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Lamb Stew with Prunes

Contributor: Crystal “Pikko” Watanabe

Ingredients:

  • 3 lbs lamb meat, cubed
  • 2-3 tbsp cooking oil
  • 1 tbsp sugar
  • 3 tbsp flour
  • 2 cans beef broth
  • 1 cup tomato pulp or 3 tbsp tomato paste
  • 1 sprig rosemary, leaves snipped
  • salt to taste
  • pepper to taste
  • 3 large carrots, peeled and chopped
  • 2 medium potatoes, peeled and chopped
  • 16-18 pearl onions, peeled and halved
  • 1 cup frozen or fresh peas
  • 1 handful dried plums cut in half

Directions:

  1. Heat oven to 475 degrees.
  2. Heat oil in a skillet and brown lamb meat. Transfer to dutch oven as pieces cook.
  3. Sprinkle sugar on browned meat. Cook meat for several minutes on medium high heat to caramelize sugar.
  4. Toss meat with flour until well coated. Place pot in oven uncovered for 5 minutes. Toss meat around and cook for another 5 minutes. Reduce oven heat to 350 degrees.
  5. Add 1 1/2 cans of beef broth, tomato pulp, and rosemary. Cover and cook on bottom third of the oven for 1 hour.
  6. Taste and season with salt and pepper as needed. Add carrots, onions, and potatoes and more broth if needed.
  7. Cover and return pot to oven for another hour. After 30 minutes, add dried plums. Once done, taste and season as needed.
  8. On the stovetop, boil peas for 1-2 minutes. Drain and add to stew just before serving.
  9. Serve on wild rice. Eat by the bucketful.

About the Author:

Crystal “Pikko” Watanabe

 

 

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