Saturday, November 10, 2012

Hummus and Pakistani Lamb (Mutton) Stew

Peeled and de-seeded cucumbers, tahini, lime juice, strained yogurt, olive oil and chickpeas blended until smooth. Cool and refreshing, this hummus was a perfect accompaniment to the spicy Pakistani stew.
The stew was cubed lamb, diced de-seeded tomatoes, diced onions, yogurt, garlic powder, ginger, cracked peppercorns, whole cloves, black cardamon pods, cinnamon, cumin seeds, crushed coriander seeds, red chilies, salt, oil, and fresh cilantro. Served over basmati rice seasoned with cinnamon sticks, whole cloves, and green cardamon pods along with creamy garlic potatoes and spinach salad with onion cream dressing and naan.

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