~As the weather gets colder, food gets cozier. My favorites this time of year are soups, stews and my mom’s award-winning homemade chili. The weather doesn’t have to be necessarily cold in order to enjoy it. It was a horribly dreary day where it downpoured the entire time when I was inspired to make lamb stew. A twist on tradition, this one pot wonder will make both your family and your dishwasher happy.
-Approximately 1/2 pound lamb, diced into stew meat (You can find it prepackaged or ask your butcher to cut it for you)
-1 leek, sliced into rings
-1 parsnip, peeled and quartered
-1 large carrot, peeled and quartered
-4 small potatoes, quartered
-My roasted veggies spice blend, adding fresh rosemary and garam masala
-Red wine, enough to deglaze the pan
-A teaspoon of sour cream (optional)
- Season lamb with spice blend. Save leftovers for the vegetables. In a medium pot, cook the lamb on medium low heat until lightly
seared. Add red wine (I used shiraz) to deglaze the pan. Cook off the wine and lower heat
2. Wash and prepare vegetables as above.
- Add vegetables to pot and raise heat to medium. Season with remaning spice blend.
- Cook for about 20 minutes stirring occasionally or until vegetables are softened and you are able to easily stick a toothpick in the veggies.
- Once veggies are tender, cover everything in beef broth and simmer on low heat for about one hour, stirring occasionally.
- For a touch of added creaminess, stir in a teaspoon of sour cream.
- Serve and enjoy!
This recipe would be great over rice or mashed potatoes too! If anyone tries it let me know!