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<< Winter Potato Soup | Table Of Contents | Slow Cooking At The Park >>
[from the June 2001 newsletter] This month's recipe: May and June are the season for young "lamb's quarters," the greenish-silvery weed that comes up everywhere and tastes similar to spinach. There was plenty to weed out in the park's native species gardens, and instead of being thrown on the compost, it ended up in Jane Price's Indian potato recipe, Aloo Gajjar.
posted March 15, 2004
Lamb's quarters potato curry:
2 Tablespoons ghee or butter
1 teaspoon cumin seeds
3 medium potatoes, in cubes the size of your thumbnail
3 cups lamb's quarters, (just leaves, no stalks) coarsely chopped
1 teaspoon chili powder
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
salt
juice of one lemon
Heat the ghee or butter (high heat) and add the cumin seed. When the seeds begin to crackle, add the potatoes and turn the heat to high medium. Fry and cook the potatoes until mostly cooked (about 6 minutes), then add the lamb's quarters. Mix well and sprinkle with chili powder, coriander, salt and turmeric. Stir to coat spices evenly, cover and cook on low heat for 6-8 minutes. Add lemon juice just before serving.