Thought it was about time I made chapos again. I need to keep practicing. The plan was to make them once a week but I haven’t included them in my meal plans for the last few weeks.
I tried something different this time, I added 1 teaspoon of ground cardamom to the water I used for the chapos.
Then there’s the lamb stew.
It didn’t start out as stew, it was supposed to be fried lamb (dry-ish) with some vegetables on the side. I started with garlic and onions.
And then I found myself slicing tomatoes. I was in a hurry, got into my usual stew routine. Oh well!
I was also very late starting this dinner so once the lamb became a stew I ditched the veggies.
I like to boil meat before I stew or pan fry it. Makes it softer. I was in a hurry so I put the lamb in the pressure cooker before I started the chapos.
Boiling the meat is also how I get my stocks. I save the water in small containers in the fridge or freezer depending on how quickly they’ll get used. I pull them out as I need them for soups, stews or sauces.
It was an OK meal. Tasted good.
I liked the cardamom in the chapos, but it was very light, I don’t even think my husband noticed. I’ll probably put more in there next time.