Spring Lamb Stew with Vegetables: Msouki - meat
2 lbs lamb shoulder, excess fat removed,
cut into 1-inch cubes
salt and freshly ground pepper
1 teaspoon paprika
3 tablespoons olive oil
2 cups water
1 tablespoon tomato paste
2 medium onions, sliced
6 medium garlic cloves, chopped
2 medium carrots, diced
1 celery stalk, diced
1 1/2 lbs. fresh spinach OR 1 (10 oz.) pkg. frozen spinach, thawed
and squeezed
1 1/2 lbs. fresh fava beans, shelled OR 1 (10 oz) pkg. frozen lima
beans
1 leek, split, cleaned and sliced
4 fresh artichoke hearts, leaves discarded, heart cut into large
chunks and simmered 15-20 minutes in acidulated water using lemon
juice below OR 1 (10 oz) pkg frozen artichoke hearts
juice of 1 lemon (if using fresh artichokes)
2 medium zucchini, diced
1/3 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped
1/3 cup fresh mint, chopped
cayenne pepper to taste
2 matzot broken into 1-inch pieces
Sprinkle lamb cubes lightly with salt, pepper, and paprika
Combine oil, water and tomato paste in large enamel casserole and
whisk to blend. Add onions, garlic, carrots, celery, and salt and
pepper. Mix well. Set seasoned lamb pieces on top. Bring to a boil,
cover and reduce the heat to low. Continue cooking for 30 minutes,
stirring occasionally.
Add spinach, fava (or lima) beans, leek, frozen artichoke pieces (if
using), and zucchini. Cover and return contents of saucepan to the
boil. Cover and reduce heat. Continue cooking for 30 minutes or
until meat is tender.
Taste stew and adjust seasonings. Reserve 1 tablespoon parsley and 1
tablespoon cilantro for garnish. Add fresh artichokes (if using)
remaining parsley, remaining cilantro, and cayenne to stew. Cook 3
additional minutes. Taste and adjust seasonings. Put matzo pieces on
top, Stir gently and let stand 1-2 minutes to soften. Sprinkle with
reserved herbs. Serve. |