Spicy Lamb Stew W/ Cracked Green Olives and Orange Rice

Recipe look good to you?     

Spicy Lamb Stew W/ Cracked Green Olives and Orange Rice Ingredients

3 lb Meaty Lamb Necks Or	Frizzled Onions
Salt And Freshly Ground	ORANGE RICE
3 tb Olive Oil	1/2 c Finely chopped onion
4 Anchovy Fillets, rinsed and	1 tb Unsalted butter or vegetable
1/2 ts Red Chile Flakes	1 c Basmati or other long-grain
3 tb Finely Slivered Garlic	1 1/4 c Rich chicken or vegetable
2 c Yellow Onions, chopped	1/2 c Fresh orange juice
1 ts Coriander Seed, crushed	1 ts Grated orange zest
1/2 ts Cumin Seed, crushed	2 ts Finely minced fresh ginger
2 ts Oregano Leaves (Or 1	1 tb Chopped golden raisins
3 c Rich Lamb Or Chicken Stock	Salt and freshly ground
1 1/4 c Dry White Wine	FRIZZLED ONIONS
2 c Cracked Green Olives, well	3/4 c Unbleached all-purpose flour
1/2 c Fresh Parsley, coarsely	2 ts Salt
1/2 c Cilantro, coarsely chopped	1/4 ts Freshly ground white pepper
Red Wine Vinegar	1 ts Pure California or New
Orange Rice (Recipe Follows)	Vegetable oil for frying
GARNISH	2 md Onions, sliced very thinly
Fresh Parsley And Cilantro

Instructions for Spicy Lamb Stew W/ Cracked Green Olives and Orange Rice

Lightly season the lamb with salt and pepper. In a casserole or Dutch oven, heat the olive oil and brown the lamb well on all sides. Remove the lamb with a slotted spoon and set aside. Remove all but 2 tablespoons of fat from the pan and add the anchovies, chile flakes, garlic, onions, coriander seed and cumin seed; saute until just beginning to color. Add the oregano, stock and wine and return the meat to the pan. Simmer, covered, for 1 1/2 hours or until the meat is very tender. If using the necks, gently pull the meat from the bones, return the meat to the pot, and discard the bones. Allow the stew to rest off the heat for at least 30 minutes for fat to rise to the surface. Skim fat off and discard. At serving time, add the olives to the stew and bring to a simmer. Stir in the parsley and cilantro and season to taste with salt, pepper and drops of vinegar. Serve with Orange Rice and garnish with fresh herb sprigs and Frizzled Onions, if desired. ORANGE RICE: Saute the onion in butter or oil over moderate heat until soft but not brown. Add the rice and continue to saute and stir for 3 minutes longer. Add the stock, orange juice, orange zest, ginger and raisins and stir in. Lightly season with salt and pepper, reduce the heat to a simmer and cover. Cook for 20 minutes or until all liquid is absorbed. Allow to rest off the heat for 5 minutes. Fluff with a fork and serve warm. FRIZZLED ONIONS: Combine the flour, salt, pepper and chile powder in a bowl. In a large saucepan or a deep fryer, add oil to a depth of 2 inches and heat to 360? F. Dredge onions in seasoned flour, shake off excess and deep fry until golden brown and crisp. Drain on paper towels. Can be made 2 hours ahead. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 04/02 Posted to MC-Recipe Digest V1 #344 Recipe by: COOKING RIGHT SHOW #CR9676 From: Bill Spalding Date: Mon, 16 Dec 1996 04:06:45 -0500 (EST)

Main Ingredient: LambCuisine: Uncategorized

More like this...

Cracked Green Olives with Herbs And Preserved Lemon

Israeli Lamb Stew with Dill And Olives

Leg of Lamb with Green Olives, Prunes And Roasted Shallots

Green Olive, Lemon And Garlic Roasted Leg of Lamb *

Pork Stew with Olives And Green Beans