Day 21: Anyone who's been around me for any length of time will know that I do not like beef, i.e., "dead cow." I eat hamburger as filler in things like spaghetti and Spanish rice, but I don't particularly care for the taste. Steak revolts me. Pork is good, yes. Chicken, yes. And lamb...especially as lamb-burger...absolutely! John Kirkwood has an excellent recipe for "Scotch Pies" (as he calls them) on YouTube. He puts the lamb/onion filling in hot-water pastry, which makes this a fairly easy dish to prepare, although it is more time-consuming than my customary one-pot, five-minute cookery. I was hungry for "lambie-pies," so I invested part of my Thanksgiving dinner allotment in a pound of ground lamb and spread it out in 75-gram portions (cooked) into five pies, each to be topped with cornstarch gravy made from the broth in which the filling was cooked. Even at the current cost of lamb, this comes in at roughly $2.50 per pie, crust included. As luxury dinners go, this is a winner.
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