INGREDIENTS

INSTRUCTIONS

Source: The Classic Cuisine of the Italian Jews  "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 1/2 hours. Add spinach and 1 Tsp salt and
simmer, covered,  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.  Posted to JEWISH-FOOD
digest by "Bob & Carole Walberg"  <walbergr@mb.sympatico.ca> on Apr 8,
1998

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