Thread replies: 16
Thread images: 14
Thread images: 14
1) Lamb Shoulder Stew.
Required Items (from center, to left to right)
>Lamb shoulder, 2.5lbs. Separated and removed of fat and bone.
>Two cans of your favorite diced tomatoes.
>One tube or can of your favorite tomato paste
>Kosher salt (2 tbs)
>Black pepper (1 tbs)
>Paprika (1 tbs)
>Cumin (2 tsp)
>Garam Masala (1 tsp)
>Nutmeg (.5 tsp)
>Coriander Powder (1 tsp)
>Chili Powder (2 tsp)
>Garlic Powder (1 tbs)
>Onion Powder (2 tbs)
>Whole Coriander (2 tbs)
>Caraway seeds (2 tbs)
>Thyme (1 tbs)
>Rosemary (1 tbs)
>Basil (1 tbs) (fresh herbs are obviously better)
>1 whole White Onion
>2 whole Shallots
>1 head of fresh Garlic
>1 bundle of fresh Parsley
>Bay Leaf
>Cinnamon Sticks
>Red wine
>Apple Cider vinegar
>Olive Oil
>>
>>8350954
2) Clean, and thoroughly dry your Parsley. Preferably, let it sit out for a few minutes so it is completely dry. Remove all the stems from your Parsley.
>>
>>8350957
3) Take half of your Parsley and chop it finely (This releases the buzzwords)
>>
>>8350960
4)Process your “harder” spices first. In this case, we will take the Coriander and Caraway seeds and run them through the processor, so it will easily blend with our other spices later on...
>>
>>8350967
5) Should look like this... Don't worry about the shells, they will become soft, but maintain the flavor after cooking.
>>
>>8350975
6)Now it is time to blend the rest of the spices... Refer to the list in the OP for specific measurements. Grind into as fine of a powder as your processor allows.
>>
>>8350983
8)Okay, on to the meat! We are going to take a small pot and coat the bottom with the smallest amount of Olive Oil we can possibly get away with. Let it heat up, but return it to the lowest heat possible once the oil is hot.
Next, we are going to take that fat we separated from the meat and put it into the pot with the oil. We're going to “extract” the fat so we may use it later on.
The fat should collect and look like this... You can also save this for later uses....
>>
>>8350986
10) Take your White Onion and cut it in half and into quarters. We will be adding half of the Garlic clove into the food processor along with the Onion.
After processing the Onion, place the pulp in a paper towel and squeeze as much of the liquid out as possible. Place the dry pulp back into the processor along with half of your Garlic and half of your tomato paste... process it!
>>
>>8350990
Using a new pot, heat the base with some Olive Oil and cook your paste on a low heat
>>
>>8350954
>>Nutmeg (.5 tsp)
That's a loooooooot of nutmeg....
>>
>>8350996
Add a small amount of Red Wine while cooking the paste
>>8350997
For pre-ground nutmeg it is not... If you are using fresh grated, then obviously you will use less.
>>
>>8351002
Here is a picture of the herbs in a cup, waiting to be noticed.. Their time is nigh.
>>
>>8351008
Time to put all the Lamb, Parsley, Herbs and spices into the crock pot. Get your hands in there and rub all the spices into the meat.
>>
>>8351011
Now, add your cans of stewed Tomatoes. Again, get your hands in there and squeeze the Tomatoes into a paste. You may add your paste from the stove now as well.
Place Bay Leaves in the stew. Add a stick or two of Cinnamon, but remove them after a short time because it will overwhelm the stew. You can also add some meme zest.
>>
>>8351014
Cook in the crock pot (uncovered) on low for a few hours... Don't use a fork.
>>
>>8350997
Also, it's being diluted by wine, 2 lbs of meat, 2 cans of diced tomatoes, and tomato paste. A half of a teaspoon in this amount of food is not "a lot".
For a single serving, yes.. A half teaspoon is a lot.
Thread posts: 16
Thread images: 14
Thread images: 14