Braised Lamb
Roast with
Chocolate Haroset with Pistachios
and Pepper
Heat the olive oil in a large
sauté pan over medium heat.

Add the onion, bell pepper,
and chile pepper and cook for
2 to 3 minutes or until softened
slightly. Add the garlic and
cook briefly. Stir in the tomato
paste. Add the tomatoes, stock,
white wine, basil and parsley.

Bring to a simmer, cover the
pan partially, and cook for 20
minutes. Add the carrots and zuc-
chini, cover the pan partially,
and cook for another 10 min-
utes. Add the halibut. Season
with salt and pepper to taste,
cover the pan, and cook for 8 to
10 minutes or until the fish is
cooked through.

2 teaspoons chopped fresh
ginger ¾ teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ cup orange marmalade
Combine all the ingredients
in a bowl. Mix together and let
rest on the countertop at least
4 hours before serving. Mix the
ingredients occasionally dur-
ing that time.

Serving suggestions and
variations: The peppery heat
gives this haroset real vitality,
but if you don’t like spicy food,
you can leave out the cayenne
pepper. BRAISED LAMB SHOULDER
ROAST WITH CHOCOLATE
The chocolate adds a beautiful,
rich, dark sheen to the gravy.

Meat Yield: Makes 4 to 6 servings
2 tablespoons olive oil
1 shoulder of lamb roast, 3 1 ⁄ 2 to 4
pounds 2
3 1 1 ⁄ 4
1 1 ⁄ 4
1 1
⁄ 4
1 1
¼ 2
medium onions, chopped
carrots, chopped
cups white wine
cups chicken stock
cup tomato sauce
cup chopped fresh parsley
teaspoon fresh thyme leaves
bay leaf
teaspoon ground cinnamon
strips of orange peel, each
about 2 inches long
1 ounce unsweetened chocolate
Salt and freshly ground black
pepper, to taste
Preheat the oven to 300°F.

Heat the olive oil in a deep heat-
proof casserole. Add the roast
and cook over medium heat,
turning it occasionally, for 8
to 10 minutes or until lightly
browned. Remove the meat and
set aside. Add the onions and
carrots to the pan and cook for 3
to 4 minutes or until they have
softened. Pour in the wine,
stock and tomato sauce and mix
the ingredients together. Add
the parsley, thyme, bay leaf,
cinnamon, orange peel, choco-
HAROSET WITH PISTACHIOS
AND PEPPER
Haroset is one of the symbolic
foods on the seder plate, but in our
family, we eat it as a relish with the
meal. I’ve made dozens of versions
over the years. This one is spicy,
and my kids didn’t like it at first.

Now I double the recipe because it’s
everyone’s favorite; we couldn’t think
of having a seder without it. Make
this a day before serving to allow the
flavors to blend and mellow. It may be
made up to three days ahead. Store in
the refrigerator, but remove from the
refrigerator about 30 minutes before
serving. Serve at room temperature.

Parve Yield: Makes 6 cups
e 1
½ ½
2 cup chopped dried apricots
cup chopped dates
cup golden raisins
tart apples, peeled, cored and
chopped 1 cup shelled pistachio nuts
1 cup chopped almonds
2 ⁄ 3 cup sweet red Passover wine
1 ⁄ 4 cup apple cider vinegar
2 teaspoons grated fresh orange
peel JEWISHEXPONENT.COM
JEWISH EXPONENT
MARCH 19, 2015
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