THE RELUCTANT GOURMET COOKING COMMUNITY

Reluctant Gourmet · Posted: Mon Feb 25, 2008 8:47 am Post subject: Lamb Stew

Last night I served a lamb stew that I braised for a couple of hours in the afternoon. It was a basic stew with onions and garlic but I did add some garbanzo beans at the end.

Served it over a slice of rosemary focaccia bread. Very tasty and great for a cold evening.

I'll post the recipe on the Reluctant Gourmet Blog this week.
http://www.reluctantgourmet.com/blog/

ninjabut · Joined: 12 Nov 2007 Posts: 836 Location: No CA USDA zone 8

Was it lamb stew or veal stew? You posted it both ways.
Both of these meats I have a bit of a problem with.
I live near an ex dairy and HATED how the calves were raised for veal! Also, the last veal I tried to cook was horrible! Tough!
My sister and I split a lamb last year, and though VERY TASTY, it was quite expensive for a meat we really don't eat alot.
We do have a meat store that has great home grown stuff that I don't have to feel guilty about! LOL
I still have lamb ribs and a leg and would love a great recipe for each!
The leg is butterflied and we'll be grilling (I hope) Easter week (on a yacht )!
Nancy

Reluctant Gourmet · Posted: Tue Feb 26, 2008 4:53 pm Post subject:

It was lamb stew but you could make the same recipe with veal stew and it still would be great. That's why I think it is more important to learn the cooking technique rather than just learn a recipe. If you know the basics of making a stew, it doesn't matter if it is veal, beef, lamb or chicken. Sure you may change some of the herbs and spices and the cooking liquid but the concept is the same.