Variety of Lamb Recipes for Every Occasion
2 tablespoons olive oil
2 pounds grassfed lamb stew meat, trimmed and cut into 1-inch pieces
2 onions, chopped
4 cloves garlic, minced
3 teaspoons hot curry powder
8 green cardamom pods
1 teaspoon ground cumin
Pepper, to taste
1 cup chicken stock
1 cup water
1 can (14 1/2 ounces) crushed tomatoes
Jasmine Rice, recipe follows
1/2 cup unsweetened coconut flakes
1/2 cup raisins
Plain yogurt, for garnish
Chopped cilantro, for garnish
In skillet, heat oil over high heat. Sprinkle lamb with a little salt; add to skillet and brown. Remove meat from skillet and set aside.
Drain skillet of fat, then add onions and garlic, and cook until soft, about 3 to 5 minutes.
In Dutch oven, place lamb, onions and garlic, curry powder, cardamom pods, cumin, a little pepper, chicken stock, water and tomatoes, and bring to a boil. Reduce heat and simmer, uncovered, for 1 1/2 hours, stirring frequently.
Prepare Jasmine Rice, according to recipe below.
After stew has simmered for allotted time, add coconut and raisins, and simmer for an additional 30 minutes.
Serve immediately over Jasmine Rice with a dollop of yogurt and a sprinkling of cilantro. Yields 6 to 8 servings.
3 tablespoons olive oil
3 tablespoons chopped shallot
1 bay leaf
4 tablespoons pine nuts
2 cups uncooked jasmine rice
3 cups water
Salt, to taste
1/2 teaspoon nutmeg
In medium saucepan, warm oil over medium-low heat. Add shallot and sauté for 3 to 5 minutes. Mix in bay leaf, pine nuts and rice. Stir to coat rice. Add water and salt.
Increase heat to high and bring to a boil. Immediately reduce heat to low and let rice simmer, uncovered, until all liquid is absorbed, about 10 to 15 minutes.
Remove from heat, and mix in nutmeg. Cover and let stand for about 40 minutes. Remove bay leaf and fluff rice with fork. Yields 4 cups.
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