ground lamb

[misstapioca]

i have been searching all over the place in my little city for ground lamb to use in that lebanese dish in Oct. issue. i have had the pomegranate molasses for a few months and i was thrilled i could use it in this recipe.
Well, i batted my eyelashes to the meat dept. clerk at my local HEB and he is gonna order it and it should be here by Friday!!
now I will always ask one of the grocery staff to order the odd ingredients we sometimes need to make some of these tasty looking cooking light recipes.

[Linda I LIght]

misstapioca,
I live in Austin and there is a spcialty market owned by HEB called "Central Market" and I know they carry it, also check to see if there is a local butcher shop, they should carry it as well. Good luck.

[This message has been edited by Linda I LIght (edited 10-10-2000).]

[shoyski]

Misstapioca, please let us know how this turns out! I just purchased the molasses after a five month search!

[Denise]

I made this dish sans the molasses and it was great!
I asked the closest King Soopers (big chain store) for ground lamb and they had it for me the next day!

[This message has been edited by Denise (edited 10-10-2000).]

[lindrusso]

Originally posted by Linda I LIght:
I live in Austin and there is a spcialty market owned by HEB called "Central Market" and I know they carry it, also check to see if there is a local butcher shop, they should carry it as well. Good luck.
(edited 10-10-2000).]

Sniff, sniff, sigh, sigh - how I miss Central Markets!!!! What a great place! Their Cafe was the inspiration for the pesto-artichoke pizza that I make at home now.

And Whole Foods just down the street with that great little restaurant - Pad Thai, and roasted eggplant, pepper and Fontina cheese sandwich on homemade rosemary bread. Oh yummy!!!

And I remember how funny it was when I found out that the "B" in HEB stands for Butt. http://www.cookinglight.com/bbs/biggrin.gif

Don't miss Texas all that much, but I'd love to live near Austin again! Just reminiscing...

[misstapioca]

since i had spotted that recipe the search began for the ground lamb. i called all the little butcher shops in town and i checked out albertsons to no avail. i was going to wait till i went to San Antonio for business. Here in corpus they will only eat shrimp, beef, chicken and pork it seems. i only saw a fatty lamb shoulder in thier butcher case.
i was just looking around and the meat guy asked if i needed anything so i siezed the opportunity and asked him to order the ground lamb. YEH!

[Jen]

Has anyone made the Lebanese ground lamb recipe yet? Any reviews? Did your men like it? (I'm not sure whether mine will eat bulgur when it's so "obvious" in a dish like this one).

Jen

[doggerham]

I thought I was the only one having the ground lamb problem. For us Texans (I'm in Houston), the basic problem, as I see it, is that Texas is historically beef country. None of the regular grocery stores had ground lamb (Randall's, Kroger, Albertsons) and none of them would even grind the lamb they did have! I was at Whole Foods today around lunchtime, and went back to the butcher department, and when I asked if they had ground lamb, they said, "Of course, doesn't everybody?"

At anyrate, I'll be glad when HEB Central Market get itself open in Houston -- it'll give me another alternative to the basic chain stores.

I'll look at WF for the pomegrante molasses next time, but will go ahead and make the kibbeh either way!

Amy

[julia]

I was looking for ground lamb last weekend. I went to my favourite grocery store which usually has everything and they didn't have ground lamb fresh. I asked the butcher about it and he said that that was the one ground meat they could not make because of cross-contamination issues. He did have it frozen and it was quite good, so check the frozen area of your grocery store. Hope you find it.

[IWhound]

Has anyone made the Kibbeh recipe? I made it on Friday (no problem finding ground lamb using Webvan internet grocery service - email me privately for more info).

It was really dry. The bulgur on top didn't absorb much moisture. I wondered if I did something wrong, or if the recipe is missing something like water/broth/keep covered?

Thanks