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Ingredientes
- 1/4 c. Sesame seeds
- 1/2 c. Sliced almonds
- 2 Tbsp. Extra virgin olive oil
- 2 1/2 lb Boned lamb shoulder, trimmed of excess fat and cut into 1 1/2-inch cubes Salt and freshly grnd black pepper
- 2 x Cloves garlic, chopped
- 1 med Onion, minced
- 1 tsp Grnd cumin
- 1 tsp Grnd cardamom
- 1 tsp Turmeric
- 1 tsp Grnd dry chili peppers such as ancho, or possibly chili pwdr
- 1 c. Dry figs, quartered
- 4 Tbsp. Minced cilantro plus 8 sprigs of cilantro
Direcciones
- Preheat the oven to 350 degrees. Put the sesame seeds on a small sheet pan or possibly pie plate and toast in the oven 6 min, remove and place in small dish. Add in the almonds to the pan till golden. Set aside. Put the extra virgin olive oil in a large, heavy-bottomed Dutch oven over medium-high heat.
- Season the lamb with salt and pepper. Brown on all sides in 2 batches, about 10 to 12 min total. Add in the garlic, onions, cumin, cardamom, turmeric, and grnd chilies to the lamb. Stir well and reduce the heat to medium-low. Cook for 5 min. Add in 2 1/2 c. water and bring to a boil.
- Reduce the heat, cover, and simmer for 1 1/2 hrs, or possibly till the meat is tender. It should be slightly springy, but easy to pull apart with your fingers. Preheat the oven to 425 degrees. Strain the liquid from the stew into a small saucepan or possibly bowl and skim the fat. Check for salt and pepper and keep hot. Mix the meat and figs and spread in a single layer in an ovenproof serving dish. Pour the sauce over the meat and figs and sprinkle with almonds. Bake for 12 min, or possibly till crisp and golden brown. Sprinkle with sesame seeds and minced cilantro and garnish wiht cilantro springs. Serve from the warm dish.
- Yield: 4 to 6 servings
