Post by Paulinemom on Sept 15, 2007 13:22:24 GMT
A spicy recipe not using curry and is so reminicient of my holiday in Egypt.
As in most Middle Eastern countries, the Egyptians are not afraid of using fat in their diet. To reduce the fat in the recipe, do not put in the beans until the following day,
when the contents of the pot have had time to cool down, allowing the fat to congeal on the top of the dish. This can then be scraped off and discarded. Put the pot back in the oven to heat through,then add the beans to cook for 45 minutes.
The whole dish will taste better having 'rested' for the intervening hours.
Ingredients
2-3lbs shoulder of mutton/lamb
1pint stock (Chicken, lamb lamb or beef
2 large onions sliced
2 cans tomatoes
3 tablespoons butter
2 teaspoons salt
1 tablespoon olive oil ground black pepper
1 large teaspoon tumeric
half teaspoon cinnamon
2 tablespoons tomato
4 tablespoons lemon juice
2 lbs string beans
Method
Cut the meat into stewing-size pieces. Saute the onions in half the butter and olive oil till golden brown. In another pan saute the meat with the rest of the butter and olive oil. When browned all over, add the onions and stir in the tumeric. Add the tomato paste, then the tomatoes, salt, pepper, cinnamon and lemon juice.
Cover and braise either on top of or in a 350 deg. oven for 2-3 hours, testing after 2 hours for tenderness.Add some water if too dry. Cut the beans into 1 inch pieces. Add to the mutton for the last 45 mins. of cooking.
Serve with rice, potatoes or naan bread with an accompanying good red wine.
As in most Middle Eastern countries, the Egyptians are not afraid of using fat in their diet. To reduce the fat in the recipe, do not put in the beans until the following day,
when the contents of the pot have had time to cool down, allowing the fat to congeal on the top of the dish. This can then be scraped off and discarded. Put the pot back in the oven to heat through,then add the beans to cook for 45 minutes.
The whole dish will taste better having 'rested' for the intervening hours.
Ingredients
2-3lbs shoulder of mutton/lamb
1pint stock (Chicken, lamb lamb or beef
2 large onions sliced
2 cans tomatoes
3 tablespoons butter
2 teaspoons salt
1 tablespoon olive oil ground black pepper
1 large teaspoon tumeric
half teaspoon cinnamon
2 tablespoons tomato
4 tablespoons lemon juice
2 lbs string beans
Method
Cut the meat into stewing-size pieces. Saute the onions in half the butter and olive oil till golden brown. In another pan saute the meat with the rest of the butter and olive oil. When browned all over, add the onions and stir in the tumeric. Add the tomato paste, then the tomatoes, salt, pepper, cinnamon and lemon juice.
Cover and braise either on top of or in a 350 deg. oven for 2-3 hours, testing after 2 hours for tenderness.Add some water if too dry. Cut the beans into 1 inch pieces. Add to the mutton for the last 45 mins. of cooking.
Serve with rice, potatoes or naan bread with an accompanying good red wine.