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La Belle Cuisine
Spicy Lamb Stew with Sweet
The Best of Gourmet, Vol. 2
from the Editors of Gourmet, 1987,
Condé Nast Books, Random
6 tablespoons vegetable oil
3 pounds boneless lamb shoulder, trimmed
and cut into 1-inch
2 cups finely chopped onion
1 tablespoon minced garlic
2 tablespoons minced peeled fresh gingerroot
1 1/2 tablespoons ground cumin
1 tablespoon ground coriander
1/4 cup all-purpose flour
2 cups chicken stock or canned chicken broth
1/4 cup fresh lime juice
Two 3-inch fresh green hot chilies, seeded and
2 cups chopped drained canned
Italian plum tomatoes
1 pound spinach, coarse stems discarded,
washed well and
3 cups cauliflower flowerets
3 large sweet potatoes (about 2 1/2 pounds)
1 russet (baking) potato
3 tablespoons unsalted butter, softened
In a 3-quart flameproof baking dish heat the oil over
heat until it is hot but not smoking and in it brown the
lamb, patted dry,
batches, transferring it with a slotted spoon as it is
browned to a bowl.
the fat remaining in the dish cook the onion over
moderately low heat,
stirring occasionally, until it is softened, add the
garlic and the gingerroot,
and cook the mixture, stirring occasionally, for
3 minutes. Add the cumin,
the coriander, and the flour and cook the mixture,
stirring, for 3 minutes.
Add the stock combined with 1 cup water, heated,
whisking, and simmer
the mixture for 5 minutes. Add the lime juice, the
chilies, the tomatoes,
the lamb and any juices that have accumulated in the
bowl, and salt and pepper
to taste and simmer the mixture, covered, skimming
hour and 30 minutes, or until the lamb is tender.
While the mixture is simmering, in a large saucepan steam the
the water clinging to the leaves, covered, over moderately high
heat, stirring occasionally, for 2 to 3 minutes, or until it is just wilted.
Drain the spinach
in a colander, refresh it under cold water, and squeeze it
dry in a kitchen towel. Add the cauliflower to the lamb mixture, simmer the
mixture for 5 minutes, and stir in the spinach. The stew may be prepared up
point, cooled to room temperature, and kept covered well and frozen
to 2 weeks. Let the stew thaw, covered, in the refrigerator before
continuing with the recipe.
Bake the potatoes in a preheated 425-degree F. oven, pricking them
several times with a fork after 30 minutes, for 1 hour, or until they are
very tender, and let them stand until they are cool enough to be handled.
Peel the potatoes, force them through a food mill fitted with the medium
disk set over a bowl, and stir in the butter and salt and pepper to taste.
Transfer the mixture to a pastry bag fitted with a large decorative tip, and
pipe it into 2-inch rosettes around the edge of the baking dish. The stew
may be prepared up to this point, cooled to room temperature, and kept
covered and chilled for up to
3 days. Bake the stew in a preheated 400-degree F.
oven for 20 to 30 minutes, or until it is heated through and the rosettes are
browned lightly. Serves 6.
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