FFwD ~ Green-as-Spring Veal Stew (Lamb)

This week's recipe from FFwD

looks abit like these:

Lui Cha from Peninsula Malaysia

and Lui Cha from East Malaysia

and here's HOW-TO make your own!

another HOW-TO!

normally a vegetarian dish

of which I had only had it ONCE

and not again, unless if its a

non-vegetarian version - I might give it another go!

You may serve your

Green-as-Spring Veal Stew

(lamb for me as it was suggested 

by some Doristas for those of us

who cannot find veal)

over rice or noodles or

do like I did - mashed potatoes

mine had butter, fresh thyme

and seasoned with salt and pepper

 my version:

lamb instead of veal

chopped celery, carrots, onions, garlic and thyme,

chicken stock
salt and pepper

for the base broth

herbs used:

arugula, spinach,

french tarragon (not too much), 

sweet basil (instead of parsley)

and dill
lastly lemon juice (to taste)
very important!

well?

did it taste as gross as it looks?

I only made a single portion

and I finished all of it...

initially I thought it was pretty good

and wish there was more

but by the time I finish whatever

there was on my plate...

it was enough!

do check out the rest of group's results at:

 

pages 262-263

Thanks for dropping by for a visit and leaving me a comment!