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1-1/4
1-3/4
4
2
3
3
3/4
1/3
1/2
1/3
2-1/2
1-1/2
1
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#
#
oz
cl
T
oz
T
t
t
t
c
T
med
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Lamb (1)
Cardoons (2)
Onions
Garlic
Parsley
Chickpeas (3)
Ghee (4)
Cinnamon, ground
Salt
Pepper
Water
Lemon Juice
Egg
-- Serve with
Flatbread
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Prep - (1-1/4 hr - 45 min work)
- Cut LAMB into chunks about 1 inch on a side.
- Trim and de-string CARDOONS as described on our
Cardoons page.
Preferably do this ahead, drain well and refrigerate, as it'll
take about 45 minutes (25 iminutes work). Cut the stalks into
lengths of about 1-1/2 inch, and cut wide pieces in half
lengthwise. Once simmered they can be bagged in plastic and
refrigerated for a couple of days.
- Chop ONIONS coarse. Crush GARLIC and chop small.
Mix.
- Chop PARSLEY fine.
- Squeeze LEMON JUICE.
- Drain Chickpeas (presuming canned).
Run - (1-3/4 hr)
- In a 3-1/2 quart sauté pan or heavy bottomed pot, heat
Ghee. Stir in Lamb and Onion mix and fry
stirring over moderate heat until Onions just start to color.
- Stir in Cinnamon, Salt and Pepper. Continue
frying over moderate heat for another few minutes, making sure the
fond sticking to the pan doesn't burn.
- Stir in 2-1/2 cups Water. Bring to a boil, cover and simmer
slowly for about 1 hour or until lamb is close to tender.
- Stir in Chickpeas and Cardoons. Bring back to a
boil and simmer covered another 15 minutes or until lamb is tender
enough.
- Beat the Egg well, then beat in Lemon Juice,
followed by 2 T of Broth from the pot. Stir into the pot,
stirring vigorously until it is well distributed, then stir in
Parsley.
- Adjust sauce consistency - a little Water if too thick,
or, if too thin, keep at a fast simmer, uncovered, until it is
right.
- Serve hot with Flatbread.
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