Cookbook 2, Recipe 2 (4 total)
I used Lamb instead of Pork for this recipe. Unfortunately I did not do a very good job of getting ingredients this time around. I should have had dried oregano and parsley on hand...Oh Well... This cookbook has an issue with waste - I ended up with at least 1 1/2 cups of extra sauce.
Did I like it? Yes - it was excellent. I wouldn't expect swiss chard, romaine, and pumpkin seeds to go well together but it was yummy.
How to make this recipe:
Bring to a boil and then simmer for 40 minutes:
1 pgk lamb stew meat from Bob Otis (i think it was about 3/4 lb - i should have used 1.5 lbs), 2 cups chicken stock, 5 pepper corns, 1/2 a chopped onion, 1 inch cinnamon stick.
Meanwhile pan roast:
1/8 tsp cumin seed, 1/8 tsp anise seed, 2 allspice, 2 cloves - place into a bowl.
Then roast:
1/4 cup raw pumpkins seeds until they start popping - add to previous spices.
Then roast:
1/4 cup sesame seeds - add to previous spices.
In a blender puree:
1/2 cup tomatillo salsa (i couldn't find fresh tomatillos), 1/2 cup water, 1/2 - 1 jalapeno chile, 3 cloves garlic, 1/2 onion.
Heat 2 T oil in pan, Add blendered items. Cook for aprox 7 minutes. Place back in blender with spices and 1/ cup of the stock you have been simmering the lamb in - puree. Place back in pan and simmer 10 minutes.
Take a cup of the stock you have been simmering the lamb in and add 2 T corn meal. Add that to the spiced/tomatilo mixture. Simmer 10 minutes.
In a blender puree:
3/4 cup water, 3 leaves romaine, 2 leaves swiss chard. Add to simmered mixture with the simmered meat. Simmer for 10 minutes.
1 comment:
That sounds like a neat recipe. There was a cookbook I got from the library a few times of latin american cooking and a bunch of recipes called for pumpkin seeds, but by the time I found shelled pumpkin seeds, I had returned the book and I haven't used them yet. Maybe I will try out this recipe
Post a Comment