Louisa Enright's Blog

Ground Lamb Stew

I think I left garlic out of the list of ingredients in the video.

I like to cook this way.

I look at what I have in my kitchen, and then devise a recipe.

With this one, you sauté the meat until it starts to brown, remove it from the pan while LEAVING THE FAT INTACT AS IT IS GOOD FOR YOU, and then start sautéing your veggies, starting with the onions and garlic.  Cook the onions and garlic somewhat slowly as what you want is some nice color to happen–then start throwing in the chunkier veggies–in this case the carrots, celery zukes, and eggplant.  I added a drained large can of black beans and the defrosted jar of roasted tomatoes (with basil and garlic) from my freezer stores, a little water if needed and let everything simmer until the carrots are done.  Corn kernals (perhaps frozen from the summer) would have been a good addition as well.

I put the stew over a bed of the last of the lettuce greens from Hope’s Edge–and they include some baby hearty greens–topped the hot stew with some slices of cheddar cheese, and added a dollop of my newly made sauerkraut.  Drizzling yogurt or cream over the stew instead of the cheese would also have been nice.  A goat cheese or feta cheese crumble would also have been nice.  I had a bowl of organic tortilla chips on the side–so I was only missing, perhaps, some avocado slices.

In days to come I may cook up some rice as a base and for a change.  I like this brand a lot:  it’s SPROUTED (which removes phytates and makes nutrients more available) and organic and a nice mixture of rice types:

This rice cooks normally.  I use a rice cooker, which I love.