This weekend we had lots to do because Nonna and Beppo were coming home on Monday night. Cleaning the house, the porch, yard decorating for fall (read: replacing the mums I let die while they were away and making it look that much better so they might not notice) and the normal Sunday evening routine. At least the yard looked nice, and pumpkins are the latest in sparkly accessories, if you ask the girls.
While Sunday family dinner is not the same without everyone home, I like to keep it going when Nonna and Beppo are traveling! This week, Sean and Jessica came over for some Moroccan Lamb Stew with Israeli Couscous.
This made the house smell soooooo good. This may have to be on the menu at least every other week. But the lamb was kinda pricey...
Here is my recipe:
2.5-3 lbs lamb shoulder, trimmed and cut into 2" chunks
2t cumin
1/2t turmeric
1/2t chili powder
t cinnamon
3T extra virgin olive oil
1 large onion, diced
4 cloves of garlic, chopped
32 oz low sodium vegetable broth
6 medium carrots
2 medium parsnips
1 15oz can no salt added diced tomatoes
1 can chickpeas, drained and rinsed
1C dried apricots, halved
1/2C dried cranberries
T freshly grated ginger
Combine 4 spices in a big ziploc bag, add lamb chunks, and shake to coat. Let sit for 20 minutes.
Prep veggies by peeling an cutting into chunks.
Heat olive oil in dutch oven, then add lamb. Cook until browned on all sides. Remove from pan.
Add onion and garlic, and cook until lightly browned.
Add vegetables, and cook for 4 minutes. Add broth, tomatoes, chick peas, and ginger.
Bring to a boil.
Turn down to a simmer and cook for 3 hours.
Add apricots and cranberries.
Let simmer 20-30 minutes, or until you're ready to eat.
For dessert, it was homemade Apple Pie.
Well, it was semi-homemade.
I am intimidated by crusts...so if Beppo's not around, I buy them.
Does anyone know where I can find a healthy, maybe even organic, refrigerated and rolled pie crust?
