Lamb Stew, Now Lighter and Brighter
(Thinking of Dad now, as the 'older' version was his favorite.)
'Sometimes making dinner is an exercise in spontaneity. You may have certain ingredients on hand and a general notion of the outcome, but not necessarily a plan for getting there.
That’s part of the fun of cooking: leaving room for spur-of-the-moment ideas, or even a shift in direction.
I had a nice boneless lamb shoulder roast, and first thought of steaming it to tenderness in the Moroccan style and eating it with harissa oil, toasted crushed cumin and coarse salt. Or I could have prepared it in a more French manner, studding it with garlic, rubbing it with rosemary and thyme and roasting it medium-rare. It’s an easy dinner, and the shoulder roast, to me, is tastier than the leaner and pricier hind leg.
What I really wanted, though, was something brothy and stewlike. I appreciate soups, stews and braises year-round, but warmer weather calls for a lighter approach.'>>>
https://www.nytimes.com/2018/05/11/dining/lamb-stew-recipe.html?
Spring Lamb and Chickpea Stew
https://cooking.nytimes.com/recipes/1019306-spring-lamb-and-chickpea-stew
= new reply since forum marked as read
Got it and emailed it to myself.
I love what author says about spontaneity...working with what's in your larder. That's how I roll! 