Meat Pockets Recipe
This is how I show my love to my near and dear ones, yes by preparing their favorite Meat Pockets using this recipe. This Asian Meat Pockets is a delicious Side Dish . Please try this recipe and leave a comment for me here or on Twitter.
Ingredients
8 (3-inch) cubes of leg of lamb
Salt, pepper, allspice and cinnamon
8 teaspoons chopped parsley
2 ounces each pistachio nuts and pine nuts
1/2 cup cooked rice
1/4 cup oil
2 cups beef broth or consomme
1 can (4 ounces) tomato sauce
3 cloves garlic, quartered
Salt
Directions
Cut a pocket in each lamb cube.
Dust the insides with salt, pepper, allspice and cinnamon.
Set aside.
Combine the parsley, nuts and rice in a bowl.
Fill the pockets with the mixture.
Sew the openings in each cube with needle and thread.
Saute the meat in the heated oil until nicely browned.
Drain the oil.
Pour in the beef broth, tomato sauce, garlic and salt to taste.
Bring to boil over high heat.
Reduce heat and cover.
Simmer about thirty to forty-five minutes, or until the meat is very tender.
Note: If you are preparing sarma or dolma the same day, you can cook the two dishes together.
First, arrange the meat pockets in the bottom of the pan.
Layer the stuffed grapeleaves over the meat, sprinkling a few garlic pieces over each layer.
Cover with salted water and pour in the juice of one lemon.
Place a heavy plate over the top.
Simmer about thirty minutes, or up to one hour, or until the grape leaves are tender and the meat is cooked through.
Dust the insides with salt, pepper, allspice and cinnamon.
Set aside.
Combine the parsley, nuts and rice in a bowl.
Fill the pockets with the mixture.
Sew the openings in each cube with needle and thread.
Saute the meat in the heated oil until nicely browned.
Drain the oil.
Pour in the beef broth, tomato sauce, garlic and salt to taste.
Bring to boil over high heat.
Reduce heat and cover.
Simmer about thirty to forty-five minutes, or until the meat is very tender.
Note: If you are preparing sarma or dolma the same day, you can cook the two dishes together.
First, arrange the meat pockets in the bottom of the pan.
Layer the stuffed grapeleaves over the meat, sprinkling a few garlic pieces over each layer.
Cover with salted water and pour in the juice of one lemon.
Place a heavy plate over the top.
Simmer about thirty minutes, or up to one hour, or until the grape leaves are tender and the meat is cooked through.
