Missed opportunity for Wings Wednesday? French Fries Friday? (Actually we had the latter at our house growing up, my dad fried them up fresh — except we called them “chips” then, so not alliterative 
)
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Speaking of leftovers… 
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Most dishes just don’t reheat well - soups and stews aren’t it. So, yeah, one of my favorite leftover meals is my PIC’s yuvetsi, although it still tastes best fresh.
Some things (like soups or stews or braises) actually benefit from an overnight stay in the fridge.
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Had to look that one up; now I’ve got to make it the next time I grind some lamb. The kids who eat meat will love it, so maybe I’ll save it for a holiday when they’ll be around. And I’ll have to make my wife something else…
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I don’t remember much from being 2, but not too much after that I remember chasing / being chased around the kitchen by a live crab that would inevitably escape between my dad’s return from the market and them being emptied into the giant boiling pot pretty much most Sundays (only day for crab, because there was enough time to sit around picking at it).
All the daily fresh stock in Mumbai goes to the restaurants too (especially the largest ones of any seafood, prawns and lobster included) — the auctions happen at the docks at dawn. Some smaller stuff makes it to the everyday-people fish markets if you’re lucky, though more and more people like us only buy through intermediaries now.
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Ground? Please don’t grind the lamb. We use shanks, although @PedroPero makes a pork version.
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Indeed they were! You probably went to one of the two famous seafood places that are easy for visitors — I visited one of them last summer after after probably two decades, my visiting friends were suckered into one of the giant “display” crabs, but they were shelled before they came to the table (bec said friends probably don’t know how to eat crab out of the shell 
)
Seriously delicious, though, and how could it not be swimming in melted butter and garlic 
(I can’t bring myself to that excess at home, but the flavor profile comes close with crab, lobster, and jumbo shrimp, if you want to try it sometime)
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Similar here. You can go to the docks and buy fish, and it’s cheaper, but the really good ones get bought out by the villas and other resorts. Even if you go when the fishermen are just getting back, it’s often tiny fish best suited to frying whole as it’s done here, or fish I don’t care for much. Parrotfish is probably the most prized fish around here and the only parrotfish you can get at the docks are tiny ones left over rather than the big, succulent ones you get when you go to the beach and order it.
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Thanks. Like I said, I had to look it up and the first one I skimmed said ground. Looking further now, I see a lot more with “diced beef or lamb meat” (and even some with chicken??).
Appreciate the tip to use shanks!
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I was thinking about using leftover lamb from whenever I make a leg of lamb. Would that work? Because I went and looked it up and found 2 recipes I might try after making the leg of lamb in my freezer. LOL
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It’s a fairly long braise - like 4-5 hours (happy to share the recipe here if you like), which I think shanks stand up to better than leg. Most lego lamps I’ve seen tend to be on the leaner side.
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Ahhh - these recipes were quicker ones - both calling for lamb shoulder or stew meat. Would love to see your recipe! I haven’t bought shanks in a lonnnnng time…
Here you go. Perfected over two decades (and with notes):
TOTAL COOKING TIME FROM START TO FINISH ABOUT 4-5 HOURS
SERVES ABOUT 6 PEOPLE AS A MAIN
INGREDIENTS
4 OR 5 LAMB SHANKS
ONE CUP OF CHICKEN BROTH
ONE LARGE TIN OF WHOLE, PEELED TOMATOES
TWO SMALL (14oz) TINS OF DICED TOMATOES
1 16oz BOX OF ORZO = 10 CUPS OF LIQUID (LIQUID:ORZO = 4:1)
KASSERI CHEESE
1 ONION
6-8 GARLIC CLOVES
OREGANO, THYME, ROSEMARY TO TASTE (use fresh)
PREHEAT AND COOK ON 375.
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Put a little olive oil and seasoning on the shanks (careful not to put too much oil on it), and sear the meat on all sides in the Dutch oven.
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Once browned, add 1 cup chicken broth, tomatoes, minced onion, garlic, and herbs around the meat. Stir and let cook (with cover on). (Add a cup of water if the meat is not covered very well.
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Wait until meat falls off the bone (typically 2-3 hours).
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Remove the meat from the bone and put bones off to the side. Get a large heat-resistant bowl, and measure out 10 cups of liquid (including the tomatoes). If there is not enough liquid, add more using chicken broth and/or water. Salt to taste. Then put the meat and liquid back in the Dutch oven and add the orzo.
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Close lid and put back in oven. Once you put in the orzo, you should plan on the process taking ca. 1 more hour.
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When it looks about done, add cheese to the top and remove lid (typically takes another 15 mins).
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If you have any materials from that saved, I’d be super grateful to receive them! There are surprisingly few decent recipes online. And as you may know, the recipe book is meh.
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Echoing @ChristinaM’s request @MsBean!
Did someone say leftovers? @LindaWhit & @CCE - the MS roast leftovers are def something I look forward to 
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OK, this looks like I could cut it in half very easily using 2-3 lamb shanks. Thanks!
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Yeah it’s additive, I love the flavor but it is soooo sweet. I like it on the rocks with a splash of soda and a squeeze of lime.
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When we first moved to the Oregon coast in 1980, we used to get a large ice chest full of dungies during the season. We would have a large pot of water boiling and do a marathon cook. We would let them cool, clean, double wrap in butcher paper and freeze. I remember chasing escapees down the driveway. After a few years we became blasé, same with salmon. How things have changed, now I appreciate every crab and salmon I am fortunate enough to get.
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Thank you for posting this. I wasn’t familiar with the dish, but thought it looked great so I googled a recipe and made it for dinner last night. Smash success! I didn’t do the egg but I will next time. Definitely adding this to the dinner rotation. 
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