Monday, October 15, 2012

Ethiopian Spiced Lamb Stew with Cabbage and Carrots - Adapted from Food and Wine

The Nov. 2012 issue of Food and Wine had some recipes with interesting Ethiopian recipes so we decided to try a couple.  First, you need to make b Berbere spice mixture.  We made enough to store.  Mix together 1/2C dried chilies, 1/2C paprika, 2T salt, 2t ground ginger, 2t, onion powder, 1t ground cardamom, 1t ground nutmeg, 1/2t garlic powder, 1/4t ground cloves, 1/4t ground cinnamon, and 1/4t ground allspice.  Only 1T of the mix will be used in the recipe.
Brown 1lb lamb stew meat in a dutch oven in 2T olive oil.  Remove the meat and add 1 diced red onion, 3 cloves minced garlic, 2t chopped rosemary, 2t chopped thyme.  When the onion is softened, add the meat along with 1T of the Berbere spice mix, 2 chopped plumb tomatoes, 1 diced yellow bell pepper, 1 chopped shallot, 1/2t Dijon mustard, 2T red wine, a 1T fresh lemon juice.  Cover and put in a 275 degree oven for 3-4 hrs or until the meat is fork tender.
While the lamb is cooking prepare the cabbage and carrot dish.  Add 1 chopped red onion, 3 cloves minced garlic, a 1 in. piece of ginger peeled and thinly sliced , 1T ground tumeric, 1/2lb carrots which have been quartered and cut into 1 in pieces and 1/2 of a large cabbage which has been cut into a 3/4 in. dice.  This dish can be place in the same oven for the same amount of time.
We served the dishes with Nan ( Indian style bread), basmati rice  and a dry red wine.  The spice combination was delicious.  If your don't care for lamb we think beef or chicken would work as well.

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