Nothing beats slow cooked food for tenderness, flavor and sensuality. The heady aromas and tactile pleasures of hand-grinding spices or hand-grating fresh ginger… The way your entire home smells warm and delicious all day long as the stew cooks, and of course the intensity of flavor and incredible tenderness as the meat literally falls off of the bone as you enjoy the meal with a glass of full bodied red wine… For this recipe, try and find the freshest prime local lamb in your area by visiting Alberta Lamb Producers.
Slow Cooked Lamb Stew
3 tablespoons coriander seed
2 tablespoons cumin seed
1 cup all-purpose flour
1 teaspoon salt
2 pounds lamb stew meat, trimmed of fat and cut into 1-1/2 inch cubes
¼ cup vegetable oil
2 yellow onions, coarsely chopped
2 cloves garlic, minced
1 tablespoon ginger, finely grated
1 tablespoon paprika
½ teaspoon cayenne pepper
1 (28 oz) can organic diced tomatoes
½ cup plain yogurt
salt and pepper
½ cup packed cilantro leaves, chopped, for garnish
1 fresh tomato, chopped, for garnish (optional)
Put coriander and cumin seed in a mortar and pestle an hand grind to a fine powder.
Combine the flour and salt in a large resealable plastic bag (or plastic container with lid). Add the lamb and shake to coat all pieces completely.
Heat oil in a large skillet over medium-high heat. Add the lamb in batches and cook until browned on all sides. Drain browned meat on paper towels and transfer to slow cooker.
When the meat is done, add the onions to the pan and sauté, stirring frequently for about 10 minutes, or until onions are translucent. Add the ground spice mixture, garlic, ginger, paprika an cayenne and stir for a few minutes. Add the canned tomatoes and cook for another 5 minutes. Add the yogurt and mix well.
Transfer the tomato mixture in the pan to the slow cooker mix together. Cover and cook on low heat for 6-8 hours. Just before serving, season with salt and pepper to taste. Garnish with cilantro.
1-3/4 cups Thai fragrant rice
14 fl oz can coconut milk
1-¼ cup water
1-½ teaspoon ground coriander
1-2 inch piece of cinnamon stick
1 lemon grass stalk, bruised
1 bay leaf
deep fried onions (optional) to garnish
Rinse rice with cold water until the water is no longer cloudy. Drain then add to a pot or rice cooker. Pour in the coconut milk and water then add the coriander, cinnamon stick, lemon grass and bay leaf. Season with salt. Bring the mixture to a boil, then cover and simmer for about 10 minutes.
Remove cinnamon stick, lemon grass and bay leaf and fluff up the rice with a fork. Then cover the pot again and continue to cook for another 10 minutes.
Serve rice on a platter and garnish with the crispy, deep fried onions.
This recipe is taken from Rice & Risotto: Cooking with the World’s Best-Loved Grain by Christine Ingram.