29.1.13

Dorie Greenspan's "Around My French Table"

I have had this cookbook for well over a year and have barely made a recipe. Digging through my freezer yielded some osso buco that I was saving for a special occasion. Well, today is the day for my lovely osso buco.

In the past I have always made an Italian version. After all, the Italians named this dish and theirs is the typical interpretation. However, Dorie has a French version that looks yummy and that is what I am making today.

Osso buco is veal shank and it means 'bone with a hole'. The shank is sawed into 3-inch slices and has a nice round bone filled with marrow. The marrow is one of the reasons that this dish is so revered. Spoon the marrow onto a piece of crusty bread, sprinkle with sea salt and enjoy.

Because this dish is braised for 2 hours there is always the chance that the meat will fall apart and lose its shape. Although it adds another step, if you tie the meat with kitchen string before braising will hold the shape for a nice presentation. Just snip the string and remove before plating. Your butcher may have already tied it with string.

This recipe can be made up to 2 days in advance of serving and then gently reheated on the stovetop or in the oven. Dorie's recipe used orange zest rather than lemon but I didn't have any oranges today. The lemon was also nice. Don't be afraid to use it liberally. It did not overpower the other flavours.

Osso Buco a L'Arman      adapted from Around My French Table
Serves 2

1 lemon
1 cup water
1 medium onion
1 garlic clove, peeled and crushed
1 tsp dried thyme
1 tbsp chopped fresh basil
1 tsp herbes de Provence
4 oz thick tomato sauce
2 medium roma tomatoes, sliced
1/2 c chicken stock
2  3-inch slices veal shank
2 large carrots
olive oil

Preheat oven to 325F.

Remove the zest from the lemon with a vegetable being careful not to get any of the white pith. Pour water into small saucepan, add lemon zest and heat to boiling. Simmer for 5 minutes. Set aside.

Gently heat a Dutch oven over medium heat with about 2 tbsp olive oil. Add onions, garlic, herbs and cook for 5 minutes. Add tomato sauce, fresh tomatoes, chicken stock and a splash of the water that the lemon zest was cooked in. Reserve the rest of the lemon zest water.

Season sauce with salt and pepper and gently simmer while you prepare the osso buco.

With a large heavy pan heat it over medium high heat and add a splash of olive oil. Pat osso buco dry and season lightly with pepper. Lightly brown in pan. When browned on both sides remove with a slotted spoon and add to the sauce.

Pour oil out of pan and use the rest of the lemon zest water to deglaze and pick up all nice little brown bits and add this to the sauce in the Dutch oven.

Add a couple of strips of the lemon zest to the sauce. Scatter the carrots over the veal. Cover the mixture with a piece of parchment paper that fits the pot. Simmer for 5 minutes.

Oven braise in the oven for 2 hours undisturbed with the lid on.  Remove from oven, remove lid and parchment paper. It should be fork tender. Skim off as much fat from the surface as you can before serving.

Serve with rice pilaf and a lemon olive salad.






28.1.13

Cooking Class Monday - Yogurt



It is a new year and a great time for a new project. Welcome Cooking Class Mondays! Yeah! Each Monday I will share a cooking or kitchen technique. Often it will be simple and sometimes it will be more detailed. Are you prepared for this journey with me? I hope so. Here we go!

And if there are any bloggers out there that would like to join in, let me know. You don't have to commit every week but if you are in the mood and want to join in that would be awesome.  It would be fun to have a Virtual Cooking School.  Or if you would like to guest post, please let me know.  I would be honoured to have you participate.



I have been making yogurt since I discovered it as a university student. Homemade yogurt has a wonderful tang that is not found in the commercial varieties. It is much less expensive, has no stabilizers, preservatives or sugar, has a live bacteria culture and there is no waste of packaging.

Purchased yogurt is often made with a gelatin base. Probiotic yogurt is made with a live bacteria culture and has proven health benefits. (Canadian Research and Development Centre for Probiotics). Making yogurt at home with a live culture is really easy. There are all sorts of yogurt makers on the market but I have a very simple method that requires no special equipment.

I make a litre of yogurt at a time. Heat the milk to 110F, pour into a container, add the culture and stir. Wrap with a towel to keep cozy and let it incubate for 5 or more hours and then chill. Be sure to leave your yogurt mixture alone and not move it about. It will not set up properly if disturbed. Do not chill until the yogurt has completely thickened. Then chill, cover tightly and it will keep one week or longer.

Modern pasteurization no longer necessitates scalding the milk. Scalding deactivates enzymes in milk that prevent the culture from flourishing. If you are using raw milk it is essential to scald it.

If you do not have a thermometer, 110F is lukewarm just slightly warmer than body temperature. Use your little finger to test the milk and it should feel pleasantly warm.

The yogurt culture can be obtained from a purchased plain yogurt that has active culture as an ingredient or you can purchase a dried culture from a health food store.

Your first batch of homemade yogurt may not be as thick as you are used to but subsequent batches made using your own yogurt as a starter culture will be thicker. Yogurt will not continue to thicken after it is refrigerated. Fresh milk is essential. Also, if you are using yogurt rather than dried culture as a starter, it should also be fresh. Packets of dried culture should be stored in the refrigerator.






Plain Yogurt
4 c. milk, low fat or whole                        
2 tbsp. yogurt culture or 1 pkg of dried purchased starter                        

If using raw milk, scald. Do this by gently heating until bubbles form around the edge of the pan. This is just to the brink of boiling. This is 180F. Pour into your container. Cool to 110F.

Stir 2 tbsp. (60 mL) of plain yogurt or one packet of dried culture into the warm milk. Wrap in a towel and keep in a warm place for 4 – 5 hours. When the yogurt has thickened, refrigerate.

With that first batch of yogurt that is thinner you can make a lassi. This is an Indian beverage that can be flavoured with mango or other fruits.

Greek Yogurt, Labneh and Yogurt Cheese
Greek yogurt is simply a strained yogurt. Strain through a fine sieve or cheesecloth overnight in the refrigerator. The liquid collected is the whey and is also nutrient rich and can be frozen in ice cube trays. This strained yogurt can be used to make dips like tzatziki or feta dip. It is thick enough that you can substitute it for sour cream. Labneh is a thicker Lebanese style yogurt that is like the newly popular Greek yogurt or can be as thick as a soft cheese.

If you want an even thicker product, hang the yogurt in cheesecloth for 2 days and you will have something similar to a cream cheese.

Sweet Lassi
2 c. plain yogurt                        
2 tbsp. honey                                    
4-5 ice cubes
1/4 c. fruit                                    
Pinch cardamom or cinnamon, optional

Place all in a food processor and purée. Pour into chilled glass and serve. This will not be as thick as a smoothie. You can use whey ice cubes for added nutrition.


Strawberry Banana Fruit Smoothie
3 c. frozen strawberries                        
1 frozen banana
3/4 c. yogurt                                                
3/4 c. milk                                                
1 tbsp. honey, optional                         

Puree in blender until it resembles ice cream.  Serve immediately.  Makes 4 servings.



Feta Dip
2 c. strained yogurt                        
1 c. feta, crumbled                        
2 cloves garlic, minced
1 tsp. dried mint                        

Mix all ingredients and refrigerate for 2 hours before using. This is nice with lamb meatballs and fresh vegetable crudités.


Yogurt Ranch Dressing                       
 1/3 c. nonfat Greek style yogurt                        
 1/3 c. low fat buttermilk                                    
 3 tbsp. mayonnaise                                               
 1 1/2 tsp. lemon juice                                    
 1 tsp. Dijon mustard                                   
 1/2 tsp. onion powder                                    
 1/4 tsp. garlic powder                                    
 1 tbsp. finely chopped fresh chives or green onions            
 Salt

In a medium bowl, combine the strained or Greek-style yogurt and the rest of the ingredients. Add salt, to taste.   (Source Food Network)



Ideas with yogurt

·      Mix with preserves or fresh fruit and top with granola for a healthy breakfast or snack
·      Use the labneh or yogurt cheese and spread on a plate. Drizzle with a good quality olive oil and sprinkle with herbs and spices. Use dried thyme, black pepper, toasted sesame seeds, lemon zest, sea salt, dried oregano, paprika or anything that you like.
·      Mix herbs and garlic into the strained yogurt to use as a vegetable dip.
·      Use instead of sour cream or mayonnaise with baked potatoes, pasta, coleslaw or soup.
·      Whey can be used instead of water when baking, added to soups, stews, smoothies, water your plants, feed to your animals, or compost it. Freeze in an ice cube tray and add to smoothies.

25.1.13

Casual Friday - Bourbon and Apple Marinated Pork Tenderloin

Bourbon and Apple Marinated Pork Tenderloin

  • 1 cup apple juice
  • 1/4 cup bourbon
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves, crushed
  • 2 tablespoons brown sugar
Mix marinade ingredients in a small sauce pan and heat for approximately 20 minutes until the sugar has completely dissolved.  Remove from heat and cool completely.
Place tenderloin in a zip top plastic bag with the marinade and refrigerate overnight to fully absorb the flavors.
When ready to prepare, remove tenderloin from the marinade, pat dry and set aside.  Grill  or pan grill until done, approximately 45 minutes.  Turn periodically until an internal temperature of approximately 155F is reached.
Remove, rest for 10 minutes, slice and serve with a drizzle of balsamic reduction alongside bourbon and baked sweet potatoes.




I have enjoyed this both hot and cold. The sauce is fabulous. However, I did forget to use the balsamic glaze and it was still so richly flavourful. It is full of flavour without fat. I cooked the tenderloin to 155F in the thickest section and it was perfect. It was cooked but still pink.

A touch of bourbon can make Casual Friday a little more interesting.  Any time you are working with pork tenderloin it is an easy meal.

I used my pure unfiltered Okanagan apple juice. I pan grilled with my cast iron skillet. After grilling the meat and vegetables, I removed them from the pan and returned the marinade to the pan. I reduced it to a sauce and drizzled it over the pork.

 


20.1.13

Cooking Class Monday - How to Clean a Scorched Pot

I have burned a lot of pots in my day but I have never burned one this badly. I wish I had taken a picture before I soaked it overnight in water and baking soda.  I would have cried if that would not have made me feel defeated.  This was not just some cheap old pot.  This was my beautiful All-Clad pot.  It was the bottom of a double boiler unit that held a ceramic pot insert.  So you can see, I was not about to give up without a fight.

Even after soaking overnight it is a mess.  I scraped out the loose bits but there is still no way I can use this pot yet.

Now it is time to go to the internet for ideas. This is how it looks after try #2. I filled the pot half-full with water, added a cup of vinegar and brought it to a boil. Then I added two tablespoons of baking soda. Prepare for it to fizz when adding the baking soda.



I used the boiling water and vinegar with baking soda method twice.  I am encouraged.  I finally feel like this pot will once again return to its rightful place among my favourites.


I have scrubbed it a bit with SOS but lots of the burnt food is still not releasing.  The last trick from the internet is to boil water with detergent in the pot.  Claims are this will release all the burned stuff magically.  I used dishwasher detergent because it was handy.  Perhaps laundry detergent would also work.  Within minutes the burnt matter was coming off in sheets.  Yippee!  My pot has been salvaged to live many more happy days making wonderful food. 

To summarize, cool pot.  Then fill with water as needed and add 1 cup white vinegar.  Bring to a boil and add 2 tablespoons baking soda.  Let sit overnight.

Remove as much of the burned matter as possible.  Repeat if necessary.

Scrub with soap pads as much as possible.

If there is still a lot of burned on food, fill the pot with as much water as needed.  Add detergent and bring to a boil.  Remove from heat and soak overnight.  Look at that!  Amazing!  The burnt pieces just fell off.  Next time I might just cut to the chase and boil with detergent from the get go.  Trust me, there will be a next time.

Shine up with a soap pad.  Tada!  There is still a little bit of staining but I trust it will come out with use.  I am just so thrilled that I can continue to use this lovely pot.

17.1.13

Casual Friday with Linguine and Lemony Herbed Halloumi

Casual Friday is all about whipping up something with little effort. It is about digging into the pantry and freezer and using what is on hand. Join me each Friday for something simple and hopefully, interesting.

Guest bloggers are welcomed. Just shoot me off an email.

Halloumi cheese is a firm, Mediterranean cheese that can be nicely pan grilled or put on the barbecue. I love its meaty nature.

Linguine with Lemony Herbed Halloumi

Marinade slices of halloumi cheese in olive oil with dried thyme and oregano.

Make your linquine just the way you like it.

Put the linquine in a pasta bowl and toss with a little of the olive herb marinade from the halloumi. Heat a heavy pan until hot but not smoking. Place slices of halloumi in the hot pan and grill until golden. Turn and grill both sides. Remove from heat and squeeze fresh lemon juice over it.

Each person's bowl of linguine can be topped with two slices of grilled halloumi with lemon juice. Grate parmesan or Greek kasseri cheese over. Serve immediately.

14.1.13

Cooking Class Monday - Meringue





It is a new year and a great time to try something new.

I have hatched the idea of Cooking Class Mondays!  Yeah!  Each Monday I will share a favourite cooking or kitchen technique.  Often it will be simple and sometimes it will be more detailed.  Are you prepared for this journey with me?  I hope so.  Here we go!  Join as a Follower or Subscribe to my blog so you don't miss any of these great ideas.

And if there are any bloggers out there that would like to join in, let me know.  You don't have to commit every week but if you are in the mood and want to join in that would be awesome.  Just email me at sgalvin 'at' shaw.ca   Wouldn't it be fun to have a Virtual Cooking School!  Of if you would like to guest post, just let me know.  I would be honoured with your participation.

Meringue Basics


For the best volume, use fresh eggs at just slightly below room temperature. Take the eggs out of the refrigerator about an hour before using.

Use only a grease-free glass or metal mixing bowl. Any fat in the egg whites will inhibit the meringue. Plastic bowls hold oils and therefore are not good for beating egg whites.


Beat whites until foamy and then add cream of tartar. Cream of tartar acts as a stabilizer for the meringue.

If you are making a pie with meringue, be sure to spread the meringue evenly over the filling right to the crust so that it doesn't shrink when you slip it under the broier to toast it lightly.










Wait until soft peaks form before adding sugar. Use granulated sugar. The sharp edges of the sugar crystals helps to incorporate air into the meringue. Add gradually. Beat until soft peak stage for most recipes. This means that the meringue will form a peak that falls over. If you require a stiff peak, then just whip a little longer. Be careful not to over whip or the meringue will become dry and unworkable.







Angel Food Cake                   www.epicurious.com


  • 1 1/2 cups egg whites (11 to 12 large eggs)
  • 1 1/2 cups (150 g) sifted confectioners sugar (sift before measuring)
  • 1 cup (100 g) sifted cake flour (not self-rising; sift before measuring)
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon vanilla
Sift together confectioners sugar, flour and salt onto a sheet of waxed paper.
Beat whites until frothy. Add cream of tartar and beat at medium speed until they form soft peaks. Add granulated sugar gradually, beating and continue beating just until whites form soft peaks. Beat in vanilla.

Fold in dry ingredients one quarter at a time with a rubber spatula.
Gently pour batter into ungreased tube pan. Smooth to make even.
Bake until top is light golden, cake retracts a bit from pan and springs back when touched lightly, and a tester comes out clean, 40 to 45 minutes.


Invert pan onto neck of a bottle or a large metal funnel and cool cake completely. To remove cake from pan, run tip of a long, narrow knife between outer edge of cake and pan. Cover pan with a plate, tilt  and gently tap bottom edge against counter top. Lift pan from cake.

Slice with a serrated knife. Serve with strawberries.












Here is a Gallery of Other Desserts that have been made with MeringuesThe recipe name is a link to the recipe on my blog.


Oeufs la Neige



Meringue Filled Coffee Cake




Valentine's Meringues and Pavlova


11.1.13

Casual Friday - Southwestern Succotash Stuffed Squash

 Succotash is a food dish consisting primarily of corn and lima beans or other shell beans. Other ingredients may be added including tomatoes and green or sweet red peppers. Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the Great Depression in the United States. It was sometimes cooked in a casserole form, often with a light pie crust on top as in a traditional pot pie. Succotash is a traditional dish of many Thanksgiving celebrations in New England as well as Pennsylvania and other states. In some parts of the American South, any mixture of vegetables prepared with lima beans and topped with lard or butter is called succotash.  (From Wikipedia)

I spent the day making layer cakes for a newspaper food column that I am writing. You know the drill,  a little taste here and a little taste there makes one feel like they have had too much sugar by the end of an afternoon of shooting pictures.

A kabocha squash has been patiently waiting for me to turn it into a wonderful dinner. Today feels like the day for a wholesome and healthy meal.

I am so excited about this recipe. It is a bonafide 'created by me' recipe and it is so good. The variations are endless. Leave out the turkey and it is vegetarian. I can see it being delicious with shrimp. I love the variety of textures, shapes, and colours.  The heat of the jalapenos is balanced by the creaminess of the kabocha squash.

Wild rice adds interesting texture. I have black beans in the pantry so they are replacing the traditional lima beans. All in all, it is looking like a southwestern style succotash.

Preparation is easy. I use the pressure cooker for cooking both the wild rice and black beans, separately.. After sauteeing the onions and peppers, the remainder of the ingredients are tossed together before filling the squash. You can cook as many as your oven will hold so it is great for a large gathering.

This is a very large serving so be sure to have doggie bags available for your guests. I could only eat one quarter of a stuffed squash so it could serve 8 if you had other items on the menu.


Southwestern Succotash Stuffed Squash
  • 2 tablespoons minced fresh or canned jalapeno pepper
  • 1 tablespoons olive oil
  • 1/2 medium onion, diced
  • 1/2 medium red bell pepper, diced
  • 1 garlic clove, finely chopped
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cup frozen corn
  • 1/2 cup tomato sauce
  • 1 cup cooked wild rice
  • 1 cup cooked black beans
  • 2 cups cooked turkey, cubed
  • 2 kabocha squash, or butternut
Preheat oven to 350F.

Cut squash in half, remove seeds and rub inside with olive oil and salt. Set on a baking sheet and put in oven while you prepare the filling.

Heat oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then saute onion, red bell pepper and jalapeno pepper if using fresh, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin and salt and continue to saute, stirring, until garlic is fragrant, about 1 minute.

Add corn, tomatoes, turkey, wild rice, chiles.

Remove squash from oven and stuff mixture into each half squash. Bake uncovered for 30 minutes or until squash is tender and the filling is hot. Cover with aluminum foil if necessary so it does not over brown.

Serve immediately. Garnish with cilantro, if desired. Serves 4 generously. Serves 8 if you have other dishes with the meal.

7.1.13

Cooking Class Monday - How to Clarify a Stock


It is a new year and a great time to start a new project. I introduce Cooking Class Mondays! Yeah! Each Monday I will share a cooking or kitchen technique. Often it will be simple and sometimes it will be more detailed. Are you prepared for this journey with me? I hope so. Here we go!

And if there are any bloggers out there that would like to join in, let me know. You don't have to commit every week but if you are in the mood and want to join in that would be awesome. It would be fun to have a Virtual Cooking School.  Or if you would like to guest post for my Cooking Class Monday, I would be honoured to feature you.


How to Clarify a Stock
An easy, however time consuming way to clarify stock, is to freeze it overnight. In the morning, place the frozen stock in a colander lined with 3 layers of cheesecloth and put in the refrigerator. When the stock freezes it creates a gelatin mass that acts as a filter as the stock melts. The ice also keeps the fat solid so that it does not cloud the stock. The result is a beautifully clear stock or consommé. This is called the gelatin filtration method of clarifying stock. It can be used for any type of meat or fish stock.

4.1.13

Casual Friday - Potato Latkes

Casual Friday!  I am hosting Casual Fridays.  Be my guest.  Drop in for ideas for simple and casual meals. 

If there are any bloggers out there that would like to join in, just let me know. You can opt in and out as you wish. There is no need to commit. We can have a virtual Casual Friday! It would be so much fun to share.  Email me at sgalvin 'at' shaw.ca to join in the fun.  Or if you would like to guest post for Casual Friday I would be honoured.

This will be an interesting journey.  I am looking forward to getting out of the rut with casual food.  I keep a well stocked freezer and pantry.  This will encourage me to rummage through and pull out something different every week. I hope you do, too.

I was introduced to potato latkes when I was invited to a friend's home during Hanukkah.  Her uncle had the auspicious title as the best latke maker in the family.

Latkes are traditionally served with sour cream and apple sauce but you can up the ante with a bit of smoked salmon or caviar to make it dressy.  You could also drizzle the sour cream with a bit of truffle oil to add a touch of glam.

For variety you can make these using sweet potatoes or add some grated carrots or parsnips along with the potatoes.  Serve with a piece of poached or pan sauteed salmon and steamed green vegetables.

Latkes are one of those dishes that when you have made it once, you no longer need a recipe.  They are pretty easy to put together.  Potato, egg, flour, salt, pepper, onion...that's it.  A perfect latke is crispy on the outside and soft on the inside.

I just cleaned my stovetop this morning and didn't want to do it all over again after frying latkes.  This oven method worked great.



Potato Latkes
  • 2 medium russet potatoes
  • 1/2 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons flour
  • 1/2 to 3/4 cup olive oil
Preheat oven to 425F.

Peel potatoes and coarsely grate by hand transferring to a large bowl of cold water as grated.  Soak for 1 to 2 minutes after last batch is added to water.  Soaking in the water will prevent the potatoes from turning colour.  Then drain well in colander.

Spread grated potatoes and onion on a kitchen towel and roll up.  Twist towel tightly to wring out as much liquid as possible.  Transfer potato mixture to a bowl and stir in egg, salt, pepper and flour.

Line a baking sheet with a silpat and liberally brush with olive oil.  Spoon 2 tablespoons of potato mixture per latke, spreading into 3 inch rounds.

Bake until bottoms are golden, about 15 minutes.  Turn over and bake again until bottoms are golden, about 8 more minutes.  Remove from oven and transfer to paper towels to drain and season with salt. 

Latkes may be made up to 8 hours ahead.  Reheat on a rack set over a baking sheet in a 350F oven, about 5 minutes.

These appetizers are a take on the traditional latkes. Click on this link to view the recipe.

2.1.13

Virtual Supper Club January


Happy New Year!  Everyone!  Wishes for an amazing year to everyone and to my blogging friends, have a great, creative and inspirational 2013.

I am so excited to be a member of Val's from More Than Burnt Toast Virtual Supper Club. Click on her link to see the entire menu.   Once a month we all make something healthy and nutritious from Cooking Light. It is a fantastic group of passionate cooks and you will enjoy all the amazing ideas. So, this is your free ticket to a year of amazing food.  Welcome!

The theme this month is Clean Food.  What we mean is that you are cooking from scratch without mixes and packages.  It is just pure food.

I am using my locally sourced Black Welsh lamb in this dish.  The tomatoes are home canned and the lentils are from my neighbour's field. The picture below shows all the ingredients.  Very simple but the complexity of flavour is satisfying.  Serve with basmati rice and raita.

Now, check out all the other wonderful recipes from the group.

Sandi
Whistestop Café  Cooking
Spinach Onion Swiss Frittata

Jerry
Jerrys Thoughts, Musings and Rants

Lentil Salad with Fresh Herbs
Val
More Than Burnt Toast
Bulghur with Dried Cranberries

Susan Linquist
The Spice Garden
Roasted Brussels Sprouts with Fennel

Roz
La Bella Vita
Citrus Granita


Curried Lamb and Lentil Stew    adapted from Cooking Light October 1997

1 1/2 lb lamb shoulder
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 cups chicken broth
3/4 cup lentils
1 - 28 ounce can crushed tomatoes
3 1/2 cups chopped collards or greens
1/2 cup diced carrot
2 tablespoons chopped fresh cilantro
cilantro sprigs

Trim fat from lamb, and cut into cubes and set aside.

Heat  oil in Dutch oven over medium heat until hot. Add onion, celery and garlic. Saute 2 minutes. Add lamb and saute 5 minutes or until browned. Add cumin, curry and pepper until coated. Add lentils, broth and tomatoes. Reduce heat and simmer 40 minutes, stirring occasionally. Add greens, unless it is spinach. Spinach should be added at the very end and wilted. It is too delicate to take much cooking. Add greens and carrots and simmer 30 minutes or until lamb is tender.

Remove from heat. If using spinach, add now and cover and let it steam for 5 minutes. Add chopped cilantro.

Serve garnished with cilantro sprigs, if desired and basmati rice and raita.