Definitely-Not-Irish Lamb Stew

lamb stew

We have picked up so much beautiful lamb from 3-Corner Field over the last couple of weeks that I’ve been cooking with it often. Though we don’t really celebrate St. Patrick’s Day, I had toyed with the idea of doing a lamb and Guinness stew, but after trudging through the snow to run our morning errands, the thought of schlepping back out to the bodega to get beer was really not sending me.

What I ended up doing was simple and super tasty. I dredged about a pound of cubed lamb in a bit of seasoned flour and shook off the excess, then added it to some hot olive oil in the Le Creuset. I browned the lamb on all sides, then added a cup of chopped shallot and a pinch of salt. When the shallot softened, I stirred in a couple of tablespoons of tomato paste and a couple of tablespoons each of ground cumin, coriander, turmeric, cinnamon and paprika. I added a pint of chicken stock and a cup of chopped tomatoes with their juice and stirred it all through. I noticed we had one Meyer lemon left, so I diced that up and added it as well, added a bay leaf, then covered the pot and allowed it to simmer for an hour or so.

I cooked some basmati rice and ladled the stew over it – I didn’t garnish it as I usually do, because we were tired and hungry and just anxious to dig in. It was lovely.

Wine Pairing:
We drank the 2005 La Granacha Signargues Cotes du Rhone Villages. I always love Cotes du Rhone with lamb, and this one was a particularly nice bottle, with good fruit and spice.