Saffron Lamb

 I cooked my first dinner in some time.  Before surgery - just a short month ago - it hurt too long to stand long enough to cook anything.  That is already changing. 

So, I cooked saffron lamb today.   My only problem was remembering to chew long enough - I was hungry and wanted to gulp it.  So the first bite was rough.  The rest was great.

Here is the recipe:

Prep Time: 25 minutes

Cook Time: 75 minutes

Ingredients:

2 2/3 pounds (1.2 k) lamb -- you'll want a boneless piece

1 teaspoon powdered saffron, stirred into a quarter cup of warm water

A small bunch parsley, minced

1/3 cup olive oil

2 cloves garlic, minced

2/3 cup tomato sauce

Salt and pepper

Preparation:
Chop the lamb into bite-size pieces. Heat the oil in a pan and sauté the herbs, adding the lamb before the garlic browns, and cook, turning the pieces until they're browned on all sides. Stir in the tomato and the saffron, reduce the heat, and simmer covered for about an hour, adding a little more warm water should the meat look like it's drying out. Check seasoning part way into the cooking, and serve hot when the meat is fork tender.

Yield: 6 servings Lamb with Saffron.

 OK THIS DID NOT GO DOWN !    It tasted great, but I ended up throwing all of it up!!!

I don't know why.   

Sigh.

Wellllll, it might just be too dense right now. I'd stick with extra lean ground beef, or tuna, or chicken (thigh or leg, they're moister than breast), or just about any kind of fish. Shrimp were very easy for me to eat.

One of my "go to's" was to put some boneless chicken thighs into the crock pot with a whole jar of salsa and a can of Mexi-corn. Let it cook all day then shred the chicken. It's really moist and tender...tasty too!

Gotta just take it slow and easy, what you might not be able to eat today, you will be able to eat next month, or three months from now. You just have to not rush things.

Take care!

 The idea of dark chicken meat is great - I like them better ,anyway.  I am goimg to try that.

I love lamb.  My husband mixed some and pureed it in my first couple weeks, and I only ate a bite.. that was ok, so I thought this would be.  It wasn't.

Patience has never been one of my virtues.  But this is something I am going to have to develop with this!

Thanks for the tip.

have you ever bought ground lamb? I use it for curries and meatballs or stuffed cabbage. You could basically use your saffron recipe but substitute ground lamb for it. This is the time when creativity counts!

I love lamb, too. If you can't find it ground, ask the guy at the meat counter to grind it for you.

 No, but I will try that.  And maybe less olive oil.

I've had that problem twice.  Once I ate too fast, and the other time I don't think I chewed enough.  At least when you throw up now it's not as bad as before WLS.
Jan

 That's true.

jeane it sounds delish!! sorry it didn't sit well -or go down well- it is probly too dense right now-even at fork tender!!!!  your new tummy is just a month old! listen to susan on this!!!!!!

 It was delicious!!   But it didn't last long - it came right back up in about 5 minutes.

I will isten to Susan and you.  I am a real novice at this stuff - just a month!

I'm so glad you all are here.  Thank you.