Last week, Mark Bittman posted a recipe for Lamb Stew with Dill. This looked so good that I knew I’d have to make it ASAP before it gets warm — who wants to eat stew when it’s 80 degrees outside??!
I adapted the recipe a bit (partly by design and partly through forgetfulness on my part) and it was AMAZING. I served it over brown rice with a glass of Napa Valley cabernet sauvignon. A perfect meal for an end-of-winter evening.
LAMB AND VEGETABLE STEW
adapted from Mark Bittman’s recipe
1 lb boneless lamb (I got “lamb stew meat” from Whole Foods), cut into 1 in cubes
4 shallots, peeled
2 turnips, peeled and cut into 1 in chunks
3 carrots, unpeeled and diced into small cubes
1 c lacinto kale, roughly chopped
1 tbsp arrowroot powder or kuzu (natural thickeners)
1/4 c warm water
1/2 c fresh dill, chopped
Add lamb to a large skillet or pot and sear over high heat for 2 minutes, undisturbed. Stir, add whole shallots and turnips. Cook for 3 minutes and add salt, pepper, and 1 cup of water. Scrape bottom of pot, then reduce flame to low and simmer for 45 minutes, covered, stirring occaisonally.
Uncover, and add carrots, kale, 1 cup water, and a glug of red wine (more or less, to taste). Cover and simmer for another 15 minutes, until lamb and turnips tender.
In a small bowl combine 1/4 c warm water and arrowroot powder until disolved. Uncover post and add mixture, stirring until slightly thickened. Serve immediately or, if you prefer less liquid, turn up the heat until the soup has the desired consistency. Serve with dill sprinkled on top.
(In Bittman’s original recipe it calls for 1 c green peas, which I bought (frozen) but forgot about. I have about a cup of stew left — this weekend, I will add the peas, plus some more water, and make a second batch from the first!)