Orange and Olive Oil Cake

As we all know, pleasant weather in California helps to produce huge of sweet oranges. It’s a very common sight that every house has a tree with full of oranges. Last week one of my friends got a bag of oranges for us. After eating some fresh as snack, I was wondering what could I do with the rest of the oranges before they get rotten. A few weeks back we had an olive oil cake in a restaurant.  It was really moist and delicious with just a little hint of olive oil flavor. The cake has been in my mind for some time, so decided to make an orange cake, baked with olive oil.

Olive oil is used to bake cakes, tortes and brownies to add wonderful fruity flavor. It also makes the baked food extra moist. Also baking with olive oil instead of butter is a nice way to reduce intake of saturated fat. 

This Cake is very moist, a bit similar to a pound cake but lighter and fluffier. You can serve this cake with a sprinkle of powdered sugar or a scoop of vanilla ice cream. This orange and olive oil cake is equally wonderful for dessert, or for a snack or even for a fun breakfast treat with a cup of tea.

The Recipe of Orange and Olive Oil Cake: ( for a-9 inch round cake ) 

Ingredients :

Large Eggs: 2 
Sugar: 1 cup
Light Olive Oil: 2/3 cup 
Fresh Orange Juice: 2/3 cup
Orange zest: 1tablespoons 
All-purpose flour: 1 1/2 cups
Baking powder:1 teaspoon 
Baking soda: 1/4 teaspoon 
Salt: a pinch 

Method:

1.Preheat the oven to 350 degrees F or 180 degrees C. Lightly grease a 9-inch baking pan. 

2. Whisk all-purpose flour, baking powder, baking soda and salt. Set it aside. 

3. In the bowl of the electric mixture or with a hand mixture beat the olive oil and sugar. Add eggs and beat it well. Add orange juice and orange zest. Mix it well until well combined. 

4. Add the flour mixture. Mix it again until the batter is smooth and combined. 

5. Pour the batter into the prepared pan, and bake it until a toothpick inserted into the center comes out clean. It will take about 35 minutes. 

5. Remove the pan from oven. Place on a wire rack to cool down and remove it from the pan. You can add toasted sliced almonds over the top and sprinkle some powdered sugar on it. Cut it into pieces and serve.

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Chicken Fritters ( Chicken Pakora )

My today’s post is also a snack like the last one but not exactly a street food. It’s the classic Indian finger food called Pakora. In some parts of India, this fried snack is also known as Bajii. Pakora has many variations in both vegetarian and non-vegetarian categories. Depending on the type, sliced vegetables or meat/fish is wrapped in gram flour batter or rolled into small balls. Then they are deep-fried in hot oil till the time outside surface becomes crisp. Among all the versions, chicken Pakora is very common and popular among all the non-vegetarians. Pakoras can be served as a snack or as a party appetizer. Generally people love to have this snack with a cup of tea on a regular evening after returning from office or during a lazy afternoon on a rainy day.

Today I will share a recipe of chicken Pakora, bit different from the traditional one. Normally small pieces of chicken are dipped in a batter and deep-fried in hot oil. The process I followed is little different, where shredded cooked chicken is mixed with chopped onions, ginger, chilies, cilantro and then rolled into small balls before it’s fried. 

I found this new process somewhere in facebook and seemed very interesting to me. I have tried this new recipe couple of times but was never happy with the pictures I captured. The opportunity came again when my friends planned for a potluck party to watch Copa America final together. Hope you would like both the recipe and pictures this time. Though it was not great match for my husband and few others who were Messi fan, but all the delicious food could compensate their loss to some extent.

Recipe of Chicken Fritters ( Chicken Pakora )

Ingredients :

Chicken : around 250 g, Boneless 
Salt :
Red Chili powder : 1 teaspoon
Ginger paste : 1 teaspoon 
Garlic Paste : 1 tablespoon 

Onion : 1, thinly sliced 
Ginger : finely chopped, 1 tablespoon
Green Hot chilies : chopped , 2 tablespoons 
Cilantro / coriander : chopped, 1 cup
Salt : 
Gram Flour : 4 tablespoons
Rice Flour : 3 to 4 tablespoons

Oil : for deep frying 

Method :

1. Add salt, red chili powder and ginger - garlic paste to boneless chicken pieces and rub it gently.

2. Now take a pressure cooker, place the marinated chicken pieces and add 1 cup of water ( enough water ) . Let it cook over medium flame. wait for 2 whistles, turn off the gas and let the steam release on its own, then open the lid. ( if you don't want to use pressure cooker, boil the chicken in a saucepan until chicken pieces are no longer pink and well cooked. ) 

3. Transfer chicken pieces to a bowl, allow to cool and shred the chicken meat. 

4. Now add the sliced onion, chopped ginger, chilies, cilantro and salt. Mix it well. Add gram four and rice powder. Again mix it nicely and make a dough. 

5. Heat oil in a deep-frying pan. Once oil is hot, drop the chicken mixture gently into hot oil and deep-fry it until they are crispy. ( you can roll the chicken mixture into round balls and fry it, that is what I have done in the pictures. ) 

Serve hot with a dipping sauce. 

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Ghugni ( Yellow Peas Curry )

Today I will share the recipe of a street food from Calcutta. Known as the cultural capital of India, Kolkata can also be named as capital of street foods in India. Life in Kolkata would be quite boring if you don’t indulge yourself into its street food. You will miss that extra flavor to life added by these delicious foods like Jhal Muri, Kathi Roll, Mughlai Paratha and many others. I am sure these names itself made your mouth water.

The one I will present today is called Ghugni, one of the best street foods in Kolkata and rest of the Bengal. It would be difficult to find a school in Bengal with no temporary shop selling Ghugni during the lunch break. Students gathered around the shopkeeper desperately trying to get a plate of Ghugni is a very common picture outside the schools. I think all of us can still smell the taste of Ghugni from that particular shop and have interesting stories centered around  that shop. Even though it’s popular as street food, this recipe can easily be replicated at home. Every Bengali home enjoys their own home-made Ghugni as an evening snack or during breakfast on a special weekend. Most of the times it’s served with Poori, Luchi or puffed rice. But sometimes people like just a bowl of Ghugni sprinkled with finely chopped onions, green chilies with lime juice.

For my non-Bengali friends, you can think Ghugni as yellow chickpeas curry. Dried white or yellow peas is cooked with a spicy gravy. Ghugni has different versions, some include meat such as lamb and goat. In Bengali we call that “Mangsher Ghugni”.  Today what I made is vegetarian version but has onion and garlic in it.  Sometimes it is cooked without onion and garlic too. Whether it’s vegetarian or non-vegetarian , Ghugni is yummy both way . Making Ghugni is not a huge deal, but tricky part is boiling the peas. You shouldn’t over-boil it so that thin skin of the peas floats over. Cooking the yellow peas to perfection is the main key of making Ghugni. So when you make Ghugni follow my instructions religiously :) 

Recipe of Bengali Ghugni , serves 4

Ingredients :

Yellow Peas : 1 cup 
Potato : 1 potato, diced in cubes 
Onion : 1, medium sized, finely chopped 
Ginger paste : 1 teaspoon 
Garlic : 1 tablespoon 
Tomato : 1, chopped 

Oil : 2 + 3 tablespoons
Dry Red Chili : 1 
Green Cardamoms : 3
Cinnamon Stick : 1 inch 
Cloves : 3 
Turmeric powder : 1 teaspoon 
Cumin powder : 1 teaspoon 
Coriander powder : 1 teaspoon 
Kashmiri Red Chili Powder : 1 teaspoon 
Red chili powder : 1 teaspoon 
Salt : 

For Bhaja Masla :

Dry Red Chili : 1
Whole cumin seeds : 1 tablespoon 

For garnishing :
Chopped Onion- chopped green chilies- chopped cilantro, wedges of lemon and bhaja masla ( optional ) 

Method :

To make Bhaja Masla (roasted spice powder) : Take a pan, heat it up, add 1 tbsp of whole cumin seeds and a whole dry red chili and dry roast them until they are fragrant. Let it cool down at room-temperature, then grind them to a powder. 

1. Wash the yellow peas and soak it for at least 3 to 4 hours, preferably overnight. Then pressure cook the peas with salt and turmeric powder on medium flame, wait for 2 whistles, turn off the gas and let the steam release automatically on its own, then Open the lid. The peas should be well cooked but not mushy.

2. In a big pan put 2 tbsp oil, once oil is hot, add the potato pieces. When the color of potato starts to change into golden yellow, remove it from the heat and set it aside. 

 3. In the same pan, add oil. When oil is ready, put whole dry garam masala (cardamoms, cinnamon, cloves) and add the whole dry red chili.

4. Once they are aromatic and start to spatter, add the chopped onions. Stir it and add little salt. In few minutes, onion changes its color to golden brown. Add the garlic and ginger paste.

5. Stir and cook it, until the raw smell goes off. In a small bowl, take turmeric powder, coriander powder, red chili powder, kashmiri red chili powder, 1/2 tsp sugar add 2 -3 tbsp water into it and make a paste.

6. Add the mixture into the pan. Keep stirring until the oil starts to come out from the side of the pan. Add the tomato pieces and little salt. 

7. Once the tomato gets soft, Add the potato and peas, again give some stirs and mix it well at medium flame.

 8. Add salt and one or two cups of water ( in which the peas are boiled ). Cover it with lid and let it simmer. Once everything is well cooked (yet peas and potato cubes hold their shape ), check the seasoning, check consistency, adjust accordingly. Add 1 tablespoon of bhaja Masla and mix it well.

9. The consistency of Ghugni should not be too dry or too runny. Turn off the gas, pour it on a serving bowl, sprinkle some chopped onions, chopped green chilies, chopped cilantro and few drops of lemon juice or Tentul jol ( tamarind water ) and bhajamasla.

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Vegetable Chop ( Bengali Style Vegetable Cutlet )

Today I will share a mouthwatering street food of Kolkata called Vegetable Chop. The city of joy is known for its delicious street food like Jhal Muri (puffed rice mixed with other ingredients), Phuchka, Singara/Samosa and different kinds of deep fried cutlets. Vegetable chop belongs to the category of cutlets, a fusion of the British and Indian food styles.  Many of the snacks that you get in cities in Kolkata  like Cutlets and chops – crumbed and fried – are among the Anglo-Indian dishes that are now very much a part of our own cuisine.

Vegetable Chop is nothing but a vegetarian version of cutlet. The filling is a combination of mashed potato and some winter vegetables like, carrot, beetroot and peas.  In Indian cuisine, a cutlet specifically refers to cooked meat or vegetable stuffing that is fried with a batter/covering. At first vegetable itself is cooked with spices and then it’s dipped in an egg mix and then in breadcrumbs and fried in vegetable oil.

The Kolkata street food crossed boundaries and entered into regular party menus, starting from wedding to birthday parties. In our childhood days, we used to see that when there was a small gathering at home, the most common snack that used to be served with tea was vegetable chop. We knew that we would get at least half piece of the same once others are done. Being a non-resident Bengali, I miss these street foods a lot and try to make as regular as possible for different pot-luck parties with our close friends. Some of our family friends are very fond of my vegetable chops and sometimes I have to make some extra for them. Tomorrow we are going to have snacks party for the grand super bowl event in one of our friend’s home and I thought this would be the perfect crowd-pleasing finger food from my side.

Recipe of Vegetable Chop ( Bengali Style Vegetable Cutlet ) for 16 to 18 pieces Chops 

Ingredients :

For Stuffing :

Carrot : 3 medium 

Beetroot : 2 medium 

Potato : 3 large 

Peas (frozen or fresh ) : 1/2 cup 

Onion : 1 medium size, finely chopped 

Ginger : grated , 1 tablespoon 

Cumin powder : 1 teaspoon.

Green chillies : 2 or 3 chopped 

Roasted half peanuts : 2 tablespoon 

Golden Raisins : 2 tablespoons ( optional )

Salt : to taste 

For Roasted Spice powder ( Bhaja Masla ) :

Whole Cumin : 1 and half tablespoon 

Whole Red chili : 1 

For Coating :

Egg : one  

or 

Corn flour : 4 to 5 tablespoon (If you want to avoid egg use corn flour )

Breadcrumbs : 1 cup and more ( if needed ) 

Oil for deep frying 

Method :

1. Peel and cut the potato and beetroot in halves. Peel the carrot too and Wash everything. Cook the vegetables till they are tender. I used pressure cooker. If you are using pressure cooker, add all the vegetables, add one cup of water and salt to the pressure cooker. Cook on medium heat and wait for 3 whistles. Let the pressure cooker cool down, open the lid and drain the water. 

2. Mash the vegetables coarsely, add the peas to it and set it aside. 

3. For roasted spice powder, dry roast the cumin seeds and the red chili. Once nice aroma comes up, turn off the heat. Let it cool down and grind it to a powder. 

4. Take a pan, add 2 tablespoons of oil and heat it up. Add chopped onion and fry it till the color changes to golden brown. Add salt and add grated ginger. Keep stirring for couple of minutes. Add green chillies, add cumin powder and cook. 

5. Add the mashed vegetables. Stir and mix in everything. Add salt and saute the vegetable mixture till the excess water dries up and leaving the sides. If needed add one or two tablespoons of breadcrumbs for binding.

6. Add roasted spice powder, roasted half peanuts and raisins. Mix thoroughly. 

7. When the mixture cools down, divide it into 16 to 18 equal portions. Now give them oblong or oval shape. 

8. Make a thin batter with corn four and water.  ( Or make egg wash. )

9. Dip the chop / croquette in above mix, roll it in breadcrumbs, until it gets a nice coat all over it.

10. Take a dip frying pan, add enough oil for frying. When the oil is smoking hot, lower the flame to medium high and fry them in small batches till they are golden brown on the both sides. Remove with slotted spoon and place it on a paper towel to drain excess oil. 

11. Sprinkle some black salt ( beet nun ) and serve hot with some ketchup and a salad ( sliced cucumber and onion) . 

• If you want to bake your cutlet instead of deed frying, check the procedure here Baked Cutlet. 

Related Posts :

Baked Fish Chop

Chicken Croquette ( Mangsher Chop )

Bengali Fish Fry

Egg Devil ( Dimer Chop ) .. Click for recipe

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Fried Hand Pies ( sweet and savory )

Very happy Christmas to all of my readers. Hope you have planned a grand celebration of this festive season with your family. These days I have become bit irregular but this time you can't blame my laziness. My laptop had a major technical issue and couldn't do any work until I bought a new one on cyber Monday. Hope I would be more consistent from now on. 

In last couple of weeks, I prepared few recipes in my draft but confused which one to share first. After giving some thought, I chose to share a quiet uncommon snack / dessert recipes that is called Fried Hand pies. 

Fried pies is a common southern specialty. These handmade, crescent-shaped, fruit-filled pastries are very popular in the South and are usually found at church picnics, crossroads country shops. It's a very common scene for the people from south that their moms and grandmas are serving fried pies by the dozens for church suppers and family gatherings. A fried pie is just the perfect size snack, compact and neat. 

The fat and crisp, half-moon shaped chewy dough is filled with spiced and cooked apples. The other traditional fillings is dried peaches. They can be filled with just about anything and fry up in just a few minutes. Try filling them with other fruits or something savory like taco meat, cooked up mushrooms and onions, or cooked sausage. These pies can be made days, weeks, even months ahead of time. 

When I came across to this recipe couple of months back, it was completely new to me. When I decided to make a fried pies, started experimenting with the filling, adding one ingredient or taking away another. I made dough at home and blended with the correct types of apples. Cooked them all together and then put the filling inside the dough. At the end I fried the pies and cooled them down. I served them in a Christmas potluck party with my neighbors and everybody really loved the crispness and taste of the pies.  

Recipe of Fried Hand Pies ( sweet and savory ) for 18 pieces 

Ingredients :

For Dough :

All purpose flour : 2 1/2 cup
Salt : 1/2 teaspoon 
Sugar : 2 teaspoons 
Shortening : 1/4 cup, chilled and cut into pieces
Unsalted Butter : 1 and 1/2 stick, cold and diced  
Ice water : 6 to 7 tablespoons 

For Sweet filing :

Apples : 2, peel, cored and cut into 1/2-inch chunks
Sugar : 1/4 cup or to taste
Cinnamon powder :1/8 teaspoon 
Lemon juice : 1 teaspoon
Butter : 1 teaspoon

For Savory :

Potatoes : 2, peel and cut into 1/2 inch cubes, boiled
Salt : to taste
Ground pepper : to taste
Butter : 1 teaspoon

Oil for frying 

Method :

1. Combine the four, sugar and salt together, you can use food processor or mix it with hand. Add the shortening and butter and mix it until the mixture looks like coarse breadcrumbs. Add the ice water, one tablespoon at a time and mix it nicely until the mixture comes together. Cover the dough with plastic wrap and refrigerate for at least 1 hour.

2. For the sweet filing : Melt the butter in a large sauce pan over medium high heat. Add the apples to it. Saute the apples, stir it until it become soft. Sprinkle with sugar and cinnamon. Cook it until some of the apple pieces start to break apart. Remove from heat and add the lemon juice and stir in. 

3. For the savory filling, add butter to a pan and heat it up. Add the boiled potato pieces and stir it. Add salt and pepper to taste. Remove from heat and set aside to cool completely. 

4. Take a deep frying pan and add oil. Heat it up to 365 degrees F. Roll the dough 1/8 inch thick. Cut out eighteen circles. Place 1 tablespoon of filling into the center of each circles. Make a half-moon shape and press out and seal the edges by using fork. Repeat the same for remaining dough. 

5. Fry 3 to 4 pies at a time until the both sides become golden brown. Transfer to a paper towel to absorb the excess oil. Sprinkle powered sugar and serve warm.

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Mango Lassi Popsicles / Mango Kulfi Ice Cream

Just before bidding goodbye to Summer, today I am going to share a perfect recipe for this season - Mango Lassi Popsicles. What could be more satisfying than a mango drink in this summer! This frozen Mango lassis is just too appropriate for beating the current heat wave of southern California. Specifically September and October are the hottest months here in San Diego.  When we came here five years back, the climate was very pleasant but in last three years, there was not much rain and summer is not pleasant anymore here. Good news is that we have only one more month before the winter starts.

We have been making ice pops, ice cream and ice cream cake for most part of this summer to beat this heat. This ice pop recipe is a nice after-school snack that your kid would love to have. It is creamy, smooth and has tart flavor.  It can send you back to your childhood days because in some parts of India, without mango or mango lassi, summer vacation was not complete. In India, Lassi is nothing but a traditional summer drink which is similar to fruit smoothie. On the other hand, many Indians keenly wait for summer only because of Mango. So a combination of these two is so perfect for them! Other than mango lassi, there are other kinds too like salty, sweet or bhang lassi. The last one is very popular in northern part of India during the festival called Holy. It is made out of “bhang”, a liquid derivative of cannabis. In Indian sub-continent, Bhang has been used as an intoxicant for many centuries.

Mango lassi is a blend of mangoes , yogurt, sugar and a touch of spice. I combined all of the above in a food processor and made it as smooth as it can be. You can swirl it into popsicle molds with some mango-less yogurt/milk mixture for a pretty smooth affect. Now Mango lassi in popsicles are ready to freeze.  Making popsicles is major fun and so easy that even a novice can make it. You don’t need to worry if you don't have Popsicle mold. You can use paper cup, take some glasses or muffin tins and pour the mixture into the same and then freeze. In terms of flavor, the options are endless. You can change the flavor as per your taste and choice. The yogurt makes the popsicles so tasty and creamy. If you like your pops icy, better to skip the yogurt and make it simpler.  

Recipe of Mango Lassi Popsicles : Makes 6 to 8 popsicles, depending on the size of popsicles molds



Ingredients :

Ripe Mango, chopped : 2 cups ( 3 medium sized mangoes )
Greek yogurt / Strained yogurt / plain yogurt : 1/2 cup 
Sugar : 2 tablespoon, or to taste. 
Ground Cardamom : a pinch (optional )


Method :

1. Combine mango, yogurt, sugar, ground cardamom in a food processor or blender and blend it until smooth. 

2. Pour the blended mango mixture into the popsicle molds or small paper cups and freeze for one hour. Then push a popsicle stick into the center of each pop. Place back in the freezer until solid. 

3. To unmold, place the mold up side down under warm running tap water. 

Recipes you also might like :

Skinny Strawberry Ice Cream

Mango Yogurt

Strawberry Cream Cheese popsicles

Mango Kalakand

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Chicken Croquettes ( Bengali Style Chicken Chop )

For long time I had a dream to spend a weekend in an ocean side resort and enjoy with my family. Finally my husband gave me a surprise on president’s day long weekend and we went to a resort in a place called Palos Verdes near Los Angeles. After spending those pampering days, when we came back on Monday and we had a get together with some family friends at our residence. This time I cooked some new stuffs and taken photographs but there were no time to write the recipe and share with you. 

 

Starting this week I am slowly coming back to my old routine and hope would be able to maintain the pace. Today I am going to share a yummy snack, a popular street food of Calcutta and eastern part of India. If you visit the city, you would find hundreds of road-side vendors are selling this kind of snack. The formal name of this dish is Chicken Croquettes, commonly known as Chicken chop or chicken cutlet. The word Croquette has come from the French word "Croquer" that means to crunch.

Croquette is a small deep fried food that usually contains mashed potatoes or ground meet (goat, beef, chicken or turkey), fish, cheese or vegetables as filling. The Croquette is usually shaped like a cylinder, disk or oval shape.First dip the filling in egg wash, roll in bread crumbs and finally deep fry in hot oil. If you want to avoid deep-frying, you can bake them too at oven. The Bengali version can be of different types, both veg and non-veg. Potatoes, mixed vegetables, banana flowers are very commonly used as a filling when it is vegetarian. On the other hand fish (macher chop), minced mutton (mansher Chop) are very popular as non-vegetarian croquettes. Whether it’s veg or non-veg, each variety of croquettes has a distinctive taste and texture. Once they are cooked, become quite crispy on the outside but remains soft inside, very tempting as an appetizer or a party snack. Generally it is served with tomato ketchup or with your choice of dip and with onion rings and some salads. 

Recipe of Chicken Croquettes ( Bengali Style Chicken Chop ) : for 10 pieces 

Ingredients : 

Boneless Chicken breast : 1 lb / 500 g ( boiled and shredded )

Onion : a big one, finely chopped 

Ginger paste : 1 teaspoon

Garlic paste : 1 tablespoon

Tomato : a small one chopped 

Green chilies : as per tolerance (if you want to avoid green chilies, you can use black pepper powder or red chili powder.)

Coriander powder : 1 teaspoon 

Potato : 1 medium sized, boiled 

Green Cardamom : 2 

Cinnamon stick : 1 inch

Cloves : 2 

Salt : 

Egg : 1

Breadcrumbs : 1 cup 

Oil : for deep frying 

Method :

1. Take a big pan, heat it up and add 2-3 tablespoon oil. Once oil is hot, add cardamoms, cinnamon stick, cloves to it. Once they are fragrant, discard them from oil.

2. Add the chopped onion to the pan, saute it till it changes the color to light brown, add ginger and garlic. Stir it, cook until the raw smell goes off. Add the chopped tomato to the pan, sprinkle some salt. Cook it till the tomato becomes soft and smashed. 

3. Add coriander powder and green chilies. Stir it and mix it, till oil starts separating from the sides of the pan.

4. Add the boiled and shredded chicken. Mix it nicely with the spices and keep stirring for 4 to 5 minutes. Add the potato, smashed it with a spatula and mix well with chicken-spice mixture. 

5. Give some stirs, until the mixture is well combined. Check the seasoning, add salt or chilies if needed. Turn off the gas, now filling is ready. 

6. Divide the mixture into 10 equal balls, give them shape like a cylinder, disk or oval. 

7. In a small bowl, whisk the egg with 2 tablespoon of water and on an another flat dish, spread the breadcrumbs. 

8. Take a ball first dip into the egg mixture, then roll it on the breadcrumbs until it gets a nice coat all over it. Do the same process for the rest of the balls. 

9. Now take a deep frying pan, add oil and heat it up. Once oil is ready, deep fry the balls in two batches on medium-high heat until they are evenly golden brown on both sides. 

10. Take out them from oil and place it on a paper towel to absorb the excess oil. Chicken Croquettes ( Bengali Style Chicken Chop) are ready to serve. Serve hot with tomato ketchup or with your choice of dip and with onion rings and some salads. 

Note :

 If you want to avoid deep frying, you can bake them too. To bake the Chicken Croquette after 8th step, take a baking sheet, grease it with non stick spray. Place the Chicken balls on it and nicely spray with non stick spray. Preheat the oven to 400 degrees F or 200 degrees C, bake them until they are evenly golden brown on both sides. In between check it, turn the other side and again spray lightly with non stick cooking spray. It takes approximately 5 to 7 minutes for each side to be done. To see the baking process in detail you can check this recipe too ( Baked Tuna Cutlet )

The same recipe, you can try with minced goat meat, or beef or lamb. 

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