Recipe
The Black Kats Lamb Rib Stew Recipe
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Lechatnoir / All my dishes 5 months ago
I 'formulated' this recipe on the way home from the store. I love lamb but is so expensive. They had 4 slabs of ribs; 2 to a pack, lots of fat but very cheap. I hope you enjoy the result.
Prep:30m Cook:45m Servings:4
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 Lechatnoir |
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Fans
Ingredients
- 4 lamb rib slabs
- 1 jar kalmati olices
- 2 medium onions washed and cut into medium chunks
- 4 thin fresh carrots scrubbed and cut into chunks
- 4 x-tra large potatoes washed and in medium chunks
- 6 baby bella mushrooms de-stemmed and quartered
- 2 cloves garlic quartered long ways
- 2 cups water
- 1 cup mediera
- wondra flour
- 2 tablespoons (packaged brown gravy mix)
- fresh thyme
Directions
- Prepare:
- ---------------------------
- Place large stew pot on stove
- wash slabs of ribs and on a large cutting board separate ribs from each other with sharp butcher's knife
- when done pick 4 nice ones with bone and put aside
- cut the fat off remaining and carefully cut meat off remaining bones
- they will be different shapes but cut into approximately same size
- Heat the stew pot to med-high and put just the first 4 bones in using wooden long-handled spoon to swirl around
- add meat
- add garlic
- stir while cooking about 8 minutes
- -----
- add:
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- kosher salt about 3 small pinches
- fresh ground black pepper and pulling tyme from stems add and stir
- --
- in 2 cups warm water stir in gravy mix
- alternately add water mixture and wondra to make roux
- stir in madiera (optional)
- add veggies and stir
- add olives
- ___________________________
- bring to low boil
- lower to simmer
- carefully taste to adjust seasoning
- cook half covered until meat and veggies are fork tender
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- OPTIONAL:
- refrigerate at least 4 hours; overnight is best
- skim off excess fat reheat on simmer and serve with hot flakey biscuits or rolls and perhaps a salad of young greens.
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- le chat noir asks that you enjoy!
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legoflamb 5 months ago said:
Ahh, a truely marvelous blend of simple flavors. I always love olives with my lamb, and the maderia gives it a nice earthyness.