Title: Msoki (Lamb Ragout and Vegetable for Passover)
Categories: Lamb Tunisia Jewish
Yield: 10 Servings

1/2	c	Corn oil
2	tb	Tomato paste
1	ts	;pepper
2	ts	;salt
3	lb	Lamb shank or shoulder, cut into serving pieces
18		Ins masran (kishke) of Libya (stuffed intestine -- see recip
1 1/2	lb	Carrots, cut into 1-" pcs
1 1/2	lb	Potatoes, peeled & cut into
1		-in cubes
2		Artichoke hearts
1 1/2	lb	White turnips, cut into 1 " cubes
2		Heads fennel, quartered
1 1/2	lb	Green peas
2	md	Onions, quartered
6		Cloves garlic, chopped fine
1	lb	Celery ribs (remove leaves & reserve), cut ribs into 2-in pi
3		Ribscardoon, cut into 2-" pieces
1 1/2	lb	Fresh fava beans
1 1/2	lb	Fresh spinach
4	c	;(abt) water, to cover
1/2	c	Fresh dill, cut into 1-in pieces
1/2	c	Fresh parsley, cut into 1" pieces
1/2	c	Fresh coriander, cut into 1" pieces
1		Head Romaine lettuce, cut into 2-in pieces
1	ts	Quatre epices (see NOTE)
1	lb	Matzoh, each sheet broken into 8 pieces

This grand dish, prepared & served the first evening of Passover, features lamb & an extravagant variety of vegetables. Traditionally, lamb is the meat to be used, however, in modern times either beef or veal can replace the lamb. As many vegetables are seasonally available are included since it is, in fact, the vegetables that provide the flavors & textures. It does not mean, however, that one cannot reduce the variety somewhat, based on personal preference, w/out loss of flavor.

In the traditional families of Tunisia, a lamb was purchased & fattened for for abt 3 months prior to Passover. The fattened lamb was slaughtered & the meat divided according to its uses. Some portions were reserved to be made into merguez, the incomparable spice sausage, others for the msoki; the innards (liver, heart, tongue, tripe, brain) were set aside for their particular recipes. The lambskin was cured & turned into a throw rug. Everything was utilized.

1. Put the oil, tomato paste, pepper, & salt in a pan large enough to contain all the ingreds. Stir-fry over moderate heat for 1 min. Stir w/wooden spoon. Add the meat & kishke, if used, & fry for 2 mins, shaking the pan frequently.

2. Add the vegetables, one by one, w/hard vegetables first -- carrots, potatoes, artichokes, white turnips, fennel, peas, onions, garlic, celery, cardoon, fava beans, & spinach. Shake the pan in a throwing motion that will turn the vegetables & meat over. Fry & turn for 15 mins to cook it down.

3. Just cover the mixture w/water & simmer over low heat for abt 1 hr, or until the meat is tender.

4. Add the celery leaves, cut into 1-inch pieces, the dill, parsley, coriander, & lettuce. Push the mixture aside in the center & add the spice mix, stirring it around slightly. Cook in the covered pan for 10 mins.

5. Lastly, place the broken matzoh over the top of the ragout. Cover the pan, remove from the heat, & let the msoki stand until ready to serve when the family returns from the synagogue for the first Seder.

Makes 8 to 10 servings.

NOTE: In India each cook blends spices to make the seasoning called garam masala, so in Tunisian they blend their own quatre epices. I use equal amounts of cardamom, cinnamon, white pepper, & cumin.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.

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