Lamb Stew From Southern France |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 10 |
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A whole leg of lamb (bone and all) goes into the pot with your standard veggies, lots of garlic, most of the spice cabinet, dried fruit and a whole bottle of wine! Two and a half hours later it's velvety soft and begging to be spooned over your favourite rice or grain. Ingredients:
5 lbs bone-in leg of lamb (about 3 1/2 lbs meat) |
1/3 cup fine rice or corn flour, sifted |
1 tsp kosher salt |
1 tsp black pepper |
1/2 tsp mustard powder |
1/4 cup olive oil |
2 large, sweet onions, halved and sliced |
1 garlic clove, minced |
5 carrots, peeled and sliced into coins |
3 stalks celery, sliced |
1tbsp ground coriander |
1tbsp ground cumin |
1tsp ground ginger |
1tsp paprika |
1 tsp cinnamon |
1/2 tsp allspice |
750 ml bottle good merlot or burgundy wine |
1 1/2 cups chicken broth |
2 tbsp tomato paste |
2 sprigs fresh thyme |
zest of 1/2 lemon |
8 garlic cloves, halved |
20 prunes, halved |
30 dried apricots, halved |
salt and pepper to taste |
Directions:
1. Slice the lamb meat off the bone and cube See Photo. Using a mallet, crack the bone in a few places and set aside. See Photo
2. Whisk together the rice flour, salt, pepper and mustard powder in a dish and dredge the cubed meat.
3. Heat 3 tbsp of the oil in a heavy Dutch oven and fry meat in batches until well browned. Remove to a plate.
4. Add the remaining oil to the pot and stir in the onions, minced garlic, carrots and celery.
5. Cook for 5 minutes over medium flame.
6. Add all the spices and continue to cook for a couple of minutes, until fragrant.
7. Add the lamb back to the pot, add the bone and pour in the wine and chicken broth.
8. Stir in the tomato paste, thyme sprigs, lemon zest, halved garlic cloves and fruit. See Photo
9. Season with salt and freshly ground black pepper.
10. Cover the pan with a lid and cook over a gentle heat for 2 hours, or until the lamb is tender.
11. Remove the bone and cook, uncovered, for 30 minutes longer.
12. Serve over brown rice, Israeli couscous or your favourite ancient grain
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