In spite of my killer schedule this week (for more on that visit my other blog), I managed to cook one impressive dinner.
Thursday night I made lamb stew. I found the recipe in an old paperback cookbook on my cookbook shelf. I more or less followed the recipe, but made a few changes. It was pretty easy.
I browned a pound of lamb stew meat in a tablespoon of vegetable oil. I removed the meat and diced a small onion and 3 cloves of garlic. After a few minutes of sauteing(sp), I added 2 tablespoons of ketchup (the recipe called for tomato paste, but I didn’t have any), ground coriander, the last of some ground ancho chilies, dried oregano and a little cumin. I put the meat back in and added 2 cups of beef broth (the recipe called for water, but I had the beef broth leftover in the fridge) and a splash of wine. I then threw in 2 diced new potatoes, 3 small carrots, diced, and half a small bag of frozen white corn. I let it simmer away for about 1 hour, then thickened it up with a little butter mixed with flour. I then made some cornmeal dumplings (white cornmeal, all purpose flour, baking powder, salt, butter and a little milk) and dropped them on the top and put the lid back on and let them cook for about 15 minutes.
This was really tasty. Not exactly the quickest meal in the world, but adaptable to the crock pot. I will definitely do this again.