4th April 2008

    Lamb and Spinach Fatta (Fattet Sabanikh)


    I’ve had a hankerin’ for lamb lately, so I made this layered dish featuring a spinach and lamb stew over broken toasted pita, covered with a mint-garlic yogurt sauce, and covered with roasted pine nuts! Not the most photogenic of dishes, but we both loved all the different flavors and textures. The recipe comes from Recipes and Remembrances from an Eastern Mediterranean Kitchen.

    Chris says:

    I’m happy about finally making a lamb dish… and this was actually pretty simple. It cooks for a while, but it’s mostly hands-off.

    Lisa says:

    This is really good… and the kitchen smells great!

    Chris says:

    I’m gonna happily get “fatta” by eating more of it.

    Lisa says:

    I like scooping up the stew with the toasted pita.

    Chris says:

    If “Middle Eastern Nachos” didn’t sound so unappetizing I’d call it that.

    Lisa says:

    I just call it delicious.

    Lamb and Spinach Fatta (Fattet Sabanikh)
    —————————————-
    2 bunches of spinach (about 2 lbs)
    2 tbsp olive oil
    2 medium onions, finely chopped
    1 lb lean boneless lamb, cut into 1″ cubes
    1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom)
    salt and freshly ground pepper
    1 1/2 cups water
    juice of 1/2 lemon, more to taste
    2 tbsp unsalted butter
    1/3 cup pine nuts
    1/2 tsp Middle Eastern red pepper
    2 6″ pita breads, toasted and broken into bite-sized pieces
    Minted Garlic Yogurt Sauce (1 1/2 cups low-fat yogurt, crushed garlic, 1 tsp crushed dried mint)

    Wash the spinach thoroughly, remove and discard the stems, roughly chop, and set aside.
    Heat the oil in a heavy pot over medium heat. Add the onions and saute until softened, stirring frequently. Add the lamb and saute, turning to brown on all sides. Add the Mixed Spices, salt, pepper, and water, and bring to a boil. Reduce the heat to low, cover, and simmer 1 hour or until the meat is tender and most of the water has been absorbed. If it has not, uncover and boil until the liquid is reduced. Stir in the spinach, cover, and simmer an additional 10 minutes. Stir in the lemon juice, and adjust the spices to taste. Turn off the heat.
    In a small skillet, melt the butter. Add the pine nuts and saute until golden brown, stirring frequently. Stir in the red pepper and remove from the heat.
    To serve, spread pieces of the toasted pita in the bottom of a serving dish. Spoon the lamb and spinach stew over them. Cover with the yogurt sauce and garnish with the sauteed pine nuts. Dribble the red pepper butter remaining in the skillet over the top.

    4 Servings.

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    posted in Main Dishes, Middle Eastern, Recipes and Remembrances | 5 Comments

    1st April 2008

    Burmese Chicken Curry

    A few nights ago I made this tasty curry recipe that I found on what you having for your tea?, a blog I’ve been following for quite a while. Big fan of the curries, that wyhfyt, and this one was #1 on his(?) Best of 2007 list.

    Chris says:

    I can see why this made the top 10 list. It’s awesome. And since we used chicken thighs the meat isn’t dried out after cooking it for so long.

    Lisa says:

    You’re right, I’m usually a breast girl –

    Chris says:

    …ahem…

    Lisa says:

    – but this chicken is really moist. And such a great flavor!

    Chris says:

    Yeah the fish sauce is a really interesting ingredient, I wouldn’t have expected to see that in a curry…

    Lisa says:

    This is the closest to what I’d expect to get at a restaurant. So good! I keep saying that I’m done but then I go back for more.

    Chris says:

    I know — addictive!

    Burmese Chicken Curry
    ———————
    2 lbs chicken thighs, quartered or cubed
    2 teaspoons hot curry powder
    1/2 teaspoon salt
    1/2 teaspoon garam masala
    4 tablespoons peanut oil
    1/2 teaspoon cayenne pepper
    2 teaspoons paprika
    2 onions, chopped
    4 garlic cloves, chopped
    1 heaped teaspoon minced ginger
    2 tomatoes, chopped
    1 tablespoon fish sauce
    1 stick of lemongrass, cut to about 6″, bulb end pounded to release aroma

    Sprinkle curry powder, salt and garam masala over the chicken and set aside. In a blender or food processor puree onions, garlic, paprika, cayenne pepper and ginger into a thick paste.
    Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes.
    Add the chicken and turn up the heat to high, stirring for another few minutes. Add the tomatoes and stir for a further 5 minutes.
    Add one cup of warm water (enough to cover the chicken), lemongrass and the fish sauce and bring to a boil.
    Turn the heat to low, partially cover the pan and gently simmer for at least 45 minutes until the chicken is very tender. Remove the lid and simmer for a further 15 minutes to reduce the sauce.

    3-4 Servings, or 2 if you just can’t get enough!

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    posted in Burmese, Main Dishes | 6 Comments


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