08 November 2012

Sunday Supper: Autumn Lamb Stew

If you've been following us a long for the past few weeks, you know here at Casa Walczak we have started to implement old fashion Sunday Suppers. We'll since we've started, I've been cooking them. But this past Sunday it was nice to have a respite from cooking, while Hubby ran the show. He's usually not one for recipe cooking. He's a great maker of delicious meals from, seemingly from uncomplimentary ingredients left in the fridge & pantry. He has a gift. Now give me the same hodgepodge of ingredients to work with it, & it would taste like cardboard on a plate.  But this time, Hubby went all out searching recipes ahead of time, & shopping before the big day (okay that was my idea...but I'm willing to re-write history). Hubby found this recipe on the Whole Foods app. It's delicious, & gives you the cold weather, warm squishy feeling.

Autumn Lamb Stew
recipe from Whole Foods

  • 1/2 tablespoon brown sugar
  • 1/2 tablespoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 1/2 pound lamb stew meat, preferably cut from the shoulder
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tomato sauce
  • 2 cups small new red potatoes, halved
  • 2 large carrots, roughly chopped
  • 1 medium parsnip, roughly chopped
  • 1 medium white turnip, roughly chopped
  • 1 yellow onion, cut into 8 wedges
  • 1/2 cup frozen cut green beans, thawed
  • 1 cup frozen green peas, thawed

In a small bowl, mix the sugar, cumin, pepper, rosemary, paprika, and salt together with your fingers. Spread the mixture on a large plate. Roll lamb in spice mixture, coating well on all sides.

In a large heavy pot, heat oil over medium high heat. Working in batches if needed, add lamb and brown well on all sides. Add 2 cups water and tomato sauce. Bring to a boil. Cover and simmer for 1 hour.

Add potatoes, carrots, parsnips, turnips, and onions. Cover and continue to simmer for another hour. Add green beans and peas. Simmer another 5 minutes, just until beans and peas are tender. Ladle stew into bowls and serve.

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