I'm going to make some lamb stew for our lunches this week tonight.
1. Cut lamb into 1-inch cubes, trim most of the fat.
2. Cut 5 carrots into bite sized pieces, 4 celery stalks into 1/4 inch pieces and quarter 2 yellow onions. Cut about 5 russet potatoes into bite-sized peices (peel if desired). Cut 5 slices of bacon into 1/2 inch pieces.
3. Add about 2 tablespoons of olive oil to a large stock pot on medium high heat. Add the bacon and brown, stirring until it's browned. Remove bacon from pot, leaving oil inside.
4. Coat lamb cubes in flour, shaking off all excess. Brown lamb cubes in pot. Once all are browned, remove and set aside.
5. Add 1tbsp of oil and one tbsp of butter to pot, set to medium high heat. Add carrots, celery and onions and cook until onions are translucent. Add lamb cubes back and cover with about 3 large cans of crushed tomatoes. Add fresh dill, broken, chopped, whatever you prefer. Add the potatoes.
6. Bring the mixture up to a boil and then reduce to a simmer for about 1 1/2 hours, or until lamb and potatoes are tender. Add the bacon back in at the end, if desired.
7. Sprinkle with a tablespoon of creme de cassis, if available.
The stew came out wonderfully. I finished it at about 12:30 last night. ;)
My co-worker forgot her lunch today, and was upset because she didn't really have enough money to buy something, so I offered to bring her a bowl of the stew from home. She said she loved it. :) :) :) I hope it's true, because people liking my food means psychological acceptance.
this sounds really good, and not too difficult.
I had to buy a leg of lamb and cut the meat off it, rather than buying it cubed, like you can in more ethnic areas. So, to cube it, cut all the veggies and do the rest of the prep work was actually like an hour active time. Then it cooks for about an hour. It's not difficult, it's just time consuming. It's the perfect dish for having a sous chef.
sous chef? what does that mean? sous means under, (latin always comes in handy, haha) but i dont understand your usage.
http://dictionary.reference.com/search?r=2&q=sous-chef
A sous chef usually does all the chopping, peeling, etc.
oh oh, gotcha. yea, that's true. i envy that about cooking show hosts, they just get to do the actual cooking. i dont mind the peeling/chopping part, it's the cleanup/putting away that i dont like.