dinner
just want to write this down because it turned out so awesome.
First of all, on Tuesday night, we grilled up a leg of lamb which was so awesome, I decided to make a lamb stock in my slpw cooker over night as well as during the day the next day. threw in a carrot, unpeeled and cut into chunks, a rib of celery, bay leaves, and peppercorns.
Tonight I put the cooled lamb stock on the stove and reduced it some. In another pot, I sweated a diced onion, carrot, and celery stalk. Then some chopped chard stems. I added some garlic (3 cloves) and some fresh ground ginger, 1 tsp of cumin and 2 tsp of curry powder. That hung out for a while over low heat, because I wanted to reduce the stock some more before moving forward. then I added 3 chopped tomatoes, 1 cup Goya green lentils, and 3 cups of the stock, and then threw in some chard leaves. cooked that for like, 45 minutes, I think.
I made a raita with yogurt, cucumber, ginger, garlic, a few tiny yellow tomatoes from the garden, a dash of cayenne and a pinch of kosher salt.
First of all, on Tuesday night, we grilled up a leg of lamb which was so awesome, I decided to make a lamb stock in my slpw cooker over night as well as during the day the next day. threw in a carrot, unpeeled and cut into chunks, a rib of celery, bay leaves, and peppercorns.
Tonight I put the cooled lamb stock on the stove and reduced it some. In another pot, I sweated a diced onion, carrot, and celery stalk. Then some chopped chard stems. I added some garlic (3 cloves) and some fresh ground ginger, 1 tsp of cumin and 2 tsp of curry powder. That hung out for a while over low heat, because I wanted to reduce the stock some more before moving forward. then I added 3 chopped tomatoes, 1 cup Goya green lentils, and 3 cups of the stock, and then threw in some chard leaves. cooked that for like, 45 minutes, I think.
I made a raita with yogurt, cucumber, ginger, garlic, a few tiny yellow tomatoes from the garden, a dash of cayenne and a pinch of kosher salt.