Slow Braised Beef in Red Wine with Puy Lentils
Cheers for Chuck
Citrus Cottage Pie with Golden Mash
Hungarian Lamb & Lentil Stew
Lamb & Leek Koftas
Lamb Stuffed Lamb Breasts
Lamb Stuffed Vine Leaves
Roast Beef English Pesach Style
Spicy Lamb with Lentils
Salami, Mushroom Open Tart
(c)2005-10 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
A slow long cooked dishes, easy to make, and cheap, filling, comforting and warming on a long winter Shabbat and makes a change from Cholent
300g chickpeas (pre-soaked)
1.2kilos (3lb) shin or stewing beef
1 kilo (2.2)lb minced beef
4fl oz honey
100g (3½oz) chickpea flour
1 large onion)
Head of garlic
¼ tsp each ground mace, turmeric, cloves
1 tsp each cinnamon & cumin
300g uncooked rice
10 medium potatoes
4 sweet potatoes (or parsnips)
10 dates or 12 dried apricots
Clean piece of muslin or net curtain
Slice the onion, cut the vegetables into chunks about 5cms (2ins). Separate the garlic into cloves & peel. Wash the eggs
Mix the mince with 2 eggs, honey, cinnamon, cloves and chickpea flour to make a meatloaf, divide into 5.
In a large casserole layer as follows: Chickpeas, Shin (cut into 5) garlic, onion, cloves, now season. Between the meat wedge the meatballs.
Wrap the rice in cloth, or put in a steamer basket, place on top of meat.
Surround the rice with potatoes, carrots, parsnips/sweet potatoes eggs and dried fruit. Season with a little salt and pepper and pour over enough water to cover
Bring to the boil on the hob and simmer for an ¼ hour. Cook overnight in low oven. The eggs are used for breakfast. The liquor for soup, the rest is your main course.