FOR THE LAMB CHOPS: Season chops with all
0 minutes.
Add the lamb, cinnamon, cumin, coriander, and garlic
Melt butter in medium stockpot, saute scallions & parsley until parsley turns dark green and fragrant.
Add the cubed lamb & saute until lamb is just lightly browned.
Add broth, lemon juice and coriander. Stir well, reduce heat and cover & simmer about 1 hr 15 minutes.
Stir in the kidney beans, salt & pepper. Cover and simmer just until heated through.
Serve over rice, if desired.
Brown the lamb in oil and remove from pan.
Saute the onion, shallot (if using), and celery until soft and starting to brown.
Add the wine, browned meat, carrots, sweet potatoes, and the cinnamon stick.
Bring to a simmer, adding water if necessary.
After about 20 minutes, remove the cinnamon stick and add spices, bay leaves, and if using, the almonds and cherries.
Simmer until meat is tender and sweet potatoes are soft.
ive more of a traditional middle eastern dessert taste (I personally can
Seaon lamb stew meat with salt and pepper and sear in a heavy iron skillet.
Saute all ingredrients until wine in a deep casserole for long enough to soften onions.
Add the lamb pieces once they are well browned all over.
Add wine and orange juice and allow to reduce to 1/4
Add chicken stock to casserole and allow stew to simmer for an hour and a half
Add celery and carrots and simmer for another 15 minutes.
Heat oil in 3 quart saucepan over medium heat.
Add meat and onions; cook, stirring often for 10 minutes.
Add potatoes, tomatoes, salt, pepper and broth.
Bring to boil on high heat, reduce heat to medium-low and simmer 1 hour or until meat and potatoes are well cooked, adding water if necessary.
Stir in eggs and cilantro.
Cook 2 more minutes, remove from heat and stir in zhug and hulbah.
Zhug is a middle eastern pesto and hulbah in fenugreek paste.
Purchase them in Middle Eastern grocery stores.
HE MEAT: Prepare the meaty stew or soup. In a large
rocket and purslane leaves or lamb's lettuce, flat leaf parsley
Preheat oven to 350\u00b0F.
Rub the lamb all over with the oil and then with the seasonings.
Grill the lamb until medium-rare, turning once (internal temp 135F; about 40 minutes on an outdoor grill).
On a baking sheet, toast the pecans in preheated oven for about 10 minutes.
In a bowl, cobine the remaining ingredients and toss to mix.
Sprinkle the pecans over the top of the tossed salad.
Slice the lamb thin when it finishes cooking, then serve the salad with the grilled lamb on top.
smooth paste.
Place lamb in a ceramic or glass
nd then add garlic and lamb mince and cook for 5
Cut lamb into bite size pieces, and
o rise.
For the lamb topping:
Heat the olive
emaining butter and brown the lamb evenly. Add more butter if
Combine lamb, rice, onion, mint, salt, allspice and pepper and mix thoroughly.
Shape into 12 balls.
Heat oil in skillet, add lamb balls and cook until brown and desired doneness.
br>The New Book Of Middle Eastern Food.
0 minutes on high with lamb and onion, then 15 minutes
nions are meltingly soft. Add lamb, breaking up large chunks with
0 minutes.
Combine the lamb and grated onion. Shape into