Tag: Mediterranean

North African Lamb Stew

Meat, Soups & Stews

Serves 6–8

Ingredients

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  • 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

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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

Hummus

Appetizers & Sides, Vegetarian

Makes 1½ cups

Ingredients

  • 15-ounce can chickpeas, rinsed
  • 1 clove garlic
  • 4 tablespoons (¼ cup) olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1 teaspoon ground cumin
  • kosher salt
  • ¼ teaspoon paprika

Directions

  1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
  2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

Photo by Samira via Flickr used with CC Attribution, Non Commercial, Share Alike license

Skillet Shrimp with Couscous

Fish & Seafood, Pasta & Grains

Serves: 6

Ingredients

  • 1 cup couscous
  • 1½ pounds medium shrimp, shelled and deveined
  • 2 leeks, sliced into ½-inch half-moons
  • 2 carrots, shredded
  • 1 cup frozen peas, thawed
  • 5 garlic cloves, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • Coarse salt and ground pepper for seasoning

Directions

  1. In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
  2. Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
  3. Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

Adapted from Martha Stewart. Photo by Gnawme via Flickr used with CC Attribution, No Derivatives license