Lamb Stew with Farro

 

An Acre of Land - English Folk Song performed by PJ Harvey and Harry Escott

This stew is really lovely and perfect for a stormy and dreary winter's day. It needed a song with a hauntingly beautiful melody to match the mood. This video is a montage from the movie "Dark River" starring the incomparable Ruth Wilson. Harvey and Escott's recording delivers all the mood! And today's recipe brings the food for the mood!

This recipe is one of the best results of me

messing around in the kitchen using my 

culinary school knowledge and coming 

to a very happy conclusion.

Knowing which ingredients to use, using the correct

method, as well as introducing them in a 

particular order - these are the tools I still

use today. Cinnamon with lamb is a perfect

pairing as it performs the same job that

mint does when it is used -

it cuts that lanolin flavor in lamb that

can be off-putting. In this stew it 

also adds an enticing profile to the aroma.

I hope you enjoy this very satisfying stew!

Lamb Stew with Farro

serves 7

Print recipe

2 T. olive oil

1 lb. ground lamb

1 t. cinnamon

1 T. oregano

2 stems fresh rosemary, leaves stripped and minced

2 stalks celery, chopped

1/2 onion, chopped

1 bell pepper, chopped (use a color other than green for some color)

1 potato, peeled and chopped, set aside in a bowl, covered with cold water

16 oz. crimini mushrooms, cut into large chunks

1/4 c. tomato paste

1 clove garlic, minced

1/3 c. flour

2/3 c. red wine

1 qt. beef stock

1 c. cooked farro

salt and pepper to taste

Heat oil in a deep stew pot over medium high heat. When the pan is hot, add the ground lamb, breaking it into pieces as you do. Stir and cook until the meat is browned. Add the cinnamon, oregano, and rosemary and stir to coat. Cook for a minute to let the herbs and spices bloom. Add the onion, celery, and bell pepper and stir to coat. Cook for about 3 minutes, giving the vegetables time to soften a bit. Add the mushrooms and stir and cook for about 5 minutes. Add the tomato paste and stir to distribute the paste and to allow it to coat the ingredients. Stir in the garlic and let cook for a minute. Sprinkle the flour over the contents of the pan and give it a stir to give everything a fuzzy coat.

The flour is what will thicken the broth and give the stew a luxurious gravy. Cook for another 3 - 5 minutes, stirring to cook off the raw flour flavor.  It will be thick but don't worry. Next you'll add the red wine and stir and cook for another couple minutes.  The liquid will be quickly absorbed.  You'll be cooking off the alcohol, but that flavor will stay and give such depth to the flavor of the stew. Add the stock and stir well. Bring to a boil and then reduce the heat and simmer for 1 hour. Drain the water off the potatoes and add to the stew and increase the heat. Bring to a low boil and cook for about 15 minutes, or until the potatoes are tender. Add the cooked farro and stir to heat through. Season to taste. Serve with some crusty bread!