lamb hot pot with parsnips
PREPARATION: 30 MINUTES, PLUS OVERNIGHT SOAKING, COOKING: 13/4 HOURS
1/2 cup (100 g) dried black-eyed peas, soaked overnight
2 tablespoons (30 ml) extra virgin olive oil
2 onions, sliced
1 clove garlic, chopped
1 1/4 pounds (600 g) boneless leg of lamb, trimmed and cut into 1 inch (2.5 cm) cubes
1 large eggplant, cubed
2/3 cup (120 g) dried apricots, quartered
2 carrots, diced
1 cup (200 g) turnips, diced
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) ground coriander
1/2 teaspoon (2 ml) ground cinnamon
freshly ground black pepper
2 cups (500 ml) homemade or low-sodium vegetable stock
1 1/3 pounds (700 g) parsnips, thinly sliced
sprigs of fresh flat-leaf parsley, to garnish
1 Preheat the oven to 325°F (160°C). Drain the soaked black-eyed peas and place them in a saucepan. Add cold water to cover, bring to a boil and boil rapidly for 10 minutes. Drain well and set aside.
2 Reserve 1 teaspoon (5 ml) of the oil and heat the remainder in a large flameproof casserole dish. Add the onions and garlic and cook for 2–3 minutes, or until softened. Add the lamb and cook for about 5 minutes, stirring frequently, until browned. (If you do not have a suitable casserole dish, cook the onions and lamb in a frying pan, then transfer to an ovenproof dish.)
3 Stir the eggplant, apricots, carrots and turnips into the casserole dish, and add the cumin, coriander and cinnamon. Season with pepper. Add the black-eyed peas and stir well.
4 Bring the stock and 2 cups (500 ml) water to a boil in a saucepan.
5 Arrange the parsnips in a thick layer on top of the hot pot, slightly overlapping them, then pour in enough of the hot stock to come just below the surface of the parsnips. Bring to a boil, cover the casserole dish and transfer to the oven. Cook for 11/2 hours.
6 Preheat the broiler. Brush the reserved 1 teaspoon (5 ml) oil over the parsnips; place under the broiler to crisp the top. Serve hot, garnished with parsley sprigs.
Each serving provides
372 calories, 28 g protein, 12 g fat (4 g saturated fat), 38 g carbohydrate (21 g sugars), 10 g fiber, 452 mg sodium
|lamb hot pot with parsnips|