One of my husbands most often requested meals. : ) Just in time for fall... The flavor in this is strong and intense. If you like more mild (blander) food, tone down the seasonings and vinegar.
Lamb Stew
2 T. olive oil
1 T. butter
1/4 c. flour (corn starch or wheat)
1 pound (1/2 kg) lamb stew meat
1 t. salt
1 box tomato puree
4 c. chicken broth
3 T. apple cider vinegar
3 T. Worcestershire sauce
1/4 c. plus 1 T. of water
2-3 chopped onions
1 c. sliced carrots
3/4 c. chopped turnips
3/4 c. chopped potatoes
1 T. raisins
1 t. cumin seed
1/2 t. pepper
1/2 t. cinnamon powder
1 t. dried parsley
You can use either lamb or mutton meat for this, but it needs to be good cuts of boneless, lean meat. I don't care for the flavor of mutton, and you can ask butcher to provide you with lamb meat. Some will have it, some will not. It will be more expensive than chicken, for sure, but just consider this a special treat. Even for a half kg, here it's only about $4, which is definitely affordable for a great (RED MEAT!) meal for our whole family. : )
1. Heat oil in a Dutch oven with the butter. Place flour in a shallow dish. Sprinkle lamb pieces with black pepper and salt. Dredge lamb meat in flour to coat. Place lamb in the hot oil and melted butter. Cook 5 minutes, turning to brown on all sides. Remove lamb from pan with a slotted spoon.
2. If needed add a bit more olive oil. Add cumin seed and onions to pan. Cook 5 minutes or until tender, stirring occasionally. Add tomato puree and cook for one minute, stirring frequently. Stir in broth and apple cider vinegar, Worcestershire and water, scraping down to loosen browned bits. Return meat to the pan, and add ½ t. salt, raisins, and pepper. Bring to a boil. Reduce heat and cover, cook 1 hour.
3. Remove lid and add the vegetables. Cook on a medium heat for 30-45 minutes. The juice should be reduced and thick.
This serves 6 people (two adults and four kids).
Lamb Stew
2 T. olive oil
1 T. butter
1/4 c. flour (corn starch or wheat)
1 pound (1/2 kg) lamb stew meat
1 t. salt
1 box tomato puree
4 c. chicken broth
3 T. apple cider vinegar
3 T. Worcestershire sauce
1/4 c. plus 1 T. of water
2-3 chopped onions
1 c. sliced carrots
3/4 c. chopped turnips
3/4 c. chopped potatoes
1 T. raisins
1 t. cumin seed
1/2 t. pepper
1/2 t. cinnamon powder
1 t. dried parsley
You can use either lamb or mutton meat for this, but it needs to be good cuts of boneless, lean meat. I don't care for the flavor of mutton, and you can ask butcher to provide you with lamb meat. Some will have it, some will not. It will be more expensive than chicken, for sure, but just consider this a special treat. Even for a half kg, here it's only about $4, which is definitely affordable for a great (RED MEAT!) meal for our whole family. : )
1. Heat oil in a Dutch oven with the butter. Place flour in a shallow dish. Sprinkle lamb pieces with black pepper and salt. Dredge lamb meat in flour to coat. Place lamb in the hot oil and melted butter. Cook 5 minutes, turning to brown on all sides. Remove lamb from pan with a slotted spoon.
2. If needed add a bit more olive oil. Add cumin seed and onions to pan. Cook 5 minutes or until tender, stirring occasionally. Add tomato puree and cook for one minute, stirring frequently. Stir in broth and apple cider vinegar, Worcestershire and water, scraping down to loosen browned bits. Return meat to the pan, and add ½ t. salt, raisins, and pepper. Bring to a boil. Reduce heat and cover, cook 1 hour.
3. Remove lid and add the vegetables. Cook on a medium heat for 30-45 minutes. The juice should be reduced and thick.
This serves 6 people (two adults and four kids).
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