Mediterranean Lamb Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 onion, diced
5 cloves garlic, mashed
6 T. olive oil
2 lbs. boneless lamb stew meat, cut into roughly 1" pieces
½ c. red wine
1½ c. unflavored plain tomato sauce
4 bay leaves
1½ tsp. oregano
1½ tsp. basil
1 tsp. thyme
scant tsp. allspice
½ tsp. paprika
¼ tsp. celery seed
½ tsp. salt
4 carrots, but up
½ lb. mushrooms, sliced
3 medium potatoes, peeled and cut up
10 baby onions, peeled
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Directions: |
Directions:
In a large skillet, sauté onions in 2 T. of the olive oil over medium heat until they are translucent. Stir in mashed garlic and continue to cook over medium heat for just 1 or 2 minutes, stirring constantly. Remove pan from heat and set aside.
Using a heavy bottomed pan or Dutch oven, heat 2 T. of the remaining oil until a small piece of meat placed in it sizzles. Add only enough of the lamb to cover the bottom of the pan one piece deep. Cook uncovered over medium-high heat until well-browned on all sides. To be "well-browned" each piece of lamb should be a dark, crusty brown. This is a large part of the stew's flavor, so a steamy process and gray color won't do.
Remove first batch of meat with a slotted spoon, add the rest of the oil and heat, then add more lamb, again only one layer deep and brown well. Repeat if necessary until all meat is browned. If you need to shorten the browning process, use two skillets.
When all of the meat has been browned, return it to Dutch oven or stew pot and add sautéed onion mixture, red wine, tomato sauce and just enough water to barely cover the meat. Bring to a simmer and stir in remaining ingredients except for the vegetables. Reduce heat until the stew is just very gently simmering and cook for 1½ to 2 hours until lamb is tender. (I think I partially cover it at this point but can't remember!)
When lamb is tender add carrots, mushrooms, potatoes and baby onions. Cook uncovered until these are tender, approximately 30-45 more minutes. When finished the meat and vegetables will be tender to the tooth, and the "juice" of the stew should be rich, dark and slightly thick. If it seems too watery you can thicken it carefully: Stir 1 or 2 T. flour together with 3 or 4 T. cold water until very smooth. Drizzle mixture into stew, stirring in thoroughly, and cooking an additional 5 - 10 minutes.
Serve with pita bread. Will amply feed 6 to 8 people.
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Personal
Notes: |
Personal
Notes: I found this recipe in a small booklet titled "Vermont Lamb Tonight" and I've made it every Holy Thursday for years because I like to think that they might have been eating lamb like this at the Last Supper. I bring it to our church for a potluck supper where it is always anticipated with great enthusiasm. Many years I've had to make another round for us to have at home in the weeks that follow Easter because we just want more of a taste than we get at church!
The easiest thing to do is buy a half leg of lamb and have the butcher bone it and cut it up. Browning the meat well before stewing it takes considerable time and makes a mess in the kitchen, but is absolutely imperative if you want a deep, rich taste. Also, check your spice cabinet before you start to be sure you have all the herbs & spices that give the stew its complex flavors. Lastly, if I'm in a real hurry I leave out the baby onions because they're such a pain to peel and stir in little pre-cooked onions from a jar. It's a lot of work, but if you like lamb, it's definitely worth the effort once a year.
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