Prep 30 mins
Cook 45 mins
This is a very yummy Jewish/Middle Eastern dish. Its the only way I like to eat lamb because it dosent taste like lamb.
- 1 1⁄2 lbs lamb shoulder (cut into 1.5 inch steaks)
- 12 scallions, whole
- 1 1⁄2 teaspoons curry powder (yellow)
- 1 1⁄2 teaspoons ground ginger
- 1⁄2 teaspoon saffron
- 1⁄2 teaspoon salt (more or less to taste)
- 1⁄4 teaspoon black pepper
- 2 -3 pears, quartered and seeded (skin left on)
- 3 tablespoons grapeseed oil
- 1 tablespoon butter
- 1 tablespoon grapeseed oil
- In a large saucepan, brown the scallions in the grape seed oil. Add the Lamb steaks and brown on both sides. Put enough water in the sauce pan to half cover the meat and scallions.
- Sprinkle in the spices, stir until well mixed, and simmer.
- In another pan combine the butter with the remaining grape seed oil. Make sure the butter doesn’t burn or brown. Add the sliced pear and caramelize the fleshy parts, NOT the skin. Add this to the Lamb and scallions. Cover and simmer until done to your liking.
- Serve with roti, paratha, or boiled potatoes. Goes well greek salad, tabouli, or chick-pea salad on the side.