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Lamb, Lentil, and Rosemary Soup

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2 tb Olive oil

1 tb Butter

3 cl Garlic, minced

2 Onions, chopped

2 Carrots, cut into small

Cubes 1 ts Salt

1 ts Pepper

6 c Lamb stock

2 c Chopped very ripe tomatoes

Or canned tomatoes 1 Bay leaf

1 Bone from a roast leg of

Lamb 1 c Cubed cooked lamb

Tabasco or other liquid hot Pepper sauce 1.
In a large soup pot, heat the olive oil and butter over moderately

low heat.
Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste.
Simmer, Add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the roast if you still have it and bring the soup to a boil.
Reduce the heat and simmer, partially covered, for about 40 to 50 minutes, or until the lentils are tender.
Taste for seasoning.
2.
To serve, place a small handful of cooked lamb in the bottom of each

soup bowl and ladle the hot soup over it.
Garnish with the remaining fresh rosemary.
Serve with a bottle of Tabasco on the side.
Serves 4 to 6.
From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
Shared by: Karin Brewer, Cooking Echo, 2/93

Lamb Ragout Flavored with Pomegranate Juice

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2 lb Lean boneless lamb, cut in

-1-ounce chunks 1 tb Oil

1 lg Onion, chopped

1 ts Turmeric

1/2 ts Pepper

Salt 1 tb Flour

1/2 c Ground or pulverized walnuts

1 c Pomegranate juice

-(available in fancy food -shops) 1 ts Ground cardamom

Juice of 1 lemon Without adding fat, brown the lamb chunks in a heavy Dutch oven.
Heat the oil in a separate pan and saute the onion in it until it is brown, then transfer to the Dutch oven. Sprinkle the turmeric, pepper and salt over the meat and stir for 1 minute.
Sprinkle in the flour and stir until it is absorbed.
Add the walnuts, pomegranate juice and enough water to almost cover the meat.
Reduce the heat to a simmer, cover the pot and cook until the meat is tender, 1 to 1 1/2 hours.
Add the cardamom.
Squeeze in the lemon juice to taste and adjust the salt.
Keep warm until ready to serve.
Serves 6.
Posted by Stephen Ceideberg; September 28 1992.

Banzai Peanut Sauce

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2 tb Melted butter or peanut oil

3 ea Jalapeno, serrano or Thai

1 x Peppers, seeded and minced

2 ea Clove garlic, minced

1/2 c Coconut milk

2 tb Unsalted smooth peanut butte

2 tb Soy sauce

1 tb Lime juice

2 ts Sesame oil

1 ts Honey

1 ts Habanero sauce or

1 x Favorite red hot pepper sauc

In a saucepan, add the melted butter, chili peppers and garlic, and saute for 2 to 3 minutes.
Stir in the coconut milk, beanut butter, soy sauce, lime juice, sesame oil, honey and habanero sauce, and bring to a simmer.
Remove from the heat and transfer to a serving bowl.
Serve with grilled chicken, fish or lamb, or serve as a vegetable dip.

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