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Pinch of Saffron Threads
2 Tablespoons Very Hot Water
1# Lamb Meat, cubed
1 ½ Tablespoons Unbleached All-Purpose Flour
1 Teaspoon Dried Coriander
½ Teaspoon Ground Cumin
½ Teaspoon Allspice
1 Tablespoon Olive Oil
1 White Onion, chopped
3 Garlic Cloves, minced
2 Cups Lamb or Chicken Stock
1 Cinnamon Stick, bruised by rolling in hands while pressing
½ Cup Dried Apricots, chopped
6oz. Zucchini cut in ½ moons
4oz. Cherry Tomatoes
1 Tablespoon Fresh Cilantro, chopped small
Kosher Salt & Fresh Ground Pepper
Couscous to Serve
Put the saffron thread in the hot water and let stand for about 10 minutes. Mix the flour and spices together in a large bowl and toss the lamb in, coating the cubes. Reserve any remaining spiced flour.
Heat up a Dutch oven on the stove, then put in the olive oil. Brown the lamb in batches and set aside. Once the lamb is all done, add the onions and cook until they start to soften a little, then add in the garlic. Stir and cook until fragrant and everything is softened, as well as loosening up everything on the bottom of the pan. Put the lamb back into the pot. Sprinkle in the reserved spiced flour and stir to combine well.
Gradually stir in the stock, be sure to deglaze the bottom and sides as you do. Stir in the saffron infusion and then bring to boil. Reduce the heat to low while you add in the cinnamon stick and apricots. Cover tightly and let simmer for 1 hour, stirring occasionally.
Add the zucchini and tomatoes and cook for another 15 minutes. Discard the cinnamon stick and stir in the fresh cilantro. Season to taste with the salt & pepper. Serve over couscous and sprinkled with pistachios.
© Ron Lutz II
Guest | 29-Mar-2010 19:55 | |