HAPPY EASTER
LAMB NAVARINA nice stew on still cold Spring evenings, or a marvelous entree for Easter Brunch, this recipe does require fresh herbs if you can find them.
1 1/2 lbs boneless leg of lamb (or shoulder cut 1-inch cubes) / 1 tablespoon olive oil / 1 small yellow onion, sliced , 3 garlic cloves, crushed / 1 sprig fresh rosemary / 2 sprigs fresh thyme
1 tablespoon tomato paste / 2 bay leaves / 5 cups beef stock / 2 large carrots, peeled and cut into 1-inch cubes / 2 large red potatoes, unpeeled and cut into wedges / 2 tablespoons red wine vinegar / kosher salt and fresh ground black pepper
1 tablespoon tomato paste / 2 bay leaves / 5 cups beef stock / 2 large carrots, peeled and cut into 1-inch cubes / 2 large red potatoes, unpeeled and cut into wedges / 2 tablespoons red wine vinegar / kosher salt and fresh ground black pepper
- In a medium pot, stir lamb cubes in hot oil. When well-browned, add onions and garlic and cook until onions are golden.
- Add tomato paste, rosemary, thyme and bay leaves and cook for another 3 minutes. Add beef stock, bring to a boil and simmer for 40 minutes.
- Add carrots and potatoes and simmer for another 20 minutes.
- Make sure potatoes are not overcooked. Add vinegar, salt and pepper. Remove bay leaves, thyme and rosemary.
- Serve with crusty bread and good butter. A few cucumber pickles are also really nice with this dish.
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