Thursday, March 17, 2011
Lamb Broth With Anchovies And Peas
It is getting cold here in Melbourne and it is also time for me to start making soups and stews. I was not too convinced when I first went through the ingredients list but I must admit the end result is a very satisfactory one, who would have thought? This is yet another recipe from The Italian Cookbook Collector's Edition by Gourmet Traveller but I had made some slight changes. The original recipe asks for curly endive but I substituted with some leftover cavolo nero instead.
It doesn't look like I will be able to come up with a Malaysian Monday post this week but I will make sure I will have some very special dishes for the coming week.
P.S It is St. Patrick's Day today and I must get home before the town turns green by mmm... drunks!
recipe adapted from The Italian Cookbook Collector's Edition by Gourmet Traveller
serves 2 to 3 as a one dish meal
1 kg lamb shoulder, cut into large pieces
3 brown onions, finely diced
4 garlic cloves, chopped
6 anchovy fillets
1.5 cups of chicken stock
3/4 cup of garden peas
1 tbs of oregano, coarsely torn
1/2 a bunch of cavolo nero (Italian black cabbage) or 1 curly endive
salt and pepper to taste
crusty bread to serve
Finely dice the onions.
Garden peas and trimmed cavolo nero.
Cut lamb shoulder into large chunks.
Saute onion with 2 tbs od olive oil until tender (about 10 minutes). Add garlic and anchovy fillets and cook until anchovies dissolve.
Add stock and lamb, cover and simmer on low heat. stirring and skimming occasionally until lamb is tender.
Add vegetables and oregano, simmer until cavolo nero is wilted.
Serve hot with plenty of of crusty bread.