Lamb Stew From Southern France Recipe

Name: Lamb Stew From Southern France
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs leg of lamb, with bone (5 lbs bone-in); 1/3 cup fine rice flour or 1/3 cup cornflour, sifted; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1/2 teaspoon mustard powder; 1/4 cup olive oil; 2 large sweet onions, halved and sliced; 1 garlic clove, minced; 5 carrots, peeled and sliced into coins; 3 stalks celery, sliced; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 teaspoon ground ginger; 1 teaspoon paprika; 1 teaspoon cinnamon; 1/2 teaspoon allspice; 750 ml merlot or 750 ml Burgundy wine; 1 1/2 cups chicken broth; 2 tablespoons tomato paste; 2 sprigs fresh thyme; 1/2 lemon, zest of; 8 garlic cloves, halved; 20 prunes, halved; 30 dried apricots, halved; salt and pepper

Servings: persons

3 1/2 lbs leg of lamb, with bone (5 lbs bone-in)
1/3 cup fine rice flour or 1/3 cup cornflour, sifted
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon mustard powder
1/4 cup olive oil
2 large sweet onions, halved and sliced
1 garlic clove, minced
5 carrots, peeled and sliced into coins
3 stalks celery, sliced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon cinnamon
1/2 teaspoon allspice
750 ml merlot or 750 ml Burgundy wine
1 1/2 cups chicken broth
2 tablespoons tomato paste
2 sprigs fresh thyme
1/2 lemon, zest of
8 garlic cloves, halved
20 prunes, halved
30 dried apricots, halved
salt and pepper

1
Slice the lamb meat off the bone and cube. Using a mallet, crack the bone in a few places and set aside.
2
Whisk together the rice flour, salt, pepper and mustard powder in a dish and dredge the cubed meat.
3
Heat 3 tbsp of the oil in a heavy Dutch oven and fry meat in batches until well browned. Remove to a plate.
4
Add the remaining oil to the pot and stir in the onions, minced garlic, carrots and celery.
5
Cook for 5 minutes over medium flame.
6
Add all the spices and continue to cook for a couple of minutes, until fragrant.
7
Add the lamb back to the pot, add the bone and pour in the wine and chicken broth.
8
Stir in the tomato paste, thyme sprigs, lemon zest, halved garlic cloves and fruit.
9
Season with salt and freshly ground black pepper.
10
Cover the pan with a lid and cook over a gentle heat for 2 hours, or until the lamb is tender.
11
Remove the bone and cook, uncovered, for 30 minutes longer.
12
Serve over brown rice, Israeli couscous or your favourite ancient grain.

1933

kcal

Calories

103

Fat

107

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 3 1/2 lbs leg of lamb, with bone (5 lbs bone-in), 1/3 cup fine rice flour or 1/3 cup cornflour, sifted, 1 teaspoon kosher salt, 1 teaspoon black pepper, and more.

Yes, Lamb Stew From Southern France falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Stew From Southern France

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