RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Lamb: Spring Lamb Stew with Vegetables: Msouki - meat
During one of my internet searches, I found an article about a Passover seder in Provence, France in the SAN FRANCISCO CHRONICLE and began reading it with anticipation. I expected the recipes to appear at the end of the copy for at least some of the delicious-sounding dishes. No such luck. I have spent a fair amount of time trying to track down recipes for the named dishes, and I have had some success. The article mentions a soupy stew which is typically served in Nice, France. Faye Levy's INTERNATIONAL JEWISH COOKBOOK includes a recipe which matches the soup's description. (Copeland Marks' book, SEPHARDIC COOKING, has a similar recipe, but the ingredient list is a bit more exotic including items such as cardoons and Libyan kishke. Claudia Roden wins the prize for length and complexity for her recipe. It begins on page 498 and ends on page 500 -- although admittedly, some of that is introduction.) Faye Levy's do-able recipe follows. Since this is a Sephardic recipe, fava/lima beans are part of the list of ingredients. Levy says the beans may be omitted and the mixture of textures and flavors is still quite appealing. Karen Selwyn * * * * * * * Spring Lamb Stew with Many Vegetables (Msouki) 2 lbs lamb shoulder, excess fat removed, cut into 1-inch cubes salt and freshly ground pepper 1 teaspoon paprika 3 tablespoons olive oil 2 cups water 1 tablespoon tomato paste 2 medium onions, sliced 6 medium garlic cloves, chopped 2 medium carrots, diced 1 celery stalk, diced 1 1/2 lbs. fresh spinach OR 1 (10 oz.) pkg. frozen spinach, thawed and squeezed 1 1/2 lbs. fresh fava beans, shelled OR 1 (10 oz) pkg. frozen lima beans 1 leek, split, cleaned and sliced 4 fresh artichoke hearts, leaves discarded, heart cut into large chunks and simmered 15-20 minutes in acidulated water using lemon juice below OR 1 (10 oz) pkg frozen artichoke hearts juice of 1 lemon (if using fresh artichokes) 2 medium zucchini, diced 1/3 cup fresh parsley, chopped 1/3 cup fresh cilantro, chopped 1/3 cup fresh mint, chopped cayenne pepper to taste 2 matzot broken into 1-inch pieces Sprinkle lamb cubes lightly with salt, pepper, and paprika Combine oil, water and tomato paste in large enamel casserole and whisk to blend. Add onions, garlic, carrots, celery, and salt and pepper. Mix well. Set seasoned lamb pieces on top. Bring to a boil, cover and reduce the heat to low. Continue cooking for 30 minutes, stirring occasionally. Add spinach, fava (or lima) beans, leek, frozen artichoke pieces (if using), and zucchini. Cover and return contents of saucepan to the boil. Cover and reduce heat. Continue cooking for 30 minutes or until meat is tender. Taste stew and adjust seasonings. Reserve 1 tablespoon parsley and 1 tablespoon cilantro for garnish. Add fresh artichokes (if using) remaining parsley, remaining cilantro, and cayenne to stew. Cook 3 additional minutes. Taste and adjust seasonings. Put matzo pieces on top, Stir gently and let stand 1-2 minutes to soften. Sprinkle with reserved herbs. Serve.
