this is one of those simple but time consuming old-country
style of dishes with an exotic and fun flare.
Actually I made it up on the spot, but it came out so good
and fun I had to share.
I made it with lamb loin chops that were double thick cut.
but you could use pork or even chicken (probably 1/3 less
cooking time for chicken).
coat meat with olive oil, place in an oven proof high sided
saute pan and season well with cumin, cinnamon and
corriander, salt and pepper.
let that roast for an hour and a half at 325
then toss into the pan a medium onion and a crapload of
garlic all chopped fine. Return to oven for another 20
minutes or until onions/garlic are brown and toasty.
then add a sprinkle more of each of the seasonings (same
as before) and a couple cups of beef stock and put back in
oven for another half hour until reduced and concentrated.
put pan on the stovetop and remove meat to serving plate.
simmer the remaining cup of liquid and add a good couple
glugs of grenadine (the red drink mixer). Instantly you
will see an amazing deep ruby sauce. You will have to add
the grenadine to taste. you want it a little sweet but not
too much. then simmer on the stovetop for a couple
minutes and thicken if desired with a corstarch slurry or
arrowroot and serve this sauce and meat on some
couscous or bulgar wheat.
Garnish with a lot of whole fresh mint leaves, toasted
crushed almonds, Greek yoghurt and lemon wedges.
yum-oh!
style of dishes with an exotic and fun flare.
Actually I made it up on the spot, but it came out so good
and fun I had to share.
I made it with lamb loin chops that were double thick cut.
but you could use pork or even chicken (probably 1/3 less
cooking time for chicken).
coat meat with olive oil, place in an oven proof high sided
saute pan and season well with cumin, cinnamon and
corriander, salt and pepper.
let that roast for an hour and a half at 325
then toss into the pan a medium onion and a crapload of
garlic all chopped fine. Return to oven for another 20
minutes or until onions/garlic are brown and toasty.
then add a sprinkle more of each of the seasonings (same
as before) and a couple cups of beef stock and put back in
oven for another half hour until reduced and concentrated.
put pan on the stovetop and remove meat to serving plate.
simmer the remaining cup of liquid and add a good couple
glugs of grenadine (the red drink mixer). Instantly you
will see an amazing deep ruby sauce. You will have to add
the grenadine to taste. you want it a little sweet but not
too much. then simmer on the stovetop for a couple
minutes and thicken if desired with a corstarch slurry or
arrowroot and serve this sauce and meat on some
couscous or bulgar wheat.
Garnish with a lot of whole fresh mint leaves, toasted
crushed almonds, Greek yoghurt and lemon wedges.
yum-oh!
Thanks for the great cooking advice!
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