Green Vegetable and Lamb Stew

Lamb comes from sheep under 1 year;  from 3 to 5 month old they are called spring lamb. The meat of spring lamb is pale pink and mild, lamb from older sheep is of a darker pink and has a stronger flavor. Though most lamb is grass-fed for good flavor, the lamb from sheep that graze on salt-marshes has a very distinctive taste. I always liked lamb, and when a Persian friend gave us this recipe we just had to make it. It was truly, superlatively, tasty!

Serves 6

Ingredients

• 1 1/2 pounds boneless stewing lamb
• 1 large onion, finely chopped
• 1/3 cup oil
• 1 teaspoon turmeric
• 1 1/2 cups water
• 1/4 cup lemon juice
• salt
• freshly ground pepper
• 1 1/2 cups diced potatoes
• 1 cup chopped spring onion tops
• 1 1/2 cups chopped spinach
• 1/4 cup chopped coriander
• 1/2 cup chopped parsley1/4 cups
• 1/2 garlic clove, crushed

Directions

1. Trim meat and cut into 3/4 inch cubes.
2. In a heavy pan gently fry onion in half of the oil until transparent. Add turmeric and fry for 2 minutes longer.
3. Increase heat, add meat cubes and stir over high heat until meat changes color and begins to brown. Reduce heat.
4. Add the water water and lemon juice, salt and pepper to taste. Cover and simmer gently for 1 1/2 hours or until meat is just tender. Time depends on type of meat used.
5. Heat remaining oil in a large frying pan and add potatoes. Fry over high heat until lightly browned. Add to stew, leaving the fat in the pan. Cover and simmer for 10 minutes.
6. Add greens to pan and fry over medium heat until wilted. Add to sauce, add the half garlic clove, cover and simmer for an additional 20 minutes or until meat and potatoes are tender. Adjust seasoning and serve.

Enjoy, gentle reader, enjoy!

CS

Italian Vegetable Stew

One of favorite dairy dishes, just perfect for the 9 Days!

Serves 4

Ingredients

• 4 garlic cloves
• 1 small acorn squash peeled and seeded
• 1 red onion, sliced
• 2 leeks, sliced
• 1 eggplant, sliced
• 1 small celery root, sliced
• 2 turnips, sliced
• 1 small celery root, diced
• 2 turnips sliced
• 2 plum tomatoes, chopped
• 1 carrot sliced
• 1 zucchini sliced
• 2 red bell peppers, seeded and sliced
• 1 fennel bulb, sliced
• 6 oz Swiss chard
• 2 bay leaves
• 1/2 tsp fennel seeds
• 1/2 tsp chilli powder
• pinch each of dried thyme, dried oregano, and sugar
• 1 cup from fresh basil leaves
• 1/2 cup extra virgin olive oil
• 1 cup vegetable stock *
• 4 tbsp chopped fresh parsley
• salt and pepper
• 2 tbsp freshly grated Parmesan cheese to serve

Directions

1. Finely chop the garlic and dice the squash. Put them in a large, heavy-bottom pan with all the other vegetable, the bay leaves, fennel seeds, chilli powder, thyme, oregano, sugar, and half the basil. Pour in the oil and vegetable stock.
2. Reduce the heat, then cover and simmer for 30 minutes, or until all the vegetables are tender.
3. Sprinkle in the remaining basil and the parsley , season to taste with salt and pepper. Serve immediately sprinkled with cheese.

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* Vegetable Stock (follow the link)

Enjoy, gentle reader, enjoy!

CS