Friday, January 7, 2011 | By: Jessica

Lambdy Lambda Stew

Active time: 20 minutes
Total time: 2 ½ hours
Serves: 8
Cost: $3 per person


2 Tbsp olive oil
3 pounds stew meat cubed into ¾-inch pieces
1 ½ tsp kosher salt, divided
Lots of fresh ground pepper
2 medium onions, chopped
1 red pepper, seeded and chopped
1 poblano pepper, seeded and chopped
5 garlic cloves, roughly chopped
1 Tbsp smoked paprika
3 oz tomato paste
2 oz hummus
12 oz red wine
3 cups chicken stock (if using canned, choose one with low sodium)
1 Tbsp sherry vinegar

Heat oil in Dutch oven over medium-high heat. Dust lamb with 1 tsp of salt and pepper. Add lamb in a single layer, brown on all sides. Remove and store in a bowl. Add another “layer” and keep repeating until all lamb is browned. Then, add onions, peppers, and garlic to pan. Sautee until onions begin to soften, about 5 minutes. Add paprika and tomato paste. Combine well. Add hummus, wine, stock, and vinegar. Add lamb back in and bring to a boil. Simmer until lamb is tender, about 2 hours. Adjust with ½ tsp salt.


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