Be the first to Thick and hearty lamb and sausage stew is rounded out with sweet potatoes and a hint of ginger. Beef may be substituted for the lamb, if you wish. This stew makes a filling one-pot meal.
Prep Time: 20 minutes
Cook Time: 2 hours
Ingredients:
- 4 to 5 cups peeled and seeded ripe tomatoes
- 1 carrot
- 1 celery stalk
- 2 medium onions
- 6 Italian sausages
- 4 pound whole small lamb shanks (cut into 2-inch lengths if larger)
- 3 Tablespoons oil
- Salt and freshly ground pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cumin
- 1/4 cup beef stock or water
- 1-1/2 pounds sweet potatoes
- 1/4 cup chopped parsley
Preparation:
Chop tomatoes into 1/2-inch chunks (or use drained and seeded canned tomatoes). Set aside. Finely chop carrot and celery; combine. Chop onions and set aside. Prick sausages, cover with water in a saucepan, and bring to a boil. Lower heat and simmer for 10 minutes to release fat, then drain and pat dry.
Trim lamb of all fat. Heat oil in a large ovenproof casserole, brown lamb on all sides, and remove.
In the same oil, lightly brown sausages on all sides. Remove sausages and drain fat from casserole, leaving just a film of oil.
Add carrot and celery, saute for 3 to 4 minutes, then add onions and cook for 3 minutes until wilted. Return lamb and sausages to casserole; sprinkle with 1 teaspoon salt. Cover, turn heat to low, and cook for 15 minutes.
Uncover casserole and stir in pepper, turmeric, ginger, and cumin. Add chopped tomatoes and beef stock or water. Cover and cook over low heat for 1 hour, adding additional liquid as needed.
Meanwhile peel sweet potatoes and cut into 1/2-inch slices or 1/2-inch-wide lengthwise strips, dropping them into water until used so they will not discolor. Drain and add to the casserole. Continue cooking for 30 minutes or until the meat and potatoes are tender.
If the juices are too thin, drain off and boil down until thickened. Pour back over meat and vegetables, and sprinkle with parsley.
Yield: 4 servings
Alternate Notes: Use beef chunks, cut into 1-1/2 to 2-inch pieces, with or without sausage. Add additional sliced carrots along with sweet potatoes, or garnish with blanched peas.
Recipe Source: Victory Garden Cookbook by Marian Morash (Alfred A. Knopf)
Reprinted with permission.
Trim lamb of all fat. Heat oil in a large ovenproof casserole, brown lamb on all sides, and remove.
In the same oil, lightly brown sausages on all sides. Remove sausages and drain fat from casserole, leaving just a film of oil.
Add carrot and celery, saute for 3 to 4 minutes, then add onions and cook for 3 minutes until wilted. Return lamb and sausages to casserole; sprinkle with 1 teaspoon salt. Cover, turn heat to low, and cook for 15 minutes.
Uncover casserole and stir in pepper, turmeric, ginger, and cumin. Add chopped tomatoes and beef stock or water. Cover and cook over low heat for 1 hour, adding additional liquid as needed.
Meanwhile peel sweet potatoes and cut into 1/2-inch slices or 1/2-inch-wide lengthwise strips, dropping them into water until used so they will not discolor. Drain and add to the casserole. Continue cooking for 30 minutes or until the meat and potatoes are tender.
If the juices are too thin, drain off and boil down until thickened. Pour back over meat and vegetables, and sprinkle with parsley.
Yield: 4 servings
Alternate Notes: Use beef chunks, cut into 1-1/2 to 2-inch pieces, with or without sausage. Add additional sliced carrots along with sweet potatoes, or garnish with blanched peas.
Recipe Source: Victory Garden Cookbook by Marian Morash (Alfred A. Knopf)
Reprinted with permission.
