FINALLY FRIDAY RECIPE: Festive Lamb Stew
Inspired by a traditional Lycian recipe, this will be one of the richest, most satisfying stews you have ever tasted. It is the perfect dish for a cold December night.
Prep Time: 30 minutes
Cook Time: 2 ½ hours
Serves: 6 to 8
2 tbsp. olive oil
1 tbsp. butter
2 cloves garlic, minced
2 tbsp. fresh rosemary
1 lb. lamb sirloin, cut into bite-size pieces
2 cups dry red wine
6 cups mushroom broth
5 medium potatoes, peeled and chopped
½ lb. mushrooms, caps and stems, chopped
1 large tomato, coarsely chopped
½ large onion, chopped
3 stalks celery, chopped
1 tbsp. chopped fresh parsley
1 tbsp. fresh thyme
2 bay leaves
Salt and pepper to taste
2 (6 oz) cans tomato paste
1. Heat the oil and butter in a large pot over medium heat. Add the garlic and rosemary and cook until the garlic has softened but hasn’t browned. Add the lamb and cook, stirring occasionally, for several minutes, until the lamb is completely browned. Pour in 1 cup of red wine and continue to cook, scraping up the browned bits that have stuck to the bottom of the pan, until the wine is hot, but not boiling. (This ensures especially tender lamb; nothing spoils a good stew more than tough, chewy meat.)
2. Add the broth, all the vegetables, all the remaining seasonings, and the remaining 1 cup of wine. Reduce the heat to low, and let everything gently simmer until heated through.
3. Add the tomato paste, stirring with a wooden spoon until completely blended, and let the stew simmer, stirring occasionally, for at least 2 hours, until it has thickened, the lamb is tender, and the vegetables are completely cooked.
4. Turn off the heat and let the stew rest for about 10 minutes before serving.
Adapted from Santa’s North Pole Cookbook: Classic Christmas Recipes From Saint Nicholas Himself by Jeff Guinn.