A U T U M N 2 4
MATOOD SCULPTURES
SILLA TRAYS
A CURATED SELECTION OF IN-STOCK GIFTS. AVAILABLE RIGHT OFF THE SHOWROOM FLOOR AND READY FOR GIFTING —BECAUSE WAITING IS SO LAST SEASON.
INSPIRED BY JOHN GS AND RECOMMENDED BY OUR FRIENDS AT MIKSI RUGS
INGREDIENTS
1 T OLIVE OIL
1 RED ONION, FINELY CHOPPED
1 LB LAMB GROUND (15-20 FAT)
3 CLOVES GARLIC
2 T TURKISH PEPPER FLAKES
1 ½ T BAHARAT (SEE RECIPE BELOW)
2 T RED PEPPER PASTE OR TOMATO PUREE
2 TOMATOES, FINELY CHOPPED
1 ¾ CUPS PASTA SHELLS
¾ CUP YOGURT (FATTY)
¼ CUP TOASTED PINE NUTS
SALT & PEPPER TO TASTE
FINELY CHOPPED PARSLEY LEAVES
BAHARAT INGREDIENTS
2 T HOT PAPRIKA
2 T CINNAMON
1 T GROUND CORIANDER
1 T GROUND CARDAMOM
1 T NUTMEG
1 T MADAGASCAR CLOVES
1 T ALLSPICE
3-4 T HOT RED PEPPER FLAKES
MIX ALL INGREDIENTS UNTIL WELL BLENDED
DIRECTIONS
HEAT A LARGE NON-STICK FRYING PAN OVER MEDIUM HEAT AND ADD THE OIL. TOSS IN THE ONION, STIRRING OCCASIONALLY, AND COOK FOR 3-4 MINUTES UNTIL SOFTENED.
TURN UP THE HEAT TO HIGH AND ADD THE LAMB TO THE PAN. GENEROUSLY SEASON WITH SALT AND PEPPER, THEN STIR-FRY FOR 6-8 MINUTES UNTIL THE LAMB IS GOLDEN BROWN AND SLIGHTLY CRISPY. DRAIN OFF SOME EXCESS FAT AFTER A FEW MINUTES IF NEEDED.
LOWER THE HEAT TO MEDIUM AND ADD THE GARLIC, TURKISH PEPPER FLAKES, AND BAHARAT. STIR WELL TO COMBINE.
ADD THE RED PEPPER PASTE, TOMATOES, AND 8 OZ OF JUST-BOILED WATER. STIR TO MIX EVERYTHING TOGETHER. COVER, REDUCE THE HEAT TO LOW, AND LET IT SIMMER FOR 10 MINUTES.
REMOVE THE LID AND COOK UNCOVERED FOR ANOTHER 2-3 MINUTES, STIRRING OCCASIONALLY, UNTIL THE TOMATOES BREAK DOWN AND THE SAUCE THICKENS.
MEANWHILE, COOK THE PASTA ACCORDING TO PACKAGE INSTRUCTIONS UNTIL AL DENTE. DRAIN, RESERVING A LITTLE PASTA WATER, AND RETURN THE PASTA TO THE POT. ADD THE YOGURT, A SPLASH OF PASTA WATER AND A PINCH OF SALT. STIR UNTIL CREAMY.
TO SERVE, PLATE THE PASTA AND TOP WITH THE LAMB MIXTURE. SPRINKLE WITH PINE NUTS AND FRESH PARSLEY.
HOLIDAY RECIPES // FROM THE KITCHEN OF ART ELLSWORTH b o n a p p é t i t !
