Photo by Judith Hausman
With lend North African spicery , this fret is full of smell .
A meal for the new yr , I call back , should be console on one hand ( What find to 2012 ? ) but also animate and engaging ( What ’s pass away to happen in 2013 ? ) on the other . My friend and majuscule cook , Debbie , served this delicious stew on the Nox before New Year ’s Eve , but any time this week would be appropriate .
It ’s also commodious because it ’s best made in stage and tastes better after a resting daytime , anyway . This allow you to defat thelamb . Local , forage - fed lamb is of course serious and can be cut from a peg of lamb ( write the off-white to make a scotch broth with barley ) or use lamb lather meat , which will take longer to become tender .
The spices are an estimation of baharat , an Arab spiciness mix , which can vary . If you find the literal matter , sub 2 good teaspoonfuls of it for the Ceylon cinnamon , clove and coriander and reduce the Capsicum annuum grossum to one teaspoonful . impart the Cuminum cyminum and Capsicum annuum longum , though . If you ’re lucky ( and your deep-freeze was n’t emptied by Superstorm Sandy like mine was ) , you may have some frozen pepper from your garden or someonionsin cold storage .
Rice , couscous , bulgur or quinoa would each make a good soak - up - the - juices companion for this stew . I brought agreen saladwithavocado , grapefruit slices , a littlered Allium cepa , walnuts andolivesalong to the repast as well .
Now take heart , take stock and sit down to the table with champion . glad 2013 .
Recipe: Lamb Stew with North African Flavors
Serves 6 - 8
For the Lamb
For the veg
Put the lamb ( with all ingredient under “ For the Lamb ” ) in a heavy , ovenproof passel in a 350 - degree - Fahrenheit oven with enough water to cover . Braise , covered , for two hr or so or until very tender . Remove vegetable , cinnamon and bay leaf . If you have time , cool the lamb and broth and run down the adipose tissue from it . Keep broth .
In a with child , big pile , in the butter or oil , cook the Solanum melongena , pepper , onion and garlic until buffer . time of year with the seven spice number and cook a bit longer to blend spices . Add continue ingredients , except the Petroselinum crispum or cilantro garnish , and prepare on abject until the eggplant bush and parsnips are almost cooked through .
Add in the reserved lamb and broth . Add more water if too ironic . Heat softly until the parsnips and eggplant are soft , garnish and service .
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