Cookbook (1963) is heavy on the lamb for some reason. While we are vegetarians who stray, I won’t cook (or eat) lamb or veal. Period. It does not matter that my youngest child has developed a complete and utter fixation with lamb. It is cute. It goes baa. I am allergic to wool. Whatever, I am not eating lamb.
I had it once, the night the father of the aforementioned youngest was inducted into the Junior Honor Society in high school. Oh wait, I ate some gyros in high school and the gyro burger (with a veggie burger actually-which made it a weird dish but yummy) at the place with the pizza fondue we found by accident the first night of Passover. Don’t look for a restaurant open on the spur of the moment on the first night of Passover in our area-they are closed. Yes. Really.
I intended to skip entirely over the lamb section. But then, there was an intriguing recipe: East meets East: Syrian meat balls with Indian Curry Sauce. I still wasn’t going to 1. Cook lamb or 2. Make meatballs. I hate touching meat. Really. Yuck.
What to do? I did exactly what I always do when faced with meatballs-bought a bag of frozen veggie meatballs. Clearly these suit the same purpose as the
1 1/2 lbs ground lamb–some supermarkets sell this as “lamb patties”
2 cloves garlic, minced
1/2 cup pignolia (pine nuts)
1/3 cup finely chopped parsley
3/4 teaspoon salt
6 tablespoons olive oil
mentioned in the original recipe. Right? RIGHT!
I got to skip all the night before stuff. Who am I fooling? The night before I was sick, and even today I was trying to beg out of dinner making. Denise wasn’t having it. I grabbed the bag of meatballs-tossed them into the oven and commenced last night’s “curry sauce” preparation
6 Tablespoons butter or margarine (err no, I used about 2 tablespoons olive oil)
2 stalks celery sliced
1 large apple, cored and diced (unpeeled) I used 2 medium-ish apples
1 large onion, diced
2 to 3 teaspoons curry powder (I ended up adding more after the 3-probably ended up with 5)
2 cups tomato juice
1/4 cup tomato paste
While meatballs are browning, you are told to make this sauce. The meatballs were browning-in the oven. I cooked the onion, celery and apple over low heat until the onion was translucent and the celery softened. Stir in the curry powder-starting with 2 teaspoons and increasing according to taste;check! Cook gently for 5 min. Add tomato juice and cook over medium heat for 5 min. Stir in tomato sauce to thicken.
Pause to peer at rice steamer to figure out how long the rice will take. Oh-forgot to say that-start some rice. (or as the end of the recipe says “serve over boiled white rice.”
Add meat balls to sauce, cover and refrigerate. (Right-making this the same day, toss meatballs in sauce and heat through)
You are supposed to add a dollop of chutney-but I didn’t have any in the house and in my experience-I buy it for one recipe and then don’t need it for far longer than it takes to start looking sketchy or break falling out of our refrigerator.
Result: Denise and Mama both enjoyed their dinner-paired with the Caesar Green Beans which I will post tomorrow.