Monday, April 21, 2014

Easter Lamb Stew

Happy Easter!  
Happy Fertility and Abundance of nature to all my pagan friends! 

This pic shows 1.5 pounds of lamb
casserol before going into oven

Anyway you celebrate, I am sure you had some amazing food. 
Here is my version of slow cooked stewed lamb. For this recipe I used two casserolles to accommodate the quantity of lamb, but you can half the recipe if you have less people to feed. This recipe fed 7 people comfortably. 
I used Niman Ranch lamb meat which turned out quite delicious.
The vegetables used were all organic and local!

Preheat oven to 400 degrees


3 pounds boneless lamb shoulder cut into cubes 
4 russet potatoes cubed
10 multicolored carrots cubed.
6 pearl onions cut in half 
2 parsnips chopped into cubes
4 garlics chopped in quarters
2 cups of water to cover vegetables and meat.
2 cups of beef broth to cover vegetables and meat
A handful of fresh parsley chopped 
A handful of  fresh oregano chopped 
2 teaspoons of pepper. 
2 teaspoons of sea salt. 
2 dashes of cumin 
2 dashes of dried sage
2 tablespoons of flour 
2 tablespoons of sugar 

First, prepare your vegetables on the cutting board and have them ready to add to the lamb. At medium heat, sauté lamb in casserole with the salt, pepper, sugar and flour for 5 to 10 minutes, or until golden brown. You must keep turning lamb pieces over, so they cook evenly. Turn off heat. Next, take out the extra liquefied fat from the pan with a large spoon. Next, add all herbs, cut vegetables, and seasoning on top of braised lamb cubes. Finally add liquid water and beef broth to mostly cover lamb and vegetables. The liquid does not need to cover them completely. Lower oven to 325 degress and  cover casserole with lid and place in middle of oven for 1.5 hours.
When ready, the meat and vegetables should be tender and easy to cut into.
Serve with sauerkraut, or slow simmered cranberries, or cocconut date rolls. 

Enjoy with family and friends! 
Love, Tarabud