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North African Lamb Stew

Serves 6–8

Ingredients

  • 3 pounds of boneless leg of lamb, trimmed and cut into 1½” cubes
  • 3 Tbsp vegetable oil
  • 2 chopped onions
  • 4 garlic cloves, minced
  • 1½ teaspoons whole coriander seed (or ground)
  • 1 teaspoon cumin seed (or ground)
  • ½ teaspoon ground cinnamon
  • 3 Tbsp flour
  • 2 cups chicken broth (low sodium)
  • 14.5 oz (1 can) diced tomatoes
  • 1 cup dried apricots cut in half
  • 15.5 oz (1 can) cooked chickpeas, rinsed
  • ¼ cup minced fresh cilantro
  • Salt and pepper
lamb-stew-bow

Directions

  1. Preheat the oven to 300° with the rack in the middle
  2. Toast cumin and coriander seeds in a pan and then grind and mix with cinnamon
  3. Dry the lamb with paper towels and season generously with salt and pepper
  4. Brown the meat on each side in two batches in a heavy dutch oven on high-heat with 1 Tbs of oil per batch; reserve the meat and any juices in a bowl
  5. Add last Tbsp of oil to pot with medium-high heat and cook the onions until softened
  6. Stir in aromatics (garlic and ground spices) and let bloom for 30–60 seconds; add flour and stir until mixed
  7. Deglaze the pot with chicken broth scraping up the fond
  8. Add tomatoes with their juice, apricots, and browned lamb with any released juices and bring to a simmer
  9. Add pot to the oven and cook for about 90 minutes until the lamb is tender
  10. Remove pot from oven and place on stove top on low heat; add chickpeas; taste and adjust final seasoning
  11. Stir in cilantro before serving

Adapted from The America’s Test Kitchen Family Cookbook

Ten in 30 Workout

Tracklist

  1. Follow My Liebe – Audiofly
  2. Crockett’s Theme – FPU
  3. Peace of Mind feat. Chopstick – Zander VT
  4. Naked (Eddie C mix) – Sleazey McQueen
  5. Raindance – Anthony Mansfield & Tal M. Klein
  6. Once Upon a Rythm feat. Jemeni (Jozif remix) – TJ Kong & Nuno Dos Santos
  7. Jus You – Jozif
  8. Fighting Is Futile (Benoit & Sergio remix) – Matthew Dear
  9. Crushed Ice – MAM
  10. Paddlin’ – Tornado Wallace

Photo by Victoria Pickering via Flickr used with CC Attribution, Non Commercial, No Derivatives license

Sourdough Bread

Makes two large boules

Equipment

Ingredients

  • 14 oz of unfed white sourdough starter (1:1 ratio water:flour by weight)
  • 34 oz of unbleached all-purpose flour (preferably King Arthur)
  • 18 oz of room temperature, rested tap water (let it sit uncovered for 24 hours to evaporate the chlorine which interferes with the yeast reproduction)
  • 4½ tsp un-iodized kosher salt (iodine interferes with yeast reproduction)
  • 1 tsp. olive oil (for first rise bowls)
  • ¾ tsp sour salt / citric acid (optional: will yield a more commercial sourdough flavor)

Instructions

  1. Mix unfed starter, flour, and water by weight and knead for a couple minutes by hand or in stand mixer
  2. Cover dough with plastic wrap and let rest (autolyse) for 20 minutes
  3. Knead dough by hand for 10 minutes and incorporate kosher salt and optional sour salt while kneading until dough reaches 72°F
  4. Place in a large lightly oiled bowl and let rise for 3–4 hours
  5. Turn out dough from bowl and deflate (drop dough on counter from 1-2 feet a few times) to pop the big air bubbles
  6. Divide in half by eye or by weight, and loosely shape into two mounds
  7. Let rest for 20 minutes
  8. Shape each dough by turning it inside out on the bottom, as if you’re tucking the bell of a jellyfish into itself a few times, to pop the larger bubbles
  9. Place each dough in floured banneton, proofing basket, or lightly oiled bowl good-side-down
  10. Let proof for 1 hour
  11. Retard dough in refrigerator for 8–18 hours
  12. Remove from refrigeration and let rest for 3-5 hours
  13. At 2 hours of proofing preheat oven with dutch oven inside to 500°F
  14. At 3 hours of proofing test the dough by poking it. If the indent bounces back immediately its too soon to bake, it should return slowly. If the indent deflates or doesn’t return you have over proofed the dough. When ready to bake the dough should be about 62°F.
  15. When dough is ready remove dutch oven and turn out dough good-side-up into pot, quickly dock (slash the top with a razor), replace lid, and replace into 500°F oven
  16. Bake with the lid on for 30 minutes
  17. Remove the lid of the dutch oven and bake at 450° for another 15-20 minutes until crust is golden and internal temperature of bread is about 210°F
  18. Remove bread from oven and place on a cooling rack for at least one hour before slicing