Chef Benedicto Marinas provided this Lebanese grass-fed goat meat stew recipe with orange peel adapted from and in honor of Salma Abdelnour’s cookbook Jasmine and Fire: a Bittersweet Year in Beirut. We welcome goat meat stew recipes if you have a favorite to send in.
A note from customer and chef: “Salma Abdelnour, an acquaintance, has launched her cookbook. As a member of James Beard Foundation, which hosted the event, I was invited to the launch. It was a busy day for me and I had to text my regrets. She was disappointed. Or at least, that’s what she told me. Imagine my surprise when I came home that night to a small package that contained her book. In honor of her kindness and in celebration of her book, I made my favorite Lebanese dish yesterday. Yakhnet Bazella wa Jazar is basically a stew but I really like it a bit dry. Here’s to you Salma…”
You’ll need goat or lamb stew meat, stock, peas, carrots, onion, butter, a few allspice berries and a lemon and orange for their peels.
Customer Comment: Do you want to know why I’m using allspice corns? I discovered that ground all-spice, can be so overpowering its taste overwhelms everything. . . . this type provides the most subtle hint . . . now the challenge is how do you serve this…with patience, of course. First, count them. Then pluck these tiny items methodically out of the pan. You have the number, you know how many to discover…
Note: Photographs were contributed and used with permission of customer/chef.
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