I have lamb once (maybe twice) a year, around this time, in the spring. Usually I make an Indian stew of lamb chunks braised in a sauce made with peppercorns and cardamon pods.
This year I decided to make Siniyeh instead. I had this dish for the first time years ago in Toronto, at the Jerusalem, a restaurant on Eglinton Avenue. After all these years, I still order Siniyeh whenever I return to Toronto for a visit. I love this dish so much, I have never tried anything else on their menu. :)
1 1/2 lbs lamb, ground
1/4 cup fresh parsley, chopped
3 tbsp fresh mint, chopped
2 green onions, finely chopped
2 cloves garlic, minced
1/2 tsp cinnamon
1/2 tsp cardamon
salt and freshly ground pepper to taste
1 tsp olive oil
2/3 cup tahini
juice from 1 large lemon, about 1/4 cup
1/3 cup water
2 tbsp pine nuts, lightly toasted
Preheat oven to 375 degrees F.
Bake for 20-25 minutes, or until browned on top. The meat mixture will pull away from the sides.
Reduce the temperature to 350 degrees F.
Bake another 15-20 minutes, or until the top is lightly browned.
Serve with rice.