Swedish Chocolate Coffee Lamb
From trigger 16 years ago
- 1 minutes to make
- Serves 46
From Green & Black’s Organic This wonderful recipe from Green & Black’s Organic sounded wonderful and I am sure it will bring joy to any table.
Ingredients
- 1/3 cup flour shopping list
- ½ teaspoon mustard powder shopping list
- Pinch of sea salt or kosher salt shopping list
- Freshly ground black pepper shopping list
- 2 ¼ pounds very lean lamb (fillet or leg), cut into 1 1/4 inch cubes shopping list
- 1/3 cup (3/4 stick) unsalted butter shopping list
- 1 tablespoon olive oil shopping list
- 3 garlic cloves, crushed shopping list
- 1 large onion, sliced shopping list
- 12 shallots, peeled and finely chopped shopping list
- 1 tablespoon Kailua (or other coffee liqueur) shopping list
- 1 cup strong brewed coffee shopping list
- 4 cups good-quality lamb stock shopping list
- 2 ounces dark chocolate, minimum 60% cocoa content, broken into pieces shopping list
- FOR GARNISHING shopping list
- 1 tablespoon crème fraiche or sour cream shopping list
- Handful chopped fresh parsley shopping list
How to make it
- Preheat the oven to 425F.
- Season the flour with the mustard powder, salt, and pepper.
- Toss the lamb in the seasoned flour and coat well.
- Rub together 2 tablespoons of butter and the remaining seasoned flour and set aside.
- Heat the oil and remaining butter in the Dutch oven, add the garlic, onion, and shallots, and sauté for 5 minutes until soft and golden.
- Remove from the pan with a slotted spoon and set aside.
- In the same pan, sear the flour-coated lamb in batches until browned on all sides.
- Add a little extra oil if necessary. Remove and set aside.
- Do not wash out the frying pan!
- Add the Kailua and the coffee to the sticky brown residue in the put and, over medium heat, stir together for about 4 minutes, scraping up all the bits from the bottom of the pan, to form a glossy smooth sauce; the sauce should be reduced by half. Add the lamb stock and the flour and butter mixture, continuing to stir.
- Bring to a boil. Return the onion mixture and meat to the pot. Cover.
- Transfer put to the oven for 15 minutes, then reduce the temperature to 325°F for another 45 minutes or until the lamb is tender.
- Insert a knife into the center of a chunk – the lamb should just slide off.
- Once tender, remove the lamb from the oven and stir in the pieces of chocolate, ensuring it is completely blended throughout the stew.
- Garnish with a swirl of crème fraiche or sour cream, and sprinkling of fresh chopped parsley.
- From Green & Black Organic
- * NOTE* Beurre manié should not be confused with roux, which is also a thickener made of equal parts of butter and flour, but which is cooked before use.
The Rating
Reviewed by 7 people-
This is a fantastic recipe Trigger sounds like a winner to me I love lamb any way you fix it yummers got my 5 big time thanks for the recipe Trig.
Queen
silverqueen
in Albany loved it
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Just wanted to add that the beurre manié and beurre manière are the exact same thing. I didn't realize that I called it beurre manière until after I posted...that is just the term I'm used to. Just wanted to make sure I didn't cause confusion. ...more
lunasea
in Orlando loved it
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Oh, Michael - this just sounds so rich and decadently delicious. I love the depth of flavors the coffee and chocolate brings to the dish and that Kalhua add is exquisite. Yes, a roux is really used in a different way than a beurre manière, too. T...more
lunasea
in Orlando loved it
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