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, 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.
Posted to JEWISH-FOOD digest by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Apr 8, 1998

A Message from our Provider:

“The task ahead of us is never as great as the Power behind us.”