Wednesday, October 12, 2011

Lamb Stir-Fry

My first foray into African cooking came as a happy coincidence. I had bought Samuelsson's African cookbook, but wasn't expecting to cook from it any time soon as I needed to make some spice blends first. One of the recipes in the book popped up though while I was searching for something to do with kale. Even better, it would use some of the CSA tomatoes. Also, no specialty spice blends needed. Best of all, I just happened to have some chopped up lamb meat sitting in the freezer. The taste didn't seem very foreign to me, but it was quite delicious, quick, and easy.

One year ago: Celebration Yellow Rice

Lamb Stir-Fry (from The Soul of a New Cuisine)

2 tbsp peanut oil
1 medium red onion, sliced
1/2 tsp ground cardamom
1/2 tsp ground cumin
2 garlic cloves, minced
2" piece ginger, grated
8 ounces kale, cleaned and shredded
1 1/2 lbs boneless lamb loin, cut into 1/2" thick slices
1/2 tsp salt
4 tomatoes, chopped or 2 cups chopped canned tomatoes
freshly ground black pepper

1. Heat oil in large heavy skillet over high heat. Add onion, cardamom, cumin, garlic, and ginger and saute until onion is translucent, about 3 minutes.
2. Add kale and saute until wilted, about 4 minutes.
3. Remove kale mixture from pan with tongs and set aside.
4. Add lamb to pan and stir-fry until browned on all sides.
5. Sprinkle with salt, add tomatoes, and simmer for 5 minutes.
6. Return kale mixture to pan and stir until heated through, 3 - 5 minutes. Season with pepper.

No comments:

Post a Comment