Om Nom Nom

[neadods]

Sorry for the spam it's not like I'm avoiding other things I should be doing but Recipe #... what number am I up to? 17?... was *fabulous.*

It's an adaptation of a crockpot adaptation of an Iranian recipe, so after all that I'm just calling it Middle Eastern Stew.

Middle Eastern Stew

In a 3-quart crockpot, layer:

1 chopped onion
1 lb lamb stew meat
1 15-oz can of kidney beans, drained
1 15-oz can of garbanzo beans/chickpeas, drained
1 lemon, zest and juice of
garam masala, heavy-handed dusting over entire surface (probably about 1 to 1 1/2 teaspoons)
1 chopped tomato
1 cup chicken broth

Crock on low all day long. This is a good one for assembling the night before and throwing in on your way to work. It's an even better one for crocking overnight, putting in the fridge, and then scraping the congealed fat from, because it's a bit greasy right out of the pot.

The only thing I'll change in future is pulverizing some of the beans, because it is a bit runny, and I'd like it to have a thicker consistency.

Comments

[raqs.livejournal.com]

Hmm. That's the first thing I've seen in a long time that made me want a crock pot. That sounds good and I would eat it.

Did the Iranian recipe call for the garam masala? Because I would probably do this with a mixture of cumin, sumac, garlic, and something else... maybe ginger? I'll keep thinking.

[neadods.livejournal.com]

The original in the cookbook called for tumeric and white beans instead of kidney beans, and no lemon zest. (Also way more water instead of broth, but I already find it a bit runny.)

I went with what I had on hand.