Meats

LAMB STEW (Middle East)
(Serves 8)

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INGREDIENTS

2 tbs                oil (vegetable)
2 tbs                oil (palm)
2#                    lamb chunks
2x                    onions (chopped)
4x                    plum tomatoes (chopped)
1 can               tomatoes (diced)
5 cups             water (boiling)
2 cups             chickpeas (cooked)
2 cups              kale (chopped)

SEASONING

2 tbs                garlic (minced)
1 tbs                pepper (crushed red)
2 tbs                coriander
2 tbs                basil
¼ cup              lemon juice
½ cup              bouillon (beef)

DIRECTIONS

HEAT oils in large pot
BROWN lamb in oil
ADD onions, tomatoes, seasoning & water
MIX well
COVER pot & COOK until lamb is VERY tender (about 1.5 hours)
ADD chickpeas & kale
COOK for an additional 15 minutes
SERVE with rice or couscous

 

STEWED OXTAIL (Jamaica)
(Serves 8)

Oxtail stew

INGREDIENTS

¼ cup             oil (vegetable)
¼ cup             oil (palm)
2#                    oxtail
1 large            onion (chopped)
4x                    escallion (chopped)
1 cup               tomato sauce
5 cups             water (include bean water; add more as necessary)
4x                    plum tomatoes (chopped)
4x                    carrots (sliced in ½” rounds)
1 cup               broad beans (cooked separately in unseasoned water until done but firm)

SEASONING

1 tbs                garlic (minced)
1 tsp                thyme
6x                    bay leaves
1 tsp                pepper (black)
1 tsp                pepper (crushed red)
4 tbs                beef bouillon

DIRECTIONS

HEAT oils in large pot
FRY oxtail until well browned on both sides
ADD seasoning, onion & escallion
ADD tomato sauce & water
COOK on medium heat until meat is tender (3+ hours)
ADD tomatoes, carrots & cooked broad beans
COOK until meat is VERY tender (maybe 30 minutes more)
SERVE over rice w/plantain on the side

 

PORK CHOPS (Puerto Rico)
(Serves 6)

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INGREDIENTS

6x                    pork chops (thin cut)
¼ cup              oil (olive)
¼ cup              oil (palm)

MARINADE

2 tbs                garlic (minced)
2 tbs                adobo
¼ cup              oil (olive)
2 tbs                vinegar (white)

DIRECTIONS

MARINATE pork chops overnight
HEAT oils & FRY chops until golden brown
DRAIN on paper towel
SERVE w/rice & tostones