Email the pics to yourself and it allows you to resize and then you can post. I figured that out a bout a year ago.
If I may suggest, the 'You Suck at Cooking' channel on youtube is delightful. https://www.youtube.com/channel/UCekQr9znsk2vWxBo3YiLq2w
Soup sounds good. I will be making bean soup with Mediterranean flavors next week. After making the shawarma I'll throw the lamb bone into the soup pot. Also have chicken thighs, going to make mustard and bread crumbs topping and roast with carrots. Now doing one big shopping trip every 3 weeks and stocking up.
I love the steam released pressure cooker our son got us for Xmas...it does as good a job as a Dutch Oven in my view....in Taiwan they cook stews in clay pots dutch oven style...all good methods. Pressure cooker is my choice
I've been eating leg of lamb for Easter for over 60 years. We always eat it the way my grandmother fixed it and that's braised with carrots, onions and potatoes and served with plenty of mint jelly and ice cold milk. Grandma use to serve sweet potatoes and rutabagas on the side but I had to give those up for health reasons (too much potassium). She would mash the sweet potatoes and add butter and a small amount of brown sugar. The rutabagas were plain. In Korea they use clay pots for serving bubbling hot doenjang-jjigae (din jahng cheegeh) a fermented soybean paste made into a soup similar to Japanese Miso. doenjang-jjigae is made with jalapeno, soft tofu, summer squash such as zuccini, butter or mud clams such as Manila clams and sometimes some other vegetables. One adds all their rice to the clay pot of doenjang-jjigae and eats it with a spoon. The jalapenos are added until it is just as spicy as desired. I have an ice cold beverage such as a beer sweet rice drink or sweet cinnamon drink. A lot of Koreans drink a warm toasted corn or toasted barley tea with the doenjang-jjigae.
Lamb is also associated with Passover, although never served with milk if course. Finished the shawarma. After roasting the lamb I put it in a bowl in refrigerator overnight with pan juices. Today cut meat off bone, trimmed and cut up. Crisped lamb in cast iron skillet in the lamb fat, then added pan juices and reduced to glaze. Meanwhile filled sheet pan with scallions, brushed with lamb fat, and broiled until beginning to char. Meat and scallions go into pita, already baked, with sauce.
I'm Episcopalian so no problem with the milk. I feel sorry for the practicing Jews who can't enjoy a tall glass of ice cold milk with their lamb and mint jelly on Passover.
Sunday gravy I made last week; Italian sausage, stew meat, and homemade meatballs, all in a homemade sauce.
