Quick Lamb Stew With Prunes & Tomatoes

Today there is going to be no nostalgic excursions. I threw this stew quickly together for dinner the other day, and it turned out very well. It’s got a somewhat soupy consistency because I didn’t brown the meat, I sweated it together with onions, just like my mom taught me. Then I added a few things for flavor and here you go.

Quick Lamb Stew with Prunes and Grape Tomatoes

It’s a life saver when you don’t have time to cook, because it requires only a few minutes upfront, and virtually no supervision thereafter. You set it and forget it, and come back when hungry.  And you will be hungry because the aroma permeating your house will be unbearable.  Yep. You can fight it all you want, but your nose will lead you straight to the kitchen and plop you into your seat in front of the plate.  And from there, you are entirely on your own.

Quick Lamb Stew With Prunes & Tomatoes

  • 2 tbsp cooking fat (oil, butter, or animal fat such as tallow or lard)
  • 2 lbs lamb, cut into 1-1/2″ cubes
  • 3 medium onions, halved and sliced thinly
  • 3-4 cloves garlic, slivered
  • 1-1/2 cup baby carrots
  • 1 stick cinnamon
  • 1/2 tbsp paprika
  • 1/2 cup red wine
  • 2-3 cups of stock or water
  • 10 pitted prunes, preferably not artificially flavored
  • about 2 dozen grape tomatoes
  • 4 medium potatoes, peeled and quartered lengthwise
  • salt and freshly ground black pepper to taste
  • fresh herbs for garnish
  1. Heat cooking fat in the Dutch oven on medium
  2. Cut the meat and chop the onions and garlic.
  3. Drop the meat, onions and garlic into the hot fat together and sweat them together for a few minutes, until onions are soft and very fragrant.
  4. Add a cinnamon stick and paprika, stir meat and onions to distribute paprika evenly. Saute for a few more minutes.
  5. Add carrots, wine, stock, prunes, tomatoes and potatoes. Bring to a boil.
  6. Season with salt and pepper to your liking.
  7. Reduce heat to medium low. Cover snugly with a lid and cook for about 1 hour, or until meat is tender.

Garnish with fresh herbs and serve hot.  My word of advice, get some really crusty bread ready — you’ll want to suck up all that delicious sauce.

 

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Categories: Dinner, Main Courses, Quick & Simple, Stews, Traditional Nutrition, Well Worth The Effort

Author:Eat Already!

I am a cooking and writing addict born and raised in a cosmopolitan city on the Black Sea coast. Currently my interests include, but not limited to gardening, traditional nutrition, raw milk, fermentation techniques, books by Sitchin, Weston A. Price ideas, artisan bread making, anything handcraft, and many other, quite random, things. I believe in making things from scratch, in unpretentious dishes, visually un-altered food esthetics. I believe in reporting on daily cooking endeavors, not just on special occasion dishes. I believe everyone should learn how to cook at home because it's a great way to connect with your loved ones without saying too much, with your heritage without becoming an archivist, and with the world without learning languages...

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