Lamb Stew (in-depth guide to stewing)

lamb

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef is lower in fat, while pork can be more budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes offer more nutrients, while instant mashed potatoes are often cheaper.

Chop all veggies first, then cut the lamb.

Use 220 grams of shallots and 10 grams of garlic, but precision is not important.

Trim the fat cap of the lamb shoulder to a couple of millimeters thick.

Cut the lamb shoulder into logical parts, making cubes twice as big as desired final size.

Dry the meat to ensure it browns well.

Preheat a large heavy oven-safe pot (Dutch oven) over medium-high heat.

Add about 1 tablespoon of neutral oil to the pot.

Place a single layer of lamb in the pot, cooking in batches if necessary.

Brown the lamb without disturbing until it releases easily from the pan.

Season the meat with salt and pepper after browning, adjusting for the long cooking time.

Remove the browned lamb and set aside.

Add shallots to the pot with a generous pinch of salt, cover, and sweat on low heat for 5 minutes.

Preheat the oven to 300 degrees Fahrenheit while shallots cook.

Add garlic to the shallots and cook for 1 minute.

Add spices (cardamom, coriander, cumin, turmeric, smoked paprika, nutmeg) and stir for 1 minute on low heat.

Add 2 tablespoons of tomato paste or 1 cup of chopped canned tomatoes and bring to a simmer.

Add 2 cups of dry white wine and stir to dissolve the tomato paste.

Add 1 tablespoon of pomegranate molasses (or substitute with balsamic vinegar and honey/maple syrup).

Add 1 bay leaf and 2 cinnamon sticks.

Add the lamb with all its juices back into the pot.

Cover the lamb with enough chicken stock, optionally spiking it with 7 grams of gelatin if not homemade.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary