Like any respectable stew, this one is easy to vary. Try mixing up the root vegetables; try turnips or parsnips, cut into one-inch cubes or whole unpeeled garlic cloves. Or sprinkle the lamb with curry powder and a bit of cayenne while it is browning, finish the dish with cilantro.
Try this recipe in a slow cooker (just add the green veggies shortly before eating).
- 2 pounds boneless lamb from shoulder, cut into roughly 1 1/2-inch chunks
- 8 shallots, peeled (or 2 leeks, or 4 spring onions)
- Salt and pepper
- 2 carrots (and/or turnips, yucca, taro, daikon) peeled and diced
- 1 cup green peas (or diced asparagus)
- 8 scallions, trimmed and cut into 2-inch sections (optional)
- 1/2 cup snipped dill leaves, or more to taste
- Lemon wedges
- Other spices as you see fit: try cinnamon and clove or garlic and sage or coriander and mint
1. Put lamb in a skillet over high heat; let sear, undisturbed, about 2 minutes until browned. Stir in shallots and denser root veggies. Cook a couple of minutes , and add salt, pepper and a cup of water. Stir, scraping bottom if necessary, to loosen any meat bits that are sticking. Turn heat to low, cover and simmer about 45 minutes, stirring once or twice.
2. Uncover and add carrots; stir once, re-cover and let simmer about 15 minutes more, or until lamb is tender.
3. Uncover, add peas (asparagus) and scallions. Raise heat if necessary to boil away excess liquid. Taste and adjust seasoning; garnish with dill and a lemon wedge.
Yield: 4 servings.