This stew is another one of my winter favorites, it is easy to make, the lamb meat is inexpensive and the sauce is not fat, but very tasty. For three people, I had three shoulder lamb shops and about as much weight in lamb necks, less meat but great bones for flavour. I started by sprinkling 2 tbsp garam masalam powder and 1/2 tsp thyme on the raw meat cut in small pieces leaving it on the counter while I chopped an onion and four tomatoes. I then browned everything together in 2 tbsp olive oil in a cocotte Le Creuset for a good 5 minutes. At this point, I added 1/2 glass white wine and 1/2 cup water, salt and pepper, 1/4 cup cilantro, 2 cloves garlic, covered with a lid and cooked on medium low for 25 minutes. Now, time to add sliced carrots, black kalamata olives and white mushrooms. Cook another 30/40 minutes, either covered or not depending on how much sauce you want. Serve with mashed potatoes and a dry white wine.
Healthy, French, Home-cooking, always fresh, (almost) no cream required!
This is about simple cooking for my kids away from home, family and friends and friends of friends. Not quite recipes, just inspiration.Often, no exact quantities, certainly no scientific potions, but a bit of magic and lots of love! and you could always ask for more details.
Share my love of cooking, enjoy the Pacific West Coast bounty and help me pass along the French Heritage from my Grand-mothers and my Dad who taught me.
Salt and PepperEven when I don't say so, use Baleine sea-salt and fresh ground pepper from your Peugeot pepper mill, goes without saying!