Yield: 4 - 6
|¼ cup||Safflower or other high-quality vegetable oil|
|2 cups||Coarsely chopped yellow onion|
|2 cups||Chopped red; green, or gold sweet pepper|
|1 tablespoon||Ground cumin|
|2 teaspoons||Ground coriander|
|1||Entire head garlic; coarsely chopped|
|2 pounds||Boiling or baking potatoes or sweet potatoes; peeled and sliced|
|3 cups||Peeled; seeded, and chopped ripe tomatoes, or 1 can (28 ounces) crushed Italian plum tomatoes, including juice.|
|1 quart||Homemade chicken stock; canned chicken broth or flavorful homemade vegetable stock|
|1 tablespoon||Freshly grated lemon zest|
|2 tablespoons||Freshly squeezed lemon juice|
|Freshly ground black pepper|
|Ground cayenne pepper|
|3 tablespoons||Chopped fresh mint or cilantro|
|Freshly minced lemon zest for garnish|
|Fresh mint or cilantro sprigs for garnish|
In a stockpot, heat the oil over medium heat. Add the onion and saute until soft, about 5 minutes. Stir in the garlic, reduce the heat to medium-low, and cook, stirring occasionally, until the onion is almost caramelized, about 35 minutes.
Add the potato slices, tomatoes, stock or broth and lemon zest and juice.
Bring to a boil over medium-high heat, cover, reduce the heat to low, and simmer until the potatoes are tender, about 30 minutes. Stir in salt and pepper to taste. Just before serving, stir in the chopped mint or cilantro.
Sprinkle with lemon zest to taste, garnish with mint or cilantro sprigs.
Posted to KitMailbox Digest by Chef Alice <ChefAlice@...> on Dec 7, 1997