Lamb Maqli

A dish from the Naples cookbook - a twist on a Middle Eastern Dish

• 1/2 lb lamb meat cut into 1 in square pieces
• 2/3 cup mushrooms, quartered
• 1/4 cup pine nuts
• 2 oz olive oil
• 1 tbs garlic, minced
• 1/4 onion, minced

• 2 tbs parsley, chopped
• 1 tbs cumin
• 2 oz dry white wine
• 1 oz lemon juice
• 3 oz veal stock
• 1/2 stick butter, softened

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1. Toss lamb in hot oil to sear all sides; set aside
2. Toss mushrooms, garlic, and onion in pan before adding pine nuts and browning
3. Deglaze with wine, add stock, lemon juice, and cumin
4. Season, stir in butter butter, and half of parsley
5. Spoon lamb over fettuccini pasta and garnish with remaining parsley