Spicy Lamb Stew with Sweet Potato Rosettes

Spicy Lamb Stew with Sweet Potato Rosettes Ingredients

6 tb Vegetable oil	1 c Water
3 lb Boneless lamb shoulder;	1/4 c Fresh lime juice
2 c Finely chopped onion	2 3-inch green hot chilies;
1 tb Minced garlic	2 c Chopped; drained canned
2 tb Minced peeled fresh ginger	1 lb Spinach; coarse stems
1 1/2 tb Ground cumin	3 c Cauliflower florets
1 tb Ground coriander	3 lg Sweet potatoes; (about 2 1/2
1/4 c All purpose flour	1 Russet potato
2 c Chicken stock and 1 cup	3 tb Unsalted butter; softened

Instructions for Spicy Lamb Stew with Sweet Potato Rosettes

In a 3-quart baking dish heat the oil over moderately high heat until it is hot but not smoking and in it brown the lamb, patted dry, in batches, transferring it with a slotted spoon as it is browned to a bowl. In the fat remaining in the dish cook the onion over moderately low heat, stirring occasionally, until it is softened, add the garlic, and the ginger root, and cook the mixture, stirring occasionally, for 3 minutes. Add the cumin, coriander, and 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 it occasionally, for 1 hour and 30 minutes, or until the lamb is tender. While the mixture is simmering, in a large saucepan steam the spinach in 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 to this point, cooled to room temperature, and kept covered well and frozen for up to 2 weeks. Let the stew thaw, covered, in the refrigerator before continuing with the recipe. Bake the potatoes in a preheated 425 degrees 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 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 oven for 20 to 30 minutes, or until it is heated through and the rosettes are browned lightly. Yield: 6 servings Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9079 Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Apr 4, 1998

Main Ingredient: LambCuisine: Uncategorized

More like this...

Curried Chicken Pie with Sweet Potato Rosettes

Lamb And Sweet Potato Stew

Spicy Plaintain And Mushroom Stew with Sweet Potatoes

Spicy Lamb and Peanut Stew

Spicy Lamb Stew W/ Cracked Green Olives and Orange Rice

Ingredient Insight - look inside this recipe

Butter	Cauliflower	Chicken Stock	Coriander
Cumin	Flour	Garlic	Ginger
Lamb	Lime Juice	Onion	Potato
Spinach	Sweet Potato	Vegetable oil

Spicy Lamb

for flavor and categorization

I love this receipe. I has it at one time and I misplaced it. Thank you so much for having it available.

sexy
on Feb 20 2008 10:03PM

Total Time: 3:00
Active time: 1:00

Recent searches:   low carb waffles   dehydrate herbs   yam squash   chicken kiev   potted meat   chocolate saltine   garlic apple pork   cream cheese stuffed hot peppers   pork cutlet   butter   cookies   smoked fish dip   chicken spinach mozzarella   saute chicken   garlic stuffed steak   pasta shrimp broccoli   grilling potatoes foil   vegetable casserole   adzuki beans   duncan hines yellow frosting cake