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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Ground Lamb Pie Recipe

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This recipe for Ground Lamb Pie is from The Cranberry Isles Ladies Aid Society Harvest Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 baked pie shell
16 oz. ground lamb
1 red onion
1 small zucchini
shredded peel from one lemon
1 tsp. dried rosemary
1 tsp. salt
3 eggs
3/4 cup kesella (quark) If you can't find it, use one part ricotta cheese and one part sour cream and mix in a blender - it will be close to kesella
1/4 cup milk
Directions:
Directions:
Preheat oven to 400º.

Peel and finely slice the onion. Shred the zucchini and the lemon peel. Fry the onion until golden, add ground lamb and fry until crumbly. Add zucchini, lemon peel, rosemary, salt and pepper. Let it cook for some minutes until the liquid has cooked in to the meat. Taste and add more spice if desired. Whit the eggs together with the kesella and milk. Add the meat to the baked pie shell and spread the egg mixture over the meat. Bake in the middle of oven for about 35 minutes or until the egg mix is set.

Garnish with red onion rings. Serve with a garden salad and garlic bread.

 

 

 

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