593833 Thu Feb 05 17:31:00 -0800 2009 30 31 Home Cooking 0 4391621 Chilly outside and I've got lamb but don't want to do the usual meat, potatoes, carrots, peas in 'brown gravy' thing - suggestions? Thu Feb 05 17:31:00 -0800 2009 14341 OCEllen 1 4391641 Moroccan flavors! I'm thinking cinnamon and preserved lemons...mmm. Here are two random recipes (I'm still looking for a lamb stew recipe that rocks my world...) http://www.epicurious.com/recipes/food/views/Moroccan-Lamb-Stew-101388 http://www.foodnetwork.com/recipes/appetite-for-adventure/moroccan-lamb-stew-with-preserved-lemons-recipe/index.html Thu Feb 05 17:38:23 -0800 2009 4391621 64882 Vetter 2 4391658 Ha ha! My first thought was Moroccan too. That epicurious recipe sounds nice. I'd add some dried apricots for color and sweetness. Lamb also makes a mean green curry. Serve w/ rice, yogurt and chutney. mmm Thu Feb 05 17:46:06 -0800 2009 4391641 136906 lucygoosey 3 4393116 I really love Lamb and Prune tagine. Ive made them from both Paula Wolfert's and Kitty Morse's books. A link to a Kitty Morse recipe is below. http://www.kitchenchick.com/2004/12/redux_lamb_prun.html ps - I remember cooking one of these many years ago while still in college - the combo of the deep flavor of the lamb and the sweet prunes knocked my socks off. pps. There are an awful lot of good indian lamb curry recipes (like the roghan josh,)out there if you want spice but not the sweetness. Fri Feb 06 09:12:48 -0800 2009 4391658 11130 jen kalb 1 4391646 I make a spicy one with ...some of the traditional stuff, Lamb, onions, white wine, red and green peppers I think and some spicy peppers, paprika, chicken broth, tomatoes, some warm spices like cardamon, and cumin I think also cinnimon. I am sure it had raisins and currents too. I think sweet potatoes as well. A bit spicy but very tasty. It also had some parsley and probably thyme or rosemary or marjarom I can send you my recipe when I get home. I am traveling back from the airport right now. It is quite good. I found a similar recipe a few years ago from a small local cook book I bought while on vacation. I loved the spice but added some extra flavors and seasoning. I will be glad to post or contact me if I forget to post it. kchurchill5@comcast.net. Can't remember it all off the top of my head :) Thu Feb 05 17:40:10 -0800 2009 4391621 232829 kchurchill5 1 4391652 Rogan josh? http://www.recipesource.com/ethnic/asia/indian/03/rec0324.html Thu Feb 05 17:43:46 -0800 2009 4391621 58743 alanbarnes 2 4392490 rogan josh is perfect, and that is a good recipe! Fri Feb 06 06:09:25 -0800 2009 4391652 105717 alkapal 2 4407861 Thanks for posting this! I made it last night, and it was delicious. Wed Feb 11 12:48:10 -0800 2009 4391652 98500 Bat Guano 1 4391665 Cut lamb in chunks - make a "marinade" w/ olive oil, cinnamon, cumin, tumeric (I think), salt & pepper (and anything else you like - curry, etc...) - rub on the meat and let to sit for a while - brown the meat , remove and saute some chopped onion, add some minced garlic, add chopped dates/figs - deglaze w/ a little wine or water or broth - add more broth or water (not enough to cover the meat), simmer on low (do not boil) - after about 1/2 hr add some butternut squash and chick peas - also if you have it, some pomegranate molasses - simmer until all is tender - add chopped cilantro or mint at the end - How's that for a mish mash - it always tastes good no matter how much I bastardize it though - Oh and serve over cous cous. Thu Feb 05 17:47:14 -0800 2009 4391621 57005 harryharry 1 4391676 I also make one with parsnips, onions, sweet potatoes, red pepper and mushrooms and lots of sweet spices cloves, apple cider, brandy and white wine. Also had an Asian type one that had basically the stew meat and spices, just some onions and herbs. It was added to some white beans I think, some kind of white beans and Served in a bowl with a big slice of bread and topped with some grated scallions and some other asian topping. I wish I could help. It was very good and different. Sorry no idea all the ingredients in this one. But may be worth some research. Thu Feb 05 17:51:23 -0800 2009 4391621 232829 kchurchill5 1 4391738 This isn't a "stew" but is one of my favorite lamb dishes. It's from Frugal Gourmet, the late Jeff Smith, for lamb and orzo pasta. I SO love it. http://www.recipesource.com/ethnic/europe/greek/lamb-orzo-paste-style1.html Thu Feb 05 18:21:57 -0800 2009 4391621 131001 c oliver 2 4391918 Probably not a stew. But the link isn't what she made. This is the second dish I listed ... Very Asian, not greek and no orzo. It was from my friend overseas. She is 75 and I doubt she even knows about the frugal gourmet. She just cooks from her heart. While here she made 10 or 12 dishes, no recipes so even when I asked her the recipe there were no amounts. She said she had cooked since she was a little girl so, who knows where she got the recipe from. I never got an exact recipe. Thu Feb 05 20:05:32 -0800 2009 4391738 232829 kchurchill5 3 4391940 Sorry I wasn't clear. I was responding to the OP requesting a dish. Nothing to do with your friend. Just a recipe that I love. Thu Feb 05 20:13:31 -0800 2009 4391918 131001 c oliver 4 4391949 No worries, I may of missed a post too. Pretty easy to miss one :) I too love orzo and love greek flavoring with lamb. Pretty much anything you make with lamb is good. Thu Feb 05 20:16:46 -0800 2009 4391940 232829 kchurchill5 1 4392056 I'm overwhelmed! In a nice way and salivating! I can make most of these without even another store visit! ***And YUM! Thu Feb 05 21:14:26 -0800 2009 4391621 14341 OCEllen 1 4392411 Mediterranean flavors! Here's our favorite lamb stew: 3 1/2 pounds shoulder of lamb cut into 1 1/2 inch cubes 1/2 cup flour seasoned with salt and pepper 1/3 cup olive oil 1/2 cup each finely diced leeks, carrots, celery and fresh fennel 2 cups chopped plum tomatoes Bouquet garni tied in cheesecloth: whole head of peeled garlic cloves, 2 teaspoons dried fennel and a bay leaf 1/4 cup Pernod 3 cups beef broth Separately cooked white beans and braised fennel and 1/2 cup chopped fresh basil 1. Preheat oven to 325 degrees. 2. Coat meat with seasoned flour and shake off excess. Heat oil in a large flameproof casserole and brown the meat, in batches, until browned on all sides. Removed browned meat to a plate. 3. Add seasoning vegetables to remaining oil in casserole, cover and cook for 5 to 10 minutes or until totally tender. Return browned meat to casserole, with the juices that have collected on the plate. 4. Add tomatoes, bouquet garni and liquids. Season lightly with salt, bring to a simmer, cover, and set in oven to cook for about 1 1/2 hours or longer, or until meat is fork tender. 5. Remove casserole from oven, remove meat and keep warm. Degrease the liquid. Either puree the solids int the liquid to form a thick sauce, or strain the solids out and reduce the sauce until intensely flavored. Add the fresh basil, return the meat to the casserole to rewarm it. 6. Serve with white beans and braised fennel. Fri Feb 06 05:31:25 -0800 2009 4391621 139725 janniecooks 1 4392619 Laguna/Acoma lamb stew. Lamb, corn or posole, celary, potatoes, tomatoes, and half a dozen or more roasted, peeled green chiles. Fri Feb 06 06:57:54 -0800 2009 4391621 93538 Passadumkeg 2 4392736 I love that combo! Do you have a recipe? Or some kinda/sorta directions? Fri Feb 06 07:38:21 -0800 2009 4392619 131001 c oliver 3 4392996 Ok, I'm not a cook book guy. 2 lbs. lamb (or mutton if you want a real meat buzz), and brown. Add 2 diced onions, a couple cups stock, simmer for an hour. ( If using dried posole soak and cook ahead of time.) Add 2 cups corn fresh off the cob is best, dice 3 stalks celery, 3 spuds, 3 tomatoes (God loves the holy trinity!), 6-12 roasted, pealed and diced green chiles (Falsely called Anaheims) and cook for another hour. Season w/ salt & pepper. I sometimes add pinto beans too. (1 c.?) if I have them around, which I usually do. ps I have a cousin and friends in Walnut Creek and a large oil painting of the Gualala River, by Anne Lyle Harmon, on our living room wall. Fri Feb 06 08:42:37 -0800 2009 4392736 93538 Passadumkeg 4 4393051 Sounds really yummy. With it being winter (snowing a little today at Lake Tahoe) I'm guessing posole would be the way to go. And I LOVE posole. If they're not Anaheims, what are they? I have my choice of perhaps Anaheims, Poblanos and jalapenos. Again, it's winter so don't have the bounty of summer. Fri Feb 06 08:55:38 -0800 2009 4392996 131001 c oliver 5 4393121 New Mexico Chiles! Developed by New Mexico State Univ., but called Anaheims for marketing purposes. We fly into Mc Clearon next Sat to visit my bro in Henderson and take a side trip up to Death Valley for a little sun and warmth. Twelve below this morning. I'm home sick today. Green chile-chicken tacos for lunch. A little New Mexican pennicillan. Go Lobos! Fri Feb 06 09:13:54 -0800 2009 4393051 93538 Passadumkeg 6 4393256 Anaheim isn't a marketing term, it's a variety of green chile that shares genetic roots with all the NM varities like Big Jim, Joe Parker, 6-4, and Sandia. Some time around 1900, Emilio Ortega took some seeds from Deming to Southern California and started growing them in Orange County. His first packing / canning plant was in Anaheim. His name ended up on the cans, and the city's name on the chiles. Fri Feb 06 09:53:17 -0800 2009 4393121 58743 alanbarnes 7 4393274 Big Al, Well done, oh omniscient one, I just eat too many of them. Not an easy task in N. Maine. I buy all both supermarkets in town have. They won't order me a case! Fri Feb 06 09:57:07 -0800 2009 4393256 93538 Passadumkeg 8 4393350 If Mohammed won't go to the mountain, the mountain may just need to take a road trip! Hatch Chile Festival, next labor day weekend. Something to look forward to during the remaining winter months. Which last until about June in Ellsworth, if I recall. Fri Feb 06 10:19:07 -0800 2009 4393274 58743 alanbarnes 9 4393411 Don't be too surprised if I'm back in New Mexico, at least for the winter, in the next year or two. Spent last weekend on the roof, shoveling and hammering off ice damns. Now I'm home sick! Sante Fe is a great chow town. Got land too. and A lake side log cabin here in Maine (It was used for the background for a Dillard's catalog shoot 10-15 yrs ago. Got a case of hatch dried red chiles in the basement and 2 ristras in the kitchen. My bro goes to the Hatch Chile festival every year and is the benefactor of the chiles. I take him fishing here. I will however be on the radio tomorrow (weru.org) doing a Latin music show, "Gracias s la Vida" at 11 am and Sunday doing Woodstock Radio(For Over the Hill Hippies and Hippie Wannabes) show at 2 pm (EDLST). Mainstreamed, give a listen, if free. Fri Feb 06 10:34:03 -0800 2009 4393350 93538 Passadumkeg 6 4396267 My husband for Levi Strauss for almost 25 years. They had a big operation in Henderson so that was a second home to him some years. It's certainly changed. Enjoy the warmth. Can't imagine -12. And you CHOSE to live in Maine??? Sat Feb 07 12:22:38 -0800 2009 4393121 131001 c oliver 7 4396572 Yes, we love it here. A great place to raise 5 kids ( a good catholic, married to a UU). My wife is from an olde New England family (Longfellow & Joshua Chamberlain & & Martha's Vineyard whalers). Close to Acadia Nat'l Park and I live 159 yds from the ocean. We have a beautiful cabin on a lake. We snow shoe every day, ski and until 2 years ago I played ice hockey every Sunday night in the Cardiac League. I'm a licensed Maine guide and took a guy with a Lake Tahoe kayaking business out for a 3 day camping kayaking trip last summer. What's not to like? Maine island lamb date back to colonial times. We get ours from a friend's farm. I'm making the Acoma stew tomorrow for the week's lunches (sure as hell beat sandwiches) and some Hatch red chile w/ pork for stacked enchiladas for suppers. And then off to Henderson. A nice place to visit, but I sure wouldn't want to live there. I can take the cold a lot better than the heat. Viet Nam & Bolivia almost killed me. Heh, heh. Sat Feb 07 14:33:04 -0800 2009 4396267 93538 Passadumkeg 2 4396544 In the Acoma lamb stew recipe, I forgot the garlic; 3 cloves, of course. Sat Feb 07 14:21:02 -0800 2009 4392619 93538 Passadumkeg 1 4392825 Lamb stew with spinach and garbanzo beans. http://www.epicurious.com/recipes/food/views/Lamb-Stew-with-Spinach-and-Garbanzo-Beans-5922 Best with home made stock - chicken or turkey. Fri Feb 06 08:01:28 -0800 2009 4391621 248778 avgolemona 1 4393082 Marcella Hazan has a terrific recipe for lamb stew with green beans and vinegar. As with a lot of her recipes, it doesn't sound like much but the whole is more than the sum of the parts! It is simple and delicious (second recipe down): http://www.specialflavors.com/collection/meats/lamb.htm Fri Feb 06 09:04:49 -0800 2009 4391621 15272 LizATL 1 4393251 I make a dish that started out as a cookbook recipe for Moroccan tagine made with beef or lamb, but over the years I've spiced it up and it's now more of a curry. It's really good and quite easy to make, and serving it with cauliflower (part of the original recipe) makes a different and eye-catching presentation! Ingredients: 3 - 4 lbs lamb, cut into 1" - 2" cubes 1/4 cup peanut oil 1/2 tsp turmeric 2 tsp kosher salt freshly ground black pepper 2 medium onions, chopped 1 1/2 tsp ground ginger pinch of saffron 1 tbsp paprika 1 1/2 tsp cumin 1 1/2 tsp cayenne 1 lg cauliflower juice of 2 lemons Heat the oil over high heat in a heavy casserole or Dutch oven. Add the meat, turmeric, salt, and pepper to taste, and stir until browned. Add the onions and the rest of the spices, stir well, then cover, reduce heat to low and simmer one and a half hours, until tender. Shortly before it's done, break the cauliflower into florets and steam until tender, then set aside. When the lamb is done, transfer it to a large baking dish with all of the sauce. Distribute the cauliflower pieces evenly on top and bake for about 15 minutes at 425 degrees, until the cauliflower just starts to brown. Remove from oven, sprinkle the lemon juice on top, and serve. Fri Feb 06 09:52:05 -0800 2009 4391621 14386 BobB