Skip to main content

Cardamom-Scented Lamb Stew with Pears

By

I've been dreaming about lamb tagine. Silly, because I don't own a tagine. But, with the last of the lamb from the EcoFarm Butchery Seminar (click to read my piece - From Carcasses to Culinary Masterpieces -  for Edible Monterey Bay), I decided to make lamb stew...tagine-style: slow cooked and braised at a low temperature.

I braised the lamb in chicken stock and red wine for three hours - until it was buttery soft and easily cubed with a spoon. I left it in the cooking liquid that remained. To the pot, I added in 2 C ratatouille, 1 C green olives, and 2 red pears (cored and cubed).

I simmered the stew until everything was soft and hot. Then I seasoned it with ground cardamom, freshly ground salt and pepper, and served it with some crusty bread.

This had all the characteristics of a tagine, without being cooked in the tagine pot. It was exactly as I envisioned dinner!
Labels:

Comments

  1. chileheadFebruary 4, 2013 at 11:35 AM

    Where is the actual recipe at?

    ReplyDelete
  2. Camilla M. MannFebruary 4, 2013 at 12:07 PM

    Not much of a "recipe", but what I did was in paragraph 2: braise the lamb, add ratatouille (link to recipe provided), add olives, add pears and simmer till soft.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more