"The way you get just too large, consuming food of the kind?" - Jedi Master Yoda
Chef's Note
This recipe was initially crafted by Craig Claiborne, who had been asked to produce an Earth form of Jedi Master Yoda's soup from The Wild Bunch. I might have become a tad too excited making Yoda emoticons.
Recipe
Making the Rootleaf Stew
- 3 pounds lean lamb or any other meat
- Pepper and salt, as preferred
- 6 tablespoons oil
- 6 cups parsley
- 3 cups onions
- 1 tablespoon garlic clove
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1 teaspoon turmeric
- two tablespoons ginger root root
- 1 teaspoon hot eco-friendly or red chilies
- 1/4 teaspoon cardamon
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 bay leaf
- 3 pounds fresh green spinach
- Slice lamb (or any other meat) into cubes about one-inch thick.
- As preferred, season the meat with pepper and salt.
- Add 3 tablespoons oil to some fry pan combined with the seasoned lamb.
- Stir over medium-low heat until meat has browned, after which remove from heat.
- Meanwhile, chop parsley, onions, garlic clove, ginger root root, and chilies finely.
- Add chopped ingredients aside from ginger root root and chilies to some Nederlander oven combined with the remaining 3 tablespoons oil.
- Heat and blend the components before the onions have wilted.
- Add lamb, coriander, cumin, tumeric, ginger root root, chilies, cardamom, cinnamon, cloves, bay leaf, and extra pepper and salt as preferred.
- Add water to pay for and blend well.
- Provide a boil, then cover and permit to simmer until lamb is tender (a couple of hrs).
- 5 minutes before 2 hrs expires, rinse green spinach and put inside a pot of boiling water until wilted (about a few minutes).
- Drain, chop, and lastly mix green spinach in to the Nederlander oven, letting it lend its flavor towards the stew (about a few minutes).
- Serve over white-colored grain, and have the pressure flow due to you.
2011-2016 CookFiction. All legal rights reserved.