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 cookingwithandree.com
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