SC - From His Grace Cariadoc ::::::]A ROAST OF MEAT
Seton1355 at aol.com
Seton1355 at aol.com
Wed Aug 30 12:41:09 PDT 2000
Your Grace,
Can you tell me please, why you have to cook the lamb seperately from the
onions & garbanzos. It would seem to me that the juices from the meat would
give the other stuff such a lovely flavor that you couldn't really get by
putting the meat in at the end.
thank you
Phillipa
A ROAST OF MEAT
(Western Islamic, 13th c. Andalusian p. A-38.)
>From Cariadoc's Miscellany. Copyright © by David Friedman, 1988, 1990, 1992
Roast salted, well-marbled meat [cut up] like fingertips, and put in a pot
spices, onion, salt, oil and soaked garbanzos. Cook until done and add the
roast meat; cover the contents of the pot with cilantro and sprinkle with
pepper and cinnamon; and if you add whole pine nuts or walnuts in place of
garbanzos, it will be good.
1 1/2 lb lamb or beef
2 15 oz cans chickpeas
3 small onions = 3/4 lb
1 t salt
spices:
1/4 t cumin
1/2 t coriander
1/2 t cinnamon
1/4 t black pepper
3 T olive oil
1/4 c green coriander, pressed down
1/8 t more pepper
1/4 t more cinnamon
Note: an earlier recipe in the same book calls for spices and then specifies
which ones: "all the spices, pepper, cinnamon, dried coriander and cumin."
Roast meat and cut into about 1/4" by 1/2" pieces.
Slice onions.
Put chickpeas, onion, spices, salt and oil in a pot and cook over moderate
heat, stirring, for 10 minutes, turning down the heat toward the end as
it gets dry;
Add meat and cook one minute,
Add green coriander and cook another minute, and turn off heat.
Sprinkle with pepper and cinnamon
Serve
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