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Lamb Curried Stew/Tagine with Fresh Peas
When we cook a dish like this, we usually play it by ear so feel free to ad lib, as well.
One crucial element in turning a good stew, curry, or tagine into a great stew, curry or tagine is allowing it to sit
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Lamb Curried Stew/Tagine with Fresh Peas
When we cook a dish like this, we usually play it by ear so feel free to ad lib, as well.
One crucial element in turning a good stew, curry, or tagine into a great stew, curry or tagine is allowing it to sit
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1
for at least an hour, more if possible, before gently reheating & serving; the meat becomes tender, the sauce thickens and the flavors meld & deepen. Give yourself the time when preparing this dish to allow it that recommended resting time.
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for at least an hour, more if possible, before gently reheating & serving; the meat becomes tender, the sauce thickens and the flavors meld & deepen. Give yourself the time when preparing this dish to allow it that recommended resting time.
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2/
Serves 4
INGREDIENTS
Olive oil + margarine for cooking
2 – 3 medium onions (I use 1 yellow + 1 red), peeled, halved, sliced
1 large or 2 medium cloves garlic, peeled & thickly sliced
1 lb 5 oz – 1 lb 8 oz (22 – 25 oz / 600 – 700 g) boneless lamb lamb shoulder, cut
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Serves 4
INGREDIENTS
Olive oil + margarine for cooking
2 – 3 medium onions (I use 1 yellow + 1 red), peeled, halved, sliced
1 large or 2 medium cloves garlic, peeled & thickly sliced
1 lb 5 oz – 1 lb 8 oz (22 – 25 oz / 600 – 700 g) boneless lamb lamb shoulder, cut
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3/
into fairly large cubes
Salt or flour de sel & freshly ground black pepper
1 gently rounded tablespoon cornstarch
Water
1 can (5 oz / 140 g) can tomato paste
2 – 3 tomatoes, quartered
1 tablespoon yellow Madras curry powder (rather mild) or similar, more to taste
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into fairly large cubes
Salt or flour de sel & freshly ground black pepper
1 gently rounded tablespoon cornstarch
Water
1 can (5 oz / 140 g) can tomato paste
2 – 3 tomatoes, quartered
1 tablespoon yellow Madras curry powder (rather mild) or similar, more to taste
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4/
1 small vegetable bouillon cube
1 bay/laurel leaf
1 small bowl freshly shelled peas (from about 2 lbs / scant 1 kg in pods - before being shelled)
Rice (I prefer basmati) to serve.
In a large heavy pot or Dutch oven, heat about 2 tablespoons olive oil + 2 tablespoons
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1 small vegetable bouillon cube
1 bay/laurel leaf
1 small bowl freshly shelled peas (from about 2 lbs / scant 1 kg in pods - before being shelled)
Rice (I prefer basmati) to serve.
In a large heavy pot or Dutch oven, heat about 2 tablespoons olive oil + 2 tablespoons
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5/
margarine – blending the two keeps the heat even – and toss in the onion & garlic slices, stirring to coat. Cook over high heat, stirring, until just tender, only a couple minutes.
Add the meat chunks. Continue cooking, stirring up the meat & onions often, until meat
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margarine – blending the two keeps the heat even – and toss in the onion & garlic slices, stirring to coat. Cook over high heat, stirring, until just tender, only a couple minutes.
Add the meat chunks. Continue cooking, stirring up the meat & onions often, until meat
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6/
is lightly browned on all sides.
Once the meat is browned, add a healthy amount of pepper, say 10 or 12 grindings, a rounded tablespoon of cornstarch & stir to toss and evenly coat the meat....
Cover with water, about 2 cups (500 ml).
Stir in the tomato paste, add
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is lightly browned on all sides.
Once the meat is browned, add a healthy amount of pepper, say 10 or 12 grindings, a rounded tablespoon of cornstarch & stir to toss and evenly coat the meat....
Cover with water, about 2 cups (500 ml).
Stir in the tomato paste, add
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7/
the fresh, quartered tomatoes, curry powder, a very large pinch ( 1 teaspoon or so) salt, the bouillon cube & the bay leaf. Stir to blend.
Bring to a boil, lower, cover the pot & allow to simmer for 30 minutes.
At the end of 30 minutes, stir in the fresh peas, cover
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the fresh, quartered tomatoes, curry powder, a very large pinch ( 1 teaspoon or so) salt, the bouillon cube & the bay leaf. Stir to blend.
Bring to a boil, lower, cover the pot & allow to simmer for 30 minutes.
At the end of 30 minutes, stir in the fresh peas, cover
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8/
the pot again and allow to simmer for an additional 30 minutes or until the peas are tender.
Remove from the heat and allow to sit for at least one hour, longer if possible.
the pot again and allow to simmer for an additional 30 minutes or until the peas are tender.
Remove from the heat and allow to sit for at least one hour, longer if possible.
9/
Serve over rice.
This would be great with the addition of quartered small violet artichokes, as well. Yum.
Enjoy and share.
Serve over rice.
This would be great with the addition of quartered small violet artichokes, as well. Yum.
Enjoy and share.
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