Recipe from Fork in the Road by Paul Prudhomme

Serves 4

Ingredients - Seasoning Mix

  • 1 ½ tsps. Dry mustard
  • 1 tsp. Ground caramom
  • 1 Tbsp. Curry powder
  • 3/4 tsp. Cayenne
  • 1 ¼ tsps. Black pepper
  • 2 tsps. Garlic powder
  • ¼ tsp Ground nutmeg
  • 1 ½ tsps. Dry sweet basil leaves
  • 2 ½ tsps. Salt
  • 3/4 tsp. Ground allspice
  • 2 tsps. Sweet paprika
  • ½ tsp Ground cumin
  • 1 tsp. White pepper
  • 1 tsp. Chili powder


  • 1 medium Turnip, peeled and cut into 10 wedges
  • 1 large Potato, peeled, cut into 2-inch rounds, and quarterd
  • 1 lb Lamb shank or loin diced into 1-inch cubes (with fat removed)
  • 4 cups Cooked long-grain brown rice
  • 2 large Carrots, peeled and cut in halt lengthwise and into 2-inch pieces
  • 1/2 small head Green cabbage cut into 4 wedges
  • 2 ribs Celery, cut into 2-inch pieces
  • 5 1/2 cups Defatted chicken stock
  • 1 1/2 cups Dried chickpeas
  • 1 large Onion, peeled and cut into 8 wedges
  • 1 large Green bell pepper, cored, seeded, and cut into 2-inch squares
  • 2 1/2 cups Apple juice


  • Day 1: Add enough water to the chickpeas to cover them by 3 to 4 inches, and soak overnight in the refridgerator. As the peas absorb the water, they will more than double in volume.
  • Day 2: Combine the seasoning mix ingredients into a small bowl.
  • Preheat a heavy 8-quart pot, preferably non-stick, over high heat to 350 degrees, about 4 minutes. Sprinkle 2 teaspoons of the seasoning mix evenly over the lamb and rub it in well. Place the seasoned lamb in the pot and brown it on all sides, about 5 minutes. Remove the lamb and set it aside.
  • Add 1 cup of the stock to the pot and scrape the bottom to clear it of all brown bits.
  • Drain the chickpeas and add them to the pot, along with half of the vegetables and the remaining seasoning mix. COver and cook until the vegetables are fork tender, about 15 minutes. Transfer the ingredients from the pot in batches to a blender or food processor, along with 1 cup of stock, and puree until smooth.
  • Return the pureed mixture to the pot, and stir in the remaining stock and apple juice. Add the remaining vegetables, and the lamb and its juices. Bring to a boil, reduce the heat to medium, cover, and simmer, scraping the bottom of the pot two or three times, until the vegetables are tender, about 20 minutes.
  • Serve over the brown rice.


30 April 2001