| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Main course, Z- high hol, Z- sukkot |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 1 1/2 |
lb |
Well-trimmed boneless lamb |
|
|
shoulder cut into 1- |
|
|
1/2" |
|
|
chunks |
| 1 1/2 |
c |
Sliced onion |
| 3 |
c |
Chicken broth |
| 2 |
t |
Minced garlic |
| 1 1/2 |
t |
Ground cumin |
| 1 1/2 |
t |
Coriander |
| 1 1/2 |
t |
Ginger |
| 1/2 |
t |
Cayenne pepper |
| 1/2 |
t |
Salt |
| 1 |
|
Cinnamon stick |
| 1/4 |
t |
Saffron threads, optional |
| 2 |
|
Yukon Gold potatoes, peeled |
|
|
cut into 1" chunks |
| 2 |
|
Carrots, peeled cut into 2 |
|
|
x 1/2" sticks |
| 12 |
|
Dried apricots |
| 12 |
|
Pitted prunes |
| 2 |
T |
Fresh lemon juice |
|
|
Garnish:, optional |
|
|
Couscous |
|
|
Chopped cilantro or mint |
|
|
Toasted blanched almonds |
INSTRUCTIONS
In Dutch oven, in oil, brown lamb in batches, 5 minutes per batch.
Remove with slotted spoon. Add onion and 1/4 cup broth. Cover; cook
stirring occasionally, 8 minutes, until softened. Add garlic, cumin,
coriander, ginger, cayenne and salt; cook, stirring, 1 minute. Return
meat and it's juices to pot. Add remaining broth, the cinnamon and
saffron; simmer, covered, 1- 1/4 hours. Add potatoes and carrots;
simmer covered, 15 minutes. Add apricots and prunes; simmer, uncovered
10 minutes, until lamb is tender and liquid has thickened. Discard
cinnamon. Add honey and lemon juice. Serve with couscous and garnish,
if desired. McCall's Magazine October 1998 p. 150 Article titled:
"Honey Bunch" Recipes by Gina Noonan and Frank P. Melodia Recipe by:
McCall's Magazine October 1998 p. 150 Posted to JEWISH-FOOD digest by
Linda Shapiro <lss@coconet.com> on Sep 22, 1998, converted by
MM_Buster v2.0l.
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