Ingredients
-
1/2
-
2 1/2
-
-
2 - 3
-
2
-
1
-
1
-
1
-
1
-
1/4
-
1
-
-
-
-
Directions
Chez Panisse Lamb Stew With Dried Apricots,An Alice Waters stew with middle eastern flavors, it’s delicious served with plain rice or a simple pilaf.,The trick at Chez Panisse is the Dal Porto lambs from the foothills of California. There is NOTHING finer. Tasty at home, but delectable with perfectly raised lambs.,Kate, I admire your patience! I have made this twice & am just reviewing months later…how lame am I? Regardless, this is my favorite beef stew recipe. The flavors are beautiful & complex. YUMYUMYUM. And it’s really easy. I served it over rice. Made for NA*ME Tag. Both times. LOL. xoxo Kate!! ps. yes, I said ‘beef stew’ because I don’t eat lamb & made this w/beef. successfully. 😉
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Steps
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1
Done
|
Soak the Apricots in Warm Water For an Hour or So While You Prepare the Rest of the Stew. |
|
2
Done
|
Season the Lamb Well With Salt and Pepper. |
|
3
Done
|
Heat Olive Oil in a Heavy Bottomed Pan Over Medium High Heat--Enough Oil to Cover the Bottom of the Pan. |
|
4
Done
|
Add the Lamb and Brown It on All Sides, Working in Batches If Necessary--Do not Crowd the Meat. |
|
5
Done
|
Remove the Meat to a Plate and Pour Off and Discard Most of the Fat/Oil in the Pan, Leaving Just a Thin Veil of Oil. |
|
6
Done
|
Add the Onions and Cook Them Until Soft--About 7 Minutes. |
|
7
Done
|
Add the Lamb Back in, Stir in the Spices and Mix Well, and Cook For Another Four Minutes. |
|
8
Done
|
Add Enough Water to Come Just to the Top of the Meat and Bring to a Boil, Skimming Any Foam That Rises to the Top. |
|
9
Done
|
Turn the Heat Down to a Simmer, Cover and Cook For Half and Hour. |
|
10
Done
|
Whhile the Lamb Is Cooking, Drain the Apricots, Reserving the Liquid. |
|
11
Done
|
Chop the Apricots Coarsely and Add Them to the Lamb. |
|
12
Done
|
Now Keep the Pan Partially Covered and Continue to Simmer For About Another Hour or Until the Lamb Is Tender. |
|
13
Done
|
Stir Occasionally and, If the Liquid Gets Too Low, Add Some of the Reserved Apricot Liquid. |
|
14
Done
|
Wen the Lamb Is Tender, Skim Any Fat Off the Top, Taste For Salt and Adjust Seasonings as Needed. |
|
15
Done
|
Add the Rose Water (if You Like--I Do). |
