Distinctly Montana Magazine

D I S T I N C T L Y M O N T A N A M A G A Z I N E • W I N T E R 2 0 2 0 52 T SHE TOSSED IN ANYTHING THAT WASN'T WIGGLING, WE USED TO SAY. SUZANNE GARCIA PINO MOROCCAN LAMB STEW Mix: 1 T. ground cumin, 2 tsp. ground coriander, 1 ½ tsp. kosher salt, 1 tsp. fen- nel seeds and ½ tsp. coarse black pepper and ¼ tsp. cayenne pepper [optional]. Toss with 2 ½ pounds trimmed, boned lamb shoulder, cut into bite-sized pieces. Heat 2 T. olive oil and brown lamb pieces in a deep roaster or stew pot over medium-high heat. Work in batches to avoid crowding, turning lamb occasion- ally for 5 minutes or so, adding more oil as needed. Transfer lamb to a bowl as it browns. Build stew in the same pan. To the drippings, add: 1 large onion, chopped fine, and 1 T. tomato paste. Reduce heat and stir until onion is soft. Add: 2 c. chicken broth 1 15-oz. can garbanzo beans, drained 1 c. Mediterranean-style dried apricots, chopped 1 15-oz. can crushed tomatoes in juice 2 tsp. lemon peel, packed 2 cinnamon sticks 1 T. fresh ginger, peeled and grated Bring to a boil, scraping up browned bits, then return lamb and any drippings to the pot. Reduce heat to low, cover and simmer until lamb is tender, about 1 hour. Uncover and simmer until sauce thickens slightly, about 20 minutes. Remove cinnamon and adjust seasoning. Add 2 T. chopped fresh cilantro. Serve over rice with warm naan. This is excellent made one day ahead. Cool slightly, refrigerate uncovered until cold, then cover and keep chilled. Rewarm slowly, stirring occasionally. SPICY PEANUT SOUP WITH CHICKEN 1 pound boneless chicken breasts, cut into ½ inch cubes 1 T. hot sauce [or more, to taste] 4 c. chicken broth ½ c. creamy peanut butter [don't use natural or old-fashioned] 2 T. tomato paste 6 T. butter 1 ½ c. chopped onion 1 large yam, cut into ½ inch cubes ¼ c. flour 1 15 oz. can diced tomatoes in juice Combine chicken cubes and hot sauce in medium bowl and toss well to coat. Sprinkle with salt and pepper, toss again. Whisk broth, peanut butter and tomato paste in another medium bowl to blend. Melt butter in large pot over medium heat. Add chopped onion and sweet potato and sauté until tender, about 10 minutes. Add chicken and sauté until no longer pink, about 3 minutes. Sprinkle with flour and stir 1 minute over low heat. Add broth mixture slowly, stirring until soup thickens. Add tomatoes. Simmer soup until chicken is cooked through and flavors blend, at least 30 minutes, stirring occasionally. Taste and adjust seasoning. Serves 4. Goes nicely with biscuits. For many more recipes, see: www.distinctlymontana.com/thekitchenguy DISTINCTLY MONTANA | DIGITAL

• Cover