Sunday, January 10, 2010

Spanish Ground Lamb

Still no battery for my camera, funny how sometimes the simplest of errands, take the longest to accomplish. hmmmmm.......
So my apologies for the crummy phone pic.
I'm going to share one of my all time favorites with you today. Spanish ground lamb.
This is so super easy to make.
Ground lamb, garlic, onion, olives (any kind except for those tasteless canned black ones), fresh tomato (or some tomato paste), sweet or hot smoked paprika, butter, heavy cream, salt and pepper.
Lets say you're making this for 2 people. 1 pound ground lamb, 4 cloves of garlic, 1/4 of a large onion, 6-8 olives, 1 teaspoon smoked paprika, one small tomato, 2 tbspoons heavy cream.
Got it ? Let's do it;
In butter, saute the onion, when translucent but not browned add the garlic. When you smell the garlic, add the diced up olives. Saute together for 2 minutes. Add your ground lamb.
when pink starts to disappear, add your smoked paprika and some salt and pepper. Turn down your heat a little and add your diced up tomato. When tomato gets soft, add your heavy cream. Stir well for another minute and serve. A nice glass of heavy, full bodied red wine is perfect with this dish.

This is also a great dish to bring a long if you need to bring food to a party or get together.

"Not everything that counts can be counted......and not everything that can be counted counts" Albert Einstein


Anonymous said...

This does sound easy...but I'm just not sure I could eat lamb. I mean, cows, sure...but lamb? LOL ;)

Jay C said...

Very nice. Will def give it a try, thanks for posting.

Marc said...

You can makes this with ground beef too. Still yummy ;-)

Glad you liked it. Let me know how it comes out.


Anonymous said...

I'm well aware of my non-food skills but now I feel even less in the know since I feel like it's a treat when my son and I sit down and devour olives that happen to be "tasteless canned black ones" ;-). My ego has recovered; so now, what kind of olives do you like best????

Glenn said...

Looks great!

Any substitute for the heavy cream (for those allergic to dairy)?

I can handle a bit of Greek yogurt if that would work.

Marc said...


Any fresh olives from an "olive bar" will do. Most supermarkets have them now.

The yogurt (full fat is best for this) for sure works! Just mix it in at the very end. Best probably to take pan of the stove and just mix in 2 tbspoons of yogurt, it won't require heat.
Thanks for stopping by and leaving a comment!