Wednesday, November 28, 2007

Lamb Curry

Lamb Curry

1 lb lamb stew meat
1 onion, sliced
2 cloves garlic, sliced
1 1/2 tablespoons curry powder
1 can chopped tomatoes
2 sweet potatoes, chopped into 1/2-inch chunks
2 cups chicken stock
1 bunch spinach, washed and stemmed

Saute the lamb in a heavy casserole until it is browned on all sides. Remove to a plate. Add the onion and garlic to the casserole and saute until the onion softens and begins to caramelize. Add the curry powder and saute until fragrant, about a minute. Add the tomatoes, sweet potatoes, and chicken stock, and return the lamb to the stew. Cover and cook on low heat for an hour until the lamb is tender. Add the spinach and cook until the greens are wilted. If the sauce needs thickening, add a slurry of cornstarch and water at the finish.

Monday, November 12, 2007

Sweet Sides

We've become quite fond of the lamb sausage at Whole Foods. It's an inexpensive, quick protein for a weeknight dinner. Inspired by the middle eastern spiceway of the sausage, I came up with the following sides.

Fancy Weeknight Couscous

1 onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, finely chopped
pinch saffron
pinch cloves
pinch coriander
1 1/2 cups Israeli couscous
3 cups chicken broth
1/2 cup raisins
1/2 cup pecans, chopped

Saute the vegetables in a little olive oil until the onions are translucent. Salt and pepper to taste. Add the spices and stir over the heat for a minute to release the essential oils. Add the couscous, raisins, and the stock and bring to a boil. Reduce to a simmer and cook until the couscous is tender. Toss with the pecans and serve.

Carrots and Leeks

An inexpensive side dish using winter vegetables that's just yummy.

Slice a couple of leeks in half and wash them carefully. Chop the leeks into 1/2 inch pieces. Saute in a little olive oil in a large pan until they begin to wilt. Meanwhile, peel 3-4 large carrots and chop them into 1/2 inch coins. Add the carrots to the pan. Add a little water or chicken stock (1/2 cup or so) and bring to a boil. Cook down until most of the liquid has evaporated and the carrots are tender. If you have some fresh thyme, toss a few leaves in. Salt and pepper to taste. Just at the finish, add a couple tablespoons of butter and stir in until it has melted.