Springtime Lamb Stew (Navarin d'Agneau)
Joyce Park stashed this in Food
A couple of thoughts about this recipe:
* My understanding is that lamb SHOULDER makes the best stews.
* Onion and shallot? Um no. I think baby leeks would be better than either or both.
* That seems like an aggressive amount of garlic for a dish that celebrates the milky dawn of spring. Also, no rosemary?
* Honestly, I think baby carrots and turnips are a ripoff. I just buy small fresh ones and cut them into thirds.
* What it gets right: no tomato in any form; no potatoes (you eat the navarin with boiled baby potatoes on the side); MUST HAVE PEAS
Definitely going to try this! What's with all the food on PW today? :-p---
Anyway, here's a recipe for ox tail stew with celery, pine nuts and raisins I've made and enjoyed. What starch (rice, pasta, quinoa ....) would YOU use as a side? Any other ideas?
Saturday is meal planning day on PandaWhale!
Most oxtail stew recipes I've seen call for rice as the starch...
...but you could make yours a little more Jamaican with RED BEANS and rice!
Joyce, substituting fresh turnips and carrots and cutting them into thirds is genius.
And I agree the lamb stew recipe would be better with rosemary.
I may not know much about cooking but I know a lot about eating!
Geeg, I would suggest you serve either couscous or mashed cauliflower as the side. I think couscous would work because the flavors are Mediterranean-ish... plus I just love couscous! So delightfully fluffy and easy to cook. The mashed cauliflower... I would personally rather eat delicious, nutritionally dense vegetables rather than inert starches when possible. I think cauliflower would go really well with these assertive flavors.
Mashed cauliflower is a seriously great but underrated side.
Got a good recipe for it?
Those are both excellent complements. Thank you!
Speaking of cauliflower, I make a soup from pureed cauliflower, some of the water in which it was steamed and a little red miso. I saute mushrooms in hot chili sesame oil and and add them to the soup. When serving I drizzle a little of the red sesame oil on the white soup with some fresh chives. It's really pretty, can be served hot or cold, and even though there are not a lot of ingredients, there's a nice combination of salt, heat, and earth.
(PandaWhale has a meal-planning day? That's the best!)