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 Shurpa Lagman

¼ cup olive oil
1½ pounds boneless lamb stew meat, cut into 1-inch chunks
1 cup chopped onions
10 cups beef stock
2 large turnips, peeled, cut into ½-inch dice
2 carrots, cut into ½-inch dice
2 red bell peppers, cored, seeded, cut into strips
1 28-ounce can diced plum tomatoes, with juice
¼ cup tomato paste
1½ teaspoons ground cumin
½ teaspoon hot pepper flakes
1 teaspoon ground coriander
1 15-ounce can chickpeas, drained and rinsed
¾ cup fresh cilantro, chopped
Salt to taste
White or rice vinegar (optional)
8 ounces thick Chinese noodles (or fresh fettuccine), freshly boiled, for serving.

1. In large heavy pot, heat oil over high heat, and brown meat, turning occasionally, about 5 minutes. Add onions and stir often, until softened and slightly colored.
2. Pour off fat, add stock, and bring to a boil. Reduce heat and simmer, covered, 1½ hours. Add turnips, carrots, peppers, tomatoes, tomato paste, cumin, hot pepper flakes, coriander, chickpeas and ¼ cup cilantro, and salt to taste. Simmer, uncovered, 30 minutes more. If flavors seem flat, stir in vinegar 1 tablespoon at a time, until bright and tasty. Cover and let stand 15 minutes.
3. Ladle into bowls, top with noodles, and sprinkle with remaining cilantro.
Yield: 4 to 6 servings.

 Plof Monster!!!

• Servings: 6
• 2 ½ cups rice
• 3 1/4 cups boiling water
• 2 large yellow onions, sliced
• 1 lb. carrots, cut into thin juliennes
• 4 tablespoons vegetable oil
• 1 (3 - 4 lb) chicken, cut into 8-10 pieces
• ½ cup raisins
• 1 tsp. ground cumin
• ½ tsp. ground cinnamon
• salt
• pepper 

 Wash rice and rinse several times until water is clear. Drain. Put in a bowl with 1 tsp. salt and pour boiling water over it. Mix well and leave to soak for about an hour.

Fry the onions and half the carrots in the oil in a pot until the onion is soft and translucent. Stir in the cumin and cinnamon. Pat the chicken dry and add to pot. Season with salt and pepper and cook, turning the pieces over for about 10 minutes. Cover with the remaining carrots and sprinkle with pepper. Leave on a very low fire for a few minutes longer.

Mix the raisins with the rice and then pour the rice with its soaking water over the carrots, distributing it evenly over the top without mixing it in or disturbing the layers. Cover the pot and simmer for 15 minutes. Using the handle of a wooden spoon poke about seven holes into the rice reaching to the bottom of the pot. Cover the pot with a towel, return the lid and simmer over low heat until the rice is tender and the liquid is absorbed - about another 20 minutes. You may need to add a little water if it becomes dry before the rice is cooked. Remove from the fire and let stand for about 10 minutes.

Carefully spoon the rice onto a serving dish, then put the chicken and carrots on top. In other words, invert the pot onto a serving dish. There is an art to dishing out the plov from the pot - first the rice, then the carrots, then the chicken and then the onions.
 Avocado Salad

10 Vine-Ripened Tomatoes, quartered
4 Avocados, peeled, halved, and pitted
1/3 cup Extra-Virgin Olive Oil
2 Fresh Lemons
1 Red Onion, sliced
1/4 cup Pine Nuts, toasted light brown in the oven
1/4 pound Parmesan Cheese

1. Preheat grill to medium heat.
2. Cover large platter with tomato quarters, set aside.
3. Place avocado halves in a bowl and drizzle with two tablespoons olive oil, juice of one of the lemons, salt and pepper.
4. Place each half, flat side down, on a hot open grill for about 30 to 45 seconds.
5. Cook on the flat side only.
6. When well caramelized, remove and place on top of the plated tomatoes.
7. In another bowl, squeeze the other lemon over the sliced red onion and mix well.
8. Add the remaining olive oil, season with salt and pepper.
9. Place onions in the empty avocado pit holes.
10. Spoon the remaining lemon/olive oil mixture over avocados and onions.
11. Top with green goddess dressing, distributing generously on all sides.
12. Sprinkle pine nuts and grate cheese on top.

Korean Carrot Salad

3 large carrots, craped, peeled
1 tablespoon white vinegar
1 tablespoon soy sauce
3 teaspoons salt
3 teaspoons sugar
2 teaspoons garlic, freshly minced
3 tablespoons ground red pepper
5 tablespoons ground coriander
1/2 cup vegetable oil
Slice carrots into long, thin strips. Use vegetable slicer, do not use grater.
Mix carrot, salt and sugar and set aside for 20-30 minutes. Press mixture firmly and drain the liquid.
Preheat your oil to 200°F (95°C) and carefully pour over the carrot, add vinegar, soy sauce, coriander, garlic and pepper, and mix gently but thoroughly.
Refrigerate for 3-5 hours before serving.