Temporary exile

Curried Lamb Stew

This past Shabbos, it was just my mother and I as the rest of the family was away. Seeing as how my mother and I are really the only ones who can appreciate the finest nuances of certain eastern spices we like to be more adventurous with our culinary exploration when given the opportunity. So, I whipped up a lamb stew with all of our favorite flavors. While I have tried to be precise, please excuse my informal approximations for certain items. I figure if fancy cookbooks can say “a pinch of salt”, I can abstract this convention to suit my own needs. This recipe is highly scalable and may be doubled so long as proportions are preserved. That being said, discriminating and/or experienced cooks will most likely tweak according to taste. Ingredients: - 4 shoulder cuts of lamb with bones. Cut most of the meat off of

the bone and trim the fat. I advise removing as much of the fat as
possible and cutting the lamb into thumb sized pieces.
  • 1 large onion - coarsely chopped
  • 5 cloves of garlic - diced
  • 1 large carrot - diced
  • 2 stalks of celery - loosely chopped
  • 1 medium tomato - cubed
  • 2 bell peppers - chopped (yellow and red will look best)
  • 1 can of chickpeas
  • 2.5 cups of broth (you should have enough to cover the other ingredients. I used chicken broth)
  • 3 tbsp tamari or extra dark soy sauce
  • 2 tsp cilantro (coriander leaves in the UK)
  • 2.5 tsp of curry powder
  • 1 tsp of chili oil
  • 10 cumin seeds
  • 1 tsp of ground coriander
  • 1 tsp salt (sea salt recommended)
  • 1 handful of fresh basil
  • 1.5 tsp of ground black pepper
  • 1/3 cup nutritional yeast

Saute the onion and garlic in the bottom of a pot with some olive oil. When it begins to become translucent, add 2 tsp of the curry powder (keeping 0.5 tsp in reserve) and stir constantly for another minute. Add the carrot, celery and lamb pouring the tamari sauce over the ingredients and stirring to coat with the mixture. Season with the salt, black pepper, coriander and basil before adding enough chicken broth to cover everything. Increase heat to maximum, bring to a boil and add the cilantro, the tomato and cumin seeds. Stir and let simmer on low for 30 minutes stirring every 10 minutes. After 30 minutes, drain and add chickpeas with the remaining 0.5 tsp of curry powder and chili oil. Stir to combine and continue steeping for another 30-45 minutes before slowly stirring in the nutritional yeast to help thicken the mixture and improve the consistency of the broth. After another 5-10 minutes of simmering, remove from heat and serve over a darker starch like brown rice or quinoa. This is great with a cold, dark beer.

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