Spiced Lamb with Lemon Zest and Prunes
1 tsp. paprika
1 tsp. turmeric (If fresh is available, even better. Grate or press about
1 to 2 tsps.)
1 tsp. cumin
cayenne pepper to taste
3 sticks of cinnamon
sea salt and pepper to taste
fresh ginger, 1 TBSP grated
" garlic, 4 cloves, pressed or chopped
" cilantro to taste
" parsley "
1 TBSP fresh lemon zest
OTHER MAIN INGREDIENTS
4 carrots, chopped into 1 1/2 inch pieces or so (large dice)
1 onion, "
kalamata olives (maybe 10 or so)
prunes (around 6)
lard or coconut oil for cooking
1 to 2 cups of chicken stock
Lamb loin, 1 -1/2 lbs for approximately 4 servings. Chop it into about 2" size pieces to stew.
*Mix all dry spices.
*Chop lamb and coat with dry spices, let sit or marinate for an hour to overnight, either will be good. Do not put wet spices into dry
*Cook chopped onions and carrots until mostly done, set
*Use same pot, add more oil and cook lamb- browning it. To brown properly, make sure you have enough heat, not too hot, but hot. Heat pan first, then add oil. Wait
20 seconds, to let oil heat, then add meat. Do not stir, let brown on one side, then another. Only put enough lamb in the pan at a time that you can brown. Use enough oil. Keep taking it out once browned and add to the bowl with the cooked carrot and
*Add all lamb, carrot, onion, ginger, garlic, prunes and zest to pan with more oil. Add chicken stock to cover. Simmer until meat is tender, perhaps
45 mins, this will depend on the size you cut the meat. Add more stock if necessary. Season to
*Last 5 to 10 mins of cooking add the cilantro, parsley, olives.
*Serve with couscous cooked in stock. For gluten-free serve with quinoa or other non-gluten grain.
- GFCF (Gluten-free/casein-free)
Sandy Zeldes at www.blossomgreen.com