Lamb is always a huge winner, and lamb stew is affordable. It goes beautifully with rosemary, wine and potatoes. I like to have meat for my stews cut in larger chunks than the way the butcher routinely cuts it: they are more presentable this way. You can make this dish with lamb shanks, it will be wonderful too: use 8 lamb shanks, one per person, and follow the recipe exactly.
- 8 ServingsServings
- 4 pound boneless lamb or beef, cut in 2-inch cubes
- 6 cup water
- 2 large onions, thinly sliced Use a food processor
- 6 bay leaves or 1 teaspoon ground
- 2 good pinches saffron
- 2 teaspoon turmeric
- good pinch ground pepper
- 1/4 cup olive oil
- 1 cup dry red wine
- 2-3 sprigs rosemary, leaves only
- 2 pound tiny potatoes, left whole or small potatoes cut in half
Bring the beef and water to a boil in a heavy wide bottom pot. Reduce the flame to medium and cook covered 2 hours. Stir in all but last ingredient and bring to a boil again. Reduce to medium and cook covered 30 minutes. Stir in the potatoes, gently so as not to break up the meat, and cook covered 30 more minutes or a little longer, until the potatoes are very tender. Transfer all the solids to a serving platter with a slotted spoon. If the liquid left in the pot is too thin, reduce it on a high flame until it reaches the consistency of maple syrup. Pour the sauce over all, and serve hot.