- Posted February 3, 2013 by
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Classic Lamb Stew
This lamb recipe involves cooking it slowly on low heat in a heavy-bottomed pot, ideally in a Dutch oven, casserole pot, or earthenware pot especially designed for cooking stew. This technique softens and tenderizes the meat and blends all the ingredients together to create a rich and sumptuous dish. Lamb stew is often prepared with tougher cuts of meat like the shoulder and the flank, as well as lamb shanks, all of which are ideal for slow and long cooking. In stewing, the meat should be totally immersed in the liquid while cooking. If the liquid evaporates, add more of the stock to replenish the liquid.
Lamb of shoulder is a fattier cut than leg of lamb and makes an excellent choice for stewing. It is full of flavor that melts in the mouth when it is cooked. You can use a combination of both, however, for more texture. Be sure to sear the meat before stewing it to seal in its juices. When searing the lamb, do not overcrowd the pan so that they brown well. If the pan is too full, it will steam and prevent the lamb from browning. Sear the lamb in batches if you have to, allowing each piece to develop a nice brown crust. After searing the meat, you will notice that the bottom of the pot will be brown from the meat essence, which consist of fat, sugars and proteins. This is called fond and is one of the crucial elements that make a flavorful and delicious stew.
2 celery stalks (chopped)
1 large onion (chopped)
3 large carrots (chopped)
3 large potatoes (chopped into 1 ½ in. pieces)
3 turnips (peeled and chopped)
1 lb. lean lamb stew meat (cut into 1 in. cubes)
1 tablespoon vegetable oil
1 tablespoon low sodium soy sauce.
1 teaspoon granulated sugar
½ teaspoon sea salt
¾ teaspoon gravy powder
2 tablespoons quick cooking tapioca
2 tablespoons grated lemon peel
1 tablespoon chopped fresh parsley
28 oz. stewed tomatoes
14 oz. beef stock
10 oz. frozen peas (unthawed) or canned peas (drained)
1. In a Dutch oven, heat the oil over medium high. Season the lamb with salt and add to the pan. Cook until the meat is browned on every side. Remove the lamb with a slotted spatula or spoon and place in a large bowl.
2. Add the celery and onion to the pot and cook until golden. Put the lamb back in the Dutch oven. Add the stewed tomatoes, beef stock, and 1-cup water. Bring to a boil over high heat. Reduce the heat to low. Cover and simmer 25 minutes.
3. Add the potatoes, carrots, turnips, soy sauce, sugar, and gravy powder. Cook on high heat until boiling. Reduce the heat to low. Cover and simmer 20 min. or until all the food is tender.
4. Stir in the tapioca. Bring to a boil. Add the peas and cook until heated through. Sprinkle the stew with the parsley and lemon peel.