Lamb Stew From Southern FranceFrom jo_jo_ba 1 year ago
- 5 lbs bone-in leg of lamb (about 3 ½ lbs meat) shopping list
- 1/3 cup fine rice or corn flour, sifted shopping list
- 1 tsp kosher salt shopping list
- 1 tsp black pepper shopping list
- ½ tsp mustard powder shopping list
- ¼ cup olive oil shopping list
- 2 large, sweet onions, halved and sliced shopping list
- 1 garlic clove, minced shopping list
- 5 carrots, peeled and sliced into coins shopping list
- 3 stalks celery, sliced shopping list
- 1tbsp ground coriander shopping list
- 1tbsp ground cumin shopping list
- 1tsp ground ginger shopping list
- 1tsp paprika shopping list
- 1 tsp cinnamon shopping list
- ½ tsp allspice shopping list
- 750 mL bottle good merlot or Burgundy wine shopping list
- 1 ½ cups chicken broth shopping list
- 2 tbsp tomato paste shopping list
- 2 sprigs fresh thyme shopping list
- Zest of ½ lemon shopping list
- 8 garlic cloves, halved shopping list
- 20 prunes, halved shopping list
- 30 dried apricots, halved shopping list
- salt and pepper to taste shopping list
How to make it
- 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
- Whisk together the rice flour, salt, pepper and mustard powder in a dish and dredge the cubed meat.
- Heat 3 tbsp of the oil in a heavy Dutch oven and fry meat in batches until well browned. Remove to a plate.
- Add the remaining oil to the pot and stir in the onions, minced garlic, carrots and celery.
- Cook for 5 minutes over medium flame.
- Add all the spices and continue to cook for a couple of minutes, until fragrant.
- Add the lamb back to the pot, add the bone and pour in the wine and chicken broth.
- Stir in the tomato paste, thyme sprigs, lemon zest, halved garlic cloves and fruit. See Photo
- Season with salt and freshly ground black pepper.
- Cover the pan with a lid and cook over a gentle heat for 2 hours, or until the lamb is tender.
- Remove the bone and cook, uncovered, for 30 minutes longer.
- Serve over brown rice, Israeli couscous or your favourite ancient grain
The Cookjo_jo_ba Oshawa, CA
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