Lunch/Dinner: Lamb Meatballs & Spinach Hammin - meat

Posted by : Lita Lotzkar

     Hammin Di Pesach

     1 Chicken breast (2 halves) ground
     4 ts Olive oil
     1 Egg; slightly beaten
     2 tb Matza meal
     8 c Chicken broth
     freshly ground black pepper
     1 dash Nutmeg
     2-1/2 lb Lamb, breast of, or rib chops
     2 Garlic cloves; sliced
     2 Parsley, Italian sprigs coarsely chopped
     1 c Warm water
     2 lb Spinach,cooked and slightly drained
     4 Matzot; regular, broken into large pieces

The word Hammin (or Hammim) is derived from the Hebrew adjective Ham
or warm which describes certain dishes that are kept warm for
prolonged periods of time. In Pitigliano, however Hammin was the classic 
one-course meal for Passover that both rich and poor used to make. The 
only difference between the versions was the in the cuts of meat used.

Poor people used breast of lamb and meatballs made with beef (when the
cost of ground beef was a fraction of the cost of chicken.) People who 
didn't have to worry about the cost used tiny rib chops from baby lamb 
and chicken balls.

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

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

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

Add garlic, parsley and 1 cup of warm water.

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

Cover and simmer 1 to 1/2 hours.

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

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

Add remaining broth to pot and bring to a boil.
Add matza pieces and cook 4 to 5 minutes.

Turn the heat off and let stand 5 minutes before serving as a soup.
Serve the lamb and spinach as the main dish.


source: Scratch & Save

Return to RFCJ Archive Page