Beirut café lambs steak

Sunday afternoon, me and Whims laying spread across our sofa unable to move or get up. Yesterday night had been a ramble and a scramble… I only remember that I managed to pull us both together and get back home before we passed out in our bed. I looked at my love laying there looking less than fresh and smelling even worse. Suddenly I vaguely remembered a find I had made in our local grocery store the other day and I couldn’t help but shouting out: “Lamb’s meat, you need lamb’s meat Whims!” She jerked and gave me a crosseyed stare. “As if I didn’t have enough of that yesterday!” I laughed, “I mean real lamb now Whims! I’ll cook for you.” As she usually trusts me in the kitchen area she didn’t protest and this was what I did with the pieces of lamb steak I found in our fridge:

I smeared them with the Beirut café spicemix (see recipe down below), some olive oil and a sprinkle of white vinegar (mostly because I had no wine available, odd thing, we must have had it all yesterday…). I let them soak for as long as it takes for Whims to make my profile pic and have a look at my Swedish snowflakes outside my windows, most likely a couple of hours, and then I fried them in a pan with some butter. When they were almost done I put some water and soy sauce in the pan, had it cook violently for 2 min before I added one garlic clove from the dish below that I mashed with a fork, some cream and a dollop of black currant jelly.

 

To go with them I filled a tray with pieces, roughly cut, of potatoes, carrots, onions, cauliflower and some peeled cloves of garlic. I sprinkled it generously with olive oil, put salt and pepper on it and baked it for 35 min in 225°C. When five minutes remained I added some crumbles of goat cheese.

 

I can tell you Whims looked a lot better after she had a portion of this, and her happy face while diving in to her overfilled plate made me smile broadly and thank my creative food mind.

 

The Beirut café mix is rather strong when freshly made, but the longer you have had it the less it will taste, that’s good to remember. Also the different spices loose taste with different speed, so my rather old mix had a sort of new taste, but was still very good! Oh, yes the recipe for the spice mix is here:

 

Beirut café spice mix (taken from a book about Lebanese food called Beirut café)

1 part cardamom seeds

2 parts white peppercorns

8 parts black peppercorns

2 parts grounded cinnamon

1 part grounded nutmeg

2 parts dried ginger

4 parts cloves

 

Grind all spices to a powder and mix them. Keep in a jar with a tight lid to preserve the taste. (I made it 1 part = 1 teaspoon)

 

This spice is also WONDERFUL for barbequing! You take for about 800gr lamb steak cut in chunks

 

2 teaspoons salt

1 teaspoon Beirut spice mix

1 teaspoon bell pepper powder

2 tablespoons olive oil

 

Let it all marinate at least 2 hours (or over night) and grill it slowly over open fire. Eat with things like olives, feta cheese, aivar and a nice couscous or bulgur salad. Why don’t we make a party with this Whims?

Whims?

Awww, she fell asleep..