Moroccan Meat Loaf with Pomegranate BBQ Sauce

This recipe was created by Monica Pope of T'afia Restaurant in Houston Texas, and was her grateful contribution to the Niman Ranch Cookbook.

• 2 pounds ground lamb
• 1 pound ground beef
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 1 large carrot, peeled and chopped
• 1 large celery stalk, chopped
• 2 tablespoons chopped garlic (about 6 cloves)
• 2 tablespoons minced fresh ginger (3-inch piece)
• 1 1/4 teaspoons kosher salt
• 1 teaspoon sweet Spanish paprika
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon saffron threads
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cups dried bread crumbs
• 2 small eggs
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• pomegranate BBQ sauce - optional

METHOD

Preheat the oven to 350°F.

Combine the ground lamb and beef in a large bowl.  Set aside.

Heat the olive oil in  a large skillet over medium-high heat.  Add the onion, carrot, celery, garlic, and ginger and cook for about 5 minutes, or until the onion is translucent.  Add the salt, paprika, cumin, curry powder, cayenne, saffron, cinnamon, and pepper.  Cook for 1 to 2 minutes to release the flavors.  Remove from the heat and let cool for 10 to 15 minutes.

Stir the vegetable into the ground meat.  Add the bread crumbs, eggs, cilantro, and mint.  Mix with a wooden spoon or your hands until thoroughly incorporated.  Transfer to a 1 1/2 quart loaf pan and set in a baking pan.  Pour hot water into the baking pan to reach halfway up the sides of the loaf pan.

Bake the meat loaf for 1 1?2 hours, or until firm and cooked through.  Let rest for 10 to 15 minutes.  Unmold onto a plate and slice.  Serve with BBQ sauce.

Serves: 4 to 6

Start to finish time: 2 to 21/2 hours

Reprinted with permission from © 2005 Bill Niman and Janet Fletcher, The Niman Ranch Cookbook, published by Ten Speed Press click for book review

this recipe from www.inmamaskithchen.com

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