Ingredients with Measurements:
- 1 lb. lamb, cut into bite-sized pieces
- 1 cup green lentils, rinsed
- 2 potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 bay leaf
- 1 tsp. dried thyme
- Salt and pepper to taste
- 2 tbsp. olive oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
2. Add lamb and cook until browned on all sides, about 5 minutes.
3. Remove lamb from pot and set aside.
4. Add onion and garlic to the pot and cook until softened, about 3 minutes.
5. Add potatoes, carrots, lentils, beef broth, bay leaf, thyme, salt, and pepper to the pot.
6. Stir to combine and bring to a boil.
7. Reduce heat to low, cover, and simmer for 45 minutes or until lentils are tender.
8. Add lamb back to the pot and cook for an additional 10 minutes.
9. Remove bay leaf before serving.
Time:
Preparation time: 15 minutes
Cooking time: 55 minutes
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 30g
Protein: 28g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Green lentils can be substituted with brown or red lentils.
- Potatoes can be substituted with sweet potatoes or turnips.
- Carrots can be substituted with parsnips or celery root.
Variations:
- Add chopped kale or spinach for added nutrition.
- Use vegetable broth instead of beef broth for a vegetarian option.
- Add a splash of red wine for added depth of flavor.
Tips and tricks:
- To save time, use pre-cut lamb stew meat.
- Soak lentils in water for 30 minutes before cooking to reduce cooking time.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in a large bowl or individual bowls.
Garnishes:
Garnish with chopped parsley or thyme.
Pairings:
Pair with a full-bodied red wine such as Cabernet Sauvignon.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If lentils are still hard after 45 minutes of cooking, continue to simmer until tender.
- If the stew is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure meat is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pichelsteiner is a traditional German stew made with meat, potatoes, and vegetables. It originated in Bavaria in the 19th century.
Flavor profiles:
This dish is savory and hearty with a rich depth of flavor from the lamb and beef broth.
Serving suggestions:
Serve with crusty bread for dipping.
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Region: German
Taste: Savory, Rich, Earthy, Herbaceous, Tangy