Limburgse stoofpot van lamsvlees / Lamb Stew, Dutch Style
- 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.