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Lamb Stew with Sauted Morning Glory


Lamb Stew with Sauted Morning Glory Recipe

Ingredients:
  • 3 pounds boneless leg of lamb cut into 1-inch pieces
  • 2 tablespoons olive oil, plus more for drizzling
  • 4 garlic cloves chopped
  • 2 red onions sliced
  • 2 habanero chiles seeds and ribs removed, chopped
  • 1 teaspoon coriander seeds
  • 1 teaspoon ground cumin
  • 1 tablespoon chopped thyme
  • 1 cup unsalted, roasted, skinless peanuts coarsely chopped
  • 5 cups chicken stock
  • 1 cup coconut milk
  • Zest of 1 lemon
  • Juice of 2 lemons
  • About 1 yam peeled and cut into 1/2-inch cubes (1 cup)
  • About 1 medium Yukon Gold potato peeled and cut into 1/2-inch cubes (1 cup)
  • 1 cup canned crushed tomatoes
  • 1 tablespoon Dijon mustard
  • 2 teaspoons salt
  • 2 tablespoons chopped parsley
  • 2 avocados each halved, peeled, pitted, and cut into 6 wedges
  • 2 teaspoons peanut oil
  • 2 cups shiitake mushrooms sliced
  • One 1-inch piece ginger peeled and minced
  • 3 garlic cloves chopped
  • 2 teaspoons sesame seeds
  • 1/2 teaspoon toasted sesame oil
  • 2 pounds roughly chopped morning glory (about 4 cups; see Tip)
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper
Directions:
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