Lamb Stew with Sautéed Morning Glory |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The area in Harlem where I live is known as Little West Africa because of the huge concentration of immigrants from Senegal, Mali, and Nigeria who keep their heritage alive in the neighborhood's shops and restaurants. At the heart of this vibrant community is Les Embassades, our local bakery and café, where my neighbors gather to eat, visit, and hang out. The café is owned by my friend Abe and his wife, who came to America from Senegal in the 1980s. Abe is truly living the American dream: Not only does he own his own successful business, he helps newcomers find a place where they can feel at home in a strange new country. This Senegalese-style stew is inspired by the many meals I've had at Les Embassades and features the typical flavors of West Africayams, peanuts, coconut milk, and morning glory, a green vegetable also known as water spinach or swamp cabbage. Ingredients:
3 pounds boneless leg of lamb cut into 1-inch pieces |
2 tablespoons olive oil, plus more for drizzling |
4 garlic cloves chopped |
2 red onions sliced |
2 habanero chiles seeds and ribs removed, chopped |
1 teaspoon coriander seeds |
1 teaspoon ground cumin |
1 tablespoon chopped thyme |
1 cup unsalted, roasted, skinless peanuts coarsely chopped |
5 cups chicken stock |
1 cup coconut milk |
zest of 1 lemon |
juice of 2 lemons |
about 1 yam peeled and cut into 1/2-inch cubes (1 cup) |
about 1 medium yukon gold potato peeled and cut into 1/2-inch cubes (1 cup) |
1 cup canned crushed tomatoes |
1 tablespoon dijon mustard |
2 teaspoons salt |
2 tablespoons chopped parsley |
2 avocados each halved, peeled, pitted, and cut into 6 wedges |
2 teaspoons peanut oil |
2 cups shiitake mushrooms sliced |
one 1-inch piece ginger peeled and minced |
3 garlic cloves chopped |
2 teaspoons sesame seeds |
1/2 teaspoon toasted sesame oil |
2 pounds roughly chopped morning glory (about 4 cups; see tip) |
2 tablespoons soy sauce |
2 tablespoons fresh lime juice |
salt and freshly ground black pepper |
Directions:
1. 1 Bring 4 quarts water to a boil in a large pot. Add the lamb and reduce the heat to a simmer. Cook for 10 minutes. Strain and pat dry.
2. 2 Heat the 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the garlic, onions, chiles, coriander seeds, cumin, thyme, and peanuts and toast until the peanuts are golden and the onions are translucent, about 5 minutes. Add the lamb, chicken stock, and coconut milk and bring to a simmer. Cook for 1 hour.
3. 3 Add the lemon zest, lemon juice, yams, potatoes, and tomatoes and simmer until the potatoes are tender, about another 20 minutes. Stir in the mustard, salt, and parsley and simmer for 5 more minutes. Fold in the avocado. Drizzle with olive oil and serve with the sautéed morning glory.
4. Sautéed Morning Glory: 1 Heat the peanut oil in a wok or large sauté pan over high heat. Add the mushrooms and cook until caramelized, about 3 minutes. Add ginger and garlic and cook until fragrant, about 2 minutes. Add the sesame seeds and sesame oil and toss to coat. Add the morning glory and sauté until the leaves begin to wilt, about 2 minutes. Stir in the soy sauce and lime juice and season with salt and pepper.
5. Tip: Look for morning glory in your local Chinatown. If you cant find it, any type of earthy green, such as chard or kale, will pair nicely with the mushrooms.
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