Lamb and Barley Stew &
Thai-Style Beef Curry

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            FOOD FUNNY
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Thanks again to Anna Welander for this one:

Never a good dieter, my mother was in the "on-again" phase of her
"on-again, off-again" diet plan. She loves sweets, and one day I caught
her pouring chocolate syrup into a cup. "What are you doing?" I demanded.

"I'm saving calories," she insisted. "I'm eating it without the ice cream."

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            TODAY'S RECIPES
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You can use beef or pork in this recipe instead of lamb, but whatever
you do, don't leave the barley out. It absorbs the flavor of the meat
and adds it's own nutty flavor and texture.

Lamb and Barley Stew

4 Tbs (60 ml) olive oil
1 onion, chopped
2 ribs celery, chopped
2-4 cloves garlic, finely chopped
1 1/2 lbs (675 g) boneless shoulder of lamb,
trimmed of excess fat and cut into large cubes
Salt and freshly ground pepper to taste
All-purpose flour for dredging
4 cups (1 L) lamb, beef, or chicken stock
3/4 cup (180 ml) pearl barley
1/2 lb (225 g) baby carrots or coarsely chopped large carrots
1/2 lb (225 g) turnips, peeled and quartered
Chopped fresh parsley, chives, or oregano for garnish

Heat half the oil in a large pot over moderate heat and saute the onion,
celery, and garlic until lightly browned, about 10 minutes. Meanwhile,
season the lamb with salt and pepper and dust lightly with flour. Heat
the remaining oil in a skillet over high heat and brown the lamb in
batches. Transfer the lamb to the pot with the vegetables and add the
stock and barley. Bring to a boil, reduce the heat, and simmer covered
for 1 hour. Add the carrots and turnips and simmer until tender, about
20 minutes. Serve garnished with chopped herbs. Serves 4 to 6.

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Both red and green Thai curry pastes are available in most American
supermarkets these days, and I say hurray for that. Not only are they an
essential ingredient in authentic Thai food, but a little bit of the
thick, flavorful paste livens up soups, sauces, and gravies of every type.

Thai-Style Beef Curry

2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) red or green Thai curry paste
1 lb (450 ml) tender cut of beef such as round or sirloin,
trimmed of excess fat and thinly sliced
1 1/2 cups (375 ml) coconut milk
1 1/2 cups (375 ml) beef stock
3 Tbs (45 ml) lime or lemon juice
3 Tbs (45 ml) fish sauce (nam pla, nuoc mam)
1 Tbs (15 ml) sugar
About 20 pearl onions, peeled
1/2 lb (225 g) new potatoes, halved
1 cup (250 ml) unsalted roasted peanuts, chopped, plus additional for garnish
1/2 lb (225 g) green beans (haricots), cut into 2-inch (5 cm) pieces
1 red bell pepper (capsicum) cored, seeded, and thinly sliced

Heat the oil in a large heavy pot over moderate heat and saute the curry
paste, stirring constantly, for 30 seconds. Add the beef, stirring to
coat with the curry paste, until lightly browned, about 2 minutes. Add
the remaining ingredients except for the peanuts, green beans, and bell
peppers and bring to a boil. Reduce the heat and simmer uncovered for 5
minutes. Add the remaining ingredients and simmer until the potatoes are
tender, 10 to 15 minutes. Garnish with chopped peanuts. Serves 4 to 6.
Received on Thu Feb 8 20:48:51 2007