Friday, October 3, 2014

Working time: 35 minutes
Cooking time: 2½ hours
Serves: 5 to 6

  • 3 pounds shoulder of lamb, cut into 1½-inch chunks 2 cloves garlic, peeled and chopped 
  • Pinch of pulverized saffron 
  • Salt to taste 
  • 1 teaspoon ground ginger 
  • 1 tablespoon sweet paprika 
  • 1/4 cup chopped parsley 
  • 1/4 cup salad oil or less 
  • 2½ pounds fresh, ripe tomatoes, peeled, seeded, and chopped 
  • 1 pound sweet green peppers, grilled, peeled, seeded, and chopped 
  • Juice of 1 lemon
  1. Trim the lamb of excess fat. 
  2. Place in the casserole, along with a mixture of garlic, saffron, salt, spices, and parsley pounded to a paste in the mortar. 
  3. Pour in the oil to make a sauce and toss with the meat. 
  4. Add 2 cups water, bring to boil, then reduce the heat and simmer 30 minutes. 
  5. Add the tomatoes and continue simmering for 2 more hours, stirring from time to time while the tomatoes cook down to a thick puree. 
  6. Add the green peppers 10 minutes before serving. 
  7. Sprinkle with the lemon juice and serve hot or warm.


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