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Tuesday, December 25, 2012

Laban Immor

Have roast lamb leftovers?  Have a sensual Lebanese cookbook just waiting to be tapped into with the correct vigor and motivation?
Well, I do.
The smell of this is even more appetizing than last night's Equinox dinner.  It must be the spices that run through my veins.
250g lamb
1 onion, chopped
1 clove garlic, grated
1 carrot, cut into chunks
1 handful chopped celery
1/4 cup sherry or Xeres vinegar
1 red chili, sliced
1 tsp cinnamon
1 tsp cumin
1 tsp allspice (quatre epices)
3-4 cups lamb stock (mine was homemade)
1/2 cup rinsed kamut or rice
1 beaten egg
2 plain yogurts (250g)
Handful frozen peas
Handful chopped cilantro or mint
Salt/fresh cracked pepper
1.  Heat the EVOO in a heavy based pan.  Brown the pieces of lamb.  Remove and reserve.
2.  Add the onion, carrots, celery, and garlic and cook, stirring about 5 minutes.
3.  Cut the lamb into cubes, then add back into the pot with the vinegar and stock to level.  Boil then lower heat to simmer.
4.  Add the cinnamon, allspice, red chili, and cumin and simmer approx. 10 minutes.
5.  Add the kamut (or rice if you don't have any) and simmer 45 minutes or until your grain is cooked.
6.  While waiting, add the yogurt to the beaten egg and beat some more.  Add the mixture along with the frozen peas to the soup and cook, stirring for 10 minutes.

Serve with chopped cilantro (or mint...I just didn't have any) and a drizzle of olive oil.
Close your eyes, inhale, smile, and exhale.
Welcome to Mediterannean Heaven.

*don't use kamut if you're GF
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