Spicy lamb stew with date, mint and parsley gremolata
Ragout and stew
Sahadi’s market in Brooklyn is an amazing place to shop, and their resident expert, Robert, always has new ideas for using olives creatively. A few months ago he suggested cooking with the brine from a Tunisian spicy olive blend and I haven’t looked back since. Adding just a small amount to this stew infuses each ingredient with big flavor. <br />The gremolata adds a freshness and sweetness that balances the acidity of the stew. It’s a riff on Suzanne Goin’s fresh date relish. My take uses dried dates, mint instead of cilantro and a lot of lemon zest. <br />
Share:
0
18
0
Comments