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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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I have not made this but it sure sounds good. Lamb stew with Plantains served over egg noodles. From Pol Martin Cookbook. Ingredients:
4 boneless lamb shoulder |
1 tablespoon fresh ginger, chopped |
1 tablespoon ground coriander |
1 tablespoon cumin |
1 teaspoon curry powder |
1 teaspoon basil |
1/4 teaspoon cayenne pepper |
2 tablespoons olive oil |
2 large onions, cubed |
3 garlic cloves, peeled and pureed |
4 tablespoons flour |
4 cups chicken stock, heated |
1 jalapeno pepper, chopped |
1 tablespoon butter |
1 plantain banana, sliced |
salt, to taste |
black pepper, to taste |
Directions:
1. preheat oven to 350*F.
2. trin fat from lamb and cut meat into 1inch cubes, set aside.
3. mix spices and herbs together in small bowl, set aside.
4. heat oil in ovenproof saute pan over high heat. add half cubed lamb and sear on all sides. season with salt and pepper, remove lamb from pan and set aside.
5. repeat procedure for remaining lamb, set all seared lamb aside.
6. add onions, and garlic to hot pan, cook 6 minutes over med-high heat. mix once during cooking.
7. stir in spice mixture and cook 4 minutes. return lamb to pan and stir well. sprinkle in flour, mix and cook 5 minutes.
8. add chicken stock and jalapeno pepper. season with salt. mix and bring to boil. cover and cook in oven for 1 1/2 hours.
9. several minutes before stew is cooked, heat butter in frying pan over med heat. add sliced plantain and cook 1 minute on each side. gently stir plantains into stew.
10. serve over egg noodles.
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