Tuesday, March 1, 2016

In Like a Lamb Stew

A beautiful first day of March, a visit to the local farm store, and cool rise bread dough were precursors to this delightful meal.  I made the bread dough yesterday, let it rise once, then stored in a ziploc bag overnight in the refrigerator to await for shaping and second rise today.  I purchased the lamb today from the farmers who raise the animals-they sold it cut for stew as needed.  The recipe is from Fine Cooking Magazine.   

Lamb Stew with Potatoes & Green Olives

(Serves 4)

Brown lamb in olive oil on all sides, over medium heat, for 8 minutes.  Remove from pan and place in a bowl or plate covered with foil.
1 teaspoon olive oil
1/2 pound lamb stew meat

Saute onion for 3 minutes, stirring frequently.  
1/3 cup onion,diced

Add tomatoes.  Reduce the heat to low and cook, uncovered for 10 minutes.
1 16 ounce can petite diced tomatoes, without salt

Return lamb to pan.  Drizzle with the wine.  Stir and cook for 1 minute.
1/2 cup white wine

Add stock and bay leaf.  Bring to a boil, then reduce to a simmer.  Leave the lid slightly ajar and cook for 30 minutes.
1 1/2 cups low sodium beef broth
1 bay leaf

Add potatoes and olives.  Cook over low heat for 45-60 minutes with the lid slightly ajar.
2 medium potatoes, peeled and cut in 3/4 inch pieces
6 large green olives, stuffed with sun dried tomatoes

The bread was equally delicious.  The dough was portioned in 1 tablespoon balls, brushed with egg wash and rolled in seeds.  I place 13 balls total in this 4 1/2 inch baking dish, 9 balls on the first layer, then 4 balls on top.  
Those are Chia, Hemp and Sesame Seed toppings.  The sesame seed rolls were especially tasty!


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