Basic Lamb Stew with dill

Like any respectable stew this one is easy to vary. Mix up the root vegetables; try turnips or parsnips instead of carrots. Add whole unpeeled garlic cloves. Or sprinkle the lamb with curry powder & a bit of cayenne while it is browning. Finish the dish with fresh dill or cilantro to bring some freshness. (recipe adapted from the NYTimes)

This recipe is great in a slow cooker - just add the green veggies shortly before serving so they don’t overcook. 

• 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 & cut into 2-inch sections (optional)

• 1/2 cup snipped dill leaves or cilantro to taste

• Lemon wedges

• Other spices as you see fit: try cinnamon & clove or garlic & sage or coriander & mint

Put lamb in a skillet over high heat; sear undisturbed for about 2 minutes, until browned on all sides. Stir in shallots & denser root veggies. Cook a couple of minutes, add salt & pepper & a cup of water. Stir, scraping bottom if necessary, to loosen any meat bits that are stick to the pan. Turn heat to low, cover & simmer about 45 minutes, stirring once or twice.

Uncover & add carrots; stir once, re-cover & let simmer another 15 minutes or more, until lamb is tender.

Uncover,  add peas ( or asparagus) & scallions. Raise heat if necessary to boil away excess liquid. Taste & adjust seasoning;  garnish with dill & a lemon wedge.

Yield: 4 servings.