1 : /2 lb Ground lamb
1/2 : c Onion; minced
1/2 : c Fresh parsley; minced
3 : tb Flour
3 : tb Red wine; (or water)
1 : /2 ts Salt
1/2 : ts Freshly ground pepper
1/2 : ts Allspice
1/4 : ts Cinnamon
1/4 : ts Cayenne pepper
4 : 6-ounce straight zucchini;
-scrubbed : -scrubbed
1 : tb Olive oil
1/2 : lb Ground lamb
1 : ts Allspice
1 : ts Crumbled dried mint
1 : c Chopped onion
1 : Garlic clove; minced
2 : tb Pine nuts; toasted lightly
1 : c Plain yogurt
2 : tb Cornstarch; dissolved in
0: Preheat oven to 375 F
1: Place all dry ingredients into a large bowl and mix well
2: In another bowl, beat the eggs
3: Add melted butter and buttermilk and mix well
4: Pour the remaining ingredients into the buttermilk and mix well
5: Make a well in the middle of the dry ingredients, and pour the buttermilk into it
6: Quickly stir in the buttermilk and mix well without beating
7: Fill muffin cups
8: Place into oven and bake until tops are just brown, about 20 to 30 minutes
9: Makes 14 to 16 muffins
10: Recipe by: Millard Leach & Joy of Muffins Posted to recipelu-digest by MLeach8515@aol
11: com on Feb 5, 1998