Ingredients with Measurements:
- 1 lb lamb shoulder, bone-in
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 8 cups water
- 1 cup chickpeas, cooked
- 1 cup potatoes, diced
- 1 cup cabbage, chopped
- 1 cup turnips, diced
- 1 cup noodles
- 1/4 cup parsley, chopped
Special equipment needed:
- Large pot
- Ladle
- Skimmer
Step-by-step instructions:
1. In a large pot, add the lamb shoulder, onion, carrots, celery, garlic, bay leaf, salt, and black pepper. Cover with water and bring to a boil.
2. Reduce heat to low and simmer for 1 hour, skimming off any foam that rises to the surface.
3. Add the chickpeas, potatoes, cabbage, and turnips. Simmer for another 30 minutes.
4. Add the noodles and cook for 10 minutes or until tender.
5. Remove the lamb shoulder from the pot and shred the meat. Discard the bone and return the meat to the pot.
6. Stir in the chopped parsley and adjust seasoning to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 40 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 40g
Protein: 25g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or pork shoulder
- Chickpeas can be substituted with white beans or lentils
- Potatoes can be substituted with sweet potatoes or parsnips
- Cabbage can be substituted with kale or collard greens
- Turnips can be substituted with rutabaga or carrots
- Noodles can be substituted with rice or barley
Variations:
- Add a can of diced tomatoes for a more acidic flavor
- Use lamb broth instead of water for a richer flavor
- Add a pinch of saffron for a more aromatic flavor
- Use lamb shanks instead of lamb shoulder for a meatier flavor
Tips and tricks:
- Skim off any foam that rises to the surface to keep the broth clear
- Shred the lamb shoulder after it has cooled down to avoid burning yourself
- Adjust seasoning to taste by adding more salt and pepper as needed
Storage instructions:
Refrigerate in an airtight container for up to 3 days
Reheating instructions:
Reheat on the stove over low heat until heated through
Presentation ideas:
Serve in individual bowls with a sprig of parsley on top
Garnishes:
Sprinkle with grated Parmesan cheese or drizzle with olive oil
Pairings:
Serve with crusty bread and a side salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Grilled asparagus
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it
- If the vegetables are too mushy, reduce the cooking time
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to prevent foodborne illness
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth
Food history:
Escudella de Corder is a traditional Catalan stew that dates back to the Middle Ages. It was originally made with lamb or pork and vegetables that were in season. It is typically served during the winter months and is a popular dish during the Christmas season.
Flavor profiles:
Savory, hearty, and comforting
Serving suggestions:
Serve hot with crusty bread and a side salad
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Region: Catalan