Stew That Sticks to Your Ribs… and Your Heart
The Meal
The first official family dinner of the new year at my house is now in the books.
Lamb stew was on the menu, if you’re wondering. And what a special lamb stew it was.
While I chopped, sautéed and measured stuff to prep, I couldn’t help but reflect on just how long that stew has been in my life. We go back over two decades!
The Memory
On the night we met, it was definitely love at first bite. A friend had invited me over for dinner, and this delectable lamb stew is what she served. She was happy to share the recipe, and I’ve been making it for myself and those I care about ever since.
The recipe started out as a one-page printout that would often serve as a bookmark inside one cookbook or another, patiently awaiting its next opportunity to shine.
It’s been repeatedly folded and unfolded, boxed up, relocated, sauce-stained, wiped down, and then finally retyped when the original could take no more of my abuse.
After a while, it graduated to an electronic-only version once the illustrious Paprika app came into my life and showed me the way.
Every time that stew simmers on my stove and those familiar smells fill my kitchen and my home, I think of my friend.
So much has changed in our lives since we shared that first bowl together.
We no longer live in neighboring states. Our last names have changed or changed back, our children no longer need highchairs, and our parents no longer need healthcare.
The Moral
But the stew has remained the same.
Still delicious. Still heartwarming and delightful. Still comforting and capable of showing love to all who partake.
Whenever we get the chance, we should all share more stew.
I’ll go next. (Thanks Anna). 😊
Happy New Year!
The Making
Anna’s Lamb Stew
Ingredients
3 lbs. lamb, cut into bite size pieces
1/2 cup extra virgin olive oil
1 medium onion, chopped
5 garlic cloves, sliced
3 cups diced tomatoes
4T chopped Italian parsley
1T apple cider vinegar
2T raw honey
1 cinnamon stick
Salt and pepper to taste
Water as needed
1 cup baby spinach
1/2 cup chopped fresh dill weed
Directions
In a large pot, sauté the meat a few pieces at a time in a little olive oil until lightly browned on all sides.
Remove the meat from the pot. Add a little more oil to the pot, then add the onion and cook until lightly browned.
Return the meat to the pan, along with the garlic, tomatoes, parsley, vinegar, honey, salt, pepper, cinnamon stick and the remaining olive oil.
Simmer uncovered, stirring every so often until the meat is very tender and the sauce has reduced to a thick consistency (about 1.5 hours). Add water as needed to keep sauce from burning.
Adjust salt/pepper and vinegar/honey to taste if needed.
Add baby spinach, stir well and simmer for another 10 minutes.
Sprinkle with fresh dill and serve over rice or mashed potatoes.