Baked Lamb Stew2017-10-19
2 kls. boneless leg of lamb, cut into 1-½”-cubes
salt & freshly ground pepper
½ cup all purpose flour
¼ cup vegetable oil
2 pcs. large onions, chopped
2 cloves garlic, minced
pinch of saffron
½ cup white wine
5 pcs tomatoes; peeled, chopped & seeded
1 cup chicken stock
1 tbsp. sugar
1 tbsp. unsalted butter
1 tbsp. orange peel, finely slivered
¼ cup cognac, heated
parsley, fresh & chopped
Preheat oven to 375ºF.
Pat the lamb cubes dry, sprinkle them with salt and pepper and dust with flour.
In a large heavy pot, heat oil over medium heat.
Brown the meat a few pieces at a time, until very dark.
Transfer to a plate and set aside.
Pour off all but 2 tablespoons of fat from the pot and add the onions and garlic.
Cook, scraping the bottom and sides of pot unto golden for about 5 minutes.
Sprinkle with saffron and stir in the wine, tomatoes and stock.
Sprinkle with sugar and heat to boiling.
Return the meat, cover and bake in the oven until the meat is tender for about 1 hour.
Melt the butter in a saucepan.
Add the orange peel and stir to coat.
Add the cognac and carefully set aflame.
When the flame subsides, add to the stew and return to the oven for another 20 minutes.
Sprinkle with parsley.