|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
Serves 8. This is a master recipe that you freeze, thefollowing lamb recipes are prepared from frozen portions of this one on the day you serve it. FROM MAKE AHEAD GOURMET BY MICHAEL ROBERTS.
How to make it:
- 4 pounds lamb shoulder, boneless cut into 2' cubes
- 1/2 teaspoon salt or more to taste
- pepper, freshly ground to taste
- 1/4 cup oil (ALL CAN HAVE OLIVE OIL)
- 1 medium onion, quartered
- 1 cup carrot, coarsely chopped
- 2 stalks celery, cut into 4 pieces each
- 1 tablespoon garlic, chopped
- 2 tablespoons tomato paste (USE PIZZA SAUCE SUBSTITUTE FOUND HERE IF FOR B)
- 1/4 cup white spelt flour
- 1 cup dry white wine (MAY SUBSTITUTE MORE BROTH OR WATER)
- 5 cups chicken broth (USE TURKEY BROTH IF FOR B)
- 1/2 tablespoon whole black peppercorns
- 1 teaspoon thyme leaves
- Preheat oven to 325 degrees. (1 recipe is 8 servings)
- Pat the meat dry and sprinkle with salt and pepper. Heat oil in large flameproof casserole or Dutch oven over high heat. Add the meat and brown well on all sides, 5-7 minutes (do in batches to avoid crowding). Remove the pieces to a plate as they are done, and set aside.
- Pour off any remaining fat, and place the casserole over medium heat. Add the onions, carrots, celery, garlic, and tomato paste. Cook, stirring, for 5 minutes. Use your spoon to loosen and dissolve any brown bits stuck to the bottom of the casserole. Sprinkle the flour over the vegetables and cook, stirring, 1 more minute.
- Add the wine, and cook for about 1 minute to burn off the alcohol. Then add the meat (and any juices that have accumulated on the plate) and add the broth, peppercorns, and thyme. Cover and bring to a boil. Transfer the casserole to the oven and bake for 1-1/4 to 1-1/2 hours or until meat is tender.
- Remove casserole from the oven. Using a slotted spoon, remove meat from the sauce and place it in a bowl. Pour the sauce through a fine-mesh strainer into another bowl, and discard the vegetables and spices.
- Place the meat in a serving bowl, spoon the sauce over it, and serve piping hot. brown the meat well before adding liquid. Not only is the resulting flavor more intense, but the meat also freezes better. To freeze all or part of this recipe, allow to cool to room temperature after step 5. Refrigerate until thoroughly chilled, then freeze the lamb and sauce in separate containers for up to 3 months. The defrosted dish can be finished as in step 6, or as one of the 4 following variations, each uses half of this recipe: Lamb and Sausage Couscous, Provencal Lamb Stew, Yankee Lamb Stew, or Lamb Curry.
- Notes: Red meats such as lamb should be cooked into a dark-colored stew.