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Stephanie Cloutier | 1
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ultimate favorite stew! I make this stew a few times during the cold
months, always in a large batch and freeze it for future meals. Made
with simple ingredients, it also combines my favorite foods: lamb, pasta
and a whole bottle of wine (notice an obvious pattern here).
For the lamb, buy the cheap cuts like shoulder, which will have the bone
attached. Remove meat from the bones and cut into bite-size pieces. As
for the bones, put them in the stew so all of the flavors will be
incorporated -- just remember to remove the bones before serving. You
can also buy precut lamb cubes for stews in the frozen section of your
grocery store. One full bag should be suitable.
4 Tbsp olive oil
2 kg lamb shoulder, cut into pieces, fat trimmed
2 celery stalks, chopped
2 onions, chopped
4 cloves garlic, peeled and chopped
1 bottle tomato puree or large can of tomatoes, chopped
1 bottle white wine
2-3 cups macaroni
2 cups boiled water
2 carrots, peeled and chopped
1 tsp dried oregano, thyme
3 bay leaves
feta and additional oregano for garnish (optional)
Pour 3 Tbsp olive oil into
large pot and turn heat to medium. Add lamb pieces, browning them on all
sides but do no cook them through. Remove pieces and set aside in bowl.
In a food processor, add celery, a fat pinch of salt, garlic and onions,
and finely chop. Transfer celery and onion mixture, along with thyme and
oregano, to pot with the remaining olive oil, and cook for 5 minutes
until the vegetables become soft and translucent. Add lamb pieces (along
with the meat juices) to the pot, as well as the carrots, wine, tomato,
water and bay leaves. Put lid on the top and let it simmer on low-medium
heat for two hours. After two hours, add pasta. Bring to boil and cook
for 10 minutes. Chop fresh oregano; sprinkle the oregano and some feta
cheese before serving.
a Toronto-based freelance writer and photographer who is happily
addicted to bellydancing, Flickr and throwing swanky parties in her
650-square foot apartment.
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