| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Meats, Ethnic |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Stewing meat, cubed |
| 2 |
c |
Onion |
| 1/4 |
ts |
Saffron |
| 1/2 |
ts |
Black pepper |
| 1 |
ts |
Lacama (see recipe) |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
c |
Parsley, chopped |
| 1 |
|
Orange or lemon rind, |
|
|
Cut into thin strips |
| 1/2 |
c |
Olive oil (poured over all) |
| 1 |
c |
Toasted almonds |
INSTRUCTIONS
Mix all ingredients. Cover and cook over medium-high fire, stirring
frequently, for 15 minutes. Add 3 cups hot water Re-cover, and continue
cooking until meat is done. Just before removing from fire, add in, mixing
with meat and remaining stock: 1 cup blanched, peeled, and toasted almonds,
ground or chopped; sprinkle almonds very lightly with salt before toasting.
[To heck with that: just chop almonds and brown in frying pan.) If stew is
too thick, a little water may be added. Serve: Hot, immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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