The Jewelled Kitchen by Bethany Kehdy

Author:Bethany Kehdy
Language: eng
Format: epub
Tags: The Jewelled Kitchen
ISBN: 9781848992894
Publisher: Watkins Media
Published: 2016-07-28T16:00:00+00:00

veal shoulder with butter beans

This stew conjures up memories of my grandmother, after-school dinners on a dark, winter’s evening and fighting over the last bone, then pounding it heavily on the chopping board being careful not to let a single drop of marrow escape. I have listed the bones as optional, but for me, the highlight of this dish has always been “inhaling” the rich marrow, so pleasing in its texture and gentle nutty sweetness. If you do want to cook the meat on the bone, ask your butcher to chop the bones into smaller pieces, and then add them with the butter beans. When the dish is served, use a marrow spoon to extract the marrow.

SERVES 4

PREPARATION TIME: 10 minutes, plus overnight soaking

COOKING TIME: 1 hour 40 minutes

250g/9oz/1¾ cups dried butter beans, soaked overnight (see Cooking Chickpeas, page 215)

2 tbsp sunflower oil

1 onion, finely chopped

300g/10½oz boneless veal or lamb shoulder, cut into 4cm/1½in cubes

1 garlic bulb, cloves separated and crushed with the blade of a knife

2–3 marrow bones (optional)

1 tsp ground cinnamon

1 tsp ground allspice

140g/5oz tomato purée/paste

sea salt and freshly ground black pepper

Vermicelli Rice (see page 215), to serve

warm Arabic Bread (see page 217), to serve

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