Post by April B. on Feb 21, 2003 11:24:00 GMT -6
Lamb Stew with Currants, Spinach, Orange, and Sage
Serves 6-8
5 lb lamb stew meat
2 cups chopped onions
1/2 cup chopped garlic
1/2 cup currants
1 Tablespoon salt
1 teaspoon black pepper
1/2 Tablespoon chopped fresh thyme
2 Tablespoon chopped fresh sage
1 bay leaf
4 cups white wine
2 cups orange juice
2 quarts rich chicken stock
1 cup diced celery
1 cup diced carrots
Season lamb stew meat with salt and pepper and sear in a heavy iron skillet.
Saute all ingredients together in a deep casserole for long enough to soften onions.
Add the lamb pieces once they are well browned all over.
Add wine and orange juice and allow to reduce to 1/4
Add chicken stock to casserole and allow stew to simmer for an hour and a half
Add celery and carrots and simmer for another 15 minutes
To serve: Prepare polenta as per favorite recipe.
Wilt 2 lb of stemmed and washed spinach in stew pot.
Serve the stew over soft polenta.
Offer condiments of toasted pine nuts, chopped parsley, grated lemon, zest, or crushed anchovies.
Serves 6-8
5 lb lamb stew meat
2 cups chopped onions
1/2 cup chopped garlic
1/2 cup currants
1 Tablespoon salt
1 teaspoon black pepper
1/2 Tablespoon chopped fresh thyme
2 Tablespoon chopped fresh sage
1 bay leaf
4 cups white wine
2 cups orange juice
2 quarts rich chicken stock
1 cup diced celery
1 cup diced carrots
Season lamb stew meat with salt and pepper and sear in a heavy iron skillet.
Saute all ingredients together in a deep casserole for long enough to soften onions.
Add the lamb pieces once they are well browned all over.
Add wine and orange juice and allow to reduce to 1/4
Add chicken stock to casserole and allow stew to simmer for an hour and a half
Add celery and carrots and simmer for another 15 minutes
To serve: Prepare polenta as per favorite recipe.
Wilt 2 lb of stemmed and washed spinach in stew pot.
Serve the stew over soft polenta.
Offer condiments of toasted pine nuts, chopped parsley, grated lemon, zest, or crushed anchovies.
