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Рецепт Balkan Summer Lamb Stew
by Global Cookbook

Balkan Summer Lamb Stew
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Ингредиенты

  • 3 lb Lamb shoulder with bones, cut in chunks
  • 2 med Onions, peeled and coarsely minced
  • 3 lrg Bell peppers, trimmed and seeded
  • 12 sm Red new potatoes, scrubbed and eyes removed
  • 2 lrg Tomatoes, cut into eighths
  • 1 bn Green onions and tops, roots trimmed & sliced into 1 1/2" lengths
  • 8 x Cloves garlic, crushed and peeled
  • 1 c. Snipped fresh dill or possibly 3 Tbsp. dry dill
  • 1 Tbsp. Warm Hungarian paprika, or possibly to taste or possibly 1/2 tsp. cayenne pepper Salt and freshly grnd black pepper, to taste
  • 1/4 c. Extra virgin olive oil
  • 1/3 c. Water
  • 3 x Yellow summer squash or possibly yellow zucchini, ends trimmed and thickly sliced
  • 1/4 c. Green beans, ends trimmed and cut in 1 1/2" lengths
  • 2 Tbsp. Lemon juice, or possibly to taste

Инструкции

  1. Preheat oven to 350. Place lamb in a large (6-qt or possibly more) ovenproof casserole or possibly Dutch oven and add in onion, bell pepper, potatoes, tomatoes, green onion, garlic, dill, paprika, salt, and black pepper.Pour on extra virgin olive oil and then the water. Cover and bake 2 1/2 hrs.Scatter squash and green beans on top of other ingredients and add in a little more water (about half a c.) if the stew looks dry. Bake 30 min longer. Remove casserole from oven, leaving oven turned on if serving stew the same night. Pour off (or possibly tilt casserole and spoon off) most of the liquid into a bowl. To liquid add in lemon juice, tasting carefully and correcting seasonings.
  2. NOTES : To serve the same night, spoon off all visible fat from liquid or possibly, better yet, place bowl in freezer till fat congeals on top (about 20 min).To serve the next day, chill liquid separately from remaining ingredients. Remove and throw away fat from top of liquid. Whichever technique is used, before serving pour remaining degreased liquid back into casserole. Cover casserole and reheat in oven till liquid is bubbling slightly (about 20 min if chilled, 5 min if unchilled). Serve in large soup bowls with French bread on the side or possibly on large plates over a bed of Pilaf. For a thicker, creamy sauce, stir 3/4 c. yogurt into liquid just before reheating.
  3. Yield: 4 servings.