French Lamb Stew Recipe Copykat

LAMB STEW FROM SOUTHERN FRANCE

Steps:

• Slice the lamb meat off the bone and cube. Using a mallet, crack the bone in a few places and set aside.
• Whisk together the rice flour, salt, pepper and mustard powder in a dish and dredge the cubed meat.
• Heat 3 tbsp of the oil in a heavy Dutch oven and fry meat in batches until well browned. Remove to a plate.
• Add the remaining oil to the pot and stir in the onions, minced garlic, carrots and celery.
• Cook for 5 minutes over medium flame.
• Add all the spices and continue to cook for a couple of minutes, until fragrant.
• Add the lamb back to the pot, add the bone and pour in the wine and chicken broth.
• Stir in the tomato paste, thyme sprigs, lemon zest, halved garlic cloves and fruit.
• Season with salt and freshly ground black pepper.
• Cover the pan with a lid and cook over a gentle heat for 2 hours, or until the lamb is tender.
• Remove the bone and cook, uncovered, for 30 minutes longer.
• Serve over brown rice, Israeli couscous or your favourite ancient grain.

LAMB STEW (NAVARIN OF LAMB)

Steps:

• Trim the meat of fat and connective tissue, then cut in 3/4 inch cubes.
• Prepare the vegetables: peel onions and cut into wedges; mince garlic finely; peel carrots, parsnips and potatoes and cut into small chunks; clean celery and slice; top and tail green beans.
• In a large dutch oven saute meat in batches in butter and oil till browned; remove, drain and set aside.
• In what remains of the butter/oil in the pan, saute onion till golden.
• Add garlic, carrot, parsnip and celery and sweat for 2 to 3 minutes.
• Stir the flour in well, then add tomato paste and mustard.
• Return the meat to the pan; add potatoes and bouquet garni.
• Pour in the beef stock and mix thoroughly.
• Bring to the boil and then reduce heat, simmering covered for 1 hour.
• Add the green beans and cook for a further 20 to 30 minutes;.
• the meat should be tender and the sauce thick.
• Remove bouqet garni, sprinkle with chopped parsley and serve with a crusty bread.

LAMB AND RED WINE STEW

Steps:

• Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
• Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.