Raw Day Warm Stew

by | Monday, April 15, 2013 | 0 comment(s)

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.

Add stock. 

Add tomatoes.

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.
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