Ingredients
2 pounds shoulder of lamb or leg, cut in small pieces
3 9/16 tablespoons pine nuts
1 onion thinly sliced
2 zucchini cut in sticks
10 cherry tomatoes halved
olive oil
white wine 20 cl.
coriander
1/2 teaspoon ras el hanout
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Coarse-ground corn — creamy polenta, grilled polenta cakes
Contact grill for panini, grilled cheese, quesadilla
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Coarse-ground corn — creamy polenta, grilled polenta cakes
Contact grill for panini, grilled cheese, quesadilla
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
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Heat olive oil in a skillet, saute the lamb until browned on all sides. Set aside. Saute thinly sliced onion. Add the pine nuts. Allow the pine nuts to sweat for 4 minutes on low heat. In a skillet, saute the zucchini over high heat for 5 minutes. Add the cherry tomatoes. Add the Ras el hanout, stir. Deglaze with the white wine. Optionally, add 1/2 glass of water to get a little more juice. Add salt and pepper. Bring to boil, add the meat, and simmer for 5 minutes over low heat. Add a few coriander leaves. Prepare the polenta according to package instructions.