Koosa with Pomegranate

When I did not live in France, I would always want to eat stuffed tomatoes and zucchini when I came on vacation (tomates farcies).  That was before I tried it the Syrian way.
The mix of cumin, cinnamon, nutmeg, cloves, coriander (from the five spice) and hint of cayenne takes both the zucchini and the stuffing to an entire different height of serotonin inducing happiness.
The only acceptable addition was pomegranate seeds as garnish.  The sour/sweet crunch of the little seeds pair incredibly with the lamb/beef flavor and helps keep the spices in balance.
Balance is good.

Serves 4-5

Ingredients

5 zucchini or kusa squash, halved and cored, pulp scooped out
2 Tbsp olive oil

1 yellow onion, diced

4 cloves garlic, sliced

1 can crushed tomatoes

1 cube lamb bouillon (or whatever you have on hand)

water to level
pinch cayenne pepper
1 tsp thyme

fleur de sel for garnish

cooked basmati rice for serving
1/4 cup pomegranate seeds (mine were dried)
chopped mint to garnish (I did not have)

stuffing:

450g (1 lb) ground beef or lamb (I used beef)

2 Tbsp uncooked basmati rice, soaked and rinsed

4 garlic cloves, grated

1 red onion, minced

1 tsp ground cumin

2 tsp fivespice (or allspice)

1 carrot, peeled and finely grated

many grinds black pepper

juice from 1 lime

1 Tbsp olive oil

pulp from 1 zucchini

pinch cayenne pepper

pinch salt
Directions
1.  Make the stuffing by mixing all the ingredients with your hands until homogenous.  Stuff the zucchini or squash halves with the mixture.
2.  Heat the olive oil in a very wide heavy based pan (wide enough for all the zucchini to lay in one layer).. otherwise, use 2 pans as I did.  Add the onions and cook until translucent.
3.  Add the thyme, crushed tomatoes, cayenne, and the bouillon cube.  Bring to a boil, then reduce for about 5 minutes.
4.  Add the stuffed zucchini halves along with the garlic cloves.  Add water to level (do not completely submerge).  Bring to a boil, then cover and simmer for about 25 minutes, rotating the zucchini halfway through.
5.  Add the dried pomegranate seeds to the sauce before serving.  If using fresh, just add to each plate.

I served over hot basmati rice, which was the perfect vehicle for that exquisitely spiced tomato sauce.
Syrian and Lebanese cuisine will always hold a special place in my heart.. and this recipe totally dethrones the French version.  I feel like that was a confession I should be ashamed of, but I'm not...

Chile Cumin Meatballs

So in case you were wondering, here is how I function:

While writing about one recipe, I may need to link back to a different one, which is a good way for me to reread or to just not forget some of my concoctions of the past.  This leads me into rediscovery mode and urges start sprouting up here and there.  I become fixated on making that fixation become reality and my mind races through all the delicious things I'll be preparing.

Then, at the last minute, while still fixating on the initial idea, I completely change directions and do a whole different thing and it ends up bringing out of me things I had forgotten.

This recipe is the different thing.

The other day, while I was going on and on about black cardamom and how it's crazy different from green cardamom, I searched for that one other time I had used it.  Chole Masala became my fixation and I prepared some chickpeas that I would let soak overnight.  Since that moment I've been hallucinating the taste of chickpeas cooked in a tea and spice broth with an almost smokey flavor all Indian style.  As I changed the chickpea soaking water, I imagined crushing one with my tongue and the roof of my mouth and letting its creamy goodness explode.

Up until the moment I placed them in my crockpot, I thought I was making Chole... and then I decided I wanted to make Lebanese style meatballs and have hummus on my plate.

I didn't actually search for this recipe.  I must have seen it peripherally while scrolling through my blog feed which had mostly Chinese recipes on it and my brain must have captured that one non-Asian recipe of the list and tricked me into soaking those chickpeas for this exact purpose.

Thank you brain, but I'm not completely forgetting about Chole, ok?

Adapted from Seamus Mullen via Lottie+Doof

Yields 27-30 meatballs

Meatballs

Ingredients:

1 1/4 lb ground lamb (I used a mixture of veal and beef)

1/4 onion, minced

8 cloves garlic, grated

1 Tbsp parsley, chopped

1 tsp oregano

1 tsp sage

1 tsp fennel seeds

1 tsp ground cumin

1 tsp ground coriander

1 Tbsp kosher salt

1 tbsp rice flour

2-3 Tbsp olive oil to cook

Directions:

1.  Mix together with your hands or a food processor.  I always use my hands..

 2.  Shape meatballs into 1 1/2 inch balls, then cook in olive oil until brown.  You may want to do this in batches.

Chile Sauce

Ingredients:

3 dried pasilla chiles

1 tsp crushed red pepper

1 Tbsp cumin seeds

1/4 cup mix of red and white balsamic vinegar

1 Tbsp paprika

1 clove garlic

1/2 cup extra virgin olive oil

salt to taste

Directions:

1.  Dry roast the pasillas, cumin seeds, and crushed red pepper until fragrant, then grind.

2.  Blend everything together while streaming in the olive oil a little at a time.  You may not use all the oil.  Bring it to desired thickness.

Plate Assembly

Sexy Salad:
1 sliced cucumber

chopped mint and parsley

1/2 red onion, sliced

1 chopped tomato

1 1/2 cups shredded red cabbage
juice from 1 lime
drizzle olive oil
few cracks black pepper

feta (Gazi)

Additional Ingredients:

beaten yogurt stirred with 1 clove grated garlic to sit under the meatballs

red pepper flakes

hummus with extra virgin olive oil

That one on the far right is Falafel.. you mix your Mezze however you want, right?
Things I didn't do but would work well:

romaine lettuce and/or man'ouche for wrapping

These were as much a pleasure to eat as they were to conceive..

Lamb Shank, Drumstick, and Merguez Couscous

So I was planning on just picking up some bread and coming home.  The problem with that idea is that my bread place is the same as my vegetable wonderland place.  As I walked in, I was hypnotized by all the fresh peaches and misty vegetables, so I decided to take a stroll and see if anyone interesting wanted to chat.  A long white (fairly crooked) turnip caught my eye.  "Oh.. it's been a long time since I've worked with you," I told him.  "S'il vous plaaiiit!" it said to me showing me its little crooked bend.  I don't know why, but this turnip completely charmed me.. and I don't usually fall for that act, but this one smiled at me, as if saying.. "you know I'm kidding about the cripple thing, but I'll blow your mind in a couscous I promise!"

Where's the food!  I quickly brain scanned my freezer content and decided that there was nothing more desirable and more attainable tonight than some couscous with some crazy delicious lamb shank.  I wasn't even sure that was even something that was done.. and I've recently taken to using chana dal instead of chickpeas because of the faster cooking time and the no-need-to-peel factor.  This was a win-win-blow your mind-deal.  Why not?

This took me 1 hour and 15 minutes.. int he pressure cooker.  You could easily just dump it all into a crockpot and cook it on low for 7 hours.  At this late point in the day, I hadn't talked to the turnip yet, so there were no 7 hours for me to wait.

Serves 6

Ingredients

small drizzle EVOO

2 lamb shanks

1 chopped onion

2 chopped medium tomatoes

1 Tbsp tomato paste

3 Tbsp ras el hanout

4 cups water or as needed

1 coarsely chopped long white turnip

2 coarsely chopped carrots

6 chicken drumsticks

1 Tbsp harissa

1 cube dehydrated lamb broth

6 merguez sausages

1 coarsely chopped zucchini

6 oz (18cL) chana dal, rinsed

cracked black pepper

1 bunch cilantro for garnish

1 3/4 cup cooked thin grained couscous

Directions

1.  In a pressure cooker, heat a drizzle of EVOO on high heat, then throw in the lamb shanks and cook until colored, flipping, for about 5 minutes.  It will get smokey.  No problem.  Open a window.

2.  Add the onion and listen to it sizzle.  Mmmm.

3.  Add the tomatoes, half the ras el hanout, the tomato paste, and enough water to level.  Close the cooker and let it cook for 30 minutes under pressure.

4.  Remove the pressure and open the cooker.  Add the turnip, carrots, and drumsticks in that order.  Sprinkle with the rest of the ras el hanout, lamb cube, the harissa, and more water just to level.  You don't want to submerge, just have enough to make a sexy broth.  Close and cook under pressure for another 10 minutes.

5.  Remove the pressure again and contemplate the loveliness.  Add in the chana dal, zucchini, and merguez sausages in that order.  You could also separately grill the sausages and add them in just to serve.. but I didn't think of that until I was actually eating.  Plus, you dirty less dishes this way, and it doesn't bother me to eat "steamed" merguez instead of grilled.  Close and cook under pressure for another 10 minutes.

6.  Remove the pressure (this is the last time, I promise).  Add a bunch of cracked black pepper.  The lamb should fall of the bone, the chana dal and vegetables should be bite tender but still firm.

Serve over some couscous and top with some chopped cilantro.

I may have just auto-fainted myself.  This week has been an insane mix of desire and realization...

Chimichurri Sauce and Marinade

This is the last weekend of my "vacation," and since the plan is that there is no plan, and it pretty much rained the whole time, I've stayed put.  There are certain things I was actually looking forward to during this off time which ended up never happening.  One of those things was to get to cook some octopus on my plancha.  That idea gets vetoed every single time I bring it up, but it will get through one day.. and that day will be a total game changer.  This type of thing does not make me upset enough to ruin my meal plan though.  Just a little resentment simmering in the back of my heart until one day I'm just going to bring home an octopus without consulting anybody and cook it and eat it all by myself!

Ah I feel better.
So today as I was forcefully steered away from the fish mongerer, I retaliated by buying a ton of meat and imagining I'd be having guests over.  Eh.. who needs guests when leftovers are amazing..so no guests, but mega meat night.  Tonight's victims are:

Beef chuck roll (basse-côte)

Horse rump steak (rumsteak)

Lamb leg slices (tranches de gigot)
Chicken drumsticks (pilons)

With all these different animals, I needed something to bring them together while letting their independence shine.  I looked up various spice rubs which were very interesting, but nothing that got my motor running.  Then I figured I'd just go classic flake salt, pepper, some herbes de provence and call it a night.. until I stumbled upon Chimichurri.
I've had this little Argentinian beauty before at an authentic Argentinian restaurant here.  It's refreshing, can be used as a topping sauce or a marinade, and works with any type of meat, egg, fish, or even vegetable.  The Chimichurri would be a perfect liaison for tonight's meal.  I looked at several recipes and they're all basically the same, so I'm pretty sure this is the "authentic" one here.
Yield 1 1/4 cup

Ingredients

1/2 cup packed chopped flat leaf parsely

3 Tbsp red wine vinegar (I used cider vinegar)

5 garlic cloves, crushed

1 small shallot, chopped

3 Tbsp oregano (better to use fresh if you can find it)

2 tsp crushed red pepper

3/4 cup EVOO

Some flake salt and cracked black pepper

Directions

1.  Put it all in a food processor and blend until everything is finely minced, but not a full on cream.

Oops, I only have a magic bullet, so mine is creamy, but that's ok with me today.  We'll see how I feel about that tomorrow.

2.  Refigerate for at least 30 minutes before using so the flavors have time to set.

I decided to use this as a marinade for the drumsticks, and more as a side sauce for the red meat.
It was amazing..
So for the grilling, there is nothing as simple as this.
Chicken drumsticks:  Score it and rub the chimichurri in all the crevices.  Let marinate for at least 1 hour.  Cook on medium high heat for at least 30 minutes, turning regularly and basting with lime juice, orange juice, and extra chimichurri.

Lamb leg slices:  Season with fleur de sel, pepper, and a nice rub of thyme.  Cook on high heat for about 2 minutes on each side, basting with orange juice and just a touch of chimichurri.
Beef chuck roll:  Season with fleur de sel and pepper and just a touch of chimichurri.  Cook on high heat for about a minute and a half on each side, brushing a touch of chimichurri during cooking.

Horse rump steak:  Season with fleur de sel, pepper, and a touch of olive oil.  Cook on high for about 2 and a half minutes on each side if they are thick.  Mine were about twice the thickness of the lamb slices.  Make sure to baste with the orange so it doesn't dry out.
When finished cooking, let rest for a few minutes.  This is where the flavor nectar is released.

The best part of this is the leftovers.. omg leftovers are heaven for me!!

You can use the chimichurri as a dipping sauce for meat or vegetables once they make it onto your plate as shown in the plate picture..

Lamb Shank Confit with Cilantro Mint Ratatouille

I may be committing Ratatouille sacrilege, but there is something so exciting about stepping outside the cookie cutter boundaries of traditional French food, I just can't help myself.  Something feels so wrong but so right about using cilantro and mint in place of basil or thyme, and using chilis instead of bell peppers.  It gives the ratatouille a whole new identity that is magnified by the Lamb Shank Confit.  Confit is a French word used to describe cooking something in sugar (like jam) or low and slow in it's own juices (like duck legs).  Cooking lamb in it's own juices is something that is just amazing and incredibly easy with a crockpot.  Everything just magically happens on its own, even the browning.  Lamb shanks are especially perfect for this cooking method, and it won't heat up your kitchen in this blistering heat!

The best part of the confit is sucking the marrow out of the lamb bones when nobody is looking.  It's so rewarding and delicious..

Serves 4

Ingredients

For Lamb Shank Confit:

2 lamb shanks

1 onion, sliced

4 cloves garlic, sliced

2 Tbsp EVOO

3/4 cup water

1 tsp salt

few cracks pepper

3 Tbsp dried thyme

For Ratatouille:

1 very large eggplant, cubed

1 large zucchini, cubed

juice from 1/2 lemon

1 large shallot, chopped

3 cloves garlic, grated

2 bell peppers (I used Moroccon light green chilis), chopped

2 large very juicy tomatoes, chopped

3 Tbsp very fine quality EVOO

1 large handful chopped cilantro

1  handful chopped mint

2 chopped scallions

1 tsp fresh cracked pepper

2 (or more) tsp flake salt/fleur de sel
Directions

1.  Prepare the confit.  Place all the lamb shank ingredients in the crockpot and cook on low for 6-7 hours, turning the meat once (since it will be above the liquid level and will brown.  After this time, the meat should be falling off the bones.

2.  Prepare the Ratatouille.  Soak the cubed eggplant in a large bowl of salted water for about 15-20 minutes, then drain.  This will prevent the eggplant from being an oil sponge.  I learned this method from a Sichuan eggplant recipe and find it to work beautifully.
During this time you can prep your other ingredients or go over the day's events, contemplating whether or not you made the right choices, or if the right choices were made for you, but then realizing those choices were made out of love for you, so in some way you should be grateful, but your heart just doesn't beat in a way that makes sense..
and then reflecting on all the wonderful experiences you've had and may never have again.
The show must go on.....I suppose.

3.  Heat the olive oil in a wok and add the shallots.  Cook until translucent, then add the soaked eggplant cubes.  Stir well so all the pieces are coated with oil add lemon juice, some fleur de sel and pepper.  Cook for about 5 minutes then push to the side of the pan.

4.  Add the zucchini cubes.  Stir well and cook for a bit longer than the eggplant, then push to the side.

5.  Add the garlic and bell peppers.  Stir fry about 1-2 minutes, then add the tomatoes.  

6.  When the tomatoes start becoming a bit mushy (maybe 2-3 minutes) add most of the scallions, cilantro, and mint, keeping enough to sprinkle on as garnish.

7.  Stir, cover, and cook on low heat for about 20-30 minutes, making sure that nothing sticks to the bottom of your wok.
8.  Add some more fleur de sel and cracked pepper to taste.

Serve hot or warm.  I served it over some bulgur/quinoa mix and sprinkled with some punchy herbs.
This is comfort food, but stil rather healthy.. it's a great twist to the tradition!

Braised Lamb Shank with Thyme

I rarely cook lamb.  I love lamb, don't get me wrong.. But it's just so expensive that I'll only buy it on special occasions or when there's a good deal on it.  Today I saw 2 for 1 and grabbed the last ones before anyone else could spot them.  These were small shanks (souris) about 600g or 1.3lb each.

So upon returning home, I started going the ginger star anis and cinnamon way...but the asparagus told me it would pair easier with similar seasonings, so I completely changed my mind just as I was going to add the ginger into the cooker.  I ended up doing an instinct based freestyle and I'm very happy I did, for this meal made me feel like I was celebrating something special, even if that something was just the happiness of finding a good deal on some quality lamb!

Serves 2-4

Ingredients

2 lamb shanks

3 cloves garlic, crushed

2 green onions, chopped

2 Tbsp thyme

2 tsp fleur de sel

1 tsp fresh cracked pepper

1 tsp piment d'espelette

1 tbsp Maille moutarde à l'ancienne (or grainy mustard)

1 tbsp tomato paste

3 carrots, peeled and chopped into chunks

1 tsp balsamic vinegar

Juice from 1/2 lime

3 tbsp EVOO

Approximately 3 cups water

Directions
1.  Rub the fleur de sel and 1 Tbsp of the olive oil into the shanks and let them sit at room temperature for a few minutes.
2.  In a pressure cooker, heat the rest of the oil and color the shanks.  This should take about 5 minutes.  Add the lime juice, thyme, pepper, and piment d'espelette, then remove and set aside.
3.  In the lovely jus that has collected in the pressure cooker, sautee the white parts of the green onions until translucent, then add the carrots and garlic and cook a bit longer.
4.  Add the shanks back in with the mustard, tomato paste and water.  They should not be about halfway submerged.
5.  Close and cook under pressure for about 35 minutes.
6.  Carefully open the cooker and be amazed at the tenderness of the meat.  Sooo tender!  Stir in the balsamic vinegar.

At this point you have 2 choices.  Finish here, or use the liquid to make a sauce.
I did both.  For one meal I removed all the solids, had dinner, and while that was happening my juice was reducing into a wonderful sauce that I used for the next day's meal over pasta.

I served with some home fries and roasted asparagus.

1 shank is enough to feed 2 people, but I can easily imagine eating it all alone as well.

Lahmacun Turkish Pizza

I can't really say that the idea fell from the sky the way I did, but it's been lingering with me for well over a month...and it's been hanging there over my brain since I thought I was getting a pizza stone for my birthday.  When I saw that a pizza stone was not part of the package I immediately decided to buy one, but was then told not to, because I may be receiving it as a gift soon.
I love when the things I imagine become reality, even if I have to wait longer than I was expecting.  It makes the anticipation more intense, leaving me time to reflect on all the uses I will be making of said thing.
In the case of a pizza stone, the idea is to recreate a brick oven using the normal oven I have in my kitchen.  It will be perfect for making naans, but that will be another day.
Lahmacuns are known in English as Turkish pizza.  It is very thin and is eaten rolled and accompanied by a fermented milk drink, which I do not have....but you might.
Adapted from A family recipe at Turkish Food & Recipes.
Yield 8 lahmacun
Ingredients
Dough:
2 1/2 cups (320g) all purpose flour
3/4 cups (85 mL) milk
1/8 cup EVOO
1 tsp salt
1/2 tsp sugar
1 small packet yeast (5g)
Topping:
300g ground beef or lamb (I used beef)
3 cloves garlic, peeles
1/2 red bell
1/2 green bell (I used a moroccan chili instead)
1 tomato
1/2 large onion or 1 small
1/2 Tbsp salca or tomato paste
1 tsp paprika
3/4 tsp ground cumin
3/4 tsp black pepper
1/8 cup EVOO
Handful parsley (I don't know if it is sacriledge, but I used cilantro)
Garnish:
Batavia or Romaine leaves
Sliced tomato
Yogurt
Chili oil
Red onion slices
Squeeze of lime
Directions
1.  Make the dough.  Heat the milk and sugar together for 30 seconds in the microwave.  You want the milk warm, not hot.  Add the yeast, stir, and let it do its thing for a few minutes.
2.  Meanwhile, sift the flour and salt together.
3.  Oil your hands and gently knead the milk mix into the flour mix until fully incorporated.  Add a little oil if too dry.  Knead for at least 10 minutes.  This will work the muscles (of one hand at least) and the dough will be lovely later on.  I'm incapable of doing anything constructive or precise with my left hand, so I'm actually asymmetrical if you take a good look at me.  Ok I may be able to do a few interesting things with my left hand...
4.  When you are done kneading, lightly coat your dough with some oil, then cover and put in a warm place for 2 hours, punchung down the dough after one hour.  It's pretty hot in my house right now, so my dough had no issues rising...hmm maybe because I worked it with my right hand?
5.  Make the topping.  In a food processor, blend everything except the meat.  Dip your finger in and adjust the seasoning if necessary.
6.  Mix the good stuff into the meat.  It should be between a sauce and a paste, and your hands should be nice and meaty..mmmm.
7.  Preaheat oven to 220°C.  While you're waiting for that, make ping pong sized balls with the dough and roll each ball out until very thin.  Approximately 2mm thick.
8.  Use 2 Tbsp toppin foe each lahmacun, spreading it out evenly over the dough.
9.  Place on hot pizza stone and bake for 8-10 minutes.

I served mine rolled with a squeeze of lime, some batavia, a drizzle of yogurt, tomatoes, scallions, and chili oil.

How interestingly simply delicious!  My public enjoyed these very much.
If this seems like a lot of work, it's not too bad.  Most of it is waiting time, and everything up to step 6 can be done ahead of time and stored until the wolves' stomachs start to growl.  The risen dough can be wrapped in cellophane and stored in the fridge up to 3 days, or even frozen if time is really an issue.  However, if you only have 1 pizza stone and are planning on making many lahmacuns, you will be in the kitchen the whole time.

Cèpe & Lamb Mixed Grain Risotto

Here's another twist to leftover Equinox lamb.  Riceless risotto!  I just threw this together not really knowing what to expect and it turned out to be a hit, even with our unannounced teenage company.

Serves 4

Ingredients:

1 overflowing cup mixed grains (bulgur, quinoa, wheat berries, whatever),rinsed

handful dried cèpes or other wild mushrooms

whatever amount leftover lamb you have

2 Tbsp EVOO

a drizzle heavy cream

1 clove garlic, grated

juice from 1/4 lemon

handful parmesan

lamb stock (I didn't measure)

salt/fresh ground pepper

Directions:

1.  In a large deep pan, heat the EVOO and fry the rinsed grains a bit while stirring.  When they start to stick, wet with a ladle of lamb stock.

2.  Add the garlic, mushrooms, and lamb.

3.  Keep ladling stock while stirring until absobed.  I may have put in 2.5 cups total.

4.  Taste for doneness.  When the grains are bite tender, add the cream, parmesan, salt and pepper.  Watch it coagulate nicely.

Congratulations Master Chef.
I suppose the only condition for this dish to be a success is that your guests have no issues with fungi...

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.

Ingredients:

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

Some EVOO

Directions:

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

Whole Roasted Leg of Lamb

 

Here's someone who knows how to get my juices flowing!

For the main course of my Christmas dinner, I took this 2.5kg guy to the spa before putting him in the oven.  First, I poked him with a knife to place garlic inside of him.  Then I rubbed a mixture of salt, ground coriander, and rosemary with olive oil and gave him a deep tissue massage.

Twice.

I let all this penetrate a few hours.

Then I roasted him at 375°F for 1 hour and 20 minutes, basting regularly so that there were parts of him medium well, and some parts rare.  I ate the tendon which was almost rosy, but not quite.

Perfection.

I accompanied this with green beans (which I added at 1 hour), sautéed potatoes and cèpes.

Among other things that I didn't photograph, this dish was preceeded by these lovely androgenous creatures...

Initially, it was going to be a party of 5 eating twice, so I had enough for 10 or more.  We ended up being 3 and eating once, so I think I'm going to be eating this for breakfast, lunch, and dinner until NYE.

I don't mind at all.  It will give me new material for recipe creations.

I wonder if lamb ravioli would work well, or maybe I could pair it with some kamut?  The bare leg bone is going to be used to make lamb stock. 

We shall see...

Lamb Shoulder with Garlic Sauce

I found a great pair for Jess's Roasted Tomatoes and home fries! A slice of lamb shoulder with garlic sauce! Delicious.. Eric and I were licking our plates after eating this...
Ingredients:
slices of lamb shoulder or leg (1 slice per person)
3-4 garlic cloves, peeled
1/4 cup heavy whipping cream
1 tsp flour
fresh ground pepper
some chopped parsley
few shakes of thyme
some EVOO
Directions:
1. Take the lamb out of the fridge at least 30 minutes before cooking it. Brush them with EVOO and sprinkle salt, pepper, and thyme.
2. In a small sauce pot, cover the whole garlic cloves with cold water and bring to a boil around 5-10 minutes or until cloves are tender.
3. Drain the cloves and keep the water. In a blender, mix the cloves with the heavy cream and flour, and add a drizzle of the water. Put back into the sauce pot.
4. Heat on low and whisk until it thickens a bit or to your liking. Add the parsley and pepper and keep warm until your lamb is done.
5. To nicely cook the lamb, heat a skillet with around 2 tbsp EVOO and cook about 4 minutes on each side. I like mine medium.. cook longer or shorter depending on how you like it.

Serve with the sauce on the side, some Roasted Tomatoes and home fries... mouthwateringly delicious!
You can sub the fries for anything.. pasta, rice, mashed potatoes.. oh yea this sauce would be great on mashed potatoes!

Lamb Korma with Rotis

Here's another treasure from my Indian cookbook! I did it as a test to see if it would be good enough for company, and it's definately a winner!

Lamb Korma
serves 4-6
Ingredients:
1 1/2 lb boneless leg of lamb, cubed
1/4 cup plain yogurt
1/2 tsp saffron (I used turmeric)
1 tsp salt
2 tbsp vegetable oil
1/2 tsp ground cardamom
1/2 tsp ground cinammon
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 cup coconut milk
1/2 tsp sugar
2 tbsp chopped cilantro
To Blend:
2 onions
2 garlic cloves
1 inch piece fresh ginger
2 green chilis, deseeded
1/2 cup ground almonds
1/2 cup water
Garnish:
cilantro
toasted flaked almonds
for Rotis:
2 cups whole wheat flour
1/2 tsp salt
approximately 3/4 cup water
all purpose flour for rolling
Directions:
1. Place the pieces of lamb in a bowl and mix together with the yogurt, saffron and 2 tbsp hot water. Leave to marinate for 2 hours.
2. Blend the ingredients for the blended mixture to a thick paste and set aside.
3. Heat the oil in a pan, add the ground cardamom, cinnamon, cumin, and coriander and cook over gentle heat for 1 minutes. Stir in the blended paste and cook, stirring frequently for 5 more minutes.
4. Add the coconut milk and the lamb and marinade. Bring to a boil, then lower the heat, cover and simmer for 45 minutes or until lamb is tender and sauce is thick.
5. Stir in the chopped cilantro and sugar. Serve hot garnished with chopped cilantro and toasted almond slivers.

Rotis
makes 8
Directions:
1. Mix the whole wheat flour and salt in a large bowl and pour water in little at a time while kneading. It should make a soft pliable dough. Your hands will get all sticky, but you'll eventually find the right consistency. Let sit for 30 minutes.
2. Divide the dough into 8 pieces. Roll out each piece on a floured surface to a circle about 7-8 inches in diameter. I realized at this point that I did not have a roller, so I took the label off an empty bottle of wine and used that.. good thing we emptied that bottle last night!!
3. Heat a large heavy based frying pan on high heat.

Place the rotis on the dry pan one at a time. When it starts to puff, turn it over until it puffs again. Serve promptly or they cool and harden.

I was so proud of myself for making this! I had some leftover mushroom curry and rice that I ate this with. The rotis/chapatis were excellent for soaking up the sauce. I really felt like I made a completely Indian lunch. We could have had the tandoori chicken as appetizers but I'd rather save those for lunch tomorrow!


**recipe from Indian Food Folklore... best Indian recipe book out there!

Lamb Curry

I wanted to share the rest of my NYE dinner. This was my lamb curry with Indian Lentils, makeshift Cheese Naan, and Basmati rice.. but I have to admit that I TOTALLY CHEATED!! I used a ready made Lamb Curry paste, but MADE IN INDIA and totally delicious!
Ingredients:
1 box paste for Lamb Curry you get from Cost Plus World Market, and when they run out or discontinue this product, you can order it online directly. I think I saw some on amazon.com
1 handful of cauliflower
2 cups water
1 lb lamb cut into pieces
Directions:
1. In a sautee pan, mix the paste, the lamb, and the water on medium heat.
2. After about 15 minutes, add the cauliflower and let simmer for 15-20 more minutes.
or
you can throw the lamb, paste, and water in the crockpot... it will come out tender if you're using cheap or previously frozen meat.

Garnish with cilantro and lemon... mmmmm I'm drooling again
For the makeshift Cheese Naan, I found some pitas that I stuffed with Laughing Cow cheese and popped into the oven for a few minutes.

It's not as good as real cheese naan, but I just didn't have enough time or patience to do that.. I have done it before, though. Also, I'd like to add that you can find decent mass produced Naan at Walmart.. or at least I used to be able to in Florida.