Yield: 1 Servings
|1 teaspoon||Ground ginger|
|3 tablespoons||Olive oil|
|3 pounds||Lamb shoulder, trimmed well and cut into 1-1/2 inch cubes|
|5 tablespoons||Olive oil (or as needed)|
|1 tablespoon||Finely minced garlic|
|18 smalls||Artichokes, trimmed (opt.)|
|2 tablespoons||Chopped fresh cilantro|
|\N \N||Salt and ground pepper|
|6 cups||Diced onions|
|4 teaspoons||Ground ginger|
|2½ cup||Lamb or chicken stock|
|18 \N||Moroccan or Kalamata olives (up to 24)|
|2 tablespoons||Chopped fresh parsley|
|2 cups||Medium-grain couscous|
|4 tablespoons||Unsalted butter|
|1 teaspoon||Cinnamon (opt.)|
|2 tablespoons||Cayenne pepper|
|¼ cup||Ground cumin (yes, 1/4 cup!)|
|¼ cup||Fresh lemon juice|
|½ cup||Olive oil|
|\N \N||Salt and freshly ground pepper|
Here's the recipe, taken from _the Mediterranean Kitchen_ by Joyce Goldstein--and thanks for any suggestions! ("This is not the real thing, but a Square One adaptation. Our customers were not wild about the briny taste of the traditional salt-preserved lemons, so we have substituted our own version, actually a quick lemon conserve that eliminates the bitterness of the lemons. Serves 6 to 8.") For the marinade, combine all ingredients to make a paste and rub it over the lamb cubes in a shallow nonaluminum container. Cover and let stand 3 hours at room temperature or refrigerate overnight.
For the lemons, wipe the lemons with a clean towel and cut into eighths (or sixteenths, if the lemons are large). To remove the bitterness from the peel, boil the lemons in water to cover 3 minutes, rinse under cold water, then soak in cold water for 1 hour. Combine 1 cup water and the sugar in a saucepan and cook over medium heat until the sugar dissolves. Add the lemons and simmer until tender, 20 to 30 minutes (or about half that time for Meyer lemons). Remove from heat, let cool, and drain.
Heat 2 tablespoons oil in a large, deep saute pan over high heat. Add as many lamb cubes as will comfortably fit in the pan (overcrowding will cause the lamb to steam rather than brown) and brown on all sides; set aside.
Repeat with the remaining lamb cubes, adding adding 1 to 2 tablespoons oil to the pan as needed for each batch.
Heat the remaining oil in the same pan over medium heat. Add the onions and cook until tender, 7 to 10 minutes. Add the paprika, ginger, and garlic and cook 3 minutes more. Return the lamb to the pan, add the stock, and heat to boiling. Reduce the heat and simmer, partially covered, until the lamb is tender, about 1-½ hours. Add the artichokes, if using, and simmer until almost tender, about 10 minutes. Add the lemons, olives, cilantro, and parsley; skim well and simmer 5 more minutes. Season to taste with salt and pepper (we like this peppery). Serve with couscous and Harissa.
Couscous: Pour the couscous grains into a shallow baking pan or ceramic dish about 9 inches square and 2 inches high. Heat the water, butter, salt, and cinnamon to boiling. Pour over the couscous and stir once to mix. Cover the dish with foil or a lid and let stand about 10 minutes. Break up the couscous with a fork or fluff it with your fingers.
Harissa: Mix the cayenne and cumin in a mixing bowl. Gradually whisk in the lemon juice, then the olive oil. Season with salt and pepper. This potent condiment should be used sparingly.
Posted to EAT-L Digest 08 Dec 96 From: "Susan A. Mushel" <lisam@...> Date: Mon, 9 Dec 1996 18:33:05 -0600