Lamb and barley are a classic. Avoid the more expensive cuts; lamb shanks and even lamb neck bones flavor and thicken the stew. Preliminaries Trim excessive fat from the lamb.Heat pan And decide what the fat will be: olive oil, or a combo of butter, bacon or nearly any other fat and/or oil.Heat oil And start to rummage for the veggies.Brown lamb And chop the onion and garlic.Sauté onion and garlic As usual, the onion is first. Saute till translucent (or till browned.) … [Read more...]
Lentil Stew
When there's nothing in the house to make; make this. Preliminaries Prep any meat or poultry from Step 1 of the Stew-cordion: chicken, sausage, lamb, or soak dried mushrooms in hot but not boiling water. Otherwise just rinse and just pick over the lentils. Heat pan And decide what the fat will be: healthy olive oil, or a combo of butter, bacon or nearly any other fat and/or oil. Heat oil And start to rummage for the veggies. Brown meat Brown it if you've got it. Otherwise, just quickly … [Read more...]
