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July 20, 2013

4 comfort recipes: pan-fried turkey, lamb tacos, salad with mango, plus pea and radish salad

(Continued)

               1 clove garlic, chopped
               1 pound ground lamb
               3/4 teaspoon kosher salt
               28 ounces canned crushed tomatoes, preferably San Marzano, with their                      juices
               2 cups homemade or no-salt-added chicken broth (may substitute water)
               1 tablespoon ranchero sauce (see headnote; optional)
               1/2 teaspoon ground cinnamon
               Pinch ground cloves
               Pinch ground cumin
               1/4 cup slivered almonds, lightly toasted (see NOTE)
               1/4 cup raisins
               1/4 cup Manzanilla olives, pitted and coarsely chopped
               Twelve 6-inch flour tortillas, preferably freshly made
               Flesh of 2 ripe avocados, thinly sliced, for garnish
               1 small head iceberg lettuce, shredded, for garnish
               1 cup crumbled queso fresco or other crumbled white cheese, for garnish


Steps
Heat the oil in a large saute pan over medium-high heat. Once the oil shimmers, add the onion and stir to coat. Cook for 3 or 4 minutes, until softened, then add the garlic and cook for 1 minute.
Stir in the lamb and salt; cook until the meat has lost its raw look and is lightly browned, about 8 minutes. Add the tomatoes and their juices; once the mixture starts to bubble, reduce the heat to medium and cook for about 5 minutes so the mixture thickens.
Stir in the broth, the ranchero sauce, if using, the cinnamon, cloves and cumin; cook for 15 minutes, stirring a few times, then add the almonds, raisins and olives, stirring to incorporate. Cook for 5 minutes; the lamb picadillo should be thick and not runny. Remove from the heat.
Heat the tortillas by stacking them between pieces of paper towel and microwaving on LOW for 5-second increments until they are quite warm. Divide the picadillo among the tortillas. Fold over and top with avocado slices, lettuce and cheese. Serve warm.


NOTE: Toast the almonds in a heavy, dry skillet (preferably cast-iron) over medium-high heat, stirring constantly, for 2 to 3 minutes, until they are lightly browned and begin to smell toasty. Watch carefully; nuts can burn quickly. Transfer to a dish to cool.


NUTRITION Per serving: 550 calories, 21 g protein, 43 g carbohydrates, 33 g fat, 10 g saturated fat, 65 mg cholesterol, 780 mg sodium, 5 g dietary fiber, 10 g sugar
           
 
 

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