May. 29th, 2015

akienm: (Default)
2 yellow onions, finely chopped
3 carrots, peeled and chopped
1 cup chopped dried dates

3 lb. ground lamb
2 1⁄2 cups lamb stock

1 cup canned crushed tomatoes
3 garlic cloves, minced
1 tsp. ground cumin
1⁄4 tsp. saffron threads
1 Tbs. peeled and minced fresh ginger
2 Tbs. finely chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste

Chop all things needing chopping

Carmelize the onions and set aside.

Cook lamb in skillet (oil if needed). Remove from pan and set aside covered to keep the heat.

Deglaze skillet with stock

Add carrots. Cook the carrots to just barely soft while cooking down the stock

Add remaining ingredients

Cook until parsley is tender and everything else is nicely mixed and warm (in case the set aside items cooled)

Original: http://www.williams-sonoma.com/recipe/moroccan-lamb-stew.html

Profile

akienm: (Default)
Akien MacIain

August 2017

S M T W T F S
  12345
6789101112
13141516171819
202122 23242526
27282930 31  

Most Popular Tags

Page Summary

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 21st, 2017 02:04 pm
Powered by Dreamwidth Studios