Fragrant Lamb Stew With Dried Fruits Food

LAMB STEWED WITH TOMATO AND DRIED FRUIT

Steps:

• In a large heavy bottomed pot, over medium-high heat, add 1/2 the olive oil and heat. When the oil is hot, brown the lamb. Add the onions and saute until soft. Add the tomatoes and all of the dried fruit. Season generously, to taste, with salt, pepper, cinnamon stick and spice blend. Simmer on a medium heat for about 1 to 1 1/2 hours, or until very tender.;
• Combine all ingredients in a mixing bowl. Season with salt and pepper. Garnish the lamb with a tablespoon of yogurt.;
• 1 tablespoon cumin seed
• 2 tablespoons cardamom seed
• 2 tablespoons coriander
• 1 tablespoon paprika
• 1 tablespoon black peppercorn
• 2 cinnamon sticks
• 1 tablespoon ground nutmeg
• 1 tablespoon cloves
• In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool. Grind in a coffee grinder to a fine power.

FRAGRANT LAMB STEW WITH DRIED FRUITS

Steps:

• -Preheat oven to 350 degrees F.
• Heat olive oil in bottom of 4 to 5 quart heavy-bottomed Dutch oven.
• Brown cubes of lamb in oil, in batches, remove lamb to plate. Add onions to pot, scraping up brown bits and stirring.
• When softened, add crushed garlic; stir to incorporate, then add carrots.
• Cook 2 to 3 minutes.
• Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest, cayenne or pepper flakes, and rosemary.
• Stir to mix in well, then add water and wine. Raise heat and let the liquids bubble. Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes.
• Add dried fruits, the lemon juice, and the almonds.
• Adjust seasonings to taste, adding more water if the stew seems too thick.
• Add 1/2 cup of cilantro, cover pot, and place in oven for 75 to 90 minutes.
• From time to time, check stew, adding water as needed to keep it moist. When lamb is tender and dried fruits have softened almost enough to become part of the sauce, remove from oven and stir in remaining cilantro.
• Let stew rest 5 minutes and serve.

LAMB STEW FROM SOUTHERN FRANCE

Steps:

• Slice the lamb meat off the bone and cube. Using a mallet, crack the bone in a few places and set aside.
• Whisk together the rice flour, salt, pepper and mustard powder in a dish and dredge the cubed meat.
• Heat 3 tbsp of the oil in a heavy Dutch oven and fry meat in batches until well browned. Remove to a plate.
• Add the remaining oil to the pot and stir in the onions, minced garlic, carrots and celery.
• Cook for 5 minutes over medium flame.
• Add all the spices and continue to cook for a couple of minutes, until fragrant.
• Add the lamb back to the pot, add the bone and pour in the wine and chicken broth.
• Stir in the tomato paste, thyme sprigs, lemon zest, halved garlic cloves and fruit.
• Season with salt and freshly ground black pepper.
• Cover the pan with a lid and cook over a gentle heat for 2 hours, or until the lamb is tender.
• Remove the bone and cook, uncovered, for 30 minutes longer.
• Serve over brown rice, Israeli couscous or your favourite ancient grain.

LAMB-AND-APRICOT STEW

Steps:

• Preheat oven to 350 degrees. In a large heavy pot, heat oil over medium-high. Season lamb with salt and pepper and cook, stirring occasionally, until browned, 9 minutes. With a slotted spoon, transfer lamb to a plate. Add onion and garlic and cook until onion is softened, 5 minutes. Return lamb to pot, along with tomatoes, ginger, cinnamon, and 2 cups water; season with salt and pepper. Cover and transfer to oven; cook 45 minutes.
• Stir in apricots, cover, and cook until lamb is tender, 45 minutes more. Serve stew sprinkled with almonds. (To store, refrigerate in an airtight container, up to 3 days.)