| Monday, April 15, 2013 |
We have been having a pretty raw spring.
Stephen and I turned the furnace off a few weeks ago -- optimism prevailing.
We turned it back on within a couple of days -- reality setting in.
These days it seems nearly impossible to warm up; so, of course, put the soup on. And make it hearty -- summer may never get here.
I’ve been experimenting with recipes that use ReginaSpices. I’ve been craving lamb -- so I thought a lamb stew would be a good way to combine my craving with my need for warmth.
I like to use up left-over garlic cloves in soups and stews --the ones that are small, the ones I can’t be bothered to use in a salad dressing. I usually have a cereal-sized bowl full of garlic rejects. When I was playing with this recipe I decided to clear out the garlic bowl.
Lots -- I mean lots -- of garlic went into this stew.
And I don’t regret it...
Lamb and Lentil Stew
- 1lb of Lamb meat, cut in chunks for stewing
- 1 ½ lb Green Lentils, dried
- 4 Carrots, coarsely chopped
- 2 Onions, coarsely chopped
- 1 Fennel Bulb, coarsely chopped
- 3+ Garlic Cloves -- I used around 10 -- smashed and peeled
- 2 ½ - 3 Tbl Mediterranean Seasoning (or your own mixture of herbs, garlic, etc.)
- 1 Large Can whole peeled tomatoes, drained, with the tomatoes simply pulled into pieces with your hands.
- Juice of ½ Lemon
Stock: If you don’t want to make the stock, use water; add the lamb shank to the pot with the rest of the meat.
- 1 Lamb Shank
- Onion studded with cloves (3-4 cloves)
- 2-3 Ribs of Celery
- Fennel Fronds
- Large Pinch Thyme
- Small Pinch Marjoram
- 2-3 Bay Leaves
- ¼ tsp Tellicherry Peppercorns
- 6 Cups water
Make the stock: Sear lamb shank, add all other ingredients, and simmer for a couple of hours. Definitely simmer it until the meat falls off the bone. Strain, set aside.
Wash and pick over the lentils, set aside.
Using oil with a high burn point, lightly oil a heavy Dutch Oven. Heat it until it’s nearly smoking and sear the lamb (1-2 min. a side).
Add chopped vegetables, garlic, and Mediterranean Seasonings. Mix well and let it cook for a minute or two until the spices become fragrant.
Add lentils and mix well.
Bring to a simmer and let simmer gently until the lentils are cooked. (You may need to add some water). Add lemon juice. Add salt and pepper, if it needs it.