Fenugreek Lamb Stew

butter dinner flour green onion lamb Main Dishes onion potato rosemary stew thyme

January 01, 2020

Author: Sophak Op (Hamama Friends group member, find the original post here!)

Prep: 20 minutes
Cook: 3 hours
Makes: 4 servings

In this Hearty Rosemary Lamb Stew, tender pieces of lamb are generously seasoned with fresh thyme and rosemary and a bit of fresh cracked black pepper.

Ingredients:

- 1 ½ lbs lamb stew meat (cubed)
- 2 tablespoons flour
- 1 teaspoon pepper
- 1 teaspoon kosher salt
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion, medium dice
- ½ cup dry white wine
- 3 medium carrots, medium dice
- 6 small Yukon gold potatoes, medium dice
- 3 4-inch pieces of rosemary
- 4 sprigs of thyme
- 1.5 quarts of cold water
- 4 small starchy potatoes such as Yukon gold, peeled but left whole
- 1 Seed Quilt of Fenugreek microgreens.

Instructions:

Mix flour, pepper, salt & chopped rosemary together in a large bowl. Rinse and pat dry your meat – cut into small cubes, no larger than ¾ inch across. Brown in 3 batches (or more) in a large Dutch oven in 1-2 tablespoons olive oil. Start with 1 and add as needed between batches.
Remove meat and cover.
Add butter to pan and melt. Saute onion for 2 minutes or until it has just started to become translucent around the edges. Add wine to deglaze pan; stirring and scraping the bottom with a wooden spoon to get all the lovely browned bits up.
Add meat, accumulated juices, and veggies back to pan. Add water just to cover. Bring to a boil, skim the foam, reduce to a simmer and
Cook, covered, 2 hours.
Microwave potatoes on high for 3 minutes or until soft. Mash with a fork and add to the pot, stirring to mix.
Taste and add salt and pepper as needed.Add rosemary and thyme sprigs to pot, pushing them down into the liquid. Cook an additional hour at least. I simmered mine for 2 additional hours, which gives plenty of time for the meat to break down and become soft. You could cook it for less time but you may sacrifice the texture of your meat.
You will want to remove any skin that accumulates on the top of the liquid with the back of a dry metal spoon.
If your stew is not thick enough, you can cook it uncovered for the last hour. I did. ☺

[Some more recipe inspiration from American Heritage Cooking !]

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