La La Lamb Stew

When I lived in France, I was exposed to a HUGE variety of foods from Africa and the Middle East. This is a dish I used to cook at my restaurant. It is Middle Eastern. The taste secret is the palm oil and lime juice. You will have to look up how healthful palm oil is — just know that it is getting a “new look” as a healthful component to the human diet.

I can’t say more because I am off on another adventure… the plane awaits 🙂

MIDDLE EASTERN LAMB STEW
(serves 6-8)

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INGREDIENTS

2 tbs oil (vegetable)
2 tbs oil (palm)
2# lamb neck chunks
2x onions (chopped)
4x plum tomatoes (chopped)
1 can tomatoes (diced)
5 cups water (boiling)
1 can chickpeas (drain the juice)
2 cups kale (chopped)

SEASONING

2 tbs garlic (minced)
1 tbs pepper (crushed red)
2 tbs coriander
2 tbs basil
¼ cup lime juice
½ cup bouillon powder (beef)

DIRECTIONS

HEAT oils in large pot
BROWN lamb in oil
ADD onions, tomatoes, seasoning & water & MIX well
COVER pot & cook until lamb is VERY tender (about 1.5 hours)
ADD chickpeas & kale & COOK for an additional 15 minutes
SERVE with rice or couscous

 

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2 Comments

  1. matthew620 said,

    25 January 2015 at 9:57 pm

    Looks soo yummy!

  2. 25 January 2015 at 8:53 pm

    looks DELICIOUSSSSS!!!!:D


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