Ingredients
- 10 ml (2 teaspoons) ground cumin
- 10 ml (2 teaspoons) ground ginger
- 10 ml (2 teaspoons) ground coriander
- 5 ml (1 teaspoon) paprika
- 3 ml (1/2 teaspoon) cayenne pepper
- 30 ml (2 tablespoons) olive oil
- 1 kg (2 lb) lamb shoulder, cut into 5-cm (2-inch) pieces
- Salt and freshly ground pepper to taste
- 4 onions, sliced
- 1 liter (4 cups) water
- 2 small white turnips, peeled and cut into 2.5 cm (1") pieces
- 30 g (2 tablespoons) butter
- 3 Gala apples, peeled and cut into 2.5 cm (1") pieces
- 1 ml (1/4 teaspoon) cinnamon
- 15 ml (1 tablespoon) lemon juice
- 10 g (1/4 cup) coriander leaves
Preparation
- Preheat oven to 160°C (320°F).
- Combine cumin, ginger, coriander, paprika and cayenne pepper. Set aside for later use.
- Heat the oil in an ovenproof casserole. Season lamb with salt and pepper and brown in oil on all sides. Remove the oil from the Dutch oven and return the lamb to the Dutch oven. Sprinkle the lamb with 15 ml (1 tbsp.) of the spice mixture and stir to coat the meat. Add onions, water and remaining spice mix and bring to a boil. Cover and place in oven for 1 hour.
- Add the turnips and continue cooking for 30 minutes, or until the lamb and turnips are almost cooked.
- Add the apples to the pot and continue cooking for 15 minutes, or until the lamb, turnips and apples are tender.
- Remove meat, apples and turnips and reduce sauce until slightly thickened, about 8 minutes. Return meat, apples and turnips to sauce. Stir in lemon juice and adjust seasoning. Garnish with coriander leaves.
APPLE
Author: Isabelle Lambert
Publisher: Modus Vivendi
Number of pages: 234
Price: $26.95
Photo credit: André Noël
Portions:
6Cooking:
22 min.
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