Lamb Stew From Southern France Food

LAMB STEW FROM SOUTHERN FRANCE

Steps:

• Slice the lamb meat off the bone and cube. Using a mallet, crack the bone in a few places and set aside.
• Whisk together the rice flour, salt, pepper and mustard powder in a dish and dredge the cubed meat.
• Heat 3 tbsp of the oil in a heavy Dutch oven and fry meat in batches until well browned. Remove to a plate.
• Add the remaining oil to the pot and stir in the onions, minced garlic, carrots and celery.
• Cook for 5 minutes over medium flame.
• Add all the spices and continue to cook for a couple of minutes, until fragrant.
• Add the lamb back to the pot, add the bone and pour in the wine and chicken broth.
• Stir in the tomato paste, thyme sprigs, lemon zest, halved garlic cloves and fruit.
• Season with salt and freshly ground black pepper.
• Cover the pan with a lid and cook over a gentle heat for 2 hours, or until the lamb is tender.
• Remove the bone and cook, uncovered, for 30 minutes longer.
• Serve over brown rice, Israeli couscous or your favourite ancient grain.

GIGOT A LA CUILLèRE - FRENCH SLOW COOKED SPOON LAMB

Steps:

• TRADITIONAL OVEN METHOD.
• Preheat the oven to 120 degrees C or 248 F, gas mark 1/2. Season the leg of lamb with salt and pepper to taste.
• Put the casserole or roasting tin on the hob and brown the lamb thoroughly on all sides (it is important to do this now as the meat will not brown in the oven). If the lamb sticks add a little oil to the casserole. Use the cooker extractor fan to disperse any smoke. Drain away any fat that has gathered in the bottom of the pan.
• Add the vegetables to the casserole along with the white wine and stock. Season and bring to the boil.
• Put on the lid or cover tightly with tin foil and place in the pre heated oven. Bake for 7 hours, turning twice during this time. The meat will be cooked after 5 hours and offer no resistance to the knife.
• The meat requires no resting time when cooked in this way. Transfer the meat and vegetables to a serving platter. Strain the meat juices into a jug and pour or blot away the fat with kitchen paper. Pour the juices into a pan and boil vigorously until reduced by a quarter.
• Adjust the seasoning and add the Armagnac or Madeira. Garnish the lamb with the sprigs of thyme and serve with the sauce. Use a spoon to carve and serve the lamb - a la cuillere as the French call it. It will be tender, succulent and delicious !
• CROCK-POT COOKING METHOD.
• Carry out steps 3 and 4 as shown above; then place into the crock-pot and cook on high for 2 hours and then on low for about 6 hours, or until the lamb is cooked as instructed above - soft and spoonable!
• Serve as before.

TRADITIONAL LAMB STEW

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.