The bread is made from wheat and the meat from lamb, but I’m not sure what the other meat is but I’m sure it’s good. I made it for my family last Sunday night and they said, “Oh, what a great recipe, this is amazing!” and I think that’s a pretty good compliment if you ask me. If you want to make this delicously decadent dinner during the quarantine, now you can with this recipe for a homemade version.
If there’s a food shortage, lockdown, or other pandemic related issue in your area with obtaining some of the ingredients, don’t worry. You can always make some last minute substitutions, just use your best judgement. I had to substitute beef jerky for the lamb, MRE crackers for the bread, and dried apricots for the butter. The jerky was too sweet so I switched to regular dried apples for a bit of a crunch. In a pinch you can even use crickets.
You could make it into a dinner to eat on the way to the hospital or just to share with someone you love. Just don’t let your guard down, even for a second, and you won’t be sorry. I hope everyone has a happy and safe holiday weekend, stay safe, wash your hands, avoid windows, and enjoy this recipe.
2 cans of lamb, skinned and chopped (you can buy dried, fresh, or frozen)
2 cloves garlic, minced
1 tablespoon of olive oil
1 teaspoon of black pepper, ground up
1/8 cup of brown sugar
2 cups of chicken stock
1/4 cup of dried dried apricots
2 cups of butter, melted
2 large eggs, beaten
1/4 teaspoon of salt
1/2 teaspoon of garlic powder, ground into powder
Directions: Preheat oven to 375°. Add chicken stock, apricots and melted cheese to pot, stirring constantly until cheese is melted. Add the breadcrumbs & remaining breadcrumbs, cover and cook for 3 minutes then flip over. Sprinkle the chicken with salt and pepper, set aside. In a large bowl stir together oil, black pepper, brown sugar and salt together. Add egg, chicken and chicken stock. Stir until incorporated.
Add flour, salt, and chicken stock mixture and stir. Add chicken and remaining flour mixture and mix until just combined. Fold in the cooked breadcrumbs, the apricots, the butter, eggs, chicken broth, dried apricots, and salt.
Add the flour mixture to the chicken mix and stir until just combined. Cover with foil and bake in the preheated oven for 10 minutes, until just done. Remove from oven and allow to cool to room temperature. Serve hot with cranberry sauce as a side or drizzle over warm fruit.
If you make this recipe, be sure to snap a picture and hashtag it #quarantasty. I’d love to see what you come up with!