| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Moroccan |
|
1 |
Servings |
INGREDIENTS
| 5 |
|
Juniper berries |
| 3 |
|
Garlic cloves |
| 3 |
c |
Dry red wine |
| 3 1/2 |
lb |
Boneless lamb shoulder |
| 2 |
md |
Onions |
| 2 |
|
Garlic cloves |
| 3 |
tb |
Vegetable oil |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Saffron threads; crumbled |
| 1 1/2 |
c |
Veal demiglace |
| 1/3 |
c |
Red-currant jelly |
| 3 |
md |
Quinces; (about 1 1/2 pounds total) |
| 1 |
|
Lemon |
| 3 |
|
Celery ribs |
| 1/2 |
c |
Dried cranberries; (about 3 ounces) |
|
|
Pistachio Couscous |
INSTRUCTIONS
FOR MARINADE
ACCOMPANIMENT
The quinces in this stew are not combined with sugar and therefore will not
change color. They require only 45 minutes of cooking time to become
tender.
This flavorful dish is even better when made a day ahead.
Make marinade: Crush juniper berries and mince garlic cloves. In a large
bowl stir together garlic, wine, and juniper berries.
Trim lamb and cut into 2-inch cubes. Stir lamb into marinade. Marinate
lamb, covered and chilled, at least 12 hours and up to 1 day. In a large
sieve set over a bowl drain lamb, reserving marinade.
Chop onions and mince garlic. In an 8-quart heavy kettle heat oil over
moderate heat until hot but not smoking and cook onions with garlic,
cinnamon, and saffron, stirring occasionally, until onions are softened.
With a slotted spoon transfer onion mixture to a large bowl.
Pat lamb dry and season with salt and pepper. In kettle brown lamb in
batches, without crowding, over moderately high heat, stirring
occasionally, transferring as browned with a slotted spoon to bowl with
onion mixture. Return lamb and onion mixture to kettle and add reserved
marinade, demiglace, and jelly. Simmer mixture, covered, stirring
occasionally, 45 minutes.
While lamb mixture is simmering, prepare quince, zest, and celery: Peel,
quarter, and core quinces. Cut quarters lengthwise into 1/4-inch-thick
slices. With a vegetable peeler remove zest from lemon in lengthwise
strips. Diagonally cut celery ribs into 1/2-inch-thick slices.
Add quince and zest to lamb mixture and simmer, covered, stirring
occasionally, until quince is tender, about 45 minutes. Stir in celery and
cranberries and simmer, uncovered, stirring occasionally, until celery is
tender, about 15 minutes. Season stew with salt and pepper. (Stew may be
made 1 day ahead and cooled completely before being chilled, covered.)
Serve stew with couscous.
Serves 8.
Gourmet January 1998
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998
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