1 pound wide homemade noodles or pre-made lasagna noodles
1 pound lamb or beef
4 garlic cloves
3 tablespoons vegetable oil
2 red bell peppers
4 cups lamb or beef stock
¼ teaspoon pepper
¼ teaspoon salt
¼ teaspoon red pepper flakes
¼ cup fresh parsley
Makes 6-to-8 bowls. Takes 1 hour.
Cut lamb into ½” cubes. Dice garlic. Cut onions, carrot, red bell peppers, tomatoes, and turnip into thin slices. Add garlic, onion, and vegetable oil to Dutch oven. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Add lamb cubes. Sauté for 3 minutes or until lamb browns. Stir frequently. Add lamb stock, veggies, pepper, and salt. Bring to boil using high heat. Stir occasionally. Cover and reduce heat to low. Simmer for 30 minutes, stirring stew occasionally. While stew simmers, cook noodles according to instructions on package. Add noodles to bowls. Ladle in stew. Garnish with red pepper flakes and parsley.
1) Just where do you get just ¼ cup of fresh parsley? Or four lettuce leaves? A half bell pepper? One-inch of gingerroot? Not from your local supermarket. They all carry in bulk these days, stocking entire lettuce heads. And just try ripping off a couple cabbage leaves in the produce section. It will draw attention. A Lot of attention. Expect to see flashing blue lights outside the store.
2) What to do? Buy from your door-to-door spiceman. There aren’t many left. He needs your business. Don’t let him disappear. You’ll miss him like you do the long gone milkman.
– Chef Paul
The cookbook is also available as an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com