Tag Archives: lamb

Moroccan Lamb Stew

20 Jan

You may have noticed that I tend to blog in the summer when I have lots of free time and then trail off never to be seen again till next summer. This Moroccan Lamb Stew was so good that I had to post it so I don’t lose the recipe. It’s perfect for the cold winter days. NYC is expected more snow tonight!

The stew is savory with sweet undertones and rich flavors. It’s not truly Moroccan but inspired by recipes I found online. I cooked this in the pressure cooker but you can do the whole thing in a dutch oven. I hope you enjoy it.


Moroccan Lamb Stew

Serves 5-6.

Ingredients:

2.5 lbs lamb leg with bone and skin or ~1.5-2lb stewing lamb, cut into 2″ pieces
1/2 kobocha squash, peeled, seeded, and cut into 1″ pieces
1 cup pearl onions (frozen from Trader Joe’s), defrosted
1/2 cup chopped dried dates (I used Empress dates)
1/2 cup crushed tomatoes with basil (from can)
1 3/4 cup water
2 cloves garlic, chopped
1 tsp cinnamon
1/2 tsp cumin
1 tsp honey
salt and pepper

1-2 Tbsp fresh cilantro, chopped

Directions:

1. Preheat a large frying pan and add lamb to hot pan. Cook until sides are seared brown; you don’t need to fully cook the lamb.
2. Move the lamb to your pressure cooker.  Add onions to the pan and toss around for 1 minute. Add some of the water to the pan to deglaze. Pour the onions and water into the pressure cooker.
3. Add the remaining ingredients except for fresh cilantro into the pressure cooker and stir.
4. Seal your pressure cooker as usual and cook for 25 minutes on high.
5. Let sit for 10-15 minutes while the pressure cooker calms down, then stir in fresh cilantro and serve.

If using a dutch oven, brown the meat in the dutch oven then add the remaining ingredients, except for the cilantro, and cook, covered, until lamb is tender (approximately an hour?). Stir in cilantro before serving.

Boring bentos (18-20)

21 Mar

I don’t like posting boring bentos when I have nicer, more visually appealing things to post.. but I have to keep counting so here they are. They’re not boring in taste but nothing fancy and took minimal effort to pack and photograph.

bento 18
Indian/Moroccan bento: leftover chickpea curry, lamb tagine, rice, salad with goddess dressing and girl scout thin mints (gift from Amanda) and dove chocolate.

bento 19
Sushi and snack box: homemade sushi with random fillings by mom and oranges, cuties and a white peach jelly.

bento 20
Steak and cheesy potato dinner with broccoli and rice. Ranch dressing on the side.

Now that spring is here, the weather has been super nice. Sunny days make for brighter pictures but there are no good places near windows for me to take photos. This results in overly bright photos as you can see. Alas, I don’t have the time to spend on practicing setting up nicer photos. Maybe I’ll have more time in the summer to make an effort. It’s good enough I can get a picture before I fly out the door.

Indian Moroccan Night

17 Mar

My sister and I decided to cook for dinner and decided on curry and lamb tagine. I’ve never had Moroccan food before but I really liked this dish a lot. Both are super flavorful!

chickpea curry

Butter Chickpea Curry

from allrecipes.com

Ingredients

  • 4 medium potatoes, cubed
  • 2 tablespoons canola oil
  • 1 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 (10.75 ounce) can condensed tomato soup
  • 1/2 cup cream or milk
  • 1 (12 ounce) can chickpeas, rinsed and drained

Directions

  1. Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
  2. Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

I don’t have garam masala so I just added a bit more of ginger, cumin and added allspice, cinnamon and ground coriander. I also added a tablespoon of tomato paste. Creamy, sweet with a nice spicy kick. Perfect with naan and rice.

lamb tagine

Lamb Tagine

from allrecipes.com

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 pounds lamb meat, cut into 1 1/2 inch cubes
  • 2 teaspoons paprika
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1 pinch saffron
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ground coriander
  • 2 medium onions, cut into 1-inch cubes
  • 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 lemon, zested
  • 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
  • 1 tablespoon sun-dried tomato paste
  • 1 tablespoon honey
  • 1 tablespoon cornstarch (optional)
  • 1 tablespoon water (optional)

Directions

  1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
  2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
  3. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

We used only 3 carrots though 5 would have been a good amount too. The carrots were yummy. We left out the saffron because it’s so expensive and we didn’t need cornstarch even though we didn’t marinate the meat and only cooked it for about an hour. We used lamb on the bone because it was what we had but it was waay too chewy. Still tasty, just needed more stewing time. We chopped up 4 big dried prunes and added that too.

naan

Finished off with store bought frozen naan brushed with melted butter. Mmmmmmm.

Girl’s night out + bday gift!

24 Jan

My girl cousins in NYC decided to gather and do dinner together so we headed out into the city Friday night after work/classes. We were aiming for Inoteca for some Italian panini sandwiches but the wait was 1 hour so we went over to Essex instead since they had tables. I think our waitress must have hated us because we sat there for what seemed like hours just chatting and talking about our love lives without ordering a ton of appetizers and drinks buuuut it was a great night out. They wouldn’t let me pay because my birthday was coming up. I had the lamb chops with ricotta gnocchi and spinach which was cooked very well and tasted delish. Other dishes at the table included seafood pasta, mussels belgian style (their sweet potato fries were mushy), blackened fish, and duck breast (I love duck). Dessert menu was very unoriginal so we skipped on that.

girls night out lamb

I kept forgetting to take pictures all night so this is after I ate some already.

Afterwards, we migrated to Ferrara in Little Italy for desserts. We went to the smaller (less famous?) one because we knew they had seats. The carrot cake and tiramisu cake were really good. Other people got canoli and cheesecake but I didn’t taste. Almond cappuccino was also good but was not sweet after eating cake so don’t order them together. Each item was ~$5.. including the cappuccino!

girls night out carrot

Carrot cake.

girls night out tiramisu

Tiramisu cake.

girls night out coffee

Almond Cappuccino.

My sister and brother got me the laptop lunchbox!!! Version 2!! I’ve been pining for one for ages but couldn’t bring myself to spend $30 on a lunchbox. It’s bigger than I imaged but I’m so excited to start packing meals in it. =D Thanks Cindy and Jason! I wonder if people will find me weird if I bring that to school.

laptop lunchbox

Laptop lunchbox!!

No bento on Saturday because I went home late, slept late and had work very early. Plus, I usually have lunch with a friend and dinner at home on Saturdays. Maybe I should pack a healthy snack box instead of sucking on a bubble tea all day. Not bringing food usually means unhealthy food as demonstrated by today: hawaiian fried rice (halal style so kinda greasy) and mango bubble tea.