Friday, October 3, 2014

Working time: 40 minutes
Cooking time: 2¼ hours
Serves: 4 to 6

  • 3 pounds lamb shoulder, cut into 1½-inch chunks, with bones 
  • Pinch of pulverized saffron 
  • ½ teaspoon freshly ground black pepper 
  • 3/4 teaspoon ground ginger 
  • Salt to taste 
  • 2 cloves garlic, peeled and chopped 
  • 2 to 3 tablespoons salad oil 
  • 2/3 cup grated onion 
  • 12 to 14 red, ripe tomatoes, preferably fresh, peeled, seeded, chopped and drained, 1 cup of the juice reserved 
  • 3/4 pound fresh string beans 
  • ¼ cup chopped fresh green coriander or chopped parsley 
  • 1 teaspoon sugar, or to taste 
  • ¼ teaspoon ground cinnamon, or to taste
  1. Trim and discard the excess fat from the lamb. 
  2. In the casserole, mix the spices, salt, garlic, and oil. 
  3. Toss with the lamb to coat each piece. 
  4. Stir in the grated onion and the 1 cup fresh tomato juice. 
  5. Bring to a boil, reduce the heat, and simmer, covered, 1½ hours. 
  6. Add water or any leftover tomato juice when necessary to keep the meat moist and avoid scorching. 
  7. Meanwhile, top and tail the string beans. 
  8. Transfer 1 cup of the sauce to the saucepan and simmer the beans until tender, along with 1 tablespoon of the herbs. 
  9. Cover the pan and keep warm.
  10. When the meat is very tender,that is, when it falls easily off the bones, remove and keep warm. 
  11. Add the chopped tomatoes to the sauce in the casserole and cook down quickly over very high heat, mashing the tomatoes to a puree and constantly turning them so they do not scorch as they reduce. 
  12. Cook down to about 1½ cups, adding sugar and cinnamon to taste. 
  13. Return the lamb to the sauce to reheat, and reheat the string beans separately. 
  14. To serve, arrange the string beans around the rim of the serving dish. 
  15. Spoon lamb and tomatoes into the center and sprinkle with the remaining chopped coriander or parsley. 
  16. Serve hot or warm.


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