Sunday, January 16, 2011

Apicius' Lamb Stew

Today we are looking at Apicius' recipe #360, "Another Stew for Lamb." I cooked this dish with lamb ribs because they are delicious and cheap. Shanks, shoulder, or even leg would work great as well. This is a great dish for a cold night because it is rich and comforting yet the strong cumin flavor still gives it a taste of the exotic.
Apicius' Lamb Stew
3 pounds lamb ribs
1 onion
salt and pepper
olive oil
red wine
parsley or cilantro
1) Heat up a couple of tablespoons of olive oil in a pot. Then add lamb ribs and brown all over. 
2) Then add the onion and the parsley or cilantro. 
3) Then add spices.
4) Give a good stir and add wine. I added lots of wine because I wanted lots of juice to dip bread in or pour over some farro.
5) Then cook for hours and hours! At least 4. More if you've got the time! This dish just ends up mouthwateringly soft and rich. The long cooking really mellows out the spices and you might find you have to add more cumin and pepper to bring out the flavors later. I will warn you that this dish is rich and fatty. So fatty, in fact, that you might want to skim off some of the fat. I however think you should eat that fat and revel in its unadulterated wonderfulness. Enjoy!

1 comment:

Lew said...

I hadn't eaten since your last post.