Wednesday, December 12, 2007


Lamb stew with orange and olives


Andrée Robert recommends preparing this stew a day or two in advance. This allows the flavors to meld. Serve with bulgur, buttered noodles, polenta, or potatoes.  Serves 10.

2   Tablespoons       olive oil

                4   pounds                lamb stew meat, trimmed

                                                salt and pepper to taste

                3                              red onions, cut into large dice

                9   cloves                 garlic, finely chopped

                2   cups                    red wine

                1   can                      diced tomatoes (about 14 ounces)

                1   Tablespoon        tomato paste

                2                              oranges for grated rind and juice

                2   cups                    beef stock

                9   sprigs                  thyme

                1   cup                      coarsely chopped pitted green olives


1.      In a 4-quart (or larger) flameproof casserole, heat the olive oil over medium heat. Working in small batches, cook the lamb until it is browned all over. Sprinkle with salt and pepper; transfer to a plate and brown the remaining pieces in the same way. Remove them all from the pan.

2.      In the same pan, cook the onions, stirring occasionally, for 10 minutes or until translucent. Add garlic, and cook, stirring, for 1 minute.

3.      Return the lamb to the pan. Pour in the wine, and scrape the bottom of the pan to release the sediment. Bring the liquid to a boil. Add the tomatoes, tomato paste, orange rind and juice, beef stock, thyme, and olives.

4.      Return the liquids to a boil, lower the heat, cover the pan, and simmer gently for 1 hour or until the meat is tender. During cooking, skim the surface of the liquid from time to time.

5.      Taste for seasoning, add more salt and pepper, if you like.

                                                                        — Adapted from



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