Sunday, January 10, 2010
This is a very easy to make sweet and savory lamb stew. Almost everything is put into a roasting pan and baked in the oven.
1/2 C pitted prunes
11/2C hot tea ( I used Earl Grey but any kind is fine)
21/4lb stewing lamb such as shoulder cut into chunks
1 onion chopped
5-6 Tbs chopped fresh parsley
1/2tsp ground ginger
1/2tsp curry powder
a generous pinch of freshly grated nutmeg
2tsp ground cinnamon
1/4tsp saffron threads
2Tbsp hot water
5-9 Tbsp honey (I used 7Tbs) to taste
1C beef or lamb broth
1C blanched almonds toasted
2Tbsp chopped cilantro
3 hard boiled eggs cut into wedges (optional)
salt and pepper to taste
Preheat oven to 350
Put the prunes in a bowl and cover with the hot tea, cover and let soak until the prunes are plump.
Put the lamb,chopped onion,parsley, ginger,curry powder,nutmeg,cinnamon,salt and pepper in the roasting pan. Cover and bake for 2 hours or until the meat is tender.
Drain the prunes add the liquid to the lamb. combine the saffron and the hot water (to get more flavor, grind the saffron first with a motor and pestle before adding hot water) add to the pan with the honey and stock. Bake uncovered for another half hour, turning the lamb occasionally.
Add the prunes to the pan and stir gently to mix. Serve sprinkled with the almonds and cilantro and garnish with slices of egg if using.
I plated the meat and put all the liquid in a sauce pan and on high heat reduced it by half. Check the seasoning and add it back into the lamb.
Be sure to use a stewing or braising cut of lamb. I used a leg of lamb and it didn't work as well, it came out too dry after all that baking...But, the flavor is very good.
The Tabbouleh salad goes well with this dish.