• 1/2 Eureka Lemon, thinly sliced pieces (zesting first is okay)
• 1 tbls Umeboshi Plum Vinegar

2. In 10-inch saute pan or skillet, heat oil and add the following, cook for 10 minutes, stir often:

• 1 tbls cooking oil
• 4 Celery ribs, dices
• 1/2 Garnet Yam, large dice
• 1 large shallot, thinly sliced

3. Add the following to the saute pan, cook for 10 minutes, stir often:

• 1 cup rice (or quinoa)
• 1/2 Bunched Collard, chopped to bite-size pieces
• 10 Crimini Mushrooms, quartered
• 1 red bell pepper, chopped to large bite-size pieces
• 1 medium tomato, 8 to 10 wedges
• 1 Pink Lady Apple, chopped to small bite-size pieces

4. Move mixture aside making a well in the center of the pan and add the following in thin layer (not piled on top of each other), do not stir, allow to cook for a minute:

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp ground cinnamon (or one 3-inch cinnamon stick)
• 12 threads saffron, crushed
• 1 tsp paprika
• 3 garlic cloves, sliced
• 1 inch ginger, minced

5. Add the following liquid, stir well, cook at low simmer –untouched, do not stir– for 20 minutes or until the rice is cooked:

• 2 cups broth (veggie or chicken or beef)
• 1/4 cup tomato paste

6. OPTIONAL, add the lamb and the liquid:

• 1 pound lamb (cubed or ground or slices)

• 1/2 Eureka Lemon, zest and juice
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• Marinated lemon slices

1. Put lamb on counter top for 1 to 2 hours to bring to room temperature. Cold protein going into a hot pot will result in tough meat. Room temp protein going into a hot pot will result in more tender meat.