Tuesday, December 04, 2012

Hearty Paprika Lamb Stew (Lamb golyas)

The Lowdown:

Yup, it's official. The weather sucks. Really, after hearing about the east coast, I will not complain. On to the next point: the benefits of cold, wet, dreary, sunless, winters. Wow, that's definitely one way to make it seem like there are no benefits. But, as we all know, there are are few. I'm not going to get into the others, because they are not food related (ahem, keeping each other warm at night). Rather, not food related in a PG sense (fondue experiments?) The benefit I am referring to is, none other than, satisfying those cravings for warm, rich, savoury stews and soups. Slow cooked, low heat, well spiced, decadent aromas whafting from the kitchen goodness.

I love having seasons. Right now we are on the verge of crossing over from BBQ season to crock pot season. A true man would probably say that the mighty BBQ supercedes the conventional rules of cooking seasons. Therefore, being a true man, I'm going to say it; "the mighty BBQ supercedes the conventional rules of cooking seasons. Now hear me roar." Now that we've got that out of the way, I also love crock pot season -- and that's no crock. I love sneaking "tasters" throughout the day, knowing full well that it hasn't reached its potential. Enjoying the warth and heartiness it provides, but knowing that it's only going to get better. Or if it tastes horrible, scrap it while nobody's looking and order in pizza. Genius.

The Playlist:

2 lbs Lamb, 1" cubes
4 tbsp Lard (Goose fat or bacon fat will do)
2 tbsp Flour
2 Onions, chopped
4 cloves Garlic, minced
2 Parsnips, chopped
4 Tomatoes, chopped 
2 cups Red Wine
3 cups Beef stock
4 tbsp Smoked paprika
Pepper, a generous amount
2 Bay leaves
1 tsp Cumin seeds
1-2 cup(s) Sour cream
Salt, to taste

The Playlist:

  1. In large heavy pot: heat lard until spattering, then add lamb and brown on each side. While lamb is browning add flour & pepper and mix quickly to ensure no clumps form. Add onions and garlic and cook for 3 minutes.
  2. To pot: remaining ingredients, with the exception of the sour cream. Turn heat down to low, cover, and simmer for 2 - 3 hours.
  3. Remove from heat and add the sour cream. Serve warm. 

Stay Rad -h
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  1. LOL, my husband barbecues in the snow. but I think that is because he only know how to barbecue and make pancakes and waffles. Oh, and he knows how to use the ice-cream maker and coffee maker, so he has all the essentials covered. :)

    My daughter came home from an International Student dinner telling me we needed to eat more lamb. Your stew looks like a delicious place to start. Thanks for sharing your recipes with the Hearth and Soul Hop. I always look forward to them.

    BTW, did you no that your blog is not indexed, meaning the google robots can't crawl it? You might want to change that. Email me if you have any questions.

    1. I'm always afraid to cook lamb. It's so expensive so I never want to make a mistake with it. That being said, I'm glad you enjoyed the recipe. Also, I have no idea what indexing is.