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

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
6 comments
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