I loved this recipe. So did my son and a guest. It is even better the next day. I am certainly going to make this again, now that I know how to make it. It is certainly a very versitile recipe. I think this recipe might work well using my large slow cooker (a Nesco) so I can leave during the cooking time. It really smells good while cooking. I love the spices!
I had gone to our local Farmer's market the day before and had brought home some fresh ground lamb, a red cabbage, a fennel bulb, and some hickory nuts. I searched for a recipe with the first two ingredients and found this one. I had Jasmine rice on hand.
It worked well with red cabbage leaves, and the hickory nuts instead of almonds. I substituted golden raisins for the currants. I used organic crushed tomatoes from a can and this worked out well. I used a 1/3 cup of the brine from the canned green olives I had served earlier instead of prepared chicken broth. (I hate boxed chicken broth, it tastes terrible to me.) I didn't have any parsley, so I used some of the fennel, and I also added a finely diced stalk of celery to the lamb mixture. I used a really good parmesan cheese on top at the end of the cooking time and cooked it a little longer to brown the top.
Also, I made it with cooked rice by mistake, and it was great, but I will try using uncooked rice for the next time.
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I loved this recipe. So did my son and a guest. It is even better the next day. I am...