| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
Infood02 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Sesame seeds |
| 1/2 |
c |
Sliced almonds |
| 2 |
tb |
Olive oil |
| 2 1/2 |
lb |
Boned lamb shoulder; trimmed of excess |
|
|
; fat and cut into 1 |
|
|
; 1/2-inch cubes |
|
|
Salt and freshly ground black pepper |
| 2 |
|
Cloves garlic; minced |
| 1 |
md |
Onion; chopped |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground cardamom |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Ground dried chili peppers such as ancho; or chili powder |
| 1 |
c |
Dried figs; quartered |
| 4 |
tb |
Chopped cilantro plus 8 sprigs of |
|
|
; cilantro |
INSTRUCTIONS
Preheat the oven to 350 degrees. Put the sesame seeds on a small sheet pan
or pie plate and toast in the oven 6 minutes, remove and place in small
dish. Add the almonds to the pan until golden brown. Set aside. Put the
olive oil in a large, heavy-bottomed Dutch oven over medium-high heat.
Season the lamb with salt and pepper. Brown on all sides in 2 batches,
about 10 to 12 minutes total. Add the garlic, onions, cumin, cardamom,
turmeric, and ground chilies to the lamb. Stir well and reduce the heat to
medium-low. Cook for 5 minutes. Add 2 1/2 cups water and bring to a boil.
Reduce the heat, cover, and simmer for 1 1/2 hours, or until the meat is
tender. It should be slightly springy, but easy to pull apart with your
fingers. Preheat the oven to 425 degrees. Strain the liquid from the stew
into a small saucepan or bowl and skim the fat. Check for salt and pepper
and keep warm. Mix the meat and figs and spread in a single layer in an
ovenproof serving dish. Pour the sauce over the meat and figs and sprinkle
with almonds. Bake for 12 minutes, or until crisp and golden. Sprinkle with
sesame seeds and chopped cilantro and garnish wiht cilantro springs. Serve
from the hot dish.
Yield: 4 to 6 servings
Converted by MC_Buster.
Per serving: 1449 Calories (kcal); 86g Total Fat; (49% calories from fat);
30g Protein; 167g Carbohydrate; 0mg Cholesterol; 42mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 8 1/2 Fruit;
15 1/2 Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #IND069
Converted by MM_Buster v2.0n.
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