Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Friday, March 12, 2010

Spring is coming…cook with cream!

When the evenings start to shorten and I begin to realize that my days of wearing flip flops are limited, I cheer myself up by thinking of all the fall and winter dishes I will make that year. I begin to research lamb stews, braised short ribs, and cream-based pasta dishes. However, by the beginning of February I’m sick of heavy food and red wine and I start to fantasize about cold beers at the Frying Pan, grilled fish and crisp fruit.

The beginning of this week presented us with a hint of spring. I broke out the sandals (a bit prematurely) and bought spring vegetables (a bit prematurely). Last night, however, there was a bite in the air again. I decided it was a perfect evening to pay tribute to the last days of winter. So I headed to the store and bought heavy cream. Now that I can anticipate spitting watermelon seeds and BBQs on Brett’s deck, I suddenly don’t feel so tired of heavy winter food. In fact, I feel a desire to squeeze in a few more dishes before tucking the recipes away until next year.

1) Chop three shallots and sautĂ© in 2 tbsp butter. Add ¾ cup chicken broth and stir for two minutes. Add 1 cup of heavy cream, cayenne pepper, and the zest from 2 lemons and 1 orange.
2) Add sugar snap peas (or another prematurely bought spring vegetable) and stir until heated through.
3) Add a bit of lemon juice and lots of chopped mint.
4) Toss with penne or another fun shaped pasta and serve with parmesan.


  1. No, especially not for something like this. Too much work for very little difference. Nick the chef friend recommends the paste in jar (veggie too!) that disolves in the water. Impossible to tell the difference.