Lamb Stew from Southern France
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 lbs bone-in leg of lamb (about 3 ½ lbs meat)1/3 cup fine rice or corn flour, sifted1 tsp kosher salt1 tsp black pepper½ tsp mustard powder¼ cup olive oil2 large, sweet onions, halved and sliced1 garlic clove, minced5 carrots, peeled and sliced into coins3 stalks celery, sliced1tbsp ground coriander1tbsp ground cumin1tsp ground ginger1tsp paprika1 tsp cinnamon½ tsp allspice750 mL bottle good Merlot or Burgundy wine1 ½ cups chicken broth2 tbsp tomato paste2 sprigs fresh thymeZest of ½ lemon8 garlic cloves, halved20 prunes, halved30 dried apricots, halvedSalt and pepper to taste
Slice the lamb meat off the bone and cube. Using a mallet, crack the bone in a few places and set aside.
Whisk together the rice flour, salt, pepper and mustard powder in a dish and dredge the cubed meat.
Heat 3 tbsp of the oil in a heavy Dutch oven and fry meat in batches until well browned. Remove to a plate.
Add the remaining oil to the pot and stir in the onions, minced garlic, carrots and celery.
Cook for 5 minutes over medium flame.
Add all the spices and continue to cook for a couple of minutes, until fragrant.
Add the lamb back to the pot, add the bone and pour in the wine and chicken broth.
Stir in the tomato paste, thyme sprigs, lemon zest, halved garlic cloves and fruit.
Season with salt and freshly ground black pepper.
Cover the pan with a lid and cook over a gentle heat for 2 hours, or until the lamb is tender.
Remove the bone and cook, uncovered, for 30 minutes longer.
Serve over brown rice, Israeli couscous or your favourite ancient grain
Serving Size: Serves 10
Whisk together the rice flour, salt, pepper and mustard powder in a dish and dredge the cubed meat.
Heat 3 tbsp of the oil in a heavy Dutch oven and fry meat in batches until well browned. Remove to a plate.
Add the remaining oil to the pot and stir in the onions, minced garlic, carrots and celery.
Cook for 5 minutes over medium flame.
Add all the spices and continue to cook for a couple of minutes, until fragrant.
Add the lamb back to the pot, add the bone and pour in the wine and chicken broth.
Stir in the tomato paste, thyme sprigs, lemon zest, halved garlic cloves and fruit.
Season with salt and freshly ground black pepper.
Cover the pan with a lid and cook over a gentle heat for 2 hours, or until the lamb is tender.
Remove the bone and cook, uncovered, for 30 minutes longer.
Serve over brown rice, Israeli couscous or your favourite ancient grain
Serving Size: Serves 10
Nutritional Info Amount Per Serving
- Calories: 493.1
- Total Fat: 18.4 g
- Cholesterol: 100.2 mg
- Sodium: 454.4 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 4.8 g
- Protein: 34.9 g
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