HOME Page
Please visit our revised site at the above link, or click here to be redirected now.
|
|
Middle Eastern Style Lamb
Contributed by: Melinda
This is a very rich stew that is also very simple to prepare. It is my version of an Arab Stew in which there would be only a small amount
of meat used with a predominance of vegetables. I've increased the meat substantially in my version and you could cook the vegetable
seperately if you preferred.
Serves 4.
2 1/2 lbs lamb in approximately 1 1/2 inch cubes
2 very large onions, diced
4-5 med cloves garlic, finely chopped (don't mince or crush)
Olive Oil
2 cups dry red wine
1 1/4 - 1 1/2 cups beef stock
2 oz. (1/3 of 6 oz. can) tomato paste
1 tsp ground Allspice
1/8 - 1/4 tsp Cinnamon
Kosher or Sea Salt
Black Pepper
Flour
Green Beans traditional or Asparagus (optional)
- Preheat oven to 300º.
- On a large platter, sprinkle a very light dusting of flour.
- Spread a single layer of lamb pieces over the flour, sprinkle another very light dusting of flour over lamb and add a little salt and pepper
- Heat an oven-proof pot over high heat. When hot, add olive oil and brown the meat in batches about 3 minutes per side. Don't cook the meat - it should
still be red inside and dark brown on the outside.
- Set meat aside into a bowl when browned, reduce heat to medium and add onion to the pot on top of the browned bits in the bottom.
- Add a little salt and stir and cook until tender, then add garlic.
Cook until garlic is aromatic - don't brown.
- Add red wine and scrape the bottom of the pan to incorporate the caramelization into the liquid.
- Add broth, tomato paste, allspice and cinnamon. Bring to a simmer.
- Cover pot and place in the oven. Cook at 300º for 2 hours, stirring every 40 minutes or so.
- At the second stirring, add vegetables if cooking in the stew.
- After two hours, reduce heat to 200º and leave until ready to serve up to an hour.
I think this is delicious and a perfect consistency when left for the full hour at the lower temperature.
Serve with a simple salad of greens and tomato with lemon, olive oil and garlic viniagrette. If you want to stretch the meal, serve with brown basmati rice.
Questions about this recipe?
|
|