Guess what happens a week from today?!!! I join in hosting Tackling Bittman!! I am so excited, I can’t stand it!! I’ve never been a co-hoster of anything (and probably with good reason), so this is especially exciting. Please join in and make my inaugural hosting a huge success.
To get you ready and worked up, I searched for a warm and cozy Bittman recipe (plus it was 28 degrees outside, so warm and cozy was necessary!). I had some lamb stew meat in the freezer, but I was a little hesitant. I’ve never made a lamb stew before, so I knew I wanted a really basic stew, to just get a feel for it. In The Best Recipes in the WorldI found Lamb Stew with Dill, which looked like a good introductory lamb stew.
This was so good. Like a beef stew, only different. And like most stews, was even better two days later when we had the leftovers for lunch!
Lamb Stew with Dill
- 2 pounds boneless lamb from shoulder, cut into roughly 1 1/2-inch chunks
- 8 shallots, peeled
- 8 to 12 very small new potatoes, washed
- Salt and pepper
- 2 carrots, peeled and diced into roughly pea-size bits (optional)
- 1 cup green peas (frozen are all right)
- 8 scallions, trimmed and cut into 2-inch sections (optional)
- 1/2 cup snipped dill leaves, or more to taste
- Lemon wedges
Put lamb in a broad skillet over high heat; let sear, undisturbed, about 2 minutes, or until underside is nicely browned. Stir, and add shallots and potatoes. Cook a couple of minutes longer, and add salt, pepper and a cup of water. Stir, scraping bottom if necessary, to loosen any meat bits that are sticking. Turn heat to low, cover and simmer about 45 minutes, stirring once or twice.
2. Uncover and add carrots if you are using them; stir once, re-cover and let simmer about 15 minutes more, or until lamb and potatoes are tender.
3. Uncover, and add peas and scallions. Raise heat if necessary to boil away excess liquid. Taste and adjust seasoning; serve garnished with dill and accompanied by a lemon wedge.
This will be my entry for Tackling Bittman.