Ingredients with Measurements:
- 1 1/2 pounds lamb stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pitted Kalamata olives
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large Dutch oven or heavy pot with lid
Step-by-step instructions:
1. In a large bowl, toss the lamb cubes with the flour until evenly coated.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
4. Pour in the white wine and scrape the bottom of the pot to release any browned bits. Bring to a boil and cook until the wine has reduced by half, about 5 minutes.
5. Add the chicken broth, tomato paste, thyme, salt, and pepper. Stir to combine.
6. Return the lamb to the pot and bring to a simmer. Cover and cook over low heat for 1 hour, or until the lamb is tender.
7. Stir in the olives and cook for an additional 5 minutes.
8. Sprinkle with chopped parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Cook over low heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 16g
Protein: 38g
Sodium: 1100mg
Sugar: 4g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Kalamata olives can be substituted with green olives
Variations:
- Add diced potatoes or carrots for a heartier meal
- Use red wine instead of white for a richer flavor
- Add chopped tomatoes for a more tomato-based sauce
Tips and tricks:
- Make sure to brown the lamb well to develop a rich flavor
- Use a heavy pot with a tight-fitting lid to ensure even cooking
- Serve with crusty bread to soak up the sauce
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
Roasted potatoes, steamed green beans, or a mixed green salad.
Troubleshooting advice:
If the sauce is too thin, simmer uncovered for a few minutes to thicken.
Food safety advice:
Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Fricassee is a French dish that typically involves cooking meat in a white sauce. It has been popular since the Middle Ages and was often served to royalty.
Flavor profiles:
Savory, rich, and slightly tangy from the olives.
Serving suggestions:
Serve with crusty bread to soak up the sauce.
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Taste: Savory, Tangy, Herbaceous, Rich, Earthy