Viking range quality
Reading down through this thread I saw several good comments. I can readily visualize significant differences in...
Just sharing my stepmama's wonderful lamb stew recipe. What is nice about it is that it can be prepared the day before, and you know how things like this only...
Consider chanakhi, a Georgian lamb stew made in an earthenware pot. It is impossible to go wrong with the recipe, it is virtually fail-proof, given good-quality ingredients. There is quite a bit of chopping and other prep work, but otherwise the dish makes itself. If you don't have an earthenware pot, think of acquiring one (for example a Rmertopf) - it is a very useful utensil on occasion. I've posted a chanakhi recipe some years ago, but here is another one with more detailed instructions. It is from Please to the Table by Anya von Bremzen and John Welchman.
Chanakhi Lamb and Vegetables baked in an Earthenware Cbutterole
3 pound shoulder lamb chops 2 large cloves garlic, crushed in a garlic press Salt, to taste 1-2 teaspoon hot Hungarian paprika 1-2 teaspoon sweet Hungarian paprika 5 large cloves garlic, finely minced 3 tablespoons finely chopped fresh cilantro, plus additional for garnish 6 baby eggplants (about 3 1-2 inches long and 1 inch thick), stemmed 3 tablespoons finely chopped fresh parsley 3 large boiling potatoes, peeled and quartered 3 medium-size onions, sliced Freshly ground black pepper, to taste 3-4 cup tomato juice 1-2 teaspoon dried red pepper flakes 8 black peppercorns 2 tablespoons fresh lemon juice 6 fresh, ripe plum tomatoes, peeled and halved
1. Trim off all the fat from the lamb and reserve.
2. Rub the chops with the crushed garlic, salt, and the hot and sweet paprika. Refrigerate for 1 hour, bringing to room temperature before cooking.
3. Have ready a large earthenware cbutterole with a tight-fitting lid. If unglazed, soak both cbutterole and lid in cold water for 30 minutes (see Note).
4. Preheat the oven to 350¡F.
5. Finely mince enough of the reserved lamb fat to make 1 tablespoon. Discard the rest. Mix with 2 pinches of salt, 1 teaspoon of the minced garlic, and 2 teaspoons of the chopped cilantro. Make several long, deep slits in each eggplant and stuff each one with a little of the fat mixture. This will make the eggplant moist and flavourful inside.
6. Arrange the lamb chops in the bottom of the cbutterole. Sprinkle with some of the parsley and some of the remaining cilantro and garlic. On top of the meat arrange a layer each of potatoes, eggplant, and onions, sprinkling each layer with garlic, fresh herbs, and salt and pepper.
7. Add the tomato juice, red pepper flakes, peppercorns, and lemon juice, then cover and cook in the oven for 50 minutes.
8. Add the tomatoes and cook, without stirring, for another 45 minutes.
9. Serve in large soup plates or bowls, sprinkled with fresh cilantro.
Note: When baking in a Rmertopf or other unglazed pottery, it is important to soak it in cold water for 30 minutes before each using so the clay absorbs the liquid. The ingredients will then be "steamed" for the first 15 or 20 minutes of cooking.