| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Dutch |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Meaty Lamb Necks Or Shoulder, cut into 2-inch cube |
|
|
Salt And Freshly Ground Black Pepper |
| 3 |
tb |
Olive Oil |
| 4 |
|
Anchovy Fillets, rinsed and chopped |
| 1/2 |
ts |
Red Chile Flakes |
| 3 |
tb |
Finely Slivered Garlic |
| 2 |
c |
Yellow Onions, chopped |
| 1 |
ts |
Coriander Seed, crushed |
| 1/2 |
ts |
Cumin Seed, crushed |
| 2 |
ts |
Oregano Leaves (Or 1 Teaspoon Dried) |
| 3 |
c |
Rich Lamb Or Chicken Stock |
| 1 1/4 |
c |
Dry White Wine |
| 2 |
c |
Cracked Green Olives, well rinsed/pitted |
| 1/2 |
c |
Fresh Parsley, coarsely chopped |
| 1/2 |
c |
Cilantro, coarsely chopped |
|
|
Red Wine Vinegar |
|
|
Orange Rice (Recipe Follows) |
|
|
Fresh Parsley And Cilantro Sprigs |
|
|
Frizzled Onions |
| 1/2 |
c |
Finely chopped onion |
| 1 |
tb |
Unsalted butter or vegetable oil |
| 1 |
c |
Basmati or other long-grain rice |
| 1 1/4 |
c |
Rich chicken or vegetable stock |
| 1/2 |
c |
Fresh orange juice |
| 1 |
ts |
Grated orange zest |
| 2 |
ts |
Finely minced fresh ginger |
| 1 |
tb |
Chopped golden raisins |
|
|
Salt and freshly ground black pepper |
| 3/4 |
c |
Unbleached all-purpose flour |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground white pepper |
| 1 |
ts |
Pure California or New Mexico chile powder (optional) |
|
|
Vegetable oil for frying |
| 2 |
md |
Onions, sliced very thinly into rounds and separated into rings |
INSTRUCTIONS
GARNISH
ORANGE RICE
FRIZZLED ONIONS
Lightly season the lamb with salt and pepper. In a casserole or Dutch oven,
heat the olive oil and brown the lamb well on all sides. Remove the lamb
with a slotted spoon and set aside. Remove all but 2 tablespoons of fat
from the pan and add the anchovies, chile flakes, garlic, onions, coriander
seed and cumin seed; saute until just beginning to color. Add the oregano,
stock and wine and return the meat to the pan. Simmer, covered, for 1 1/2
hours or until the meat is very tender. If using the necks, gently pull the
meat from the bones, return the meat to the pot, and discard the bones.
Allow the stew to rest off the heat for at least 30 minutes for fat to rise
to the surface. Skim fat off and discard. At serving time, add the olives
to the stew and bring to a simmer. Stir in the parsley and cilantro and
season to taste with salt, pepper and drops of vinegar. Serve with Orange
Rice and garnish with fresh herb sprigs and Frizzled Onions, if desired.
ORANGE RICE: Saute the onion in butter or oil over moderate heat until soft
but not brown. Add the rice and continue to saute and stir for 3 minutes
longer. Add the stock, orange juice, orange zest, ginger and raisins and
stir in. Lightly season with salt and pepper, reduce the heat to a simmer
and cover. Cook for 20 minutes or until all liquid is absorbed. Allow to
rest off the heat for 5 minutes. Fluff with a fork and serve warm.
FRIZZLED ONIONS: Combine the flour, salt, pepper and chile powder in a
bowl. In a large saucepan or a deep fryer, add oil to a depth of 2 inches
and heat to 360° F. Dredge onions in seasoned flour, shake off excess and
deep fry until golden brown and crisp. Drain on paper towels. Can be made 2
hours ahead.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
04/02
Posted to MC-Recipe Digest V1 #344
Recipe by: COOKING RIGHT SHOW #CR9676
From: Bill Spalding <billspa@icanect.net>
Date: Mon, 16 Dec 1996 04:06:45 -0500 (EST)
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