American Coyotes Aren't Wrong
Feb. 25th, 2024 09:58 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: "Not your Irish Grandmother's Lamb and Potato Soup."
"Frankly, we find lamb too strong for most soups."
1 lb boneless leg of lamb, cubed in 1" pieces
2 cloves garlic, minced (Ha! I used... more.)
1 tsp oregano
1 tsp thyme
1/2 tsp turmeric
1/4 tsp nutmeg
1/2 tsp salt
2 Tbsp olive oil
1 medium red onion, chopped (1 cup)
2 quarts (8 cups) chicken broth
1 lb medium parsnips, peeled and cut into 1" pieces
1 lb small yellow potatoes, quartered
1/4 cup cilantro, chopped
Mix the lamb and spices in a large bowl until the meat is evenly and thoroughly coated. Set aside at room temperature for 10 minutes. Heat the oil in a skillet; add the onion and cook, stirring often, for about 4 minutes until it begins to soften. Add the lamb and every speck of its rub. Cook, stirring frequently, about 3 minutes until the lamb loses its raw pink color. Deglaze the pan with some of the broth.
Pour the lamb and deglaze into the CultPot along with the remaining broth. Cook on soup mode for 15 minutes. Release the pressure and stir in the parsnips and potatoes. Latch the lid back and cook on soup mode for 7 minutes. Release the lid and stir in the cilantro. Stir well before serving.
What worked: Everyone liked it. It was good on a cold day. The lamb was not too strong. The potatoes and parsnips were soft but not mush.
For the broth, I used a combination of bean broth and light beef stock. Those two gave a good unctuousness and flavor that was an excellent base.
What didn't: There was a lot left over; I might have to freeze half of it because I'll get tired of eating leftovers.
Will I make it again? Yes, this will happen again in the winter.
"Frankly, we find lamb too strong for most soups."
1 lb boneless leg of lamb, cubed in 1" pieces
2 cloves garlic, minced (Ha! I used... more.)
1 tsp oregano
1 tsp thyme
1/2 tsp turmeric
1/4 tsp nutmeg
1/2 tsp salt
2 Tbsp olive oil
1 medium red onion, chopped (1 cup)
2 quarts (8 cups) chicken broth
1 lb medium parsnips, peeled and cut into 1" pieces
1 lb small yellow potatoes, quartered
1/4 cup cilantro, chopped
Mix the lamb and spices in a large bowl until the meat is evenly and thoroughly coated. Set aside at room temperature for 10 minutes. Heat the oil in a skillet; add the onion and cook, stirring often, for about 4 minutes until it begins to soften. Add the lamb and every speck of its rub. Cook, stirring frequently, about 3 minutes until the lamb loses its raw pink color. Deglaze the pan with some of the broth.
Pour the lamb and deglaze into the CultPot along with the remaining broth. Cook on soup mode for 15 minutes. Release the pressure and stir in the parsnips and potatoes. Latch the lid back and cook on soup mode for 7 minutes. Release the lid and stir in the cilantro. Stir well before serving.
What worked: Everyone liked it. It was good on a cold day. The lamb was not too strong. The potatoes and parsnips were soft but not mush.
For the broth, I used a combination of bean broth and light beef stock. Those two gave a good unctuousness and flavor that was an excellent base.
What didn't: There was a lot left over; I might have to freeze half of it because I'll get tired of eating leftovers.
Will I make it again? Yes, this will happen again in the winter.
