By Alan Zox
• Cook: 1 1/2 -2 hours
• Yield: 4 to 6 servings
Here’s a recipe I learned while traveling in Ireland. It was a surprise Irish Stew served on St. Patrick’s Day, but a delight none the less especially good with Cous Cous and homemade Pita triangles. The stew is easy to make but you might want to spend some time in advance making some preserved lemons to save time. The rest of the ingredients are easily obtained and universally delicious. Adding some red pepper and Has el Hanout is now available in most groceries or through amazon.com.
2 lbs. lamb shoulder without bone
1 medium yellow onion, chopped
3 cloves of garlic, finely chopped
2 cups chicken broth
1 large can plumb tomatoes
1/4 cup finely chopped fresh cilantro
1 1/2 teaspoons ground ginger
1 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon Ras el Hanout
1/2 t cayenne pepper
1/3 cup olive oil
1 lb. carrots, peeled and quartered lengthwise
1/2 cup green seedless olives
2 preserved lemons, well rinsed, cut into quarters with seeds removed
3 T Organic all purpose flour
1- Using a conventional Dutch oven or pot - 6 to 8 inches wide, cut the lamb into 2 inch by 2 inch slices. Mix the flour together with the slices. Next add the olive oil and brown the lamb for 7-8 minutes uncovered over medium high heat stirring as you go.
2- Add 3 cups of water, 2 cups chicken broth, and more water if necessary during the cooking; continue adding the tomato. the yellow onion, garlic, fresh cilantro, ground ginger, turmeric, black pepper, Ras el Honout, cayenne pepper , carrots, olives, lemons and the lemon juice.
3- Add the carrots and enough water so that the broth almost reaches the top of the carrots. Cover and simmer the carrots until almost tender, about 20 minutes. Add uncut olives, and continue simmering, uncovered, to reduce the sauce until it is quite thick—egs. 20 - 30 minutes
Here’s a meal to carry you through the St. Paddy’s Day festivities. Spoons and forks are less necessary if you have cut up some toasted pita triangles to use with your sauce and Stew.
* Making preserved lemons is traditionally made with cut lemon slices and course kosher salt – with the salt acting as a curing and preserving agent. To preserve five lemons, you’ll need ¼ to a ½ cup of salt and the juice of two lemons. Use a sterile glass jar large enough to accommodate the lemons for at least 10 minutes , but the longer the lemons are left to age, the more intense the flavor. Ideally 4- 6 weeks un refrigerated can achieve excellent results. Don’t be stingy with the results, Mixing and dicing 1-2 lemon slices well rinsed are delicious with many dishes—from vegetables, to beans, to protein.