Riddle's Honey Lamb Stew
Source of Recipe
Riddle's Penultimate Cafe & Wine Bar, University City
List of Ingredients
1/2 cup golden raisins
3 cups chopped yellow onions
2 tablespoons minced fresh garlic
1/2 cup olive oil
3 pounds lamb stew meat, trimmed and cut into 3/4-inch cubes
1 pound fresh tomatoes, diced, or 2 1/4 cups (about 1 1/2 14.5-ounce
cans) diced tomatoes
3 tablespoons honey
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground red (cayenne) pepper
1/4 teaspoon ground cumin
1 cup tomato paste
Hot cooked basmati rice Recipe
To plump raisins, cover with hot water; stir and set aside.
In a large, deep skillet, saute onions and garlic in olive oil until
onions begin to soften, 3 or 4 minutes. Add lamb; stir over high heat
to brown on all sides.
Drain raisins; add to the skillet with tomatoes, honey, salt, pepper,
cinnamon, cayenne and cumin. Cook over low heat, stirring frequently
to avoid scorching, for about 45 minutes. Skim any grease from
surface.
Measure tomato paste into a mixing bowl. Ladle in enough liquid from
the stew to whisk the mixture smooth. Mixture should be thin enough
to pour. Add to the stew pot (see note). Stir well; continue to
simmer for 15 to 45 minutes, stirring occasionally, until lamb is
very tender.
Serve in bowls, each with a scoop of basmati rice.
Serves 6.
Note: Chef/owner Andy Ayers calls this "back adding" the tomato
paste; it's a good method for incorporating ingredients into a chunky
mixture.
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