| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
March 1991 |
1 |
servings |
INGREDIENTS
| 8 |
|
Garlic cloves |
|
|
A 1 1/2-inch cube of peeled fresh |
|
|
; gingerroot |
| 6 |
tb |
Vegetable oil |
| 3 |
lb |
Boneless lamb shoulder; trimmed and cut |
|
|
; into 1 1/2-inch |
|
|
; pieces |
|
|
A 3-inch cinnamon stick |
| 7 |
|
Whole cloves |
| 1 |
|
Bay leaf |
| 3 |
|
Onions; chopped fine |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Ground coriander seeds |
| 1/4 |
ts |
Cayenne |
| 1 |
c |
Chopped drained canned tomatoes |
| 1/2 |
c |
Plain yogurt |
| 1 |
ts |
Salt |
| 1 1/4 |
lb |
Fresh spinach; coarse stems |
|
|
; discarded and the |
|
|
; leaves washed well |
|
|
; and drained |
| 1 |
ts |
Fresh lemon juice; or to taste |
| 1 |
tb |
Pine nuts; toasted lightly |
INSTRUCTIONS
In a blender puree the garlic and the gingerroot with 1/3 cup water.
In a heavy kettle heat 3 tablespoons of the oil over moderately high
heat until it is hot but not smoking and in it brown the lamb, patted
dry, in batches, transferring it as it is browned with tongs to a
bowl. To the skillet add the remaining 3 tablespoons oil, heat it
until it is hot but not smoking, and in it fry the cinnamon stick,
the cloves, and the bay leaf, stirring, for 30 seconds, or until the
cloves are puffed slightly. Add the onions and cook the mixture over
moderate heat, stirring occasionally, until the onions are golden.
Add the garlic puree and cook the mixture, stirring, for 2 minutes,
or until the liquid is evaporated. Add the cumin, the coriander, and
the cayenne and cook the mixture, stirring, for 1 minute. Add the
tomatoes and the yogurt, simmer the mixture, stirring, for 1 minute,
and add the lamb, the salt, and 1 cup water. Bring the mixture to a
boil and braise it, covered, in a preheated 350F. oven for 1 to 1 1/4
ours, or until the lamb is tender. The lamb mixture may be prepared
up to this point 2 days in advance. Let the lamb cool, uncovered, and
chill it, covered. Reheat the lamb mixture.
In a large saucepan bring 1 inch water to a boil, add the spinach, and
steam it, covered, for 2 minutes, or until it is wilted. Drain the
spinach in a colander.
Spoon off any excess fat from the lamb mixture and add the lemon
juice and salt and pepper to taste. Distribute the spinach over the
stew and stir it in gently. Transfer the stew to a heated serving
dish and sprinkle it with the pine nuts.
Serves 6.
Gourmet March 1991
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