Tuesday, April 19, 2016

Spring Tangine

1 large bunch mustard or other greens, chopped
1 large onion, chopped
2 tblsp. olive oil
1 teasp. salt
1 large fennel bulb, chopped
2 cloves garlic
1 1/2 lbs. ground lamb (or stew meat would work also)
2 teasp. ground cumin
1 teasp. ground coriander
1/2 teasp. cinnamon
1/2 teasp. ginger
1 lb rhubarb stalks, sliced
2 tblsp sorghum syrup or other sweetener

Boil the greens in a large pot of water for 2 minutes for a milder flavor, drain and set aside.  Brown the onion in the olive oil, then when half cooked add the fennel.  Saute until the fennel starts to soften.  Add the garlic and saute a minute or so longer.  Set aside the onion/fennel mixture and brown the lamb in the same pan.  When the lamb is partly cooked add spices, then add the onion/fennel mixture, the greens, and the rhubarb, and stir.  Cook in 300 degree oven for 30-45 minutes.  Sweeten to taste.

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