Sweet and Spicy Lamb Stew
Ingredients for 4: 1.5 pounds (700 gr) of lamb stew meat or neck fillets of lamb cut into chunks, 2 large eggplants [aubergines] cut into 3 cm chunks , 6 plum tomatoes, 1 fistful of dried apricots cut in half, 1 fistful of baby carrots cut in half, 2 chopped chilies, 1 finger-sized piece of fresh ginger peeled and grated, 2 grated cloves of garlic, 1.5 table spoons of coriander seeds, 0.5 tablespoons ground cumin, and nutmeg [noix de muscat].
Chop, peel, grate and prepare all the ingredients:
1. Put the eggplant cubes in a colander in the sink, pour over a good tablespoon of coarse salt. After 30 minutes (or more), rinse and press out any excess liquid.
2. Immerse the tomatoes in boiling water for 90 seconds, let cool enough to cut in half lengthwise, peel of the skins, and cut out the core. Cut in half again.
3. In a mortar, crush the coriander seeds and mix in cumin and nutmeg (10-15 gratings): transfer to a plate and coat the meat in spices.
Now you're ready to cook:
In a large casserole [le Creuset], heat 2 tablespoons of olive oil and saute the meat until golden on all sides (2-3 mns). Add 2 more tablespoons of oil and the eggplant, continue to saute while turning for another 2-3 mns. Add chili and ginger, cook another 3 mns, then add garlic and cook another minutes while continuing to stir. Add carrots and apricots, a teaspoon of red wine vinegar and the tomato quarters. Lower the heat to simmer, cover and cook for ~ 1 hour until tender.
You can do all this in advance and just heat up the stew when you're ready to serve. Serve with couscous for example.
Chop, peel, grate and prepare all the ingredients:
1. Put the eggplant cubes in a colander in the sink, pour over a good tablespoon of coarse salt. After 30 minutes (or more), rinse and press out any excess liquid.
2. Immerse the tomatoes in boiling water for 90 seconds, let cool enough to cut in half lengthwise, peel of the skins, and cut out the core. Cut in half again.
3. In a mortar, crush the coriander seeds and mix in cumin and nutmeg (10-15 gratings): transfer to a plate and coat the meat in spices.
Now you're ready to cook:
In a large casserole [le Creuset], heat 2 tablespoons of olive oil and saute the meat until golden on all sides (2-3 mns). Add 2 more tablespoons of oil and the eggplant, continue to saute while turning for another 2-3 mns. Add chili and ginger, cook another 3 mns, then add garlic and cook another minutes while continuing to stir. Add carrots and apricots, a teaspoon of red wine vinegar and the tomato quarters. Lower the heat to simmer, cover and cook for ~ 1 hour until tender.
You can do all this in advance and just heat up the stew when you're ready to serve. Serve with couscous for example.
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