MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lamb Stew w/Sweet Potatoes, Pasilla Peppers & Pomegranate
 Categories: Lamb/mutton, Fruits, Chilies, Potatoes
      Yield: 5 Servings

  1 1/2 lb Sweet potatoes; sliced 1
           - 1/2" thick
      1 tb Olive oil
      2 cl Garlic; peeled, crushed
      1 lb Lamb stew meat
      1 tb Flour
      1 ts Turmeric
    1/2 ts Cumin
    1/4 ts Salt
    1/2 ts Pasilla chile powder
           +=OR=+
    1/2 ts Cayenne chile powder
           Juice of 1 lemon
      1 c  Chicken broth
      3    Pasilla chilies; roasted,
           - peeled
      1    Pomegranate

  The lamb simmers in a cumin and turmeric seasoned broth in
  this recipe from Chronicle contributor Georgeanne Brennan.
  Sweet potatoes and chilies are cooked separately and added
  to the lamb, with the pomegranate juice and seeds. To soak
  up all the delicious thick broth, serve the stew over rice
  or thick slices of chewy bread.

  Boil the sweet potatoes for 30 minutes, or until they are
  tender. Drain and set aside.

  Heat olive oil in a deep, heavy bottomed saucepan. Add the
  garlic and saute until it is translucent. Add the lamb and
  saute, stirring often, until brown. Sprinkle the flour,
  turmeric, cumin, salt and chile powder over the meat and
  brown for 3-4 minutes.

  Squeeze the lemon juice over the pan to loosen the stuck
  bits of meat and flour, then add the chicken broth and 1
  cup water. Reduce the heat and simmer for about an hour,
  until the lamb is tender.

  When the lamb is done, add the sweet potatoes, the roasted
  chile strips, the juice of the pomegranate and the
  pomegranate seeds. Cook for 5 minutes.

  Serves 4 to 6.

  URL: http://sfgate.com

  MM Format by Dave Drum - 13 October 2009

  Uncle Dirty Dave's Archives

MMMMM

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