Lamb Stew
This classic Lamb Stew recipe from 1900 offers a comforting and hearty meal, perfect for a cold evening. The tender lamb, simmered with vegetables and aromatic spices, creates a rich and savory flavor profile. The addition of potatoes and carrots provides a satisfying texture, making this stew a complete and satisfying dish. Serve it with crusty bread for a truly traditional experience.
Ingredients
- 1 1/2 lbs Lamb (from the shoulder)
- 1/8 teaspoon Ground cloves (Originally powdered cloves.)
- 3 tablespoons Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1 cup Tomato puree
- 3 cups Boiling water
- 2 medium-sized Potatoes
- 1 small Onion
- 2 tablespoons Rice
- 2 teaspoons Salt
- 1/2 cup Carrots (diced)
- 4 tablespoons Water (For thickening, estimated quantity.)
- 2 tablespoons Flour (For thickening, level tablespoons.)
Instructions
- 1Wipe the lamb with a damp cloth and cut into two-inch pieces. This ensures even cooking and a tender texture.
- 2Heat the butter (or shortening) in a frying pan over medium heat. Add the finely chopped onion and cook until softened and lightly browned. Add the lamb and brown on all sides. This step develops flavor.
- 3Add the boiling water to the meat and onion. Transfer the contents of the frying pan to a saucepan. Simmer gently for 1 hour, allowing the stew to occasionally boil. This long, slow cooking time tenderizes the lamb and melds the flavors.
- 4Add the potatoes, cut into 1-inch cubes, and the diced carrots. After 20 minutes, add the tomato puree and the seasoning (salt and cloves). Continue to cook for 10 minutes. This allows the vegetables to soften and the flavors to meld.
- 5If the stew isn't thick enough, mix the water and flour very slowly, ensuring no lumps. Stir thoroughly and pour slowly into the stew. Cook for 2 minutes to thicken.
- 6Serve the lamb stew hot. Enjoy!