Hammin Di Pesach

Name: Hammin Di Pesach
Ingredients: 1 each chicken breasts 2 halves; 4 teaspoons olive oil; 1 each eggs slightly beaten; 2 tablespoons matzo meal; 8 cups chicken broth; 1 x salt; 1 x black pepper; 1 dash nutmeg; 2 1/2 pounds lamb reast of or rib chops; 2 each garlic cloves; 2 each parsley sprigs italian, coarsely chopped; 1 cup water warm; 2 pounds spinach ooked and slightly drained; 4 each matzo crackers regular, broken into large pieces

14 ingredients

12 steps

Ingredients

1 each chicken breasts 2 halves
4 teaspoons olive oil
1 each eggs slightly beaten
2 tablespoons matzo meal
8 cups chicken broth
1 x salt
1 x black pepper
1 dash nutmeg
2 1/2 pounds lamb reast of or rib chops
2 each garlic cloves
2 each parsley sprigs italian, coarsely chopped
1 cup water warm
2 pounds spinach ooked and slightly drained
4 each matzo crackers regular, broken into large pieces

Directions

1

Combine ground chicken, 1 tablespoon olive oil, egg, matza meal and 2 tablespoon broth in small bowl.
2

Add salt, pepper and nutmeg to taste and mix well.
3

In large pot, place the lamb with remaining oil, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper and lightly brown for 2 to 3 minutes.
4

Add garlic, parsley and 1 cup of warm water.
5

Form many tiny bowls with the ground chicken mixture and gently add to pot with lamb.
6

Cover and simmer 1 to 1/2 hours.
7

Add spinach and 1 Tsp salt and simmer, covered, 15 minutes longer.
8

Transfer the lamb chops, half the spinach and most of the gravy to a hot serving dish and keep warm.
9

Add remaining broth to pot and bring to a boil.
10

Add matza pieces and cook 4 to 5 minutes.
11

Turn the heat off and let stand 5 minutes before serving as a soup.
12

Serve the lamb and spinach as the main dish.