INGREDIENTS

INSTRUCTIONS

In a 3-quart baking dish heat the oil over moderately high heat until it is
hot but not smoking and in it brown the lamb, patted dry, in batches,
transferring it with a slotted spoon as it is browned to a bowl. In the fat
remaining in the dish cook the onion over moderately low heat, stirring
occasionally, until it is softened, add the garlic, and the ginger root,
and cook the mixture, stirring occasionally, for 3 minutes. Add the cumin,
coriander, and flour, and cook the mixture, stirring, for 3 minutes. Add
the stock, combined with 1 cup water, heated, whisking, and simmer the
mixture for 5 minutes. Add the lime juice, the chilies, the tomatoes, the
lamb and any juices that have accumulated in the bowl, and salt and pepper
to taste and simmer the mixture, covered, skimming it occasionally, for 1
hour and 30 minutes, or until the lamb is tender.
While the mixture is simmering, in a large saucepan steam the spinach in
the water clinging to the leaves, covered, over moderately high heat,
stirring occasionally, for 2 to 3 minutes, or until it is just wilted.
Drain the spinach in a colander, refresh it under cold water, and squeeze
it dry in a kitchen towel. Add the cauliflower to the lamb mixture, simmer
the mixture for 5 minutes, and stir in the spinach. The stew may be
prepared up to this point, cooled to room temperature, and kept covered
well and frozen for up to 2 weeks. Let the stew thaw, covered, in the
refrigerator before continuing with the recipe.
Bake the potatoes in a preheated 425 degrees oven, pricking them several
times with a fork after 30 minutes, for 1 hour, or until they are very
tender, and let them stand until they are cool enough to be handled. Peel
the potatoes, force them through a food mill fitted with the medium disk
over a bowl, and stir in the butter and salt and pepper to taste. Transfer
the mixture to a pastry bag fitted with a large decorative tip and pipe it
into 2-inch rosettes around the edge of the baking dish. The stew may be
prepared up to this point, cooled to room temperature, and kept covered and
chilled for up to 3 days. Bake the stew in a preheated 400 degree oven for
20 to 30 minutes, or until it is heated through and the rosettes are
browned lightly.
Yield: 6 servings
Notes: Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9079
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998

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