Mediterranean Style Lamb Stew
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
54
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Separately cooked white beans and braised fennel and 1/2 cup chopped fresh basil
2
Blue print stew technique: Preheat the oven to 325 degrees
3
Season the flour with salt and pepper
4
Coat the meat with flour and shake off excess
5
Heat the oil in a large flameproof casserole
6
Brown the meat, in batches, until browned on all sides
7
Remove browned meat to a plate
8
Add seasoning vegetables to remaining oil in casserole, cover and cook for 5 to 10 minutes or until totally tender
9
Return browned meat to seasoning vegetables with juices that have collected on the plate
10
Add optional tomato ingredients, bouquet garni and liquid
11
Season lightly with salt, bring to a simmer, cover and set in oven to cook for about 1 1/2 hours or longer or until meat is fork tender
12
Remove casserole from oven, remove meat and keep warm, degrease the liquid
13
Either puree the solids into the liquid to form a thick sauce, or strain the solids out and reduce the sauce until intensely flavored
14
Add any additional seasoning ingredient (like barbecue sauce) and fresh herbs at last minute
15
To cook the vegetable garnish, either cook it in the stew liquid before you puree or reduce it, then return the meat to the liquid to rewarm it
16
Or cook the garnishes separately