Archives

Harvest Stew | Dimlama

If it were up to me, every gardener would know about Dimlama, the Uzbek one-pot answer to harvest-time (no canning required). While every Uzbek family makes it a little differently, potatoes, carrots, peppers, and tomatoes are standard fare, as is a hearty sprinkling of whole cumin seeds. The key to dimlama rests in the layering. First of all, lamb is browned, then onions are added in the mix. One they submit to browning, the remaining vegetables are layered (and, once they’re added, you never stir the pot!). The final layer is always cabbage, which helps seal in the moisture. When the vegetables release their juices, they drip down to the bottom of the pan and deglaze all those nummy browned bits. The result? A luscious brown gravy worthy of being sopped up by a nice piece of Central Asian Yogurt Naan. Serves 6 Ingredients: 1/2-1 lb cubed lamb or beef 1 large onion, sliced in quarter moons 5 small yellow potatoes cut in half 2-3 large carrots, peeled & sliced 2 red peppers, sliced in strips 2 …

Read More

Moroccan Lamb Tagine with Sweet Honey Figs

Today I’m taking you to a special place where family and friends gather around the dinner table with happy hearts. Silverware is optional, but bread is not. Settle into this sacred space, where tagine of lamb meets chestnuts, figs, cinnamon, honey, and orange blossom water. Pause for a moment to celebrate this crazy wonderful combination, to feel the hot air blow through your hair, then dig in and scoop up the glory with a handful of bread. When you’re done, cozy up to an evening of conversation so good you wish you could bottle it. Tagines are Moroccan party food – each nibble is filled with glorious, cheerful flavor; a festive bite of beauty; a deep, dark bowl of goodness, glimmering like the Moroccan night sky. To be honest, there was a time when the word “tagine” sent shivers down my spine. The very word sounded terribly exotic which, in my mind, translated to “extraordinarily difficult to make.” If I only knew how wrong I was. I’ve since learned that many Moroccan tagines, such as …

Read More

Kyrgyz stuffed & rolled pasta | Oromo

Truth: anything coiled up is infinitely better than the same item not coiled. Think cinnamon rolls… princess Leia’s hair… really flexible kitty cats napping… and now, as never seen in my kitchen before Global Table Adventure, Oromo. This Kyrgyz dish of rolled and coiled pasta filled with various stuffings is pure genius. Unlike Italian stuffed pastas, no cheese is used as binder. Instead the filling is commonly meat and veggies (such as sweet potatoes or pumpkin). While it remains a decidedly simple recipe, some southern regions of Kyrgyzstan are said to add herbs to their fillings. Still, however you slice it, Oromo is also more comforting than cinnamon rolls, princess Leia and kitty cats combined. True story. Notes: before you get started on this little journey you’ll need a steamer, preferably metal but bamboo will do just fine. Recipe inspired by National Cuisines of Kyrgyzstan, where the recipe is said to be shaped like a swiss roll which is then bent back on itself into a circle. This recipe is my interpretation of these directions. Ingredients: …

Read More

Central Asian Noodle Stew | Lagman Shurpa

Serves 4 Are you in need of some revitalization? A breath of fresh air? Are you worn out, tired, or just plain sad? Are you cold? I’m with you. I’m all of the above. When I feel like this I just don’t know what I want. I want everything. And nothing. All at once. I want to sleep. I want to watch movie after movie. I want soup. I want lots and lots of noodles. And then I feel guilty and want some veggies. But not the crunchy, raw kind. Nope, the cozy cooked kind. Kazakhstan has the answer. Lagman Shurpa, a.k.a. noodle stew. According to the old Kazakh saying “Meat brings strength, shurpa brings beauty” (from Please to the Table), it sounds like it will help just about every ailment. It is also the perfect dish if you can’t decide what continent you’d like to eat from. It acts like  a stir-fry, a stew, and a hot pot all at once. And it has turnips in it. Great for lifting you out of a heavy day. …

Read More

Grilled Greek-Style Lamb

Serves 4 When I started this Adventure I was seriously grill-challenged. Today, I am a new woman. I’ve learned how marinades can transform bland meat into craveable hunks of goodness, as with the intensely lemony Georgian Chicken recipe we made a few weeks ago. And now, today, I bring you Greek lamb… I would choose to eat these lamb chops over eating out any day of the week. The key is to slowly marinate the meat until it practically tingles from the inside out with garlic, lemon and a hit of rosemary. Ingredients: 2.5 lbs lamb, any combination of: Lamb Rib Chops Lamb T-Bone Chops Leg of Lamb, cubed (for kabobs) For the marinade: 4 cloves garlic 1-3 sprigs fresh rosemary 1 tsp salt 1/2 tsp oregano 1/4 tsp pepper 2 strips lemon peel, or 1/2 a lemon zested 1/4 cup olive oil 1/4 cup lemon juice Method: Run to the store and buy some potted herbs. Plant them here, there, and everywhere. They’ll make your garden so gorgeous. An herb garden is unbelievably easy to grow and …

Read More

Ethiopian Lamb & Onion Stew | Awaze Tibs

Serves 2-4 I was a total lamb newb before starting Global Table Adventure – I simply had never cooked it. Sure, I grew up eating it with mint jelly (although the jelly always stayed on my plate, untouched), but the actual process of making a tasty meal out of lamb was a mystery to me. Thanks to our Adventure, it’s becoming rather second nature and this Ethiopian recipe might be my favorite lamb recipe thus far (barely edging out the Roast Lamb from Cyprus). Our recipe is adapted from Laura Kelley of Silk Road Gourmet, a most wonderful author and world traveler. Serve with Injera. Ingredients: 1/8 cup peanut oil 2 red onions, chopped 1 inch fresh ginger, peeled and grated (about 1 1/2 tsp) 3 cloves garlic, crushed 2 tsp berberé 1 cup beef stock 1.2 lbs cubed lamb yogurt, to taste Method: Chop the onions (you can do a large dice or strips) and cook them until golden (10-15 min) over medium high, or until you can no longer stand how good the …

Read More

Skoudehkaris

Serves 4 Suffering from 1 digit weather? Ice, snow, and rain? What about sleet? Let’s warm things up with Skoudehkaris. Known as the national dish of Djibouti, this heavy stew is a spicy, comforting treat. The bonus? It’ll make your house smell amazing. Ingredients: 1 lb lamb, cubed 1 onion, chopped 1-2 Tbsp ghee or vegetable oil 1 tsp cumin 1/4 tsp cloves 1 tsp cardamom 1/4 tsp cayenne (or to taste) 1/2 tsp cinnamon 1 14 oz can diced tomatoes 1 cup water, plus extra as needed 1/2 cup long-grain rice salt & pepper Method: Put on your beret – today you are going to be an artist, painting flavor with spices.  (Trust me, the beret is totally appropriate: Djibouti has been heavily influenced by France – it was French ruled until 1977) So.. like I said, get out your beret. Here is your palette… the warm colors of cumin, cloves, cardamom, cayenne, and cinnamon. Heat it up in a large pot or skillet with lid with ghee (or oil) and onions. Cook until soft …

Read More

Lamb Stew from Chad

Serves 2-3 Amazingly enough, Keith had never had lamb before we embarked on our Adventure to eat food from around the world. This stew is so fresh and flavorful it won him over immediately. Serve with millet balls. The key to making good lamb stew is to simmer -never boil – the meat. For the first hour the meat will seem tough and chewy but, incredibly, in the second hour even the toughest cut softens, tenderizes and gets that “melt in your mouth” quality that makes stew completely irresistible. Ingredients: vegetable oil 1 1/2 lb lamb, cubed 1 large onion, chopped 1 bell pepper, cut into strips 1 tsp paprika 1 Tbsp tomato paste 4 cups water, or as needed 1/2 lb chopped okra Method: Heat a little oil in a medium pot. Brown lamb – do not crowd. Brown in small batches if needed. When done, return all the meat to the pot and crank the heat to get things moving. Add onion, bell pepper, paprika and tomato paste. I emptied out my paprika jar …

Read More

Spiced Lamb Kabobs | Brochettes

Serves 4 Borasheht (or brochettes/kabobs) can be any sort of skewered meat. In our recipe, tender pieces of lamb are marinated in a spicy sauce. As you bite into the lamb,  your mouth fills with a hint of cinnamon and garlic, mild tang from the vinegar, and a steady, creeping burn from the cayenne (about mild, on my scale). NOTE: If you would like some extra heat on the side, try our Kan Kan Kan spice blend, popular in Burkina Faso. Ingredients: 1/2 tsp paprika 1/2 tsp cinnamon 1/4 tsp cayenne 3 cloves garlic, crushed salt, to taste 2 Tbsp vinegar 1 1/2 lbs lamb meat, cubed for skewers Method: 1. In a small bowl, mix together paprika, cinnamon, cayenne, garlic, salt, and vinegar. Have I told you recently how much I adore garlic? Salt not only adds flavor, but tenderizes the meat as well. Give everything a quick stir. No power equipment needed here! 2. Rub marinade all over the lamb pieces. Refrigerate overnight, or for at least 3 hours. Keith snuck this photo …

Read More

Lamb Baked in Yogurt | Tava Elbasani

    Serves 4-6 Although this dish is simple, the tender lamb and tangy yogurt are very satisfying on a cold winter’s day.  Use Hungarian Paprika to give the dish mild heat. Ingredients: 3 lbs lamb, cut into 10 pieces 2 cups cooking water from lamb 2 Tbsp butter 2 Tbsp flour 4 eggs 3 cups greek yogurt 1 tbsp white rice 1 tsp red pepper (paprika) salt Method: 1. In a large pot over medium-high heat, sear the lamb on all sides. Do not crowd. You may have to sear just a few pieces at a time. 2. Add all pieces back into the pot and cover with water. Add a generous amount of salt and simmer for 1 hour. 3. Meanwhile, melt butter in a small skillet over medium heat. Add flour and stir until they blend and cook together. When the mixture thickens and begins to turn the color of light peanut butter, begin adding the water. Heat until thick, stirring constantly. You are essentially making gravy.  Let cool. 4. Preheat the oven to 350F. NOTE: I …

Read More