Quoting Nancy Backus to Michael Loo <=-
We have a halal store next door to Fu
but not sure they carry lamb anyway... :)
I will give you odds that they do!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Braised Moroccan Lamb W/ Prunes, Almonds, and Apricots
Categories: Jewish, Moroccan, Lamb, Fruit, Nuts
Yield: 6 servings
1 3/4 lb Lamb shoulder;
Boned and trimmed
2 ts Ground cumin
Freshly ground pepper
1/2 ts Chopped
Fresh thyme
Salt
4 tb Olive oil
1/2 lb Onion; coarsely chopped
1 lg Carrot; peeled and
Coarsely chopped
1 Celery stalk; coarse chop
2 Cloves garlic; sliced
1 ts Chopped fresh rosemary
1 c Dry red wine
2 c Lamb, chicken or veal stock
6 oz Tomatoes; ends removed
And coarsely chopped
5 1/2 oz Blanched whole almonds;
Lightly toasted
4 oz Whole pitted prunes
4 oz Whole dried apricots
Toast almonds about 20 minutes on a baking tray in a preheated 350
degree oven until lightly browned.
Preheat oven to 450 degrees. Lay the lamb skin-side down and
sprinkle with 1 teaspoon each cumin and pepper and 1/2 teaspoon
thyme. Roll and tie well with butcher's string. Season the outside
lightly with salt and pepper. Heat 2 tablespoons of oil in a
flame-proof, oven-proof casserole pan slightly larger than the
lamb. Brown the lamb on all sides, then pour off the oil. Add
onion, carrot, celery and garlic and, over medium-high heat, cook
until the onion has colored slightly, 4 to 5 minutes.
Sprinkle with the remaining 1 teaspoon of cumin and the rosemary,
deglaze the pan with the red wine and bring to a boil. Pour in
stock and add tomatoes, season with 1/2 teaspoon each of salt and
pepper, cover and transfer to the oven. Braise until almost
tender, about 1 hour.
Remove the meat and keep warm. With a slotted spoon, separate the
vegetables from the sauce and puree in a blender. Return puree to
the sauce and reduce just until the sauce thickens slightly.
Strain into a clean casserole pan and season with salt and pepper
to taste.
Place the meat in the sauce, surround with the almonds, prunes and
apricots and return to the oven for about 15 minutes longer, until
the lamb is very tender and the dried fruit is soft. If the sauce
thickens too much, thin with a little stock. Cut lamb into thin
slices and arrange on heated plates. Spoon some sauce over lamb
slices, placing the prunes and apricots on and around the meat.
Serve immediately. Have remaining sauce available in a small bowl.
To prepare ahead, strain the sauce into a clean casserole. At
serving time, return the meat to the pan, along with the prunes
and apricots and continue with the recipe.
Recipe By: Wolfgang Puck
From: Nancy Berry To: Jewish-Food List
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Cheers
Jim
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