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Friday, May 30, 2014

Let's Look at Lamb for a Change

Janet Groene's
Cici Cassoulet (see-see cah-soo-LAY)

    How about lamb for a change? This one-dish classic cooks on top of the stove or in the oven, solar cooker, crock pot or campfire. 

2 pounds cubed, boneless lamb for stew
1 teaspoon turmeric
1 teaspoon cinnamon
2 tablespoons flour
½ teaspoon each salt, pepper
    1. Pat meat dry with paper toweling. Put dry ingredients in a disposable bag and shake to mix, then add lamb and shake again to coat lamb. Discard bag. Put lamb in a cooking pot with:
Large onion, peeled and diced
1 teaspoon minced garlic
1 cup white grape juice or white wine

2. Open and rinse 2 cans, 15 ounces each, cici peas (also known as garbanzo beans or chickpeas). Set aside until lamb is done.
Stovetop method: Bring to a boil, cover and cook over low heat until lamb is tender. Check occasionally and add water if it gets too dry. Add beans and heat through.
Slow cooker method: Put everything  but the beans in a slow cooker and cook 6 to 8 hours on Low, adding water if needed. When lamb is tender add beans and heat through.
Dutch oven method: Put everything in a Dutch oven and put in the campfire. Surround oven with well-started coals and bring to a low simmer. Cook 1 hour or until lamb in tender, adding water if needed. Stir in beans and heat through. A Dutch oven can also be placed in a 325-degree oven.
Solar method: Put everything in the solar cooker and jump-start the cooking by by heating the wine or grape juice first. When lamb is tender (time depends on sun and wind) stir in cici’s and heat for another 30 to 60 minutes.
Pressure cooker method: Bring coated lamb, onion and wine to full pressure for 10 minutes. Let pressure normalize on its own or by quick-cooling (see your cooker’s instruction manual), then stir in cici’s to heat through.

3. If you can manage minced fresh parsley, it really complements this dish.  Add it just before serving. If you don’t have fresh parsley, forget it. Serve in shallow soup plates alone or over hot rice. Serves 6 or more. 

See more of Janet Groene's RV-ready recipes at

Janet's books Living Aboard Your RV, 4th Edition and Cooking Aboard Your RV, 2nd Edition, are available from the R.V. Book Store, (800) 274-9738.

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