The Black Kats Lamb Rib Stew |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
I 'formulated' this recipe on the way home from the store. I love lamb but is so expensive. They had 4 slabs of ribs; 2 to a pack, lots of fat but very cheap. I hope you enjoy the result. Ingredients:
4 lamb rib slabs |
1 jar kalmati olices |
2 medium onions washed and cut into medium chunks |
4 thin fresh carrots scrubbed and cut into chunks |
4 x-tra large potatoes washed and in medium chunks |
6 baby bella mushrooms de-stemmed and quartered |
2 cloves garlic quartered long ways |
2 cups water |
1 cup mediera |
wondra flour |
2 tablespoons (packaged brown gravy mix) |
fresh thyme |
Directions:
1. Prepare:
2. -
3. Place large stew pot on stove
4. wash slabs of ribs and on a large cutting board separate ribs from each other with sharp butcher's knife
5. when done pick 4 nice ones with bone and put aside
6. cut the fat off remaining and carefully cut meat off remaining bones
7. they will be different shapes but cut into approximately same size
8. Heat the stew pot to med-high and put just the first 4 bones in using wooden long-handled spoon to swirl around
9. add meat
10. add garlic
11. stir while cooking about 8 minutes
12. -
13. add:
14. -
15. kosher salt about 3 small pinches
16. fresh ground black pepper and pulling tyme from stems add and stir
17. in 2 cups warm water stir in gravy mix
18. alternately add water mixture and wondra to make roux
19. stir in madiera (optional)
20. add veggies and stir
21. add olives
22. ___________________________
23. bring to low boil
24. lower to simmer
25. carefully taste to adjust seasoning
26. cook half covered until meat and veggies are fork tender
27. -
28. OPTIONAL:
29. refrigerate at least 4 hours; overnight is best
30. skim off excess fat reheat on simmer and serve with hot flakey biscuits or rolls and perhaps a salad of young greens.
31. -
32. le chat noir asks that you enjoy!
|
|