| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Lamb, Meats |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1 |
|
Garlic clove, sminced |
| 1 |
|
Onion, s finely chopped |
| 1/2 |
lb |
Lean lamb, cut from leg |
|
|
cut in 1/2" cubes |
|
|
Salt and pepper to taste |
| 1 |
pn |
Hot pepper flakes |
| 1 |
t |
Turmeric |
| 1/4 |
c |
Long-grain brown rice |
| 1/2 |
c |
Pearl barley, rinsed well |
| 3 |
c |
Beef stock |
| 1/2 |
c |
Dried green lentils |
| 1 |
c |
Drained cooked chick-peas |
| 1 |
c |
Drained cooked |
|
|
red kidney beans |
| 4 |
c |
Shredded leaves of |
|
|
spinach or Swiss chard |
| 2 |
|
Scallions, thinly sliced |
| 1/2 |
c |
Parsley, minced |
| 1/4 |
c |
Dill, minced |
| 1 |
c |
Yogurt |
| 2 |
T |
Mint, minced |
INSTRUCTIONS
in a non-stick 5-qt. Dutch oven, heat oil and add garlic. Stir and
saut over medium heat for 60 seconds, then add the onions. Continue to
saut until onions are wilted, stirring frequently. Add the cubed lamb
and sprinkle with black pepper, salt, hot pepper flakes and turmeric.
Cook, stirring, until the meat loses its color. Add the rice and
barley and stir for 2 minutes. Add the stock and bring to a boil, then
lower the heat. Stir once, cover and simmer over low heat for 20
minutes, Add the lentils and continue to cook for 15 minutes more (add
more liquid if necessary). Stir in the chick-peas and kidney beans and
simmer for 5-10 minutes more or until all the liquid is absorbed. In
a small bowl, mix together the spinach, scallions, parsley and dill
and stir into the pot. Cook, stirring, over low heat only until the
herbs wilt. Transfer the mixture to a shallow oven-to-table casserole.
Mix the yogurt and mint together and serve separately at the table.
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