Monday, 13 August 2012

Lamb Stew, Dutch Style

Limburgse stoofpot van lamsvlees / Lamb Stew, Dutch Style

This stew was the one and only dish my father picked up during his training period in Phillips, Holland. He was always very proud of the fact that he can also prepare a Continental dish. I learnt to cook this dish when I was about 8 or 9 years old... till date this dish has never lost it's old charm and still tastes wonderful and gives that feel good feeling whenever I happen to cook it. I am sure you will have the same feeling once you cook and have it. By the way, please do let me know, how you liked it.

Preparation Time : 30 minutes
Cooking time       : 1 hour 40 minutes - 2 hours
Difficulty               : Easy
Serves                   :  4

Ingredients :

  • 450 grams Lamb in cubes
  • 2 tablespoon Flour
  • 1 teaspoon Thyme, powdered
  • Salt to taste
  • Black pepper powder, to taste
  • 6 large Onions, 400 grams, chopped
  • 6 cloves Garlic, chopped
  •  3 tablespoon, Olive oil
  • 60 grams Butter
  • 1 cup strained Tomatoes or tomato puree
  • 2 cups Red Wine
  • 2 Bay Leaves
  • Hot water 
  • 24 black, pitted olives, chopped
  • 1 teaspoon Sugar
  •  2 tablespoon Fresh chopped Parsley

Method :

1) Put the sifted flour in a plastic bag and mix in well the powdered thyme, salt and freshly ground pepper.

2) Add the meat cubes and shake well until all sides of the cubes are well-coated.
3) Heat a deep skillet and put in the oil and butter over medium heat. This way the butter never burns. When thoroughly heated, put in the meat and brown the lamb cubes on all sides. Remember to put the lamb cubes in batches. Over crowded pan will make them stew, not browned. So take your time and put only a few pieces at a time.

4) Once the first set is browned take them out on a plate with paper towel. Finish the rest of the batches, similar way.

5) In the oil left over in the skillet, add the coarsely chopped onions and the finely chopped garlic and stir-fry until the onions become very light brown.
6) Pour in the wine and the strained tomatoes (tomato puree) and mix well.

7) Add the browned meat and mix well. Add hot water to just cover the meat. Put in the bay leaves.
8) Cover the pan and simmer the stew for 70 minutes and see that the meat remains just covered.  So if the water dries up , you can add small amounts of hot water from time to time.

9) Remove the lid, add the chopped olives, and the sugar. Stir. Simmer for 10 more minutes, until the sauce has thickened.

10) Take out the bay leaves and sprinkle with parsley just before serving.
11)Tastes great with chunk of coarse, whole wheat bread and a bowl of crispy green salad.

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