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braised lamb and potatoes
Braised Lamb with
Potatoes and Onions

lentils with chickpeas
Lentils with Chickpeas

Menu Plan for the week of Feb. 1, 2013: Day 2 Recipes

Braised Lamb and Potatoes
Lentils with Chickpeas

Cooking time:  75 minutes for menu     Cooking schedule: see below for instructions

        The Lentils will be for 2 meals.  You can substitute pork for the lamb if you prefer.

Braised Lamb with Potatoes and Onions             Preparation and cooking time: 75 minutes
     Casseroles and slow-cooked dishes are very popular in Spain.  Usually made using pork or lamb, with potatoes and onions slowly simmered with the meat, they are served from the cazuela or baking dish.

14oz (400gr) boneless lamb, shoulder or leg
1/4 cup flour
1 tbs paprika
1 large onion
2 cloves garlic
2 bay leaves
1 cup chicken stock
1/2 tsp rosemary
1 tbs olive oil
2 medium potatoes

In plastic food bag mix flour and paprika.  Cut lamb into 1 1/2" (4cm) pieces and trim excess fat.  Add lamb to flour and mix to coat well.  Heat oil in a heavy pot or Dutch oven with tight-fitting lid.  Add lamb (reserve any remaining flour) and brown on all sides.  Slice onion; mince garlic.  Remove lamb and sauté the onion and garlic until tender and starting to brown, about 7 minutes.  Sprinkle with any remaining flour/paprika and stir well.  Return the lamb to the pot, add herbs and stock.  Cover, turn heat to low and braise for 30 minutes.  Cut potatoes into 1" (2.5cm) chunks.  Add to the pot, stir well and continue to simmer 30 minutes longer, until potatoes are done.  If it starts to dry out add a bit more chicken stock or water.  When potatoes are done, remove bay leaves and serve.

Lentils with Chickpeas                                                 Preparation and cooking time:  30 minutes
    I use the tiny, green lentils de Puy, but the larger brown or tan lentils will work as well.  This is a simple method and would work equally well with any legume - highlighting the flavor of the vegetable.

1/2 cup lentils
2 cups stock or water
1 bay (laurel) leaf
1 1/2 cup chickpeas (15oz,450gr)  
3 shallots
2 cloves garlic
1 tbs oil
15oz (450 gr) whole tomatoes, drained  reserve the sauce for another use

Briefly inspect the lentils in case someone missed the odd stone.  Rinse and drain.  Cook the lentils in water and/or stock, with the bay leaf, 20 - 30 minutes, according to package directions, or until done.  When done, remove from heat and drain if needed. Remove the bay leaf.
Finely chop shallots and mince garlic.  Heat oil in medium skillet over medium heat.  When hot add shallots and garlic, sauté until tender, about 8 minutes.  Open and drain tomatoes, reserving juice for another use.  Roughly chop tomatoes and add to shallots.  Sauté 5 minutes. Open, drain and rinse chickpeas.  Add lentils and chickpeas, cover and simmer 10 minutes.  Serve. 

Cooking Schedule: 75 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
heavy pot or Dutch oven with lid, medium skillet,
small saucepan with lid

Mix flour, paprika
Cut lamb, add to flour mixture, toss to coat evenly
Brown lamb
Slice onion
Mince all garlic, divide
Remove lamb; brown onion, garlic
Add any remaining flour/paprika, stir well
Return lamb, add herbs stock, cover, simmer
    30 minute break

Cut potatoes, add to lamb, simmer
Inspect lentils, cook
        20 minute break while it cooks
Chop shallots
Sauté garlic, shallots
Open, drain, rinse chickpeas
Open, drain tomatoes, reserving juice
Roughly chop tomatoes
Add tomatoes to shallots
Drain lentils when done, add to tomatoes
Add chickpeas to lentils, cover, simmer
Remove bay leaves from lamb
Put the Braised Lamb on the table - as is or in a dish
Serve all

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