[CH] [Fwd: could you post this on CH for me?]
Doug Irvine (dougandmarie@shaw.ca)
Mon, 12 Sep 2005 18:57:54 -0700
Posted on behalf of Mary-Anne Durkee bu Doug in BC
This is what we made for dinner Saturday night. We loved the
flavours, but the harrissa is the catalyst and a must for the proper
wonderful flavour!
The recipe is from the Moroccan collection by Hilaire Walden
LAMB, ARTICHOKE, & FAVA BEAN TAGINE
Pinch of saffron threads
1 bunch of parsley
1 bunch of cilantro
3 tablespoons olive oil from the artichokes (below)
3# of boneless leg or shoulder of lamb cut into large chunks
1 onion sliced
2 garlic cloves (we used 4)
1 cup of stock
1 tsp ground coriander
1 tsp ground ginger
1 jar 16 oz. of artichokes in olive oil, drained
1 pound shelled fava beans, fresh or frozen
2 preserved lemons, rinds only, diced
Pepper
Cilantro sprigs as garnish
Soak the saffron in a little hot water.
Tie bunches of parsley and cilantro together.
Heat oil in a Dutch oven or other heavy pot over flame. Add the
lamb in batches and fry until evenly browned. Transfer to paper
towels to drain.
Stir onions into the pot and cook until softened and lightly
browned, adding garlic when the onion is almost ready. Return the
meat to the pot, then pour in the stock and add the coriander,
ginger, saffron and herbs. Cover tightly and cook gently, stirring
occasionally, for about 1 ½ hours, or until lamb is tender.
Stir in the artichokes, fava beans, and preserved lemons into the
pot, cover and cook for another 30 minutes.
To serve discard the bunches of herbs, season to taste with pepper.
Serve with couscous and copious amounts of harissa as this really
makes the flavours meld and pop!
Garnish with cilantro sprigs.
Harissa can be bought in tubes or cans, but we find it too mild and
prefer to make our own hot harissa.
Harissa Hot Chili Paste(Tunisia and Morocco)
Recipe By : Paula Wolfert Mediterranean Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Mc Spice Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces mild and hot chilies -- dried
mixture of anchos, New Mexican and guajillos
1 clove garlic -- crushed with salt
1/4 teaspoon salt -- for above
1 teaspoon coriander -- ground
1 teaspoon caraway seed -- ground
1 red bell pepper -- roasted
1 teaspoon fine sea salt
olive oil
Stem Seed and break up chilies. Place in a bowl and pour over
boiling water.
Cover and let stand 30 minutes. Drain; wrap in cheeseclothe and
press out excesss moisture. Do the same for the red Bell Pepper.
Grind chilies in food processor with garlic spices, red bell pepper,
and salt. Add enough oil to make a thick paste. Pack the mixture in
a small dry jar; cover the harissa with a thin layer of oil, close
th with a lid and keep refrigerated.
Will keep 2 to 3 weeks in the refrigerator with a thin layer of
oil.
Table harissa sauce.
Serve at the table as an accompaniment to meat or fish, the
heighten the flavor of salads, or as an accompaniment to Tunisian
couscous: Combine 4 teaspoons harissa paste, 4 teaspoons water, 2
teaspoon olive oil, and 1 or 2 teaspoons fresh lemon juice in a
small bowl and blend well makes 1/4 cup.
We add more hot chiles and more garlic and always double the recipe
as we love this stuff.
*/Mary-Anne/*
/*"I feel a recipe is only a theme, which an intelligent **cook*
<http://www.foodreference.com/html/qcooks.html>* can play each time with
a variation."*/
*Madame Benoit
*