This has been a trying week for blogging. So permit me to vent a little. Originally, I wanted to post my pine tart recipe, since I made some really flaky pine tarts last week. I thought I would be clever and film the entire process because it is difficult to make short crust pastry just right, if you’re notquite sure what you’re doing. Well the stupid movie/video editor on my husbands brand new HP laptop requires a rocket scientist to figure it out. Sigh. So I paid the $4.99 at onetruemedia.com to use their video editor, which I’ve used before for personal youtube videos (not on this blog). Well after waiting a day for the videos to upload I got a dreaded error message. Sigh. So I tried again. No luck. Sigh again. So I was going to just take snap shots from the video and post the recipe anyways, but I don’t want to give up. I want it to be, how I want it to be! So I will try again. Today, I am sharing a recipe for lamb stew instead, cause everyone loves a little bit of lamb and this stew is plate licking good.
Let’s make some lamb stew…
Now for the cooking part…
Once the lamb is tender, I typical let the gravy, broth, saucy stuff in the stew cook down on medium heat until it forms a thick stew. This stew is delicious with rice, roti or bread.
Lamb Stew (Spicy)
1 1/2 lbs Lamb (preferably boneless leg of lamb cut into 1 1/2 inch chunks)
1 large yellow onion diced
1 can petite diced tomatoes (about 2 cups, can be substituted for 4 fresh Roma tomatoes)
3 tbsp extra virgin olive oil
1 tbsp granulated garlic
1 tbsp light brown sugar
1 tbsp dried Guyanese thyme
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp cumin powder
1 tsp dried oregano
1/2 tsp cayenne pepper
About 1 cup flour for washing the lamb
2 cups water
Cut lamb into 1 1/2 inch chunks. Add flour to lamb, Mix until lamb is coated with the flour. Then wash flour from the lamb.
Combine granulated lamb, garlic, brown sugar, thyme, salt, pepper, paprika, oregano, cumin, and cayenne pepper in a large bowl and let marinade for at least an hour. Dice onions. In a large stock pot, pressure cooker or dutch oven cook onions on low heat in olive oil until onions caramelize (become brown and soft). Add tomatoes to cooked onions and cook until liquids cook down and tomatoes and onions form a thick paste-like sauce. Add marinaded lamb and saute for 10 minutes or until lamb is a bit brown. Add 2 cups water and if using a pressure cooker, pressure cook for about 20 minutes or until lamb is tender. If using a stock pot or dutch oven, cook covered, on medium heat for about an hour, or until lamb is tender and gravy becomes a thick stew. If you are pressure cooking, once the meat is tender cook uncovered for about 10 additional minutes until gravy becomes a thick stew.
Tips and Ramblings:
1. This is my original recipe. I typically make lamb curry but wanted lamb stew and viola, I made this beauty.
2. This stew is a bit on the spicy side. Real Guyanese people would probably add a wiri wiri pepper to this stew. I’m not that brave.
3. You can use fresh ingredients for any of the dried ingredients listed.
4. You can use fresh garlic and tomatoes for a more complex flavor.
5. Washing the lamb with flour is a great way to remove some of the gamey taste. In fact, once I made lamb curry and everyone thought that it was beef cause I OD’ed on the flour washing process.