Lamb Stew
Description:
Lamb stew. Goes great with a bit of harissa. It takes about half an
hour of prep, half an hour to brown the lamb and reduce the wine,
and 1 1/2 hours to simmer.
Yield: About 4 servings. |
Stew
Qty | Unit | Ingredient |
2 | lb. | Lamb (cubed, 1 inch) |
Salt | ||
Black Pepper | ||
1 | c. | Flour |
1/4 | c. | Olive Oil |
1 | Tbsp. | Butter |
2 | c. | Red Wine |
1 | Onion (chopped) | |
1 | Parsnip (chopped) | |
2 | Carrots (chopped) | |
6 | clove | Garlic (crushed) |
4 | c. | Beef Broth |
1 | 15 oz. can | Diced Tomatoes |
3 | Bay Leaves | |
1 | tsp. | Ground Cumin |
1 | tsp. | Ground Corriander |
4 | Red Potatoes (medium dice) | |
3 | oz. | Tomato Paste |
Directions:
- Season cubed lamb with salt and pepper
- Dredge lamb in flour
- In a large heavy sauce pan, melt butter in olive oil over medium-high heat
- Brown meat in batches, removing when done
- When all meat is browned and removed from sauce pan, add red wine to pan
- Increase heat to high and add onion, parsnip, carrots, and garlic
- With a wooden spoon scrape fond loose from the bottom of the pan
- Reduce wine by half
- Re-add lamb
- Add beef broth, diced tomatoes, bay leaves, cumin, and corriander
- Bring to a boil, then reduce heat to low and simmer for 1 hour
- After an hour, add potatoes
- Simmer for an additional 30 minutes
- In the last five minutes, add tomato paste and stir well to incorporate
- Season with salt and pepper to taste