As in, this is what was leftover from my amazing leftover-lamb stew.
Mmmmmm. lunch tomorrow!
And this is why I will probably never write a cookbook:
Sweet ‘n’ Fruity Lamb Stew
Chop and sweat one onion in olive oil and salt in a large dutch-oven type pot. Cut up a handful of prunes and a handful of dried apricots and add to onions. Douse liberally with cinnamon, less-so with allspice. Add the remains of the chicken stock from yesterday’s ingenious leftovers recipe (about 1/2 cup). Add a lot of honey — about 1/4 cup. Add half as much unsweetened tamarind sauce. Add two handfuls of raw almonds. Cut up one pound of roasted lamb, made earlier in the week using this recipe, but with meyer lemon juice for orange juice, and add to stew base. Bring to a boil, reduce heat, and simmer for 30 minutes. Chop up leftover raw kale (unused from last night also) — about 1/2 bunch. Add to mixture and simmer until kale is soft. Squeeze in one half meyer lemon juice before serving. Serve over brown basmati rice.
Tadaaaaa! Stew. Serves 2 big-eater-type people, with a little left over.
I don’t have a very sophisticated palate, but this looks yummy. My husband started growing kale just a couple years ago, it’s so pretty and I discovered I also love eating it – well, at least in soup.:)
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