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Passover Ground Lamb on a Cinnamon Stick

5 Comments 16 March 2011

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“Hey Marlene, I cooked up a batch of these for a sheva berachot in my house!they were a big hit. I thought you might like the photo and recipe! They’re super easy to prepare, freeze well uncooked,and are a fun addition to any type of Jewish holiday menu including Passover, Rosh Hashanah, Sukkot, Thanksgiving and Hanuka! Enjoy!” Debbie Gindi

Ground Lamb on Cinnamon Stick

  • 1 lb ground lamb
  • 1/4 c tart cherry juice or pomegranate juice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp ground cardamon
  • 1/2 shredded or finely chopped medium onion
  • 1/4 c toasted pine nuts
  • 18 cinnamon sticks

Directions for this Kosher Recipe:

Combine all ingredients in a large non reactive bowl. Form into round ball shape. Firmly insert one cinnamon stick through it. Arrange on tray standing upright(At this point they may be frozen on a tray)cook in preheated 350 degree oven for 15 minutes. May be served with apricot wasabi dipping sauce.

Apricot Wasabi Sauce:

  • 1/2 c apricot preserve
  • 3 TBSP soy sauce
  • 1 TBSP wasabi sauce (such as “golds”) or Passover wasabi sauce.

Combine all ingredients together. Delicious as a dip for chicken beef and lamb.

 

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Your Comments

5 Comments so far

  1. Ronnie Fein says:

    I love the way these look and my family also loves these warm spices, especially if there’s some thing “hot” with it like wasabi or cayenne. The fragrance must also be wonderful.

  2. This sounds and looks so fantastic! Lamb is my favorite!

  3. Nancy says:

    Hi, Can you tell me more about what you mean by “standing upright” on the tray? I can only imagine lying the lamb on the stick on it’s side, and then rotating it. How would you stand it upright, exactly?

    Thanks!

    Nancy

  4. A says:

    These were great! The wasabi sauce was the talk of the night


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