Makes 4 servings
This delicious meal-in-one doesn't need a thing with it, but if you insist, you might like to serve a citrus and green salad.
Find this recipe and more in Chef Paul Prudhomme's Fork In The Road.
1½ cups dried chickpeas
4 tablespoons Chef Paul Prudhomme's Pork & Veal Magic®
1 tablespoon curry powder
1½ teaspoons dry mustard
1 teaspoon ground cardamom
1 teaspoon chili powder
¾ teaspoon ground allspice
½ teaspoon ground cumin
½ teaspoon ground nutmeg
1 pound lamb shank or loin, all visible fat removed, diced into 1-inch cubes
5½ cups defatted chicken stock, in all
1 large onion, peeled and cut into 8 wedges, in all
½ head small green cabbage, cut into 4 wedges, in all
1 medium turnip, peeled and cut into 10 wedges, in all
2 ribs celery, cut into 2-inch pieces, in all
2 large carrots, peeled and cut in half lengthwise, then into 2-inch chunks, in all
1 large green bell pepper, cored, seeded, and cut into 2-inch squares, in all
1 large potato, peeled, cut into 2-inch rounds, and quartered, in all
2½ cups apple juice
4 cups cooked long-grain brown rice
how to prepare
Day 1 Add enough water to the chickpeas to cover them by 3 or 4 inches, and soak overnight in the refrigerator. As the peas absorb the water, they will more than double in volume.
Day 2 Combine the first eight ingredients in a small bowl to make the Seasoning Mix.
Preheat a heavy 8-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes. Sprinkle 2 teaspoons of the seasoning mix evenly over the lamb and rub it in well. Place the seasoned lamb in the pot and brown it on all sides, about 5 minutes. Remove the lamb and set it aside.
Add 1 cup of the stock to the pot and scrape the bottom to clear it of all brown bits.
Drain the chickpeas and add them to the pot, along with half of the vegetables, and the remaining seasoning mix. Cover and cook until the vegetables are fork tender, about 15 minutes. Transfer the ingredients from the pot in batches to a blender or food processor, along with 1 cup stock, and purée until smooth.
Return the puréed mixture to the pot, and stir in the remaining stock and apple juice. Add the remaining vegetables, and the lamb and its juices. Bring to a boil, reduce the heat to medium, cover, and simmer, scraping the bottom of the pot two or three times, until the vegetables are tender, about 20 minutes.Serve over the brown rice.