welcome, and thank you for joining me on my farm and studio in southern lancaster county, pennsylvania

Friday, March 4, 2011

lamb stew

Can I just say that I am over the moon about this dish? Every January for years I'd go to the annual PA Farm Show and buy a container of lamb stew. I'd wait all year to be able to have a taste of this rich, hearty, and mildly spicy stew. Finally this year I decided to try to recreate the experience, and if I must say so myself, it's a success! Ah, joy, now I can have it any time I want. And I sure do want. So let's share the love, shall we?

Lamb Stew
  • Take one onion and three ribs of celery and chop them into small bite-sized pieces. In a heavy stock pot, saute them in a bit of olive oil just until soft, remove from pan and set them aside.
  • Now add a bit more olive oil and one pound ground lamb to the pot and saute until cooked.
  • Add two cloves of garlic that's been minced to the lamb and saute briefly.
  • Next add three tablespoons of flour and stir it around for a minute.
  • Add four cups of beef broth, one quart diced canned tomatoes, and some salt and pepper to the lamb mixture. Give it a nice stir, then cover and simmer on low for an hour.
  • Now you'll want to add your pre-cooked onions and celery, one pound of potatoes that have been cubed into large bite-sized pieces, two carrots that have been sliced, two bay leaves, two teaspoons of rosemary, one half teaspoon of sage, one half teaspoon oregano, and a half teaspoon thyme. Mix this deliciousness all together, cover once again and simmer on low for another hour (if you can wait that long). 

That's it! A one pot meal that is to die for. Thick, rich, hearty, and best of all, seriously tastey.

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