<DIV>Hi there,</DIV>
<DIV>Just happened to have Pleyn Delit sitting open in front of me to this little beauty. Tried it before, it's very yummy!</DIV>
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<DIV>Isabeau</DIV>
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<DIV>Madira</DIV>
<DIV>(Lamb or Chicken in Yoghurt Sauce)</DIV>
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<DIV>2 lbs boneless lamb chunks, or 2 1/2 lbs chicken, cut up</DIV>
<DIV>2 cups plain yoghurt</DIV>
<DIV>2 medium-large onions, thickly sliced</DIV>
<DIV>2-4 leeks, trimmed (with coarse dark green tops removed), washed, thickly sliced (if large), and left to drain</DIV>
<DIV>1 tsp each ground coriander, cumin</DIV>
<DIV>1/4 tsp cinnamon</DIV>
<DIV>juice of 1 lemon, or one pickled lemon, thinly sliced (see not below)</DIV>
<DIV>1 tbsp fresh mint, chopped</DIV>
<DIV>salt to taste</DIV>
<DIV> </DIV>
<DIV>Put lamb or chicken in a large saucepan, add salted water to cover and bring to a boil. Turn down heat and skim off foam or scum; then cover and simmer 20-30 minutes. Meanwhile, put yoghurt into a yoghurt strainer or a fine strainer lined with coffee filter paper or two layers of papertowels, so that some of the liquid will drain out: it need not be completely drained, like 'yoghurt cheese.' When the meat is almost done, add onions, leeks, and spices; cook over low heat, uncovered, until the water has evaporated and the meat and vegetables are cooked. Remove meat to a bowl; you may prefer to skin the chicken (if used) at this point.</DIV>
<DIV>Put the partially drained yoghurt in the cooking pan with the lemon, mint and if not using pickled lemon, salt to taste. Bring to a simmer (not a full boil, or it may curdle), then remove from heat, stir in meat, cover, and let stand at least 5 minutes in a warm place.</DIV>
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<DIV>Note on pickled lemon (adapting one ancient Arabic recipe); Slice lemon lengthwise into wedges, and rub with coarse salt; wrap up lemon and set aside for 2 days. Then cover salted lemon with lemon juice and (olive) oil and store in a suitable jar at least a week.</DIV></TD></TR></TBODY></TABLE></DIV>
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<DIV><BR><B><I>Kay Moore <arrowyn@msn.com></I></B> wrote:</DIV>
<BLOCKQUOTE class=replbq style="PADDING-LEFT: 5px; MARGIN-LEFT: 5px; BORDER-LEFT: #1010ff 2px solid"><BR>Just gifted with a haunch of lamb. Anyone out there have any good lamb <BR>recipes? Roast (if that's do-able), stew, whatever - period or not, just <BR>good - I have lots of Middle Eastern spices on hand, just not not familiar <BR>with cooking with lamb at all - any help would be appreciated!<BR><BR>Arrowyn<BR><BR>_________________________________________________________________<BR>Surf and talk on the phone at the same time with broadband Internet access. <BR>Get high-speed for as low as $29.95/month (depending on the local service <BR>providers in your area). https://broadband.msn.com<BR><BR>_______________________________________________<BR>Artemisia mailing list<BR>Artemisia@lists.gallowglass.org<BR>http://lists.gallowglass.org/mailman/listinfo/artemisia</BLOCKQUOTE></DIV><p><hr SIZE=1>
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