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By Root 2300 0

oil to the pot. Add the onion, celery, and mushrooms; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Stir in the ginger, thyme, cloves, lamb, stock, wine, and ½ cup water. Bring to a simmer; cover, and reduce heat to medium-low. Gently simmer until the lamb is tender, about 2½ hours. Stir in the prunes. Season with salt and pepper. Let cool completely.

2. Divide the dough in half. Wrap half in plastic; refrigerate until ready to use. Roll out other dough half on a lightly floured surface to a ¼-inch thickness. Cut out 4 6-inch rounds. Transfer 1 round to each of 4 5-inch pie plates. Divide the stew among the pies. Roll out the remaining dough to a ¼-inch thickness. Cut out 4 7-inch rounds. Randomly punch out circles from the rounds with a ½-inch round pastry tip (such as Ateco #806). Cover each pie with a round. Tuck the edges under; press gently to seal. Refrigerate until cold, about 30 minutes.

3. Preheat the oven to 400°F. Whisk the cream and egg yolk in a small bowl. Brush the crusts with egg wash. Bake the pies on a rimmed baking sheet until crusts are golden brown and juices are bubbling, about 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes.

short pastry crust

MAKES ENOUGH FOR FOUR 5-INCH DOUBLE-CRUST PIES OR ONE 13 × 4½-INCH DOUBLE-CRUST PIE

2½ cups all-purpose flour

1 teaspoon salt

6 tablespoons cold unsalted butter

2 tablespoons cold vegetable shortening

¼ to ½ cup ice water

Pulse the flour, salt, butter, and shortening in a food processor until the mixture resembles coarse meal. With the processor running, drizzle in ¼ cup water until the dough just comes together. (If the dough is still crumbly, add up to ¼ cup more ice water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Divide the dough in half; wrap each in plastic. Refrigerate until cold, about 30 minutes.

curried lamb kabobs with cherry tomatoes and red onions

MAKES 8

1 garlic clove, minced

½ teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon dried oregano

6 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

¼ cup loosely packed mint leaves, chopped

2 pounds lamb shoulder, cut into 1-inch cubes

1 pound cherry tomatoes, mixed colors

4 small red onions, cut into 8 wedges

1½ tablespoons coarse salt

2 teaspoons freshly ground pepper

1. Whisk together the garlic, turmeric, coriander, cumin, oregano, 4 tablespoons olive oil, lemon juice, and mint in a small bowl. Add the lamb. Toss to coat; refrigerate, covered, for at least 2 hours or overnight.

2. Thread 4 cubes of lamb, alternating with tomatoes and onion, on each of 8 skewers. Brush with some of the remaining olive oil. Season with salt and pepper.

3. Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until the lamb is cooked through but pink inside, about 8 minutes, depending on the heat of the grill. The vegetables should be soft.

PORK

pork chops with herb stuffing

SERVES 4

1 cup cubed (3/8 inch) rustic bread without crusts

1 tablespoon unsalted butter

¼ cup olive oil

½ cup finely chopped onion

¾ cup finely chopped celery

¼ cup plus 1 tablespoon mixed chopped parsley and thyme

2¼ teaspoons ground coriander

½ cup plus 3 tablespoons chicken stock

Coarse salt and freshly ground pepper

4 bone-in pork chops (9 ounces each), cut horizontally to the bone

2 garlic cloves, minced

¼ cup dry sherry

1. Preheat the oven to 350°F. Toast the bread cubes on a baking sheet until golden, about 7 minutes. Heat the butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook the onion, stirring, until soft, about 3 minutes. Add the celery; cook 1 minute. Transfer to a bowl. Reserve the skillet. Toss the bread, herbs, ¼ teaspoon coriander, and 3 tablespoons stock with the onion mixture. Season with salt and pepper.

2. Stuff the chops. Using a fork, mix and mash the garlic, 2 teaspoons coriander, ½ teaspoon salt, and