Spicy lamb stew w/ cracked green olives and orange rice

1 Servings

Ingredients

Quantity Ingredient
3 pounds Meaty Lamb Necks Or Shoulder, cut into 2-inch cube
Salt And Freshly Ground Black Pepper
3 tablespoons Olive Oil
4 Anchovy Fillets, rinsed and chopped
½ teaspoon Red Chile Flakes
3 tablespoons Finely Slivered Garlic
2 cups Yellow Onions, chopped
1 teaspoon Coriander Seed, crushed
½ teaspoon Cumin Seed, crushed
2 teaspoons Oregano Leaves (Or 1 Teaspoon Dried)
3 cups Rich Lamb Or Chicken Stock
1¼ cup Dry White Wine
2 cups Cracked Green Olives, well rinsed/pitted
½ cup Fresh Parsley, coarsely chopped
½ cup Cilantro, coarsely chopped
Red Wine Vinegar
Orange Rice (Recipe Follows)
Fresh Parsley And Cilantro Sprigs
Frizzled Onions
½ cup Finely chopped onion
1 tablespoon Unsalted butter or vegetable oil
1 cup Basmati or other long-grain rice
1¼ cup Rich chicken or vegetable stock
½ cup Fresh orange juice
1 teaspoon Grated orange zest
2 teaspoons Finely minced fresh ginger
1 tablespoon Chopped golden raisins
Salt and freshly ground black pepper
¾ cup Unbleached all-purpose flour
2 teaspoons Salt
¼ teaspoon Freshly ground white pepper
1 teaspoon Pure California or New Mexico chile powder (optional)
Vegetable oil for frying
2 mediums Onions, sliced very thinly into rounds and separated into rings

Directions

GARNISH

ORANGE RICE

FRIZZLED ONIONS

Lightly season the lamb with salt and pepper. In a casserole or Dutch oven, heat the olive oil and brown the lamb well on all sides. Remove the lamb with a slotted spoon and set aside. Remove all but 2 tablespoons of fat from the pan and add the anchovies, chile flakes, garlic, onions, coriander seed and cumin seed; saute until just beginning to color. Add the oregano, stock and wine and return the meat to the pan. Simmer, covered, for 1½ hours or until the meat is very tender. If using the necks, gently pull the meat from the bones, return the meat to the pot, and discard the bones.

Allow the stew to rest off the heat for at least 30 minutes for fat to rise to the surface. Skim fat off and discard. At serving time, add the olives to the stew and bring to a simmer. Stir in the parsley and cilantro and season to taste with salt, pepper and drops of vinegar. Serve with Orange Rice and garnish with fresh herb sprigs and Frizzled Onions, if desired.

ORANGE RICE: Saute the onion in butter or oil over moderate heat until soft but not brown. Add the rice and continue to saute and stir for 3 minutes longer. Add the stock, orange juice, orange zest, ginger and raisins and stir in. Lightly season with salt and pepper, reduce the heat to a simmer and cover. Cook for 20 minutes or until all liquid is absorbed. Allow to rest off the heat for 5 minutes. Fluff with a fork and serve warm.

FRIZZLED ONIONS: Combine the flour, salt, pepper and chile powder in a bowl. In a large saucepan or a deep fryer, add oil to a depth of 2 inches and heat to 360ø F. Dredge onions in seasoned flour, shake off excess and deep fry until golden brown and crisp. Drain on paper towels. Can be made 2 hours ahead.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 04/02

Posted to MC-Recipe Digest V1 #344 Recipe by: COOKING RIGHT SHOW #CR9676 From: Bill Spalding <billspa@...> Date: Mon, 16 Dec 1996 04:06:45 -0500 (EST)

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