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Recipes - Co-op Meal Solutions
Lamb Kheema
Wednesday, October 28, 2009
Ingredients:
2 medium russet potatoes, peeled and diced into ˝ inch pieces1 cup plain yogurt
1 tablespoon plus ˝ teaspoon cumin
1 cup green beans cut into 1 inch lengths
2 tablespoons olive oil
1 cinnamon stick
6 whole cloves
1 medium onion, diced
2 inches fresh ginger, diced fine
4 cloves garlic, minced
˝ cup green onions, diced
1 tablespoon coriander
1 teaspoon turmeric
2 teaspoons curry paste
3 tablespoons tomato sauce
1 pound ground lamb
2 teaspoons sea salt
˝ cup water
Ľ cup cilantro, chopped
Preparation:
- Boil the potatoes for 10 minutes. Drain and toss with ˝ cup of the yogurt and ˝ teaspoon cumin.
- Blanch the beans for 2 minutes.
- Heat the oil in a 12 inch skillet. Add the cinnamon stick and cloves.
- Add the onions, ginger, garlic, and green onions. Sauté until the onions are golden.
- Add the coriander, cumin, turmeric, and curry paste. Sauté for 3 minutes.
- Add the yogurt and tomato sauce.
- Put in the lamb, raise the heat to medium-high, and sauté the meat breaking it up with a fork as you do.
- Add the salt and water. Simmer for about 15 minutes.
- Fold in the potatoes and yogurt, and the green beans.
- Stir in the cilantro and remove the cinnamon stick.
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Meal Solutions
Learn More About Our MEAL SOLUTIONS Program
Pick up Meal Solutions recipes at the Culinary Kiosk next time you shop!
Taste the recipes every Tuesday and Thursday.
Cooking Classes
Cooking Class Events
Date:
Tuesday, September 14, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 195 A StreetInstructor:
Scott Harding, Owner Artik CreameryEvent Details:
Learn the secret to making really great ice cream at home from an expert! Scott will take you through the production process step by step using all organic ingredients to make heavenly black berry ice cream to enjoy at the end of class.Cost:
$30.00$30 Co-op Owners $35 General Public
Event:
Dehydration CreationsDate:
Tuesday, September 21, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 195 A StreetInstructor:
Vrnda Leier Heyden and Maria DiMaggioEvent Details:
With a dehydrator you can create everything from snacks to dessert, including bread, pizza crust, granola and crispy crackers. Heating foods at low temoperatures can yield results that are crispy, seem baked, store well and are easy to pack and carry when you travel. Generous sampling will make a fine dinner!Cost:
$30.00$30 Co-op Owners $35 General Public
Date:
Thursday, September 23, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 300 Pioneer StreetInstructor:
Mary ShawEvent Details:
Create a different recipe every night using the rice and beans you prepared on Sunday! Mary will demonstrate how: White Bean and Potato Salad with a Kalamata Olive Dressing; Sage and Allspice Seasoned White Beans in a Tomato Stock; White Beans with a Sun-Dried Tomato Tapenade; and Brown Basmati Rice with Jonagold Apples and Walnuts.Cost:
$30.00$30 Co-op Owners $35 General Public
Date:
Tuesday, September 28, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 300 Pioneer StreetInstructor:
Jeff HauptmanEvent Details:
Don't miss this opportunity to savor the last of this season's fresh corn and tomatoes! The first course of Fruit Slaw with Avocado and Blue Cheese is followed by Cajun spiced White Fish garnished with Roasted Corn and Green Tomato Relish. Coconut Baked Sweet Potato Fries and Sauteed Green Beans and Shallots complete the main course. Dessert is a perfect seasonal combo, Bruleed Figs with Rum Peach Sauce.Cost:
$30.00$30 Co-op Owners $35 General Public
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