So today I did something I’ve never done before. I prepared a no cook starter….of lamb. Yes. In case you missed it, we had raw meat for tea. It wasn’t done on a whim. I didn’t *just* run out of time (although I did!) for cooking it. I have actually been working up to and planning this meal for well over a year, since encountering the mind blowing concept that raw meat, occasionally consumed, has certain health benefits that cannot be replicated with cooked meat.
Now, feeling a certain amount of satisfaction that I have gone through this rite of passage into the underground world of raw meat eating I will share the recipe and all my uncollected thoughts below.
- Serves 6-12
- Recipe from Nourishing Traditions, p 232
1 pound / 454 g raw lamb which has been frozen for 14 days and thawed (this is important to avoid parasites!)
1 cup bulgar
1/4 cup pickled red pepper processed to a paste (optional, I didn’t use it)
1 small onion very finely chopped
Sea salt and pepper
1 tablespoon extra virgin olive oil
1 small onion finely sliced
1-2 lemons, cut into wedges
Soak bulgar in warm water for ten minutes.
Pour into a strainer, rinse and squeeze out moisture.
Mix with lamb, optional red pepper paste and onion. Add salt and pepper to taste. Form into a mound or loaf on a plate and brush with olive oil.
Garnish with onion slices and lemon wedges.
Serve with pitta bread (I used toasted sourdough bread) as an appetiser or on lettuce leaf as a first course.
Did the kids eat it? No
Did the husband like it? He was suspicious, but then he loved it.
Would I make it again if I wasn’t cooking it for a blog? Yes I would. It was much easier than I expected and it could be a quick and easy starter for adventurous dinner guests.
Any other thoughts? The sliced onion was really an excellent accompaniment. I wished I had used more. It also goes really nicely with crackers. I think the spicier version could be even tastier.