| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Turkish |
Mike03 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Paprika |
| 2 |
tb |
Ground; toasted cumin seed |
| 2 |
ts |
Ground cardamom |
| 2 |
ts |
Ground cinnamon |
| 1 |
ts |
Allspice |
| 1/2 |
ts |
Ground cloves |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly-ground black pepper |
| 4 |
|
Lamb shanks -; (1 to 1 1/2 lbs ea) |
| 1/4 |
c |
Olive oil |
| 2 |
lg |
Onions; chopped |
| 1/2 |
lb |
Plums; halved, pitted |
|
|
(damsons or Italian prune plums are a |
|
|
Good choice) |
| 1/4 |
c |
Sugar |
| 1 |
c |
White wine |
| 2 |
c |
Hot chicken stock |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Mix the paprika, cumin, cardamom, cinnamon, allspice, cloves, salt and
pepper in a bowl. Rub the spice mix into the lamb shanks creating a spice
covering that coats the lamb completely. Heat the oil over medium heat in a
large dutch oven. Add the onions and begin to brown them stirring
occasionally. Add the plums that you have pitted along with the sugar and
cook for a few minutes with the onions. Remove the onions and plums with a
slotted spoon and add the seasoned lamb to the hot dutch oven and brown the
lamb well on all sides. Add the white wine and cook down by half. Add the
hot stock and return the onions and plums to the pot. Adjust the seasoning,
set at a simmer, cover and cook for 1 1/2 to 2 hours or until the lamb is
fork tender. Serve with almond and saffron rice. This recipe yields 4 to 6
portions.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B18 broadcast 01-26-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-12-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
A Message from our Provider:
“You can fool yourself. You can never fool God”