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Lamb Stew
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| Ingredients: |
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1-1/2 pounds red
kuri squash, halved, seeded, salt and pepper to taste
1 tablespoon butter
1 tablespoon ground
ginger
2 teaspoons curry
powder
2 teaspoons ground
black pepper
2 tablespoons ground
coriander
2 tablespoons ground
cumin
1 teaspoon ground
cardamom
1 pinch Saffron
1 teaspoon ground
cinnamon
1 tablespoon salt
5 pounds American
Lamb shoulder, cut into 1-inch cubes, fat removed
10 cups chicken
stock
1/2 cup butter
3 medium
onions, diced
3 garlic
cloves, minced
3 tablespoons tomato
paste
1 cup garbanzo
beans, cooked
1/2 cup golden
raisins
2 tablespoons honey
1/2 cup sliced
almonds, toasted
1/4 cup cilantro,
chopped
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| Directions: |
Insalata
Restaurant San Anselmo, California Chef/Owner Heidi Krahling
Season squash halves with salt and pepper. Place in a 13x9-inch pan,
cut side down. Add 1 tablespoon butter and 1/2 cup water to the pan.
Cover pan tightly with foil and bake in a 350 degrees F oven for 45
minutes to 1 hour or until tender but firm. Remove from oven, let
cool. Peel and cut into 1 inch cubes. Set aside.
Combine all the spices plus the 1 tablespoon salt. Divide into 2
portions. Take 1 portion of the spice mixture and rub into the lamb
cubes. Let sit for 30 minutes. Place the lamb in a heavy sauce pot
and add chicken stock to cover. Bring to a boil. Reduce heat to a
low simmer and cook until the lamb is tender (approx. 1 hour). Skim
periodically to remove any fat or impurities. Once the lamb is
tender, strain the meat from the liquid, reserving the liquid.
Meanwhile, in another large sauce pot, melt the 1/2 cup butter. When
melted, add the onions and saut頯ver low heat until
translucent. Add the remaining portion of the spice mixture, garlic,
and tomato. Stir to combine. Cook over low heat for 3 to 5 minutes
until aromatic. Add the garbanzo beans, golden raisins, and honey.
Saut頦or 1 minute to allow the flavors to meld. Once the lamb
is tender, strain the meat from the liquid, reserving the liquid.
Add the meat to the onion and garbanzo bean mixture. Mix well. Add
most or all of the reserve liquid back to the mixture until it
reaches a stew-like consistency. Bring to a simmer. Add the cooked
squash and simmer for about 10 minutes. Adjust seasonings with salt
and pepper.
Serve in a stew bowl. Garnish with toasted almonds and chopped
cilantro.
Suggested side dish: Couscous or buttered egg noodles |
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