Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 4 carrots, peeled and chopped
- 3 potatoes, peeled and chopped
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat olive oil in a large Dutch oven over medium heat. Add lamb and brown on all sides, about 5-7 minutes. Remove lamb from pot and set aside.
2. Add onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Add beef broth, red wine, tomato paste, thyme, rosemary, and bay leaf to the pot. Stir to combine.
4. Return lamb to the pot and bring to a simmer. Cover and cook for 1 hour.
5. Add carrots and potatoes to the pot and continue to simmer for an additional 30 minutes or until vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve hot with crusty bread.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 425
Fat: 18g
Carbohydrates: 26g
Protein: 34g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or water.
- Dried thyme and rosemary can be substituted with fresh herbs.
Variations:
- Add chopped celery and parsnips for additional flavor and texture.
- Use lamb shanks instead of lamb shoulder for a richer flavor.
- Add a can of chickpeas or white beans for added protein and fiber.
Tips and tricks:
- Browning the lamb before cooking adds depth of flavor to the stew.
- Use a heavy-bottomed pot to prevent burning and ensure even cooking.
- For a thicker stew, mix 1 tbsp of cornstarch with 1 tbsp of water and add to the pot during the last 10 minutes of cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers for up to 3 months.
Reheating instructions:
- Reheat in a pot over medium heat until hot.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh rosemary on top.
Garnishes:
- Fresh parsley or cilantro
- Crusty bread
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Roasted vegetables, such as Brussels sprouts or asparagus
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the stew is too thin, mix 1 tbsp of cornstarch with 1 tbsp of water and add to the pot during the last 10 minutes of cooking.
- If the stew is too thick, add more beef broth or water.
Food safety advice:
- Cook lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Höfðingi Lamb Stew is a traditional Icelandic dish that has been enjoyed for centuries. It is typically made with lamb, potatoes, and carrots, and seasoned with herbs and spices.
Flavor profiles:
- Savory, hearty, and comforting.
Serving suggestions:
- Serve with crusty bread and a glass of red wine for a cozy and satisfying meal.
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Region: Icelandic