Text 9249, 93 rader
Skriven 2008-06-19 00:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: protecting cherries
===========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> I dealt with birds one year with a shotgun and then in subsequent
 JW> years a loud tape recording of a shotgun and the squawks of an
 JW> injured crow.

 GJ> I consider myself lucky that I don't live next door to you!

I lived in the country at the time with no near neighbours.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Red-Cooked Lamb With Sweet Potatoes
Categories: Lamb
  Servings: 4

      1 ts canola or corn oil
           SEASONINGS
      8    cloves garlic; *
      8    stalks green onions; **
      8    quarter-sized slices ginger
           root; ***
      1 ts hot chile paste (harissa);
           or more to taste
      2    sticks cinnamon
      1 ts aniseed
           BROTH:
      5 c  water
    1/2 c  soy sauce
      3 TB rice wine or sake
      1 TB sugar
      3 lb lamb shoulder
           for stewing; ****
      4    sweet potatoes or yams; ~2
           pounds, *****
    1/2 lb fresh spinach; ******

* Smash garlic cloves lightly with the flat side of a knife or a  
cleaver and slice thinly.
** Trim ends of green onions, cut into 1-inch sections, smash lightly.
*** Smash ginger lightly with the flat side of a knife or a cleaver.
**** Trim lamb of any fat or gristle, and cut into 1 1/2-inch cubes.
***** Peel sweet pots and cut into 1 1/2-inch squares.
****** Trim stems of spinach, rinse leaves, drain.

Heat a large pot or a casserole, add the oil, and heat until hot.
Add the Seasonings and stir-fry until fragrant, about 15 seconds.
Add the Broth mixture and bring to a boil. Add the lamb and boil
again. Reduce the heat to low, partially cover, and simmer for 1
hour until the lamb is just tender, skimming the surface to remove
any fat.

Add the sweet potatoes and continue cooking, partially covered, for
20 minutes, or until tender. Skim the surface to remove any fat or
impurities. Remove the ginger root slices and cinnamon stick, and
discard.

Add the spinach leaves and carefully mix in, leaving some on the
top. Cover and cook until wilted, about 1 1/2 minutes. Remove from
the heat, and serve the lamb, sweet potatoes, and spinach with rice.

Nina's notes: Lamb is considered to be the most "warming" meats for  
the body and is relished in all types of wintertime dishes. The meat  
increases qi or body energy and is used to treat general weakness,  
anemia, and impotence. Once simmered in the fragrant soy sauce  
braising mixture, the lamb becomes tender and redolent of cinnamon,  
ginger, and aniseed. The sweet potatoes or yams are the ultimate  
complement to the savory stew. You may substitute beef or chicken
for the lamb and adjust the cooking time accordingly. Serve this
dish with steamed jasmine rice for a satisfying and sumptuous meal.

Collected nov02: http://www.gfw.co.uk/recipearchive

23may08: Good! And easy. Half recipes, but used all harissa and it
could have used a bit more. Oops, no aniseed; used a pinch of 5- 
spice powder. Chard ipv spinach. Leftovers also good.

Recipe By: A Spoonful of Ginger, by Nina Simonds

From: Kaye Sykes To: Eat-L List
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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