FIRESIDE LAMB STEW
This stew is cooked in the manner of a tagine, a North African stew, made in an earthenware dish with a conical lid, of the same name. It is a succulent and highly flavored preparation, great for entertaining.
1/4 cup olive oil
1 large onion, grated
2 tablespoons finely minced garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and freshly ground black pepper, to taste
3 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces
2 1/2 cups chicken broth
1 dried ancho chile, stem and seeds removed
Zest of 1 orange, removed in one long strip with a sharp knife, if possible
4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces
2 cups diced (1 inch) butternut squash
2 roasted red bell peppers, see recipe, cut into 1-inch pieces
1/2 cup dried apricot halves
2 tablespoons chopped fresh cilantro leaves, for garnish
1. Combine the oil, onion, garlic, chili powder, cumin, cinnamon, salt, and pepper in a large heavy pot. Stir well, and then add the lamb. Toss the lamb with the spice mixture to coat it well.
2. Add the broth, ancho chile, orange zest, carrots, and butternut squash. Bring to a boil over high heat. Then reduce the heat to medium and simmer gently, partially covered, for 30 minutes. Add the roasted peppers and dried apricots, and cook, partially covered, until the lamb and vegetables are tender, 30 minutes more. Remove and discard the chile and orange zest. Sprinkle with cilantro and serve immediately.
4 to 6 portions
ROASTED RED BELL PEPPERS
2 large red bell peppers, cut in half lengthwise, stemmed, and seeded
1. Position a rack about 7 inches from the heat source, and preheat the broiler. Line a baking sheet with aluminum foil.
2. Flatten each pepper half slightly with the palm of your hand. Lay the peppers, skin side up, in a single layer on the prepared baking sheet. Broil until the skins are charred (but not too crisp), 12 to 15 minutes.
3. Transfer the peppers to a plastic or paper bag, close it, and let them steam in the bag for 15 to 20 minutes.
4. Slip off charred skins and use as directed in the recipe.
4 portions