Friday, February 12, 2010

Lamb and Veggies with Rice

I threw this together based on some tips my cousin, Montassir gave me about making lamb tender. He does a version with just lamb and a little onion and garlic that's delicious. I love men who can cook! This recipe has some veggies in it and I use the broth to make the accompanying rice. Even my son ate it and asked for seconds, and he may be the pickiest person I know!


For the lamb:
  • 2 tablespoons of olive oil
  • 3 or 4 cloves of garlic, chopped
  • 3 large onions, sliced thinly
  • 3 or 4 large carrots, sliced into rounds, about 1/4 inch thick
  • 2 cups of pumpkin, cubed
  • 2 zucchini, quartered the long way and sliced about 1 inch thick
  • 3 large potatoes, 1 inch cubes (peel them if you like)
  • 1 apple, diced
  • 1/2 cup of parsely, chopped coarsely
  • 1 pound of lamb pieces for stew or cutlets
  • 1 cup of lamb broth or water
  • 1/2 cup of apple juice or cider
  • salt
  • pepper

For the rice:
  • 2 cups of rice
  • 1 onion chopped fine
  • 1 carrot, diced
  • 1/4 cup of parsley, chopped fine
  • 4 cups of liquid (broth or water, the broth reserved from the lamb, and apple juice in whatever combination you like)


For the lamb:
  1. Pour the olive oil into the pan. Heat it over medium heat.
  2. When the oil is hot, put the lamb into the pan, ensuring contact with the bottom of the pan.
  3. Sprinkle a little salt over the lamb. Allow it to cook for 2 or 3 minutes, until it gets a little brown. Don't move it around.
  4. When it's gotten a little color, turn each piece over to get some color on the other side.
  5. Turn the heat down to low.
  6. Put your onions in a layer covering the lamb. Sprinkle on a little salt and pepper. Then the carrots, pumpkin, zucchini, potatoes and apples. Just layer them, sprinkling on some salt and pepper between layers. No need to stir the pot.
  7. Pour in your liquids, bring the pot to a simmer. Cover it. Leave it to simmer.
  8. After about an hour (or when your veggies are tender if you're in a rush) sprinkle on the parsley.
  9. Take some (about a cup) of the liquid from the lamb pot and put it to the side for your rice. You can add some more broth to the lamb (or juice if you like things a little sweet) if you want more broth.
  10. Leave it to simmer for as long as you want or are able. The lamb just gets more tender and the broth more tasty.

For the rice:
  1. Add a few tablespoons of olive oil to the pot (another pot :) and heat it over medium heat.
  2. Saute your onions and carrots until softened a little.
  3. Add in your rice, dry, and mix until the grains are coated with the oil. They'll look a little translucent.
  4. When the rice is coated, pour in your liquid and stir well.
  5. Taste the liquid. If it needs a little salt, add some. It should be flavorful.
  6. Bring the rice to a boil, then reduce to a simmer.
  7. Cover and leave it for about 15 minutes. Check to see if it's ready or needs a little more time to absorb the liquid. Mix in your parsley at the end.
Serve the lamb and veggies and broth over the rice. Enjoy!