How To Re-Find That Amazing Lamb Recipe? [Moved from Los Angeles Area board]
I misplaced a recipe for the most amazing lamb dish I have ever tasted. It was at the end page of the L.A. Times Magazine at least several years ago. It was, I recall, a Lebanese or other Middle Eastern dish of cubed lamb, zucchini, chick-peas, cumin & other items slow-cooked in a large open ceramic pan called a "Sinneya". Part of the name was "Al Darwish", which was translated to mean "Dervish". Is anyone familiar with that recipe because they, too, clipped out a now tattered or missing copy? Any suggestions on finding it? JET
My guess is masbahat al-darwish
The Dervish's Rosary
½ cup butter or oil
1 cup chopped onions
1 pound (2 cups) cubed lamb
1 to 1½ cups cubed eggplant
1 cup sliced zucchini
1 cup cooked chickpeas
5 medium tomatoes, chopped, or 1 (28-ounce) can whole or coarsely chopped tomatoes
1 teaspoon salt
¼ teaspoon pepper
Optional: lemon juice, up to ½ lemon
If using butter, melt it in a small pan, skim off the froth and pour the clear butterfat from the watery whey.
Put 2 tablespoons butter or oil in a frying pan and fry the onions over medium heat until softened and just starting to turn yellow. Transfer to a 9-inch by 13-inch roasting pan.
Put more oil or butter in the pan, briefly fry the eggplant and zucchini and add them to the onions.
Put in the rest of the oil or butter, raise the heat to high and fry the meat in two batches until the pieces start to brown, stirring constantly.
Add the meat to the roasting pan along with the chickpeas, salt, pepper, oregano, cinnamon and turmeric. Top with the tomatoes (if whole, slice them first). Add enough water to just cover everything.
Bake at 350 F until the meat is done and the stew is fairly thick, about 2½ hours.
Taste and add salt and lemon juice if you wish. Serve with plain rice pilaf.