Hearty Lentil Lamb Stew

Printable Recipe

Prep time: 1 hour to soak lentils, saute lamb & veg
Final Cooking time: 30 minutes - 1 hour
Serves 8

Ingredients:
2 lamb sausages, casings removed
1 tsp olive oil
8-10 cups Lamb broth (see below for home made), chicken (I just allow the soup to simmer longer to intensify the flavor) or vegetable broth
1 lb/ 450 g  Puy lentils (rinsed, and soaked in water for 1 hour and rinsed again)
2 leeks, rinsed well and finely chopped
1 cup parsnips, peeled and coarsely chopped
1 cup carrots, peeled and coarsely chopped
1 can (14oz/400ml) can fire roasted diced tomates and their juice
1 tbsp Vegetable Spice Blend from Epices de Cru
1/2 cup finely chopped fresh parsley
freshly ground black pepper and salt to taste
1-2 tbsp curry powder (optional) this time I use Trinidad curry blend from Epices de Cru

Directions:
1. In a large Dutch oven, saute small chunks of lamb sausage, browning well.  Remove from pot and set aside.

2. In the same pot, saute the leeks, carrots and parsnip over medium heat until the vegetables soften.  Return lamb chunks and juices to the pot.  Add the broth, tomatoes, lentils, fresh parsley and spices.  Bring to a boil.  Reduce heat to simmer and cook over low heat for 30 minutes - 1 hour.  You want the lentils tender.

Taste for seasoning.

Lamb broth:  total time 3 hours
Ingredients:
2 leeks,  rinsed well and finely chopped
1 cup carrots, peeled and coarsely chopped
1-2 bay leaves
2 sprigs fresh thyme
1-2lb/450g-1kg) lamb bones
5 whole peppercorns
1 large clove garlic, peeled and smashed
1 tbsp Vegetable Spice Blend from Epices de Cru
1 small bunch parsley
Water enough to fill to 1" below top of a large Dutch oven

Directions:
1 a) If you have time, roast bones, leeks, carrots and garlic in 450F/220C oven on a foil lined rimmed baking sheet sprinkled with 1 cup water until vegetables are fork tender (20 minutes or so, depending on how small you cut the carrots).

No time.. no worry...
1 b) Over medium high heat in a large Dutch oven, heat 1-2 tbsp olive oil.  Add the leeks, carrots, thyme, bay leaves and bones.  Stir occasionally until vegetables start to golden (5-7 minutes).

2.At this point to either of the above, add the peppercorns, garlic and parsley and fill with cold water to 1" below top of pot.

3. Bring to a boil over medium high heat.  Remove scum and reduce heat to medium low.  Simmer for at least 2 hours.  Remove scum as needed.  Season for flavor.

4. Pour the soup through a fine strainer or sieve, saving the broth and discarding the bones and vegetables.

Freezing broth in 2 cup portions:
Once the broth is cool, I separate and bag the broth in two cup portions in freezer proof zip lock bags.  After removing as much air as possible before sealing, I lay them flat on large rimmed cookie sheets (6 bags to a sheet) and flash freeze them (or as close to flash as a home freezer can get) and then store them like you would files in a filing cabinet.  Better than bouillon cubes or store bought broth and right at your fingertips.  

Greek Lamb Stew with Artichokes

From Canadian Living: The International Collection: Home-Cooked Meals From Around the World

Printable Recipe


Hands on time: 15 minutes

Cooking time:  1 hour

Serves 6

Ingredients

3lb/1.35kg boneless lamb shoulder, cut in 1” cubes

1 tbsp olive oil

3 onions, sliced

6 cloves garlic, minced

1 tbsp dried oregano

1 tbsp grated lemon zest

¼ tsp salt

Pinch ground allspice

Pinch cinnamon

2 tbsp all purpose flour

2 cups beef broth

¼ cup tomato paste

1 can (14oz/398ml) artichoke hearts, drained & quartered (Ruth’s note:  I only had marinated artichoke hearts, so I drained them and used those)

Ruth’s additions:  ¼ cup pitted cured black olives & 2 thin slices of lemon

Garnish:

½ cup feta cheese, crumbled

2 tbsp fresh Italian/flat leaf parsley, chopped

Directions:

1. In a Dutch oven (they suggest shallow, but I just used my big one), over medium high heat, brown the lamb in batches so they won’t just stew and turn grey.  The idea is to sear them and keep them juicy.  Remove the seared lamb and set aside.   Drain most of the fat from the pan.

2.  Lower the heat to medium and sauté the onions, garlic, oregano, lemon zest, salt, allspice and cinnamon, stirring occasionally for 5 minutes or until the onions are soft.   

3.  Sprinkle with flour and stir for one minute.  Add the broth and tomato paste.  Bring to a boil, stirring and scraping up any brown bits from the bottom of the pan.

4. Return lamb and any accumulated juices to the pan.  Cover and  simmer for about 45 minutes.  Add the artichoke hearts (Ruth’s note: This is when I added the pitted olives and lemon slices) and continue to cook covered for another 15 minutes. 

Serve with sprinkled feta & parsley

Lamb with Dried Fruit & Almonds

Adapted from The Book of Jewish Food: An Odyssey from Samarkand to New York

Printable Recipe

Prep time: 15 minutes

Roasting time: 1½ hours

Serves 2

Ingredients

1 large onion, roughly chopped

2-3 tbsp canola oil

1 lb/450g lamb shoulder, cubed

¼ tsp saffron

¾ tsp powdered ginger

1 tsp cinnamon

Water to cover lamb plus 1 inch

1 cup seedless raisins

½ cup dried apricots, coarsely chopped

1-2 tbsp honey

½ cup blanched almonds

Garnish: fresh mint or cilantro leaves, chopped

Directions:

1. Preheat the oven to 350°F/175°C

2. Place a large ovenproof Dutch oven (I love my Copco ceramic coated cast iron one) over medium high heat.  When hot, add the oil and onions (should be hot enough for the onions to sizzle) and cook for 2-3 minutes, stirring occasionally so they don’t burn.

3. Add the lamb cubes (patted dry) to the pot, trying for a single layer.  Toss with oil and onions and continue to sear until all sides are browned.  Add the saffron, ginger and cinnamon.  Toss and cook for 1 minute (just until fragrant).    Add enough water to cover the lamb by 1 inch.  

4. Bring to a boil, cover and put into the oven for 1 hour.   

5. Add the dried fruit, toss, recover and continue cooking for 15 minutes.

6.  In the meantime, in a small dry pan, toast the almonds (just takes 3-5 minutes)  watch closely so they don’t burn.   Add to the pot along with the honey.   If the “sauce” is too dry, add a little more water, but not much.  You want it to be thick, dark and clinging to the lamb.  Continue to cook for 10 minutes or so.

I love it served with Couscous Dishes like my Couscous with Currants, Barberries & Mint.  

Garnish with chopped fresh mint or cilantro leaves, chopped

Exotic Roasted Lamb Neck & Bean Stew

Adapted from Occasionally Edible and a few other sites via Google Search

Printable Recipe

Hands-on time: 15 minutes
Stovetop time: 30-40 minutes
Roasting Time: 1 hour

Serves 4

Ingredients:
2lb/905g lamb neck bones (preferably with some meat on them)
2 cans (19oz/540ml) Northern or Romano or Navy beans, drained & rinsed. Note: Occasionally Edible recipe actually calls for 2 cups dried Northern beans, soaked overnight & drained)
1 medium onion, peeled and chopped
3-4 large cloves garlic, peeled & smashed
2 tbsp butter
1 tbsp tomato paste
1 can (28oz/796ml) plum tomatoes, drained & chopped - or, as I do, mushed between your fingers
½ - ¾ tsp red chili pepper flakes
½ cup dried mixed wild mushrooms soaked in ½ cup or so boiling water for 10 minutes. Drain and coarsely chop the mushrooms, reserving the cooking liquid to add to the stew.
2 cups water or broth plus the reserved cooking liquid
Salt & pepper
1-2 tbsp Aleppo Seven Spice blend (from Epices de Cru) or whatever your favorite mild & rich scented spice blend)
1 red bell pepper, seeded and coarsely chopped
2-3 large handfuls of leafy greens, coarsely chopped (Swiss Chard, beet greens, or spinach) (Optional)2-3 grilled sausages (this time I used turkey fennel), grilled and sliced 1" thick
1 tbsp fresh Italian/flat leaf parsley or cilantro/coriander, finely chopped for garnish

Directions:
1. In an oven proof Dutch oven over medium high heat, melt the butter and brown the lamb bones on all sides (about 5-8 minutes). Add the garlic cloves and chopped onions and continue to cook for 3 minutes or so (the onions should begin to brown). Stir occasionally.

2. Add the tomato paste, chopped tomatoes, chili pepper flakes, 1 tbsp Aleppo spice blend, mushrooms, drained beans, water or broth and mushroom cooking liquid. Cover and simmer for 45 minutes. Taste for seasoning. I usually add a little more Aleppo at this point. Add the red bell peppers and toss.

3. Preheat the oven to 350°F/170°C and line a rimmed baking sheet with foil (for easy cleanup in case of spills).

4. Transfer the covered Dutch oven to the lined baking sheet and roast for about one hour, Check after 40 minutes to see if beans are tender and there’s enough liquid – not soupy, but not dry either.

5. For the last 10 minutes: coarsely chop leafy greens like beet tops, spinach, or Swiss Chard and add to the stew. Taste for seasoning.

I like to serve this over couscous to sop up the fantastic sauce.

Mellow Lamb Curry

Mellow Lamb Curry
Adapted from How to Cook Everything iPad App

Printable Recipe

Prep Time: 20 mins
Cook Time: 1 ½ hours

Serves 4-6

Ingredients
2 tbsp oil (I like olive, but any neutral oil is fine – grapeseed, canola)
2 lb/1kg boneless lamb shoulder, trimmed of excess fat and cut into 2” cubes
Salt & freshly ground black pepper
2 cups onion, thinly sliced
1 cup onion, chopped
1 tbsp garlic, minced
1 tbsp fresh ginger, minced
2 tbsp curry powder or garam masala (this time I use the last of my Sri Lanka Black Curry Blend plus Singapore Curry Blend from Epices de Cru)
1 ½ cups chicken broth
Garnish: fresh cilantro leaves, chopped

Directions
1. Heat oil in a large Dutch oven over medium high heat. When the oil is very hot, add the lamb chunks in 4 or five batches to sear on all sides. Do not put all the lamb in at once or it will just stew and leach out all the juices. Sprinkle with salt & pepper while they brown. Remove each batch as they brown and set aside.

2. Once all the lamb has browned, add the sliced onions to the fat in the pan. Cook over medium heat stirring occasionally until golden (about 10 minutes)

3. Add the chopped onion, garlic, ginger & spices. Stir and cook for an additional 4-5 minutes – until the chopped onions soften.

4. Return the lamb to the pot along with the broth/stock. Bring to a boil, cover and reduce the heat to low. Simmer (there should still be some bubbling) until the lamb is tender – at least an hour. If it’s too soupy, remove the cover, raise the heat and cook until the gravy is the consistency you like. If, on the other hand, the curry is too dry, add a little more liquid (water or broth). Taste for seasoning and serve garnished with cilantro.

Serving ideas: steamed rice or fragrant couscous to sop up the gravy.
Mark also added cayenne to really spice things up and finished with ½ cup yoghurt before serving.

Hearty Beef Stew with Roasted Vegetables, Preserved Lemons & Olives

Hearty Beef Stew with Roasted Veg, Preserved Lemons & Olives

Printable Recipe

Hands-on time: 30 minutes
Roasting time: 25 minutes for vegetables
Roasting time: 2 ½ to 3 hours for stew

Serves 4-6

Ingredients:
Roasted Vegetables
2 cups leeks, white & light green parts only, well rinsed & dried, cut into 2” pieces
2 cups carrots, peeled, cut into 2” pieces on an angle
1 cup parsnip, peeled, cut into 2” pieces on an angle
½ small rutabaga/turnip, peeled and cut into 2” cubes
½ medium butternut squash, peeled and cut into 2” cubes
2 tbsp extra virgin olive oil
1-2 tbsp fresh thyme leaves or rosemary leaves, finely chopped
Salt & pepper

Stew
2 tbsp olive oil
2 -3 lb/ 1- 1½ kg chuck or stewing beef cut into 2” cubes
3 tablespoons unbleached all-purpose flour
1-2 tbsp flour
3 large cloves garlic , minced
2 cups cremini mushrooms, cut in half or quarters, depending on the size (should be same size as other vegetables)
1 cup red wine (preferably full-bodied)
1 cup chicken broth
1 cup canned whole tomatoes, with their juice, crushed
2 tbsp fine fresh orange zest (from 1 large orange)
2 bay leaves
1 tsp Herbes de Provence
1 cup cured back olives (such as Kalamata), pitted & coarsely chopped
1-2 pieces of preserved lemon rind (rinse well and remove the pulp), coarsely chopped
Fresh flat leaf/Italian parsley, finely chopped (garnish)


Directions:
1. Preheat oven to 400°F/200°C. Line a rimmed baking sheet or two with foil for easy cleanup.

2. In the meantime, toss all the vegetables set for roasting along with oil, herbs and salt & pepper in a large bowl. Spread them in a single layer on the baking sheets. If there are too many, do it on two sheets. If the vegetables are too closely packed they will steam rather than caramelize.

3. While the vegetables are roasting for about 20-30 minutes (they should be golden and slightly under cooked. Remember that they will be cooking with the stew for a couple of hours), toss the beef with flour, salt & pepper in a zip lock baggie until well coated.

4. Heat olive oil in a large Dutch oven (I like to use my ceramic coated cast iron – perfect for cooking and for serving) over medium high heat. Add coated beef to pot in two or three separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside.

5. Add the mushrooms and sauté until the mushrooms turn golden. Add the garlic for a few seconds (just until you get a whiff of that wonderful aroma). Deglaze the pot with the wine (use a wooden spoon to get all the brown bits off the bottom) then add the broth and the rest of the ingredients. Stir for a few minutes to warm everything up. Add the beef and any juices. Toss and roast, covered for at least 2 hours. The beef should be very tender. Remove the bay leaf before serving.

It’s great served over rice, pasta or my favorite – mashed potatoes to sop up all that gravy. Taste for seasoning and sprinkle with freshly chopped parsley.

Quick Navy Bean Stew

Quick Navy Bean Stew
From Everyday Food: Fresh Flavor Fast

Printable Recipe

Prep cook time: 30 minutes
Final cook time: 8-10 minutes
Serves: 4

Ingredients:
1 tbsp olive oil
1 small onion, finely chopped
4 small red potatoes (about 10oz/284g), cut into ½” pieces
1lb/450g mushrooms, trimmed & quartered (I prefer Cremini)
¼ tsp dried thyme
Coarse salt and freshly ground black pepper to taste
1 tbsp tomato paste
2 cups water
1 pkg (10oz/284g) baby spinach
1 can (15oz/425g) navy beans, drained and rinsed
1 tbsp red wine vinegar

Directions:
1. In a large, deep skillet (I used a soup pot), heat the oil over medium heat. Add the onion and potatoes and cook until the onion is lightly browned, stirring occasionally (8-10 minutes). Add the mushrooms and thyme, season with salt & pepper. Cook, stirring often, until the mushrooms are tender (8-10 minutes).

2. Stir in tomato paste and water, cover and cook until the potatoes are tender, but not falling apart (8-10 minutes).

3. Add half the spinach, cover and cook until wilted (about 1 minute). Add the remaining spinach and the navy beans, cook, covered until heated through (about 3-4 minutes). Stir in the vinegar, season with salt and pepper (Ruth’s note: I added a dash or two of Worcestershire sauce for a little kick).

Chicken & Lentil Stew

Chicken & Lentil Stew
Slightly modified from The South Beach Diet Super Charged

Printable Recipe

Hands-on time: 10 minutes
Cooking time: 25 minutes

Serves 4-6 (6 SB standards, 4 by ours)

Ingredients:
1 tbps extra virgin olive oil
1 small onion, finely chopped
2 large cloves garlic, minced
½ -1 tsp dried basil
½ - 1 tsp dried oregano
Salt & freshly ground pepper to taste
1 tbsp tomato paste
½ -1 tsp chipotle chili in adobo sauce (I usually puree a whole can and freeze them in teaspoon portions)
1 lb/450g boneless, skinless chicken breasts cut cross-wise into thin strips
1 (15oz/454ml) can of lentils, drained & rinsed
1 (15oz/454ml) can of diced tomatoes & their juice (fire-roasted are my personal choice)
¾ cup lower sodium chicken broth
4 cups baby spinach

Directions:
1. Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, herbs, pepper and a pinch of salt. Stir until everything is well mixed. Reduce the heat to medium low and cook, stirring occasionally for about 4-5 minutes. The onions should start to become translucent and everything begins to smell heavenly.

2. Stir in the tomato paste and chipotle chili paste and cook for another 3 minutes. Add the chicken strips and cook for 2 minutes , stirring everything together.

3. Add the lentils, tomatoes and juice, broth and bring to a gentle simmer. Reduce heat to low, cover, and cook until the chicken is cooked through (7-10 minutes).
4. Stir in the spinach…I know, it looks like it won’t all fit in the pot, but spinach wilts down quickly, if you “fold” it into the stew. Cover and cook for just another minute or two. Taste for seasoning and serve warm.

Braised Short Ribs in Sherry

Braised Short Ribs in Sherry
From Bon Appetit March 2009 Issue

Prep time: 20 minutes
Stove top cooking time: 20 minutes
Roasting time: 2 ½ hours
Fridge time: overnight (this sets the flavors and brings easy to remove fat to the surface)
Reheat time: 15-20 minutes on top of the stove

Serves 6-8

Ingredients:
5lb/2.2kg meaty short ribs (actually the store only had 1.5 lb, so I used blade steak – good for stew - cut in 2” pieces as well)
Vegetable oil (just enough to coat the bottom during searing and a splash or two for the onions)
2 large onions, coarsely chopped
1 medium fennel bulb, chopped (BA calls for celery, but since it’s not my fave, I often substitute with fennel which gives a lovely subtle flavor that keeps everyone guessing)
2 large carrots, peeled and coarsely chopped
6 large cloves garlic, peeled and whacked (BA says “pressed” but since I wasn’t sure if that meant put through a garlic press or just pressed by the side of a knife releasing some of the juices)
2 large bay leaves
1 cup medium dry sherry
4 cups beef broth

Directions
1. Preheat oven to 350ºF/175°C

2. Heat a very thin coating of olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Working in batches so as not to crowd the pan, sear the meat on all sides. Remove each batch as it browns and set aside.

3. Lower the heat to medium and add a little more oil to the bottom of the same pot and sauté the onions, fennel and carrots for about 20 minutes. They should be lightly browned. Add the garlic and bay leaves and stir for about 1 minute…just until the fragrance hits you.

4. Place the meat on top of the vegetables and pour the sherry over top. Bring to a boil and boil for 2-3 minutes. Add the beef broth, give it a stir, bring to a boil, cover and transfer to the oven.

5. Braise in the oven for about 2-2 ½ hours. The meat should be tender. Remove from oven.

6. Chill uncovered until the stew is really cool and then cover and chill in fridge overnight.

7. Remove from the fridge and remove the layer of fat that has hardened. Reheat on top of the stove over medium-low heat, covered. Stir occasionally for about 15 minutes or until meat is heated through.

8. Transfer meat to a platter and keep warm (cover with aluminum foil or place in a warm oven) while you prepare the sauce.

Sauce:
1. Strain mixture, keeping the liquid and discarding any solids that can't be pressed through the sieve.

2. Return liquid to pot and simmer rapidly to thicken slightly. (This did take more than five minutes.) Taste for seasoning and pour over the ribs.

Great served with mashed sweet potatoes or a mix of potatoes and carrots to sop up the sauce. Some buttered tubular pasta would work too.

Moroccan Style Stew with Preserved Lemons & Olives

Moroccan Stew with Preserved Lemons & Olives
Inspired by: Moroccan Food

Serves 4 to 5.
Prep Time: 15 minutes
Cook Time: 1 ½ -2 hours

Ingredients:
1 1/2 lbs. (700 g) beef or lamb, cut into 3-inch pieces (my first choice is lamb, but they didn't have any at the shop today)
1 large onion, chopped fine or grated
1/3 cup olive oil
1/2 tsp pepper
1/2 tsp powdered ginger
1/2 tsp turmeric
2 cloves of garlic, minced
1/2 tsp saffron threads, crumbled
1/2 tsp ras el hanout (optional, Middle Eastern spice mix)
1/4 cup chopped parsley and cilantro
2 1/2 cups water
1 handful olives, pitted (I used sundried Lebanese olives – awesome)
1 preserved lemon, quartered, pith removed removed and rinsed well

Directions:
1. Preheat the oven to 325°F/170°C

2. In a large bowl, combine the oil, finely chopped onion, ginger, pepper & turmeric. Set aside.

2. Heat a large, heavy bottomed Dutch oven, seasoned with just a touch of olive oil over high heat until it's really hot and the oil just begins to smoke. Once it's hot, sear the meat in batches so it doesn't "stew" (brown on all sides). Add the seared meat to the onion mixture and toss together and return to the pot once all the batches are done. Cook for 2-3 minutes over medium high heat. The fragrance and color will tell you when it's ready. Add the garlic and toss. Cook for an additional minute or two. Add the water, saffron, ras el hanout, if using, parsley and cilantro. Mix well and bring the stew to a boil.

3. Cover and transfer to the oven for 1-2 hours or until the meat is quite tender. Stir every 30 minutes or so and add a little water if necessary to prevent the meat from scorching.

4. When the meat is cooked, add the olives and lemon, and finish the cooking on the top of the stove, over medium –high heat to reduce the liquids until they have the appearance of a thick sauce.

This is great served over couscous or with mashed sweet potatoes.

Nigella's Choc Chip Chili

Nigella’s Choc Chip Chili
From Nigella Christmas

Hands-on time: 15-20 minutes
Total Baking time: 3 hours or so (Nigella likes it best the next day)
Serves 12 (freezes well)
Be warned: it is pretty spicy! So spicy in fact, I had to serve it over couscous to absorb some of the heat.

Ingredients:
550g/1lb chorizo sausage (not the salami kind) (usually 10 sausages)
3.5lb/1.5kg boneless shin of beef, cut into 1.5” cubes
1 lb/ 500g onions peeled (about 3 medium)
3 large cloves garlic, peeled
1 fresh red chili, deseeded
4 tbsp vegetable oil
Seeds from 3 cardamom pods
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp dried crushed chilies (I only used ½ tsp and it was still very spicy for us)
4 tbsp tomato puree
4 tbsp tomato ketchup
4 cans 14oz/400g red kidney beans, drained (I actually only used 2 – no room in the pot)
3 cans 14oz/400g chopped tomatoes
¼ cup dark chocolate chips
1 cup water (I didn’t find I needed it as the sauce was thin enough without it)

Directions:
1. Preheat oven to 300°F/150°C.

2. Finely chop or process the onion, garlic & chili

3. Heat the oil in a large, heavy oven proof pan with a lid and sauté the onion, garlic and chili paste until soft over low heat (about 10 minutes). Add the cardamom seeds, cumin, coriander, cinnamon and dried chilies. (Ruth’s note: I really would start with less than you think you’ll need. Remember that the chorizo is very spicy all by itself).

4. Stir the oniony spiced mixture together and then add the chorizo sliced into ½” coins, “letting them ooze their paprika orange oil” I do love how Nigella writes.

5. Drop in the cubes of beef, turning them in the pan with the chorizo and onion mix to brown the meat.

6. Stir in the tomato puree, ketchup, drained kidney beans and chopped tomatoes. Ruth’s note: Nigella adds water at this point, but I’d hold off until later if you really need to). Bring to a boil. Once it boils, sprinkle the chocolate chips over the chili, stir and then cover and bake at low heat for 3 hours.

Nigella’s advice: It’s best left overnight in the fridge to improve the flavors. To heat the next day, tip into a large ovenproof casserole or pan, bring it SLOWLY to a boil on top of the stove and transfer to the oven at 300°F/150°C for an hour.

My Favorite Chili

My Favorite Chili
From Every Kitchen Tells Its Stories

Prep time: 30 minutes
Cooking time: 2-3 hours
Serves 10Freezes well

Ingredients
4 medium onions, chopped
3 cloves garlic, crushed
¼ cup olive oil
1 tsp oregano (dried)
2 bay leaves, crumbled
1½ lbs ground beef
½ lb/227g ground pork*
¼ cup chili powder (Spice Island Chili con Carne is the best**)
1 can (28 oz/796 ml) tomatoes (do not drain)
3 cans (19 oz/540 ml) red kidney beans (do not drain)
2 tsp salt
3 tbsp cider vinegar
¼ tsp crushed hot red chili peppers

Directions:
1. For a fast way to chop the onions and garlic: drop the garlic cloves through the feeding tube of your food processor with the motor running. Shut off the motor and place peeled and quartered onions in the bowl. Replace the cover and use on/off pulses until the onions are evenly and finely chopped (2 minutes).

2. If you don’t have a food processor, chop by hand.

3. Sauté onions & garlic in oil in a large, heavy Dutch oven or soup pot over moderate heat, stirring occasionally, for 10 minutes or until translucent. Add oregano, bay leaves and meat and sauté, breaking up the meat***, for about 10 minutes or until meat is no longer pink.

4. Add 2 tbsp of chili powder, tomatoes, 2 cans of kidney beans and simmer, uncovered, over low heat stirring occasionally for 1½ hours.

5. Add the remaining chili powder and kidney beans along with salt, vinegar, and crushed chili peppers. Simmer, stirring now and then for 15-20 minutes
Note: *The pork does make a wonderful difference, but you can use more beef or go with ground turkey or chicken.

**El Paso Taco Seasoning is also delicious if you can’t find Spice Island brand of seasoning. It gives a different background flavor that also works well. The key – experiment with your favorite Tex-Mex seasonings.

***How finely crumbled the meat gets is a personal choice. I like mine well blended into the sauce with few large chunks. Others like it more rustic, with the meat resembling small irregular meat balls. It all tastes great, so it’s up to you.

Lamb with Ras el Hanout and Honey

Lamb with Ras el Hanout & Honey
From The Ethnic Paris Cookbook

Hands-on Time: 20 minutes
Roasting Time: 3 hours or so
Final cooking time: 20 minutes or so

Serves 4-6 (Ruth’s note: this recipe is easily cut in half for 2, but you’d miss out on the wonderful flavor as leftovers intensify overnight)

Ingredients:
3lb/1.5kg lamb shoulder, cut into large cubes (Ruth’s note: if the cubes are small, it will take less time)
3 tbsp ras el hanout
Salt & pepper to taste
¼ cup olive oil
1 large onion, chopped
3 cups water
¼ cup honey
2 cinnamon sticks
¾ cup raisins, plumped in warm water and drained
1 cup toasted whole almonds, chopped (Ruth’s note: an alternative is to toast sliced almonds)
Chopped fresh parsley (garnish)

Directions:
1. Preheat the oven to 325°F/170°C and place the lamb in a bowl and sprinkle with ras el hanout, salt & pepper. Toss to coat and set aside.

2. Heat the oil in an ovenproof casserole (Ruth’s note: perfect if you have a tagine. I have to settle for my wonderful porcelain coated cast iron Dutch oven), and cook the onion over medium heat until soft (5 minutes or so) on top of the stove. Add the meat and brown lightly. Pour the water over and stir in the honey and cinnamon sticks. Cover tightly and transfer to the oven for 3-4 hours (less if the cubes are small). The lamb should be fork tender.

3. Using a slotted spoon, remove the meat to a bowl and keep warm. Skim off the excess fat from the broth. (Ruth’s note: I actually prepared the lamb up to this point the day before and refrigerated it. That made the fat congeal and easy to remove. Just remember to slowly reheat the lamb before doing the final step). Place the casserole, without the meat over low heat and add the raisins. Reduce the liquid until it has a syrupy like consistency (10-20 minutes). Taste for seasoning.

4. Return the lamb to the pot and add the toasted almonds. Stir to coat with the sauce. Transfer to a serving dish and sprinkle with parsley

I served it over mashed sweet potatoes and it was wonderful.

Veal & Mushroom Stew

Veal & Mushroom Stew
Prep time: 10 minutes
Cooking time: 1 hour

Serves: 4-6

Ingredients:
Olive oil (enough to just coat the bottom of the pan for searing and a little more for mushrooms)
3 lb/ 1.36kg veal stewing meat cut into 2” chunks
1 lb/680g mushrooms (I used cremini & oyster, shitake or fresh porcini would work too)
1 medium onion, coarsely chopped
1-2 cloves garlic, sliced
Salt & pepper to taste
¼ cup sherry
1 cup water
1-2 tbsp Bovril (or beef bouillon)
1 small tin tomato paste ( 5½oz/156ml)
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme leaves ( or 1 tsp dried)
¼-½ cup Italian/flat leaf parsley, chopped
1 small bag frozen baby peas (I forgot them this time around)

Directions:
1. Preheat oven to 325°F/170°C.

2. Heat oil in a Dutch oven over medium high heat. Sear veal on all sides in batches. Do not crowd the pan or the meat will just steam. Once you’ve seared each batch, use a slotted spoon to remove the meat and set aside. Continue this process until all the meat is seared.

3. Once the meat is all seared, remove most of the oil from the Dutch oven. Sauté the mushrooms until golden and the onion, sauté for another 2-3 minutes, adding oil as needed. Add the garlic and sherry and deglaze the pan (scrape the bottom to incorporate the stuck on bits) and stir for a few more minutes to bring out the flavors. Return veal to the pot. Add the tomato paste, toss and add the water and Bovril/beef bouillon. Add the rosemary, thyme, parsley, salt & pepper and mix well. Cover and cook over low heat for 5-10 minutes before placing in the oven.

4. Roast, covered for about 45 minutes and taste for seasoning. Add the peas 5 minutes or so before serving.

Great served over garlicky egg noodles.

Lentil & Sausage Stew

Lentil & Sausage Stew
Adapted from NY Times

Prep Time: 30 minutes
Cook Time: 90 minutes
Serves 6-8

Ingredients:
8 sun-dried tomatoes (I used ones packed in oil, but they recommended dry & reconstituted), chopped
1 tablespoon extra virgin olive oil
1 pound merguez sausage, in 1 ½” pieces -I actually used 4 large lamb sausages and 1 merguez (they’re very spicy)
1 cup chopped onion
1/2 cup chopped carrot
4-5 large cloves garlic, chopped
1 tsp ground cumin
1 ½ tsp Spanish smoked paprika
2 cups French Le Puy lentils (they’re firmer than regular green lentils and keep their shape)
4 cups vegetable stock
Salt and freshly ground black pepper
¾ cup Panko crumbs
2 tablespoons minced parsley leaves
Harissa for serving, optional.

Directions:
1. Place sun-dried tomatoes in a bowl and cover with boiling water. Set aside. Heat oven to 300 °F/150°C.

2. Heat oil in a 4-quart oven-proof casserole ( I like to use an enamel coated cast iron Dutch oven), add sausages and sauté over medium heat until lightly browned. Remove sausages and fat to a bowl, leaving just a slick of fat in the pan.

3. I added 1 tsp olive oil as well. Add onion, carrot and garlic to pan and sauté until soft. Stir in cumin and 1 teaspoon paprika. Add lentils. Return sausages, leaving fat in bowl. Add the sun-dried tomatoes (drain if you’ve reconstituted). Stir in stock. Place in oven and bake, uncovered, about 1 hour, until lentils are tender. Season with salt and pepper.

4. While lentils bake, toss panko with reserved fat in bowl. Stir in remaining paprika and fold in parsley.

5. When lentils are done, increase oven temperature to 450°F/220°C degrees. Spread panko mixture over lentils, bake 10 minutes, then serve, with harissa on the side if you like.

Tunisian Chickpea, Eggplant & Mushroom Stew

Tunisian Chickpea, Eggplant & Mushroom Stew
Adapted from AMA Family Health Cookbook

Prep time: 20 minutes
Cooking time: 40-60 minutes and tastes even better the next day
Serves 6-8

Ingredients:
1 medium eggplant, (about 1lb/500g)
1-2 tsp salt (to dehydrate the eggplant)
3-4 tbsp olive oil (the mushrooms really absorb any liquid like a sponge, so don’t add more than 4 tbsp)
1 large onion, chopped
4 cups King Oyster mushrooms, coarsely chopped (I used 3 huge ones)
1 red bell pepper, seeded and coarsely chopped
4 cloves garlic, minced
1 tbsp ground cumin
1 ½ tsp ground cinnamon
1 tsp ground coriander seeds
1 tsp powdered ginger
½ tsp cayenne pepper
1 can (28oz/794ml) crushed plum tomatoes with juice (when I can find them, I prefer fire roasted – awesome!)
2 cans (19oz/540ml) chickpeas, rinsed & drained
2 tsp honey
¼ cup fresh mint, chopped (they use parsley in the book, but the mint was fantastic)

Directions:
1. Cut of the top & bottom of the eggplant but do not peel it. Cut it into small cubes (about ½”) and place in a colander and toss with salt. Do this over the sink or a bowl to catch all the liquid. Let it sit for about 20-30 minutes. Rinse well in cool water and pat dry with paper towels.

2. Heat 2 tbsp of oil at medium heat in a Dutch oven. Add the onions and cook for 5 minutes or until the onions are softened. Add the mushrooms and a little more oil. Toss and allow to cook for another 4 minutes or so to brown the mushrooms, stirring occasionally. Add the garlic and cook just until fragrant…less than a minute. Remove from heat and set aside in a large bowl.

3. Return the Dutch oven back to the stove; add a little more oil and the eggplant. I do this in two stages because eggplant and mushrooms both absorb so much oil that the pan tends to burn if I don’t. Cook for 5 minutes, allowing the eggplant to brown and soften. Add the red peppers and cook for an additional 4-5 minutes, stirring occasionally. If the bottom of the pan gets too dry, add just another smidgeon of oil. Stir in the cumin, cinnamon, coriander, ginger and cayenne and cook for 1 minute. All you want is to allow the fragrance to emerge. It should smell awesome.

4. Add the tomato, as well as the onion mushroom mixture back to the pot and bring to a boil. Reduce the heat to low and simmer covered for 15-20 minutes, stirring occasionally.

5. Add the chickpeas and honey and simmer uncovered over medium heat for another 20 minutes. The eggplant should be tender and the flavors well blended.

Sprinkle with mint (or parsley) and serve. I like this over couscous to catch all the wonderful sauce.

Another alternative to prepare the eggplant, mushrooms and red peppers before adding the garlic, spices, tomatoes and chickpeas is to roast them in a hot oven (450°F/220°C) for about 5-10 minutes ...keep checking - you don't want them burnt! Do this on a foil or parchment covered lipped cookie sheet in one layer.