Tuesday, July 10, 2007

Simple Lamb Stew

Special thanks to Linda for gifting us with some lamb. :) Originally, I was going to make a hot and spicy curry with this, but right after Jim and Brian left we were craving something a bit less exotic after the flavor rampage (curry, nachos, cajun pasta...). So, here we are, a classic European-ish lamb stew that was just great.


4 strips of bacon, diced

2 pounds cubed lamb shoulder
1 teaspoon salt
1/2 teaspoon ground black
1 tablespoon all-purpose flour

2 cloves garlic, minced
1 large onion, chopped
1/2 cup water
2 cups beef stock
1 teaspoons white sugar

1 cup diced carrots
2 large onions, cut into bite-size pieces
2 potatoes, diced
1 teaspoon dried thyme
1 bay leaf
1/2 cup white wine


1. Brown bacon in a dutch oven. Remove bacon, crumble, and set aside.

2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in the dutch oven in the bacon fat.

3. Remove the lamb, set aside. Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add bacon pieces, beef stock, and sugar. Cover and simmer for 90 minutes.

4. Add carrots, potatoes, thyme, bay leaf, and wine to pot. Reduce heat, and simmer covered until vegetables are tender. Remove bay leaf, thicken if needed, serve.

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