Posted by: tim
on Jul 25, 2010
Stolen from Easy-French-Food.com
- 1 pound carrots
1 orange
1 clove garlic, finely minced
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon chopped cilantro or flat leaved parsley
1 teaspoon ground cumin
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of cayenne pepper
Juice the orange. Scrub the carrots clean and slice them diagonally into 1/4 inch thick rounds. Place them in a medium sized pot and pour all but 1 tablespoon of the orange juice on top. Fill the pot with just enough water to cover the carrots. Simmer the carrots on low heat for about 15 minutes. They should be just tender - not at all mushy.
Remove the carrots from the heat, drain off the water, and allow to cool.
In a small mixing bowl, whisk together the garlic, olive oil, lemon juice, reserved orange juice, chopped cilantro or parsley, honey, salt, pepper and cayenne. Add more salt, pepper or cayenne pepper to the dressing according to your taste.
When they have cooled, mix the carrots with the dressing and serve or refrigerate. This salad can be enjoyed either chilled or at room temperature.
Posted by:
on Oct 18, 2009
- 2 lbs lamb stew meat
- Vegetable oil
- Carrots, potatoes, turnips, onions
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground black pepper
- Pinch of cinnamon & red pepper
- 3-4 cups water or beef stock
Cut the vegetables into large (2-3”) chunks or wedges. Brown the meat in the oil over medium-high heat in a heavy Dutch oven or stew pot. When brown on all sides, remove from pan and set aside. Sauté the vegetables in the fat that remains for about 5 minutes. Add the meat and spices and continue to sauté for another minute or so, then add the broth or water and simmer gently for 1 1/2-2 hours, until the meat can be cut with a fork (or bake at 325 degrees for the same amount of time). Stir gently as to not break the vegetable pieces. Serve hot with couscous.
